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Easy Chocolate Easter Cake Recipe

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★★★★★

4.8 from 108 reviews

This Easy Chocolate Easter Cake is a delightful and festive treat perfect for celebrating the holiday season. Featuring a rich cocoa-flavored sponge paired with silky cocoa buttercream, this two-layer cake is adorned with colorful Cadbury’s Mini Eggs and Creme Eggs for a fun and vibrant finish. Simple to prepare and bake, this recipe yields a moist, fluffy cake with a perfectly balanced chocolate flavor that appeals to both kids and adults alike.

Ingredients

Scale

Cake

  • 225 g butter or margarine, softened
  • 225 g caster sugar
  • 4 large eggs
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 50 g cocoa powder
  • 4 tablespoons milk

Buttercream

  • 200 g butter or margarine, softened
  • 400 g icing (confectioner’s) sugar, sieved
  • 50 g cocoa powder, sieved

Decoration

  • 100 g Cadbury’s Mini Eggs
  • 2 large Cadbury’s Creme Eggs
  • 3 mini Cadbury’s Creme Eggs
  • Optional: any other decoration of your choice

Instructions

  1. Preheat and Prepare Tins: Preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Grease two 7-inch (18cm) round cake tins with butter or margarine. Place a circle of baking paper on the bottom of each tin and grease the paper; no need to fully line the tins.
  2. Beat Butter and Sugar: In a large bowl, beat the softened butter and caster sugar together until the mixture is light and fluffy, helping to incorporate air for a lighter cake texture.
  3. Add Eggs: Add one egg at a time to the butter and sugar mixture, beating well after each addition until fully combined.
  4. Fold in Flour: Gently fold in half of the self-raising flour into the mixture to avoid over-mixing and maintain cake lightness.
  5. Add Baking Powder and Cocoa Powder: Stir in the baking powder and cocoa powder evenly to distribute the leavening and chocolate flavor.
  6. Fold in Remaining Flour: Gently fold in the rest of the flour, maintaining a light batter.
  7. Loosen Batter with Milk: Stir in the milk to loosen the batter slightly, ensuring a smooth consistency that’s easy to spread.
  8. Divide and Bake: Pour half the batter into each prepared cake tin, smoothing the surface evenly with a spoon or spatula. Bake in the preheated oven for 20-25 minutes. The cakes are ready when they start pulling away from the sides and a skewer inserted comes out clean.
  9. Cool in Tins and Then on Rack: Remove the cakes from the oven and let them cool in the tins for 10 minutes or until cool enough to handle. Carefully turn them out onto a cooling rack or grill rack and allow to cool completely, approximately 1 hour.
  10. Prepare Buttercream: In a clean bowl, mix the softened butter, sieved icing sugar, and sieved cocoa powder together. This can be done by hand or with an electric beater until smooth and creamy.
  11. Level the Cake: Inspect the two cooled cakes and trim the flattest one to create an even surface for layering. Although this trims some cake off, it ensures a stable and neat finish.
  12. Assemble the Cake: Spread half of the buttercream evenly over the flat cake top. Place the second cake on top and cover it completely with the remaining buttercream.
  13. Decorate: Finish by decorating the top of the cake with Cadbury’s Mini Eggs, Creme Eggs, or any other decorations you like, adding festive charm and extra sweetness.

Notes

  • Note 1: Butter or margarine can be used softened at room temperature for ease of mixing and optimal texture.
  • Note 2: Beating the butter and sugar until light and fluffy is crucial for a soft, airy cake texture.
  • Sieving the icing sugar and cocoa powder for the buttercream ensures a smooth, lump-free frosting.
  • Using baking paper circles prevents the cake from sticking to the tin but full lining is not necessary.

Keywords: chocolate cake, Easter cake, chocolate buttercream, Cadbury mini eggs, festive cake, easy chocolate cake, chocolate Easter dessert

Find it online: https://mjrecipe.com/easy-chocolate-easter-cake-recipe/