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Easter Egg Cake: A Festive Delight for Your Spring Celebration

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A stunning showstopper, this Easter Egg Cake is the perfect festive centerpiece. With rich chocolate layers, luscious cream cheese frosting, and a whimsical coconut nest, it’s as delicious as it is beautiful. Perfect for Easter celebrations or any springtime gathering!

Ingredients

Scale

For the Chocolate Cake Base:

  • Cooking spray
  • 4 large eggs
  • 1 1/3 cups water
  • 2/3 cup vegetable oil
  • 2 (12.75-oz.) packages double chocolate cake mix (such as Ghirardelli)

For the Creamy Frosting & Decorations:

  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 cup (4 oz.) unsalted butter, softened
  • 8 cups (about 32 oz.) powdered sugar
  • 2 teaspoons vanilla extract
  • 3 drops sky blue food coloring gel
  • 2 drops royal blue food coloring gel
  • 1 cup unsweetened shredded coconut, toasted
  • Candied egg-shaped malted milk balls (such as Whoppers Robin Eggs)

Instructions

Step 1: Bake the Cake Layers

  1. Preheat oven to 350°F (175°C). Lightly grease three 8-inch round cake pans with cooking spray, line with parchment paper, and grease again.
  2. In a stand mixer, beat eggs, water, and vegetable oil on medium speed for 1 minute.
  3. Add cake mix and beat on low until combined, then increase speed to medium-high for 2 minutes until smooth.
  4. Divide batter evenly into prepared pans and bake for 18-22 minutes, until a toothpick inserted comes out clean.
  5. Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely (about 30 minutes).

Step 2: Whip Up the Frosting

  1. In a stand mixer, beat cream cheese and butter on medium-high until fluffy (about 3 minutes).
  2. Reduce speed to medium-low and gradually add powdered sugar, ½ cup at a time, mixing well after each addition (about 4 minutes total).
  3. Add vanilla and food coloring, then beat on medium-high for 2 more minutes until smooth and airy.

Step 3: Assemble the Cake

  1. Place one cake layer on a serving plate or stand and spread 1 cup frosting evenly on top.
  2. Repeat with the second cake layer and another cup of frosting.
  3. Place the final cake layer on top and cover the top with 1 cup frosting.
  4. Spread 2 cups frosting evenly around the sides, smoothing it out.
  5. Refrigerate for 30 minutes, then apply the remaining frosting for a smooth finish.

Step 4: Add the Easter Magic

  1. Arrange ¼ cup shredded coconut in the center of the cake to create a “nest.”
  2. Sprinkle the remaining ¾ cup coconut around the cake base.
  3. Nestle the candied eggs inside the coconut nest on top.

Notes

  • Want extra flavor? Add a teaspoon of almond extract to the frosting for a delightful twist.
  • Prefer a different color? Swap the blue food coloring for pastel pink, purple, or green for a different festive look.
  • Make ahead! Bake the cake layers a day in advance and refrigerate before frosting.
  • Storage Tip: Keep leftover cake covered in the fridge for up to 3 days.

Find it online: https://friendlywell.com/easter-egg-cake-a-festive-delight-for-your-spring-celebration/