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Easter Egg Cake: A Festive Delight for Your Spring Celebration

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!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Step 1: Bake the Cake Layers
  2. 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.
  3. In a stand mixer, beat eggs, water, and vegetable oil on medium speed for 1 minute.
  4. Add cake mix and beat on low until combined, then increase speed to medium-high for 2 minutes until smooth.
  5. Divide batter evenly into prepared pans and bake for 18-22 minutes, until a toothpick inserted comes out clean.
  6. 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.