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Easter Egg Cake: A Festive Delight for Your Spring Celebration

aiting
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!
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

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

Instructions
 

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

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

Step 3: Assemble the Cake

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

Step 4: Add the Easter Magic

  • Arrange ¼ cup shredded coconut in the center of the cake to create a “nest.”
  • Sprinkle the remaining ¾ cup coconut around the cake base.
  • 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.