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Easter is a time for family gatherings, colorful decorations, and of course, indulgent desserts. What better way to celebrate this joyous occasion than with an Easter egg cake that will leave everyone in awe?
Whether you’re looking to make a show-stopping cake with a hidden surprise inside, or you want to experiment with unique flavors and festive decorations, these 30+ Easter egg cake recipes will inspire your baking creativity.
From classic chocolate cakes to fruity delights and coconut-filled wonders, we’ve rounded up a collection of irresistible cakes that are sure to be the highlight of your Easter table.
Get ready to impress your guests and satisfy your sweet tooth with these playful, delicious, and fun Easter egg cake ideas!
30+ Easy Easter Egg Cake Recipes to Celebrate Spring in Style
Easter is a time to gather with loved ones, and what better way to share the joy than with a gorgeous, delicious Easter egg cake?
Whether you’re baking for the family or creating something special for a springtime celebration, these 30+ Easter egg cake recipes offer something for everyone.
From rich chocolate to fruity layers, there are endless possibilities for customization and decoration.
These cakes are not only a treat for the taste buds but also for the eyes, as their vibrant designs and hidden Easter egg surprises add an element of fun to your celebrations.
So, grab your mixing bowls and start baking — your Easter dessert table is about to be transformed!
Easter Egg Surprise Cake
Celebrate Easter with this delightful Easter Egg Surprise Cake! This recipe is all about fun and discovery, as every slice reveals hidden candy eggs nestled inside. Perfect for kids and adults alike, this cake combines a soft vanilla sponge with colorful surprises, making it an unforgettable centerpiece for your Easter feast.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- Assorted candy eggs (e.g., chocolate or jellybean-filled)
- Food coloring (optional, for pastel layers)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. If using food coloring, divide batter and tint with pastel shades.
- Pour batter into the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes completely. Level the tops, then use a small round cutter to create a cavity in one cake layer for the candy eggs.
- Fill the cavity with candy eggs, place the second layer on top, and frost the cake with your favorite buttercream. Decorate with more candy eggs on top.
This Easter Egg Surprise Cake is a show-stopping dessert that brings excitement to your table. The hidden candy eggs add a playful twist, and the soft, moist layers ensure everyone will reach for seconds. Whether you’re hosting a family gathering or attending a festive potluck, this cake will undoubtedly be the talk of the celebration!
Chocolate Nest Easter Egg Cake
Indulge in this rich and decadent Chocolate Nest Easter Egg Cake, a treat that captures the spirit of Easter. With layers of moist chocolate cake, creamy chocolate frosting, and a decorative nest of shredded coconut and mini eggs, this recipe brings joy and elegance to your holiday spread.
Ingredients:
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups granulated sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup hot coffee
- 1 cup shredded sweetened coconut
- 1 cup mini candy eggs
Instructions:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, buttermilk, oil, eggs, and vanilla until smooth. Gradually combine with dry ingredients. Stir in hot coffee until the batter is smooth.
- Divide the batter between the pans and bake for 30-35 minutes. Let cakes cool completely.
- Frost the cake with chocolate buttercream. On top, create a “nest” by spreading a thin layer of frosting and sprinkling shredded coconut in a circular pattern.
- Add mini candy eggs to the nest for decoration.
This Chocolate Nest Easter Egg Cake is a perfect harmony of flavor and creativity. The rich chocolate layers paired with the whimsical coconut nest will delight guests of all ages. It’s an elegant yet playful dessert that’s guaranteed to make your Easter celebrations extra special.
Lemon Drizzle Easter Egg Bundt Cake
Brighten your Easter celebrations with this zesty Lemon Drizzle Easter Egg Bundt Cake. The tangy lemon flavor pairs beautifully with hidden chocolate eggs baked inside. Glazed with a luscious lemon drizzle and decorated with vibrant Easter hues, this cake is a citrusy masterpiece perfect for springtime gatherings.
Ingredients:
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- Zest and juice of 2 lemons
- 1 cup plain yogurt
- 1 cup small chocolate eggs (oven-safe)
- 1 cup powdered sugar
- 2-3 tbsp lemon juice (for glaze)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in lemon zest and juice.
- Gradually add dry ingredients, alternating with yogurt, until combined.
- Pour half the batter into the Bundt pan, place chocolate eggs evenly, and cover with remaining batter.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool completely before removing from the pan.
- For the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle over the cake and decorate with additional chocolate eggs.
The Lemon Drizzle Easter Egg Bundt Cake is a refreshing twist on traditional Easter desserts. Its bright lemony flavor and the surprise chocolate eggs create a delightful combination that guests will savor. This cake is as beautiful as it is delicious, making it a must-have for your spring festivities.
Pastel Rainbow Easter Egg Cake
Bring the colors of spring to your Easter table with this vibrant Pastel Rainbow Easter Egg Cake. Layered with soft, colorful sponge cakes and decorated with a pastel buttercream swirl, this dessert is a feast for both the eyes and the palate. The hidden chocolate eggs inside each layer make this cake a joyful surprise for everyone.
Ingredients:
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- Food coloring (pink, blue, yellow, green, purple)
- 1 cup mini chocolate eggs
- Buttercream frosting (store-bought or homemade)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line five 6-inch cake pans (or reuse one pan, baking in batches).
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well, followed by vanilla extract.
- Alternate adding the dry mixture and milk to the wet ingredients, mixing until smooth. Divide batter evenly into five bowls and tint each with a different food coloring.
- Pour each batter into a separate pan and bake for 20-25 minutes. Cool completely.
- Spread buttercream between layers, adding a few mini chocolate eggs between each. Frost the outside with a pastel swirl effect and decorate with more chocolate eggs on top.
The Pastel Rainbow Easter Egg Cake is a stunning addition to your holiday dessert spread. Its cheerful colors and delightful surprises make it perfect for Easter brunch or family gatherings. This cake guarantees a smile with every slice!
Carrot Cake with Hidden Easter Egg Center
Give the classic carrot cake an Easter makeover with this Carrot Cake with Hidden Easter Egg Center. Infused with warm spices and grated carrots, this moist cake hides colorful candy eggs in its core, offering a delightful surprise for your guests. Topped with creamy cream cheese frosting, it’s an irresistible treat that adds charm to your celebrations.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup chopped walnuts (optional)
- 1 cup candy eggs
- Cream cheese frosting
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, whisk sugars, oil, and eggs. Stir in grated carrots and crushed pineapple.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in walnuts if desired.
- Divide batter between the pans and bake for 30-35 minutes. Cool completely.
- Hollow out the center of one cake layer and fill it with candy eggs. Top with the second layer and frost the cake with cream cheese frosting. Decorate with additional candy eggs.
This Carrot Cake with Hidden Easter Egg Center combines the comforting flavors of a classic carrot cake with the fun and excitement of Easter surprises. It’s the perfect dessert to impress guests while celebrating the spirit of spring!
Coconut Cream Easter Egg Sheet Cake
For coconut lovers, this Coconut Cream Easter Egg Sheet Cake is a must-try. Featuring a fluffy coconut cake base, a creamy coconut topping, and a sprinkle of colorful candy eggs, this dessert is simple yet indulgent. Its tropical flavors and Easter-themed decorations make it an effortless crowd-pleaser for any celebration.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut
- Whipped coconut cream or whipped cream (for topping)
- Candy eggs (for decoration)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Alternate adding dry ingredients and coconut milk, mixing until smooth. Fold in shredded coconut.
- Pour batter into the prepared dish and bake for 35-40 minutes. Cool completely.
- Spread whipped coconut cream over the cooled cake. Sprinkle candy eggs and shredded coconut for decoration.
The Coconut Cream Easter Egg Sheet Cake is an easy-to-make dessert that combines tropical flavors with festive fun. Its soft texture and creamy topping make it a hit with guests, while the colorful decorations bring Easter vibes to your table. Perfect for any springtime gathering!
Strawberry Shortcake Easter Egg Cake
This Strawberry Shortcake Easter Egg Cake is a fresh and light dessert perfect for spring celebrations. The combination of fluffy sponge cake layers, whipped cream, juicy strawberries, and hidden Easter eggs creates a delightful balance of flavors. It’s an elegant yet easy-to-make treat that will impress guests at your Easter gathering.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup milk
- 2 cups heavy whipping cream
- 1 tbsp powdered sugar
- 2 cups fresh strawberries (sliced)
- 1 cup mini chocolate or candy eggs
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until smooth.
- Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes completely, then slice each layer in half to create four layers.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- On the first layer, spread a layer of whipped cream, add sliced strawberries, and sprinkle mini chocolate eggs. Top with the second cake layer and repeat the process.
- Finish with a final layer of whipped cream and decorate with the remaining strawberries and candy eggs.
This Strawberry Shortcake Easter Egg Cake is a sweet and refreshing dessert that beautifully combines the richness of whipped cream and strawberries with the surprise of hidden Easter eggs. Its light texture and fruity flavor make it the perfect dessert to enjoy after a hearty Easter meal. It’s sure to become a new favorite at your spring celebrations!
Peach Cobbler Easter Egg Cake
A delightful fusion of peach cobbler and Easter cake, this Peach Cobbler Easter Egg Cake features juicy peaches, a buttery cake layer, and hidden chocolate eggs for a fun surprise. Topped with a scoop of vanilla ice cream or whipped cream, this dessert is a cozy and flavorful treat that brings comfort and joy to your Easter festivities.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh or canned peaches (sliced)
- 1 cup mini chocolate eggs (or chocolate chips)
- Cinnamon (for topping)
- Vanilla ice cream (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter and eggs until fluffy. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk until smooth.
- Spread half of the batter in the prepared dish, and top with sliced peaches and mini chocolate eggs.
- Pour the remaining batter over the top, spreading evenly. Sprinkle a little cinnamon over the batter.
- Bake for 35-40 minutes or until the top is golden and a toothpick comes out clean.
- Allow the cake to cool slightly before serving. Top with a scoop of vanilla ice cream for extra indulgence.
The Peach Cobbler Easter Egg Cake is a warm, comforting dessert that beautifully combines the sweetness of peaches with the fun surprise of chocolate eggs. Whether served warm or at room temperature, it’s a perfect choice for Easter or any springtime gathering. The addition of vanilla ice cream brings an extra layer of indulgence to this delightful treat!
Coconut Lime Easter Egg Cake
If you’re looking for a tropical twist on your Easter dessert, this Coconut Lime Easter Egg Cake is the way to go. With a refreshing lime flavor, moist coconut cake, and hidden chocolate eggs, this cake provides a zesty contrast to traditional Easter desserts. The lime glaze and shredded coconut on top give it the perfect finishing touch for a sunny spring celebration.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs
- Zest and juice of 2 limes
- 1 cup shredded coconut
- 1 cup whole milk
- 1 cup mini chocolate eggs
- 1 cup powdered sugar (for glaze)
- 2 tbsp lime juice (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by lime zest and juice.
- Gradually add the dry ingredients and milk, alternating, until the batter is smooth. Stir in shredded coconut.
- Divide the batter between the two pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes completely. Hollow out the center of one layer and fill it with mini chocolate eggs. Top with the second layer.
- For the glaze, mix powdered sugar and lime juice until smooth, then drizzle over the top of the cake. Decorate with more shredded coconut.
The Coconut Lime Easter Egg Cake is a refreshing and tropical dessert that will be the star of your Easter celebration. The zingy lime flavor and creamy coconut pairing are complemented by the hidden surprise of chocolate eggs inside. Topped with a lime glaze and coconut flakes, this cake is as beautiful as it is delicious, making it a perfect way to celebrate the season.
Chocolate Easter Egg Surprise Cake
This Chocolate Easter Egg Surprise Cake is the perfect treat for chocolate lovers. Layers of rich, moist chocolate cake are filled with a hidden surprise of mini chocolate Easter eggs, making each slice extra special. Covered in a smooth chocolate ganache and decorated with more colorful eggs, this cake is sure to be the centerpiece of your Easter dessert table.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 ½ cups mini chocolate Easter eggs
- 1 cup heavy cream
- 8 oz semisweet chocolate (for ganache)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients, mixing until smooth.
- Gradually add boiling water to the batter, stirring until well combined. The batter will be thin.
- Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes completely. Once cooled, hollow out the center of one layer and fill with mini chocolate eggs.
- Place the second layer on top. For the ganache, heat heavy cream in a small pot until it simmers. Pour over chopped chocolate and stir until smooth.
- Pour the ganache over the top of the cake and spread evenly. Decorate with more mini chocolate eggs.
The Chocolate Easter Egg Surprise Cake is a decadent, rich dessert that combines the indulgent flavors of chocolate with the fun surprise of hidden Easter eggs. The ganache and eggs on top add the perfect finishing touch, making this cake not only delicious but also a stunning centerpiece for your Easter celebrations.
Lemon Poppy Seed Easter Egg Cake
For a refreshing spring treat, this Lemon Poppy Seed Easter Egg Cake is the perfect choice. The zesty lemon flavor pairs beautifully with the crunchy poppy seeds, while the hidden mini chocolate eggs inside each slice provide a playful surprise. Topped with a tangy lemon glaze and a sprinkle of poppy seeds, this cake is a unique twist on traditional Easter desserts.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 cup buttermilk
- 2 tbsp poppy seeds
- 1 cup mini chocolate eggs
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then stir in lemon zest and juice.
- Gradually add the dry ingredients, alternating with buttermilk, until the batter is smooth.
- Stir in poppy seeds. Divide the batter between the two pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely. Once cooled, hollow out the center of one cake layer and fill it with mini chocolate eggs.
- Place the second layer on top. For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the top of the cake.
The Lemon Poppy Seed Easter Egg Cake offers a delightful balance of fresh, tangy flavors and a fun surprise hidden inside. The light and fluffy texture, paired with the zesty lemon glaze and crunch of poppy seeds, make it the perfect spring dessert to celebrate Easter in style. The hidden chocolate eggs add just the right amount of sweetness and joy!
Raspberry Almond Easter Egg Cake
This Raspberry Almond Easter Egg Cake is a perfect balance of tart raspberries, sweet almond flavor, and a hidden surprise of mini chocolate eggs inside. The moist almond cake, paired with fresh raspberries and a rich almond glaze, makes for a delightful Easter dessert that’s both elegant and delicious. Its gorgeous presentation is perfect for a festive spring gathering.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp almond extract
- 1 cup whole milk
- 1 cup fresh raspberries (for filling)
- 1 cup mini chocolate Easter eggs
- 1 cup powdered sugar (for glaze)
- 1 tsp almond extract (for glaze)
- 2 tbsp milk (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by almond extract.
- Gradually add the dry ingredients and milk, mixing until smooth.
- Pour half of the batter into each pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes completely. Once cooled, hollow out the center of one layer and fill with raspberries and mini chocolate eggs.
- Place the second layer on top. For the glaze, mix powdered sugar, almond extract, and milk until smooth, then drizzle over the top of the cake.
The Raspberry Almond Easter Egg Cake is an elegant dessert that combines the nutty sweetness of almonds with the tartness of fresh raspberries. The mini chocolate eggs hidden inside make for a fun and delicious surprise, while the almond glaze ties everything together. This cake is a perfect treat for any Easter celebration, adding both flavor and beauty to your table.
Carrot Cake Easter Egg Cake
Carrot cake is a classic spring dessert, and this Carrot Cake Easter Egg Cake takes it to the next level with a hidden surprise of mini chocolate Easter eggs inside each slice. The moist and flavorful carrot cake is complemented by a rich cream cheese frosting and a fun decorative twist. It’s a delightful way to celebrate Easter while indulging in a timeless favorite.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 tsp vanilla extract
- 1 cup chopped walnuts (optional)
- 1 cup mini chocolate Easter eggs (for filling)
- 8 oz cream cheese (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs and sugar until light and fluffy. Gradually add oil, grated carrots, and vanilla extract, mixing well.
- Stir in the dry ingredients until combined. Fold in the walnuts if using.
- Divide the batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes completely. Once cooled, hollow out the center of one layer and fill with mini chocolate Easter eggs.
- Place the second layer on top. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
- Frost the top and sides of the cake with the cream cheese frosting. Decorate with additional Easter-themed decorations if desired.
This Carrot Cake Easter Egg Cake brings together the beloved flavors of traditional carrot cake with the excitement of hidden chocolate Easter eggs inside. The rich cream cheese frosting adds a perfect finishing touch. It’s an ideal dessert to share with family and friends this Easter, combining the flavors of spring with a festive twist.
Coconut Cream Easter Egg Cake
For those who enjoy coconut, the Coconut Cream Easter Egg Cake is a tropical-inspired treat perfect for the holiday. The moist coconut cake is filled with a creamy coconut frosting and has mini chocolate eggs hidden inside each layer. Topped with a luscious coconut cream, this cake offers a delightful and indulgent dessert for any Easter celebration.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 tsp vanilla extract
- 1 cup mini chocolate Easter eggs
- 8 oz cream cheese (for frosting)
- 1 cup powdered sugar (for frosting)
- 1 ½ cups sweetened shredded coconut (for topping)
- 1 cup heavy cream (for topping)
- 1 tsp vanilla extract (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients in batches, alternating with buttermilk. Stir in shredded coconut until evenly combined.
- Divide the batter between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes completely. Once cooled, hollow out the center of one layer and fill with mini chocolate eggs.
- Place the second layer on top. For the frosting, beat cream cheese and powdered sugar until smooth and fluffy.
- Frost the top and sides of the cake with the coconut cream frosting. Whip heavy cream with vanilla extract until soft peaks form, then spread over the cake.
- Decorate the cake with shredded coconut and mini Easter eggs.
The Coconut Cream Easter Egg Cake is an indulgent dessert that brings a touch of the tropics to your Easter celebrations. The combination of coconut cake, creamy frosting, and hidden chocolate eggs creates a delightful surprise in every slice. This cake is sure to be a hit for those who enjoy the sweet, fragrant taste of coconut, offering a unique twist on traditional Easter cakes.
Strawberry Shortcake Easter Egg Cake
A fresh take on the classic strawberry shortcake, this Strawberry Shortcake Easter Egg Cake features layers of light, fluffy cake filled with whipped cream and fresh strawberries. Hidden inside each slice is a delicious surprise of mini chocolate Easter eggs. The cake is topped with more whipped cream, fresh berries, and colorful decorations, making it a bright and festive dessert for your Easter table.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries (sliced)
- 1 cup mini chocolate Easter eggs
- 2 cups heavy cream (for whipped cream)
- ¼ cup powdered sugar (for whipped cream)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk, until the batter is smooth.
- Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes completely. Once cooled, hollow out the center of one cake layer and fill with mini chocolate Easter eggs.
- Place the second layer on top. For the whipped cream, beat heavy cream with powdered sugar until soft peaks form.
- Frost the top and sides of the cake with whipped cream, then decorate with sliced strawberries and mini chocolate Easter eggs.
The Strawberry Shortcake Easter Egg Cake is a light, airy dessert that combines the freshness of strawberries with the sweetness of hidden chocolate eggs. The fluffy whipped cream and vibrant fruit topping make this a colorful and festive cake that is perfect for any spring celebration. The surprise Easter eggs inside add a fun element to this delicious twist on a classic favorite.
Note: More recipes are coming soon!
