Servings
Font
Back
Easy Chocolate Easter Cake
5 from 10 votes

Easy Chocolate Easter Cake

The Easy Chocolate Easter Cake is a layered chocolate cake made from butter, caster sugar, eggs, self-raising flour, cocoa powder, and milk. It is frosted with a smooth cocoa buttercream and decorated festively with mini eggs and creme eggs, providing a rich, cocoa-forward flavor with celebratory Easter-themed toppings.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 slices
Calories: 567 kcal
Course: Dessert, Cake, Baked Goods
Cuisine: British

Ingredients

Cake:
  • 225 g butter see Note 1, or margarine, softened
  • 225 g caster sugar
  • 4 egg large
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 50 g cocoa powder
  • 4 tablespoons milk
Buttercream:
  • 200 g butter see Note 1, or margarine, softened
  • 400 g confectioners sugar sieved (this is really important or you will end up with lumpy icing!, aka icing sugar
  • 50 g cocoa powder sieved (this is really important or you will end up with lumpy icing!)
Decoration:
  • mini eggs I used 100g, Cadbury’s brand
  • Cadbury’s creme eggs (I used 2 large ones and 3 mini ones)
  • Or any other decoration you like!

Instructions

Making the cake:
    Cup of Yum
  1. Pre heat your oven to 180C / 160C fan / gas mark 4 / 350F. Grease 2 x 7inch (18cm) round cake tins with butter or margarine. Put a circle of baking paper on the bottom of each tin and grease the baking paper. (There is no need to fully line the tins.)
  2. Beat the butter and sugar together until light and fluffy looking. (See Note 2.)
  3. Add one egg and beat until combined. Repeat with the other eggs, adding them in one at a time.
  4. Add in half the flour and fold it in gently.
  5. Stir in the baking powder and cocoa powder.
  6. Add in the remaining flour and fold in gently.
  7. Stir in the milk to loosen the cake batter slightly.
  8. Put half the mixture in each cake tin and spread the mixture evenly over the base of each tin. Level the surface with a spoon or spatula.
  9. Put the cake tins in the oven and cook for 20-25 minutes. When they are ready, the cakes should be pulling away slightly at the sides. To be sure they are done, push a skewer (or a teaspoon handle if you don’t have a skewer) into the cake. If it comes out clean, the cake is done. If it comes out covered in mixture, pop the cake back in the oven for a few more minutes and check again.
  10. When the cakes are cooked, remove them from the oven. Leave in their tins for 10 minutes, or until cool enough to handle, then turn out onto a cooling rack. (Use your grill rack, if you don’t have a cooling rack.)
  11. Leave the cakes to completely cool before decorating. (Approximately 1 hour after you have removed them from the tins.)
Decorating the cake:
  1. Make up the buttercream by mixing the softened butter, sieved icing sugar and cocoa together – you can do this by hand or with an electric beater. I always do it by hand – it’s not very much effort if you are only doing a small quantity.
  2. When the cakes are cool assess which one is flattest. Trim this one down so it is completely flat (yes I know that means you lose a bit of one of your cakes but…well you’ve got to taste a bit to check it’s ok, right?)
  3. Spread half the buttercream all over the flat cake top, using a knife. Then put the other cake on top. Cover the top cake with the remaining buttercream and decorate with mini eggs and/or creme eggs and/or whatever else you fancy!

Notes

  • To soften butter quickly, cut into 1cm cubes and soak in lukewarm water for 3 minutes, then drain before use.
  • Sifting confectioners sugar and cocoa powder for the buttercream is essential to avoid lumps and achieve smooth icing.
  • You can mix the cake batter using an electric mixer for convenience, or mix by hand as preferred.
  • Undecorated cakes freeze well, making them suitable for advance preparation.

Nutrition Information

Calories 567kcal (28%) Carbohydrates 71g (24%) Protein 6g (12%) Fat 32g (49%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 131mg (44%) Sodium 279mg (12%) Potassium 216mg (5%) Fiber 3g (12%) Sugar 52g (104%) Vitamin A 970IU (19%) Vitamin C 1mg (1%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 567

% Daily Value*

Calories 567kcal 28%
Carbohydrates 71g 24%
Protein 6g 12%
Fat 32g 49%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 131mg 44%
Sodium 279mg 12%
Potassium 216mg 5%
Fiber 3g 12%
Sugar 52g 104%
Vitamin A 970IU 19%
Vitamin C 1mg 1%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.