Easter Egg Chocolate Cake
Vanilla cake filled with an easy chocolate buttercream and a thin layer of raspberry jam. Decorated with edible grass, crushed Oreo cookies, and mini chocolate eggs, this is a fun Easter cake that will delight kids and adults alike!Yield: 6-inch cake
Servings: 8
Calories: 880kcal
Ingredients
Vanilla Cake:
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 2 teaspoon vanilla paste or pure vanilla extract
- 1 ¼ cup granulated sugar
- 3 large eggs room temp
- ⅓ cup low fat plain yogurt
- 1 cup whole milk
- ¼ cup raspberry jam optional filling
Easy Chocolate Buttercream:
- 1 cup unsalted butter softened
- 3 cup powdered sugar
- ½ cup unsweetened cocoa powder sifted
- ¼ teaspoon kosher salt
- 2 Tablespoon milk
Decorations:
- Edible Easter Grass green apple flavor
- mini chocolate Easter Eggs
- crushed Oreo cookies
Instructions
Vanilla Cake:
- Preheat oven to 350°F. Lightly grease three 6-inch round cake pans and line with parchment paper. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter. Add vanilla paste and sugar and mix on medium speed until mixture is smooth. Scrape down bowl as needed to ensure thorough mixing.
- Mixing on low speed, add eggs one at a time. Mix until eggs are incorporated.
- Alternate adding flour mixture and milk in three addition, beginning and ending with the flour mixture. Mix until just combined. Add yogurt. Continue to mix on low speed until batter is throughly combined. Scrape down bowl as needed.
- Divide batter among prepared cake pans. Spread batter into an even layer. Bake for 35-40 minutes until toothpick inserted in center of cake comes out clean. Allow to cool in pan for 5 minutes. If necessary, run a mini offset spatula around the perimeter of cake to loosen from pan. Unmold cake from pan and allow to cool to room temperature on wire rack.
Easy Chocolate Buttercream:
- In a large bowl, cream butter until smooth. Add powdered sugar and mix until incorporated. Add sifted cocoa powder, salt, and milk. Mix on low speed until incorporated. Scrape down bowl as needed. Increase speed to medium and continue to mix until buttercream is smooth and thick. Keep covered until ready to use.
Assembly:
- If cake tops are not level, use a serrated knife to trim. Place one cake layer on a cake turn table (revolving cake stand). Spread 2 Tbsp of raspberry jam on cake. Spread chocolate butter cream on top and smooth into an even layer, being careful not to pick up the raspberry jam. Place second cake layer on top. Repeat adding raspberry jam and chocolate buttercream.
- Place third cake layer on top. Do not add jam. Spread chocolate buttercream on top of cake. Use remaining buttercream to coast the sides of the cake. No need to try to keep it smooth. Just make sure that the buttercream is even along the sides. Allow to chill in the fridge for 15-20 minutes until buttercream has hardened.
- Using the tines of a fork, create vertical stripes along the sides of the cake to mimic tree bark. Continue this around the entire perimeter of cake.
- Cut edible Easter grass into various lengths. Stick edible Easter grass on top of the cake. Sprinkle crushed Oreo cookies on top. Decorate with mini chocolate Easter eggs as desired. Place cake in fridge until ready to serve. Allow cake to sit at room temperature for at least 15 minutes to soften before serving.
Nutrition
Calories: 880kcal, Carbohydrates: 117g, Protein: 9g, Fat: 45g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 2g, Cholesterol: 181mg, Sodium: 467mg, Potassium: 242mg, Fiber: 3g, Sugar: 84g, Vitamin A: 1404IU, Vitamin C: 1mg, Calcium: 128mg, Iron: 3mg