There’s something about a chocolate cake on Easter that instantly feels like a warm hug. I remember the first time I tried this particular recipe—somewhere between chaotic and calm, with kids darting around and the scent of cocoa filling the air. The cake was still a little warm when I frosted it, and I wasn’t sure if that was the best idea, but the frosting softened and melted just enough to create a beautifully smooth surface. Those sprinkles? They weren’t perfectly placed; I was too distracted by the laughter at the table. It wasn’t perfect, but it was exactly right.
Why You’ll Love It:
- Rich, moist chocolate cake that balances deep cocoa flavor with a soft crumb.
- Creamy frosting that’s indulgent but not overly sweet—just right for a celebration.
- The colorful Easter sprinkles add a playful feel, though they can get a little messy if you’re not careful.
- It’s simple — and that’s kind of the point. No need for complicated decorations to make it special.
- Feeds a crowd easily, but leftovers might tempt you to sneak a slice or two before anyone else notices.
If you’re a little worried about frosting or handling two layers, don’t sweat it too much. Imperfect cakes taste just as good and often bring more smiles.
PrintChocolate Cake Easter
A rich and moist chocolate cake perfect for celebrating Easter, topped with creamy chocolate frosting and decorated with colorful Easter-themed sprinkles.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12
Ingredients
1 and 3/4 cups (220g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (65g) unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) whole milk, at room temperature
1/2 cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240ml) boiling water
For the frosting:
1 cup (230g) unsalted butter, softened
3 and 1/2 cups (440g) powdered sugar, sifted
1/2 cup (45g) unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/4 cup (60ml) heavy cream
For decoration:
1/2 cup colorful Easter-themed sprinkles
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined, about 2 minutes.
Carefully stir in the boiling water. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Turn the cakes out onto a wire rack and cool completely before frosting.
To prepare the frosting, beat the softened butter on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
Add salt, vanilla extract, and heavy cream. Beat on high speed for 3 minutes until light and fluffy.
Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
Decorate the cake with colorful Easter-themed sprinkles.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Kitchen Notes: I usually bake this in standard round pans, and I find it helps to let the cakes cool fully before frosting to avoid any slipping. This cake pairs beautifully with a cup of fresh coffee or a glass of cold milk—something about that combo just feels right. For a twist, I’ve tried adding a handful of chopped nuts in the batter, though it changes the texture slightly. Sometimes I swap the sprinkles for little edible flowers or fresh fruit, but honestly, the colorful sprinkles bring a nostalgic charm that’s hard to beat. If you’re feeling adventurous, a drizzle of raspberry sauce over the frosting adds a tangy contrast, though I haven’t tested it extensively.
FAQ:
Q: Can I make this cake ahead of time? A: Yes, it actually tastes better after the flavors meld overnight in the fridge. Just bring it to room temperature before serving.
Q: Is the frosting difficult to make? A: Not at all! Just soften the butter well and beat it long enough to get that fluffy texture.
Q: Can I freeze the cake? A: You can freeze it unfrosted, wrapped tightly. Thaw completely before frosting.
Ready to bake something that feels like an Easter celebration in every bite? Go ahead and try this chocolate cake—then share a slice with someone who makes your day sweeter.