Easter Layer Cake Recipe

Name: Easter Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: None None Cake Batter; 8 oz dark chocolate, chopped; 9 tbsp butter, chopped; 8 None large eggs, separated + 2 extra egg whites; 3/4 cup sugar; 1/3 cup flour, sifted; None None Buttercream Frosting; ⅛ tbsp butter, softened; 3/4 cup powdered sugar, sifted; 1/2 cup cocoa powder, sifted; 1 tsp vanilla extract; 1/3 cup milk; None None Easter chocolates, to decorate

Servings: persons

None None Cake Batter
8 oz dark chocolate, chopped
9 tbsp butter, chopped
8 None large eggs, separated + 2 extra egg whites
3/4 cup sugar
1/3 cup flour, sifted
None None Buttercream Frosting
⅛ tbsp butter, softened
3/4 cup powdered sugar, sifted
1/2 cup cocoa powder, sifted
1 tsp vanilla extract
1/3 cup milk
None None Easter chocolates, to decorate

1
Preheat oven to 375u00b0F. Lightly grease and line two 8-inch round cake pans with parchment paper.
2
For the batter, melt chocolate in a bowl set over a saucepan of simmering water. Add butter and stir until smooth. Remove from heat and cool slightly. In a large bowl, using electric mixer, beat together egg yolks and half the sugar until thick and pale. Slowly add chocolate mixture, beating to combine, then fold in flour. Clean beaters and, in a separate large bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, 1 tbsp at a time, beating until firm peaks form. Pour evenly into pans and bake 25-30 mins. Cool in pans for 10 mins, then transfer to wire rack to cool completely.
3
Meanwhile, for the buttercream frosting, beat butter with electric mixer until very pale. Gradually add half the powdered sugar and the cocoa powder. Beat in vanilla, milk and remaining powdered sugar.
4
Split cakes in half horizontally. Stack on a cake stand or plate, spreading the top of each layer with buttercream. Spread remaining buttercream on sides of cake, decorate with chocolates and serve.
5
Decorate with Easter chocolates.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: None None Cake Batter, 8 oz dark chocolate, chopped, 9 tbsp butter, chopped, 8 None large eggs, separated + 2 extra egg whites, and more.

Yes, Easter Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Layer Cake

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