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Chocolate Easter Egg Cake

Chocolate Easter Egg Cake Recipe


Chocolate Easter Egg Cake:

  • 2 cups C&H® Granulated Sugar
  • 2 1/4 cups all-purpose flour
  • 2/3 cup cocoa powder, unsweetened
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs1 (8-oz.) container sour cream
  • White buttercream frosting
  • Assorted chocolate-covered candies or jelly beans
  • Green food coloring
  • Flaked coconut (optional)

White Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3 1⁄2 cups confectioners' sugar
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1⁄8 teaspoon salt


For the Cake

  1. Preheat oven to 350°F.
  2. Generously grease and flour 3-D egg shaped baking pan.
  3. Combine all dry ingredients in large bowl; mix well. Add water, oil and eggs; mix until combined.
  4. Beat at medium speed for 2 minutes. Stir in sour cream.
  5. Pour into prepared pan.
  6. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
  7. Loosen edges; invert cake onto wire rack and cool completely.
  8. While cake is cooling, prepare the white buttercream frosting.

For the White Buttercream Frosting

  1. In a bowl add sugar then add butter. Beat till blended; add salt.
  2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

To Decorate Cake

  1. If necessary, use serrated knife to trim flat side of cake.
  2. Frost entire cake with thin layer of white frosting to seal crumbs.
  3. Using pastry bag with a star tip, cover cake with piped stars.
  4. Decorate with chocolate-covered candies or jelly beans, as desired.
  5. To serve, surround cake with green tinted coconut, if desired.

YIELDS 15 servings

Tip: To tint the coconut green, just dilute a few drops of green food coloring with 1 tsp. water. Place 1 cup coconut in a resealable bag; sprinkle in diluted coloring. Toss until coconut is tinted.

Source:  C&H Sugar

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