Looking for an amazing Easter chocolate cake that not only looks amazing but is moist and so delicious? Look no further!
I don’t know about you but I have been on the hunt for the an amazing Easter Chocolate cake and this one is the best Chocolate cake we have made….. ever!!
Easter Chocolate cake Ingredients
We changed up a couple things in the recipe. Since we don’t drink coffee we left out the espresso. We also ended up adding 1/4 cup more of flour because the batter was really runny. Maybe because we live in a higher altitude? I don’t know but the cake turned out perfect!
- 2 cups flour We added 1/4 cup extra
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp Baking Powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1 tsp espresso powder we omitted this
- 1/2 cup oil
- 2 eggs
- 2 tsp vanilla
- 1 cup Boiling water
I have eaten my fair share of cakes made from a mix but there is something about a cake made from scratch that really hits the mark for me.
Directions on making Chocolate Easter cake batter
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Add milk, vegetable oil, eggs, and vanilla to mixer and mix on medium speed until well combined.
Add flour, sugar, cocoa, baking powder, baking soda, salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Reduce speed and carefully add boiling water to the cake batter. I really think this is the secret to this cake!
Beat on high speed for about 1 minute to add air to the batter.
Add cake batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Chocolate Frosting Ingredients
You are going to keep this frosting recipe on had to use on everything! It is so good! Make sure to get a really good type of cocoa it makes a difference.
- 1 1/2 cups butter (3 sticks)
- 1/4 C Cream cheese softened (optional)
- 1 cup cocoa
- 5 cups powdered sugar
- 1/2 cup milk
- 2 tsp vanilla
Cream the butter with cocoa powder and vanilla and softened cream cheese. (in the photo I am showing you the powdered sugar that will be added once the other ingredients are creamed) You don’t need to add the cream cheese if you don’t want to. This recipe is good without it.
Next add the powdered sugar a little at a time to avoid it going all over the place.
Add in a little milk at a time as well. Beat until desired consistency add in more milk or powdered sugar as needed to get it to a nice consistency to frost with.
Frosting the Easter Chocolate cake
To begin frosting the cake cut each layer in half so that you have 4 layers.
Place one layer on cake stand.
Tip- Add pieces of parchment paper or aluminum foil underneath the cake layer to avoid getting frosting all over cake stand.
Frost each layer all around, then add the next cake layer
Chocolate Easter cake decorated multiple ways
We continue to make it for lots of family gatherings and celebrations. Some of the celebrations we have made this cake for are birthdays, Mother’s Day, Valentines Day and really any special holiday!
For this Chocolate Easter cake Emily added the pastel Cadbury chocolate eggs. Emily put them in rows all around the top of the cake in a pattern.
In the center she added two chocolate covered egg shaped marshmallow candies.
We have made this cake for Easter a few time and decorated it differently each time. This time we added colorful chocolate almonds to the top of the cake in a pretty pattern.
This time we added cadbury candies and one chocolate Easter bunny to the top of the cake. The kids loved this one!
You could add big chocolate chunks on the top of the cake for a dramatic look.
Or just serve it plain with a little salt on top for a chocolate salty flavor 🙂
This Chocolate cake will become an Easter staple!
Hope you will try this delicious Easter dessert it will be amazing!
Karin
Shop Kitchen things
Easter Chocolate Cake
Ingredients
- 2 cups flour We added 1/4 cup extra
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp Baking Powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder we omitted this
- 1 cup milk
- 1/2 cup oil
- 2 eggs
- 2 tsp vanilla
- 1 cup Boiling water
Chocolate Frosting
- 1 1/2 cups butter 3 sticks
- 1 cup cocoa
- 5 cups powdered sugar
- 1/2 cup milk
- 2 tsp vanilla
- 1/2 tsp espresso powder We omitted this
Instructions
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
CAKE-Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Chocolate Frosting
- Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.Cream together butter and cocoa powder until well-combined.Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.Add vanilla extract and espresso powder and combine well.If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
This looks sensational! So pretty for Easter. Thanks for linking at Is This Mutton
There is 1 cup of milk twice in the recipe? Do you add it twice or is this a misprint ?
So sorry yes it was a misprint. I fixed it now. Thank you so much for seeing this.
Karin
The Cadbury eggs are the perfect touch!
Why does the ingredients for the cake have 1 cup of milk listed twice? Is this an error, if not why not list it once as 2 cups of milk? It’s confusing the way it’s written
HI Jacqueline. So sorry Yes it was misprint. It is only 1 cup milk. Thank you for pointing that out to me. I fixed the recipe.
Karin