When Easter rolls around, there’s something about gathering with family that calls for a dessert as joyful as the day itself. This chocolate cake for Easter isn’t just any cake—it’s the kind that fills the kitchen with the warm scent of cocoa and invites everyone to linger a little longer. The frosting melts smoothly over the layers, and those colorful sprinkles? They add a playful pop that makes it impossible to resist taking a slice right away.
I remember the last time I made this cake—my kitchen was a bit chaotic, with a toddler tugging at my sleeve and the oven timer going off somewhere between the second and third ring. I think I almost forgot to add the vanilla extract, but somehow the cake still turned out wonderfully rich and moist. The frosting spread a little unevenly, but honestly, that made it feel homemade and real, not like something from a picture-perfect bakery.
Why you’ll love it:
- It’s rich and moist, creating a perfect balance of chocolate goodness without feeling too heavy.
- The creamy frosting is smooth and indulgent, making every bite a little celebration.
- The colorful Easter-themed sprinkles add a festive touch, though they can get a bit messy if you’re not careful.
- It’s simple — and that’s kind of the point. No complicated steps, just classic flavors.
If you’re worried about this cake being too sweet or too dense, don’t be. It strikes a nice middle ground, which means it’s easy to enjoy without feeling overstuffed.
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Chocolate Cake for Easter
- Total Time: 55 minutes
- Yield: 12 1x
Description
A rich and moist chocolate cake perfect for celebrating Easter, topped with a creamy chocolate frosting and decorated with colorful Easter-themed sprinkles.
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
1 cup (240ml) whole milk
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water
1/2 cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
3/4 cup (65g) unsweetened cocoa powder
1/3 cup (80ml) whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup (90g) Easter-themed colorful 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 for 2 minutes until well combined.
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. Then, remove from pans and cool completely on wire racks.
To make the frosting, beat the softened butter in a large bowl until creamy.
Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating to a spreadable consistency.
Add the vanilla extract and salt, and beat until smooth and fluffy.
Place one cake layer on a serving plate and spread a 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 the Easter-themed colorful sprinkles.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Kitchen Notes: You don’t need any fancy equipment to pull this off—just a reliable oven and a couple of round cake pans. I usually serve this with a simple cup of coffee or a glass of cold milk, which helps balance the richness. Sometimes I’ve tried swapping the sprinkles for chopped nuts or even some fresh berries, but that’s more a matter of what’s on hand than a guaranteed upgrade. If you want to get creative, a hint of espresso powder in the batter adds a subtle depth that’s worth experimenting with, though I haven’t tested it with this exact frosting recipe.
FAQ:
Can I make this cake ahead of time? Yes, it keeps well refrigerated for a few days. Just bring it back to room temperature before serving to get the best texture.
Is this recipe good for beginners? Definitely. The steps are straightforward, and the ingredients are easy to find.
What if I don’t have cocoa powder? You could try melted chocolate, but the texture might change, so it’s best to stick with cocoa for this one.
Ready to bring that comforting chocolate aroma and festive spirit into your home? Scroll down, save this recipe, and get baking. Your Easter celebration just got a little sweeter.