A delicious carrot cake topped with fluffy vanilla buttercream and decorated with mini Cadbury eggs makes this Easter egg cake the perfect centerpiece for your Easter celebration!
Why we love this Easter Egg Cake
This cake can be made with a homemade carrot cake or store bought cake. You just need a few simple elements for decor and can create a show stopping cake!
Click here to check out the short web story for this recipe!
What equipment you need for this Easter cake
Faux or Edible flowers
Buttercream frosting
Cocoa powder
Step by Step Instructions to make this Easter Egg Cake
- Cut the dome off of each 6″ round cake layer. Place the first layer on a cake board on the rotating cake stand.
- Reserve a cup of frosting and mix with 1 tablespoon of cocoa powder until well combined and frosting is brown in color. Fill a piping bag with the remaining frosting and cut off the tip so a 1/2″ hole is present. Pipe buttercream starting in the center of cake and continue in a circular pattern inaround until you reach 1/2″ from the edge of the cake. Use an offset spatula to spread it to the edges.
- Place the second layer on top and repeat the same process. Place the last layer on top, putting the bottom of the cake on the top so the top of the cake is smooth.
- Using a large offset spatula, spread buttercream all around the sides of the cake. Once the entire cake is completely covered, rotate the cake stand and use a bench scraper to smooth out the buttercream while scraping off excess until you can see some of the cake layers peeking through. Smooth out the top with a small offset spatula.
5. Create a circle “nest at the edge of the top of the cake using the #234 tip.
6. Add five sets of small branches around the nest like shown above using the #5 tip
7. Create branches extending out from the nest on opposite sides using the #5 tip.
8. Add cadbury mini eggs in the middle of the nest. Secure with extra buttercream if necessary.
Add faux or edible flowers along the branches. The green moss can be achieved by crumbling sugar cookies and using a couple drops of green food coloring and mixing until desired color is achieved.
Cut the cake slices with a long serrated knife and serve on plates after Easter dinner!
Additional recipes to try
I hope you loved this fun Easter dessert! Here are some other dessert ideas for the holiday
Banana Bread Bread Pudding – this mouthwatering dessert takes stale banana bread and turns it into a decadent dessert! This banana bread bread pudding perfect way to satisfy your sweet tooth!
Chocolate Easter Egg Cocktails – A chocolate easter egg filled to the top with chocolate whiskey, cold brew and sweet cream, all topped with whipped cream!
Lavender Blackberry Shortcakes – sweet, buttery lavender shortcakes topped with juicy blackberries, and lightly sweetened mascarpone cream. These lavender blackberry shortcakes are bursting with flavor!
Print
Easter Egg Cake
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Prep Time: 20 minutes -
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Cook Time: 35 minutes -
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Total Time: 55 minutes -
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Yield: 10 -
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Category: Dessert -
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Method: Bake -
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Cuisine: American
Prep Time:
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Print Recipe
Pin RecipeIngredients
6 cups grated carrots
1 cup brown sugar
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup pineapple chunks, drained and roughly chopped
3 cups all-purpose flour
4 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon salt
Buttercream
4 sticks butter, softened
6 cups powdered sugar
2 tsp vanilla
2 tbl milk
2 tbl cocoa powder
Instructions
Combine grated carrots and brown sugar in a medium bowl. Let sit for 15 minutes.
Preheat the oven to 350 degrees F. Grease three 6-inch round cake pans.
Beat eggs in a large bowl until light. Gradually beat in white sugar, oil, and vanilla. Stir in pineapple. Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed. Stir in carrots. Pour evenly into the prepared pans.
Bake in the preheated oven until an inserted toothpick comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing cake layers from the pans; let cool completely.
While the cakes are cooling, combine softened butter, vanilla, milk and powdered sugar in the bowl of a stand mixer. Using a paddle attachment, whip on high for 5 minutes.
Assemble cake and directed.
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