Chocolate Easter Cake

Easter calls for something special—something rich, chocolatey, and completely irresistible. This cake isn’t just dessert; it’s the highlight of the table.

With its smooth, velvety frosting, delicate piping, and festive chocolate eggs, it’s the kind of treat that makes people stop mid-bite just to appreciate how good it is.

Each slice is a perfect balance of deep cocoa flavor and creamy, melt-in-your-mouth buttercream. It’s moist, not too sweet, and beautifully decorated to capture the spirit of the holiday.

Whether you’re baking for a family gathering or just because chocolate cake makes everything better, this recipe will give you bakery-level results without the fuss.

Table of Contents

Easter Chocolate Cake Recipe

Ingredients

For The Chocolate Cake

2 ½ cups (315g) all-purpose flour
1 cup (100g) unsweetened cocoa powder
2 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup (227g) unsalted butter, softened
2 ½ cups (500g) granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 ½ cups (360ml) whole milk, room temperature
½ cup (120ml) strong brewed coffee, cooled

For The Chocolate Buttercream

1 ½ cups (340g) unsalted butter, softened
4 cups (500g) powdered sugar, sifted
1 cup (100g) unsweetened cocoa powder, sifted
½ cup (120ml) heavy cream (adjust for consistency)
2 tsp pure vanilla extract
¼ tsp salt

For Decoration

8–10 small chocolate eggs (pastel-colored, speckled)
Additional buttercream for piping (reserved from batch)

Instructions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk well and set aside.
In a stand mixer with the paddle attachment, beat the butter and sugar on medium speed for 3–4 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce mixer speed to low and add the dry ingredients in three additions, alternating with milk and coffee, starting and ending with the dry ingredients. Mix until just combined (do not overmix).
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Making The Chocolate Buttercream

Beat the butter on high speed for 3 minutes until pale and creamy.
Add the powdered sugar and cocoa powder gradually, mixing on low at first, then increasing speed to medium.
Pour in the vanilla, salt, and heavy cream, and beat for another 2–3 minutes until smooth and fluffy. Adjust consistency with more cream if needed.

Assembling The Cake

Place one cake layer on a serving plate. Spread an even layer of buttercream over the top.
Place the second cake layer on top and apply a crumb coat (a thin layer of frosting to trap crumbs). Chill for 15 minutes.
Frost the entire cake smoothly with the remaining buttercream using an offset spatula.
Use a piping bag fitted with a large star tip to pipe swirls around the top edge.
Decorate with chocolate eggs, spacing them evenly on the piped swirls.
Let the cake set for 30 minutes before slicing for the best texture.

Pro Tips For A Flawless Easter Chocolate Cake

If you want a rich, bakery-quality cake that’s moist, flavorful, and perfectly decorated, these expert tips will make all the difference:

Use high-quality cocoa powder: The chocolate flavor is the heart of this cake, so don’t settle for low-quality cocoa. A Dutch-processed cocoa powder will give you a deeper, more intense taste.
Bloom the cocoa for a richer flavor: Instead of just mixing cocoa powder into the dry ingredients, whisk it with the hot coffee before adding it to the batter. This enhances the chocolate’s depth and makes the cake more flavorful.
Weigh your ingredients: A kitchen scale gives more accuracy than measuring cups, especially for flour and cocoa powder, which can pack down and throw off the balance.
Don’t rush cooling the cake: Let the cake layers cool completely before frosting. Even a slightly warm cake can melt the buttercream, making it hard to decorate.
Chill the cake layers before frosting: Cold cake layers are easier to work with and prevent crumbs from mixing into the frosting. Wrap them in plastic wrap and refrigerate for 30 minutes before assembling.
Beat buttercream longer for the silkiest texture: Once all the ingredients are mixed, let the mixer run for an extra 5 minutes on low speed. This removes air bubbles and makes the frosting smooth and creamy.
Use a hot knife for perfect frosting edges: Dip a metal spatula or butter knife in hot water, wipe it dry, and then glide it over the frosting for a polished, bakery-style finish.
Position the chocolate eggs strategically: Instead of placing them randomly, space them evenly around the cake for a balanced, professional look. Press them gently into the frosting so they stay in place.

How To Store Easter Chocolate Cake?

Proper storage keeps your cake fresh, moist, and just as delicious days later. Whether you need to store it short-term or long-term, here’s how to do it right:

At Room Temperature (1–2 Days): If you plan to eat the cake within a day or two, keep it covered at room temperature. Use a cake dome, an airtight container, or cover it tightly with plastic wrap to prevent it from drying out.
In the Refrigerator (Up to 5 Days): For longer storage, place the cake in an airtight container or cover it well with plastic wrap and store it in the fridge. Before serving, let it sit at room temperature for at least 30 minutes to soften the frosting and cake.
In the Freezer (Up to 3 Months): If you want to store it for an extended period, freeze the cake. Wrap individual slices or whole cake layers tightly in plastic wrap, then in aluminum foil. Place them in a freezer-safe container or bag. When ready to eat, thaw in the fridge overnight, then bring to room temperature before serving.

For the best taste and texture, avoid storing the cake in direct sunlight or near strong-smelling foods, as it can absorb unwanted odors.

Can You Make This Chocolate Easter Cake In Advance?

Yes! Making the cake ahead of time can actually improve the texture and make decorating easier. Here’s how to prep it in advance:

Bake the Cake Layers (Up to 3 Days Ahead): Once the cake layers are baked and cooled completely, wrap them tightly in plastic wrap and store them in the fridge. Chilled cakes are easier to frost and less likely to crumble.
Freeze the Cake Layers (Up to 3 Months Ahead): If you need to make it even further in advance, freeze the layers. Wrap them in plastic wrap, followed by aluminum foil, and store them in a freezer-safe bag. Thaw in the fridge overnight before frosting.
Make the Buttercream (Up to 1 Week Ahead): The frosting can be prepared and stored in an airtight container in the fridge. Before using, let it sit at room temperature and beat it again for a few minutes to restore its creamy texture.
Assemble and Decorate (1 Day Ahead): Once the cake is frosted and decorated, store it in the fridge. Let it sit at room temperature for at least 30–60 minutes before serving so the frosting softens and the flavors shine.