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Easter celebration cake

Mar 8th 2023 · kitchenaid

Easter celebration cake

Hosting an Easter celebration, and searching for the perfect table center piece? Our multi-layer chocolate layer cake is the ultimate show stopper this Easter long weekend.
  • Makes
  • Prep Time

    60 minutes plus chilling time


  • 60g Dutch cocoa powder, unsweetened
  • 220g plain all-purpose flour
  • 350g caster sugar
  • 2 large eggs, room temperature
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 180g full fat sour cream
  • 240ml buttermilk
  • 2 tsp vanilla essence
  • 120ml vegetable oil

For Frosting and Decoration

  • 345g unsalted butter, softened to room temperature
  • 650g icing sugar, sifted
  • 70ml milk
  • 2 tsp vanilla extract
  • Mint gel food colouring
  • Pinch salt
  • 2 tbsp dark chocolate, finely grated
  • 1/2 cup shaved coconut, toasted
  • 2 medium sized chocolate eggs, halved
  • Small pastel chocolate eggs


  1. Pre heat the oven to 180C. Line the base and sides of x3 23cm wide cake tins.
  2. Add the eggs, sour cream, butter milk and vanilla essence to the bowl of the food processor with the multipurpose blade attached. Mix on speed 1 until the mixture is smooth. Slowly add in the vegetable oil through the feed tube until combined.
  3. Add all the dry ingredients into the food processor bowl and pulse until the mixture just comes together.
  4. Divide the batter between the 3 cake tins and place in the oven to bake for 22-25 minutes or until a skewer comes out clean when tested. If only 2 fit in the oven at a time, set the 3rd one side.
  5. Remove the cakes from the oven and repeat baking the 3rd cake for 22-25 minutes.
  6. Place the cakes on a cooling rack. After 20 minutes gently turn the cakes out to completely cool before icing. Cakes can be made ahead of time.
  7. To prepare the vanilla frosting, combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start then turn up to medium speed once the ingredients are combined.
  8. Add the vanilla and a pinch of salt.
  9. Slowly add in the milk, if the frosting is too runny add a little more icing sugar to the food colouring gel and beat through until the desired colour is achieved.
  10. To assemble the cake, trim the top of each cake using a bread knife to level it.
  11. Place the first cake layer onto a serving plate.
  12. Evenly apply 1cm layer of frosting to the top of the cake, using a flat icing spatular or a bench scraper to level it out.
  13. Place the 2nd cake on top and repeat the frosting process unit all 3 layers are stacked up, ensuring that you leave frosting for the outside.
  14. Spread a thin layer on top and around the sides, using a bench scrapper to ensure it is evenly applied.
  15. Place in the fridge to set for a min of 30 minutes or longer on a hot day.
  16. When you're ready to serve, sprinkle the finally grated dark chocolate on the sides and top of the cake.
  17. Add a pile of toasted coconut in the centre of the top of the cake and around the base.
  18. Gently slice along the join seam of the mid size chocolate eggs to seperate the halves. Arrange them in the centre of the cake onto of the coconut nest.
  19. Add the small pastel eggs on the top and around the bottom edge.


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