Easter Egg Cake Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
For the Cake:
2 round layer cakes such as this Yellow Birthday Cake from Flour by Joanne Chang, or your favorite boxed cake mix
For the Chocolate Frosting:
20 tablespoons unsalted butter, slightly softened
12 ounces confectioner’s sugar
12 ounces 72% cacao chocolate, melted in a double boiler or microwave-safe bowl
1
Directions
Prepare Yellow Birthday Cake or favorite boxed cake mix as 2 round cakes.
In the bowl of an electric stand mixer beat butter and sugar on medium speed until well combined, scraping down the sides as necessary. Add melted chocolate beating until thoroughly combined. Conitnue beating until easily spreadable. Set aside.
Using a sharp knife, carefully split the cooled cake layers horizontally so that you have four full layers. Stacking the layers on top of each other, cut the layers about 3/4 inch off center so you have four large pieces and four smaller pieces. Spread each layer with enough frosting to hold the layers together and assemble and arrange the layers on a large platter in the upright position . The four larger layers will make up the center of the cake with two smaller layers on each side. Be sure to save the two domed small top layers for the very outer pieces. Once layers are arranged, use a sharp knife to carefully trim the outer edges into a more egg-like shape. You can adhere the trimmed pieces with frosting if desired to add additional shaping . Spread the outside of the cake with remaining frosting and decorate with M&Ms in whatever pattern you desired. To create the striped egg effect I first sorted all of the M&Ms by color then applied them in thick stripes.