Go Back
–+ servings
ating

Easter Nest Cake: A Celebration of Sweet Memories

A decadent and festive Easter cake featuring rich chocolate sponge layers, a crispy chocolate nest, and a luscious cocoa frosting. Topped with chocolate eggs, this showstopper dessert is perfect for holiday celebrations!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Holiday Special
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 200 g plain flour
  • 50 g cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 200 g caster sugar
  • A pinch of salt
  • 100 ml vegetable oil
  • 150 ml buttermilk
  • 1 tsp vanilla extract
  • 2 large eggs
For the Nest:
  • 100 g marshmallows
  • 25 g butter
  • 1 tbsp cocoa powder
  • 50 g pretzels crushed
  • 50 g shredded wheat crushed
For the Icing & Decoration:
  • 150 g butter softened
  • 50 g cocoa powder
  • 250 g icing sugar
  • 2-3 tbsp milk
  • Chocolate eggs for decoration

Method
 

  1. Prepare & Mix – Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease and line two 20cm round cake tins. In a bowl, whisk together flour, cocoa powder, baking powder, bicarbonate of soda, sugar, and salt, breaking up any lumps.
  2. Combine Wet & Dry Ingredients – In a jug, whisk together the oil and buttermilk, then add vanilla extract and eggs. Pour the wet mixture into the dry ingredients, stirring until fully combined.
  3. Bake to Perfection – Divide the batter between the prepared tins and bake for 25 minutes. Check for doneness with a skewer—if it comes out clean, the cakes are ready. Let them cool in the tins for 15 minutes before transferring to wire racks.
  4. Build the Nest – Line one of the cake tins with oiled baking parchment. Melt the marshmallows and butter in a microwave or on the stove, stirring frequently until smooth. Mix in cocoa powder, crushed pretzels, and shredded wheat. Shape into a nest inside the lined tin and allow it to cool completely.
  5. Create the Icing – Beat the butter, cocoa powder, icing sugar, and milk together until smooth. Add a little extra milk if needed for a creamy consistency.
  6. Assemble the Masterpiece – Layer the cooled sponges with icing in between. Spread icing on top, then carefully place the chocolate nest on the cake. Fill the nest with chocolate eggs and serve. For easier slicing, remove the nest first, cut the cake, and serve the nest pieces separately.

Notes

  • Use high-quality cocoa powder for a richer chocolate flavor.
  • The chocolate nest can be made a day in advance for convenience.
  • Swap buttermilk with a mix of milk and lemon juice if needed (1 tbsp lemon juice + milk to make 150ml).
  • Store the cake in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!