Easter Nest Cake

We are definitely in Easter season now, the shops are packed with Easter Eggs and with only a few weeks until the big day I decided to share this absolute beaut of a recipe! This is the chocolatey-ist Easteryist Cake EVER! It is three chocolate sponges, chocolate buttercream and decorated with chocolate flakes, Cadbury Mini Eggs and Galaxy Golden Eggs.

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The chocolate cakes are the same as my Oreo Easter Cake because this is a covered cake I make the chocolate cakes slightly thicker than I would if it was a naked cake like my Nutella Cake. You can make the cakes smaller if you wish and use 350g of ingredients instead of 450g, reduce the number of eggs to 6 medium and the amount of cocoa powder for 50g to 35g.

I decided to decorate this cake a bit differently to how I would normally decorate a cake. Usually, I would make sure that sides of the cakes were nice and smooth but because this cake is a chocolate nest I decided to use a ridged smoother and make the sides look a little uneven and messy. The smoother I used was this one. These are great because they come in a pack of 3 so you can pick what kind of ridges you want your cakes to have.

To decorate the cake I made the buttercream and using a palette knife to spread it over the top of each layer of cake I don’t mind if it splodges out the side as I can just smooth that into the outside of the cake. Once I have done all three layers of the cake I go around the edges with a flat smoother and smooth any of the buttercream that has splodged out the sides into the sides. I put the rest of the buttercream into a piping bag with a large round nozzle and pipe the buttercream into any of the gaps in-between each layer of cake and smooth them out so that there are no gaps in the cakes.

I then pipe the buttercream around the whole cake and using the smoother make sure it is nice and smooth. There are no quick ways of doing this you might need to go around the cake a few times with the smoother taking off any excess buttercream (I usually put this back in the bowl and use it to fill any gaps that might appear) Once the buttercream is smooth I use my ridged smoother and go around the edges to make the cake look ‘messy’.

With the excess buttercream, I piped small swirls around the edge of the cake using a Wilton 2D piping tip so that when I added in my flake next it sit a bit higher than the Mini Eggs. I used eight flakes and cut them into all different lengths then added them around the cake to make a nest. Then in the middle, I added the Mini Eggs. I don’t know what countries a flake is available but it is essentially a chocolate bar that has lots of different layers of chocolate I’m not sure what the alternatives would be if you don’t live in the UK as long as it is crumbly chocolate and you can cut up then it will be perfect.

Hints and Tips

I used Mini Eggs in the centre of the decoration but you can use Crème Eggs or any other Easter treat you like.

This cake will last 3-4 days in an airtight container

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This cake will serve 10-14 people.

Shopping List 

For the Cake

450g Unsalted Butter

450g Light Brown Sugar

400g Self-Raising Flour

50g Cocoa Powder

8 Medium Eggs

2tsp Vanilla Extract

2tsp Baking Powder

For the Buttercream

700g Icing Sugar

50g Cocoa Powder

375g Unsalted Butter

1tsp-2tsp Milk

For the Decoration

160g Mini Eggs

80g Golden Eggs


For the Cake

  1. Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line three 8″ cake tins with baking parchment and leave to the side.
  2. In a bowl mix together the sugar and butter until light and fluffy. Add in the self-raising flour, cocoa powder, eggs, baking powder and vanilla and mix again until they are all combined.
  3. Spoon the mixture into your cake tins. There should be approximately 450g-500g in each tin.
  4. Bake in the oven for 35-40 minutes. The cakes should spring back when touched or when a skewer is inserted into the middle comes out clean. Leave to cool.

For the Buttercream

  1. In a bowl mix together the icing sugar and butter. Add in the Cocoa Powder and mix again. The buttercream might be quite thick so you can add a teaspoon or two of milk.
  2. Once your cakes have cooled, place a cake on a plate, spoon some of the buttercream onto the cake and smooth with a knife. Place the second sponge on top. Repeat on the second cake and add the third layer.
  3. Add the rest of the buttercream into a piping bag with a large round nozzle. I use a disposable piping bag. Pipe buttercream into the gaps in-between each layer of cake so they are filled. Pipe the rest of the buttercream around the edges of the cake.
  4. With a cake smoother go around the edge of the cake and smooth the buttercream. It will look like you have put a LOT of buttercream on the cake but now a lot of it will come back off again. Keep going around the cake smoothing the icing, if there are any gaps fil these with the buttercream you have leftover.
  5. Once the side of the cake is smooth, use your ridged smoother to around the sides again and make indentations in the icing so that it looks ‘messy’.
  6. Once the cake is smooth pipe icing onto the top of the cake and smooth again. You might need to smooth around the edges again.
  7. Any excess buttercream you have keep because you will need it for the decoration.

For the Decoration

  1. Next, I piped some of the leftover buttercream around the top edge of the cake using a 2D piping tip. These don’t need to be neat as you will be covering them with flakes and eggs.
  2. Once you have piped some swirls on top of your cake, cut your flakes up they don’t need to be exact. I cut mine into halves and thirds and places them around the edge of the cake on top of the swirls I had already piped.
  3. Finally, I added the mini eggs to the middle.

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You can find me on:






Leave me a comment and let me know what you think.

Sarah x

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20 thoughts on “Easter Nest Cake

  1. You are such a talent! Amazing! Wish I could bake in such a beautiful creative way as you 🙂


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