EASTER EGG HUNT CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Easter Egg Hunt Cake image

This clever sheet cake is a joy to decorate and a perfect project to do with your kids. It'll make a great centerpiece for a spring celebration and has the added bonus of being easy to serve.

Provided by Dan Langan

Categories     dessert

Time 4h5m

Yield One 9-by-13-inch cake

Number Of Ingredients 18

Nonstick cooking spray or unsalted butter, for greasing
3 ounces semisweet baking chocolate or chocolate chips
1 1/2 cups (150 grams) Dutch-process cocoa (use high fat cocoa, 22 to 24 percent fat)
4 teaspoons instant coffee or espresso
1 1/2 cups boiling water
3 cups (600 grams) granulated sugar
2 1/2 cups plus 2 tablespoons (330 grams) all-purpose flour
2 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons fine salt
1 1/2 cups buttermilk
3 large eggs
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
5 cups buttercream
Green and yellow gel food coloring
27 rolled wafer cookies
24 speckled chocolate or jelly bean eggs

Steps:

  • For the devil's food cake: Preheat the oven to 325 degrees F. Grease a 9-by-13-inch cake pan and line the bottom with parchment with an overhang on the longer side. Grease the parchment.
  • Combine the chocolate, cocoa and instant coffee in a large bowl. Pour the hot water over to melt; let sit 2 to 3 minutes and then whisk until smooth. Let cool slightly.
  • Add the sugar, flour, baking soda, baking powder and salt to a stand mixer fitted with the paddle attachment and mix on low to combine.
  • Add the buttermilk to the chocolate mixture to cool it slightly more. Add the eggs, oil, vanilla and chocolate-buttermilk mixture to the stand mixer. Turn the mixer on low and combine until the dry ingredients are moistened. Increase the mixer speed to medium and beat for 2 minutes, scraping halfway through.
  • Pour the batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs, 58 to 60 minutes. Allow the cake to cool completely in the pan, then wrap the whole thing in plastic wrap and chill for 2 hours in the refrigerator.
  • Unmold the by unwrapping the plastic, placing a fresh piece of parchment and a wire rack on top of the cake, then turning the cake out of the pan. (Cold sheet cakes are easier to unmold and have less chance of breakage.) Flip the cake onto a serving board. Trim the sides and level if necessary.
  • Mix the buttercream with 2 parts green and 1 part yellow gel food coloring until it's tinted light green. Transfer about 1 1/2 cups of the buttercream to a small microwave-safe bowl and microwave it about 5 seconds to soften. Frost the top of the cake and then the sides with the warmed buttercream. Use a scraper to square off the edges. Chill in the refrigerator until the buttercream is no longer sticky, 20 to 30 minutes. Frost the cake a final time and chill in the refrigerator until the buttercream is firm, about 30 minutes.
  • Fit a pastry bag with a grass tip. Divide the remaining green buttercream between two small bowls and darken 1 bowl with more green and yellow food coloring. Fill the pastry bag with the two colors, allowing them to mix slightly, then pipe grass on the top of the cake.
  • Cut the rolled wafer cookies pieces in half so they are about 1/2-inch higher than the top of the cake. Attach to the sides of the cake with a little bit of extra buttercream, leaving some space in between. Place the chocolate eggs in the grass.

Daina Pearce
[email protected]

This cake was a bit dry, but the frosting helped to make up for it.


agency chain
[email protected]

I had some trouble getting the frosting to come together, but the cake itself was delicious.


Sanjai Snjai
[email protected]

This cake was a little too sweet for my taste, but it was still good.


Ambrosio Lopez
[email protected]

I love this cake! It's so moist and fluffy, and the frosting is to die for. I've made it several times and it's always a hit.


rubeul khan
[email protected]

This cake was easy to make and turned out beautifully. It was a big hit at my Easter brunch.


Michael g Crespo
[email protected]

I've made this cake several times and it's always a hit. It's so moist and flavorful, and the frosting is the perfect complement.


Robert Bonneville
[email protected]

This cake was a bit dry, but the frosting helped to make up for it.


young antwi
[email protected]

I had some trouble getting the frosting to come together, but the cake itself was delicious.


Rohit Vimal
[email protected]

This cake was a little too sweet for my taste, but it was still good.


Vano Gaming
[email protected]

I love this cake! It's so moist and fluffy, and the frosting is to die for. I've made it several times and it's always a hit.


mulualem Tegene
[email protected]

This cake was easy to make and turned out beautifully. It was a big hit at my Easter brunch.


Shailyn Burchfield
[email protected]

I've made this cake several times and it's always a hit. It's so moist and flavorful, and the frosting is the perfect complement.


Shan Akhtar
[email protected]

This cake was a bit dry, but the frosting was amazing!


Pritam Chaudhary
[email protected]

I had some trouble getting the cake to rise properly, but the frosting was delicious.


FIRE LION
[email protected]

This cake was a little too sweet for my taste, but my kids loved it.


Aisha Malik
[email protected]

I made this cake for my family and they loved it! The cake was moist and flavorful, and the frosting was creamy and fluffy. I would definitely recommend this recipe to anyone looking for a delicious and festive Easter cake.


w_
[email protected]

This is my new go-to recipe for Easter cake. It's so delicious and festive.


Madina Hibu
[email protected]

I've made this cake twice now and it's always a crowd-pleaser. It's so easy to make and the results are always impressive.


calvin biggs
[email protected]

This cake was a huge hit at my Easter party! It was so moist and fluffy, and the frosting was the perfect amount of sweetness. I loved the colorful Easter eggs on top, they really made the cake festive.