Best 2 Easter Egg Hunt Cake Recipes

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With Easter around the corner, it's time to start thinking about delicious treats to make for your family and friends. If you're looking for a fun and festive dessert that everyone will love, an Easter egg hunt cake is the perfect choice. This creative cake combines the excitement of an Easter egg hunt with the deliciousness of a homemade cake. Whether you're a seasoned baker or a novice in the kitchen, there's an Easter egg hunt cake recipe out there that's perfect for you.

Check out the recipes below so you can choose the best recipe for yourself!

EASTER EGG HUNT CAKE



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.

EASTER EGG "HUNT" CAKE



Easter Egg

Provided by Alex Guarnaschelli

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1 stick plus 1 tablespoon unsalted butter, room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 egg plus 1 egg yolk
1/2 cup toasted ground almonds
1 tablespoon all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 miniature rabbit figurine (heat-proof)
2 circles pre-made puff pastry - one 11 inches and one 12 inches in diameter, both chilled
1 egg, whisked together with 1 tablespoon cold water, for egg wash

Steps:

  • In a large bowl whip the butter with a hand mixer until completely smooth. Add sugar and "cream" them together until the ingredients are thoroughly combined. Add the egg and the egg yolk and mix until blended. Scrape down the sides of the bowl occasionally to make sure everything is being integrated. Remove the bowl from the mixer and use a spatula to fold in the almonds, flour, almond extract, vanilla extract and orange liqueur. Stir until thoroughly combined. Stir the rabbit figurine into the filling.
  • Place the 11-inch round circle of puff pastry flat on a baking sheet lined with parchment paper. Use a pastry brush to brush the edge with the egg wash. Put the filling in an even mound in the center of the round leaving the edge clean. Gently lift the 12-inch round and place it over the filling and the bottom round so the edges match up. Press down on all of the edges so the egg wash acts as a glue to stick the top and bottom together. Using the tines of a fork, "crimp" around the edges to seal the top shut. Brush the top with any remaining egg wash.
  • Preheat the oven to 400 degrees F.
  • Place the cake in the refrigerator to firm up slightly as the oven heats, about 15 minutes. Place the baking sheet in the center of the oven and bake until golden brown, about 20 to 25 minutes.

Tips:

  • Choose the Right Cake Base: Select a moist and fluffy cake base that can hold the weight of the frosting and decorations. Popular choices include vanilla, chocolate, or funfetti cake.
  • Prepare the Cake in Advance: Bake the cake a day or two before assembling the cake to allow it to cool completely and develop its full flavor.
  • Level the Cake Layers: Use a serrated knife to level the cake layers evenly. This will ensure a flat and stable surface for stacking and frosting.
  • Make a Smooth Frosting: Use a high-quality buttercream or cream cheese frosting that is smooth and easy to spread. If the frosting is too thick, add a little milk or cream to thin it out.
  • Chill the Cake Before Frosting: Place the cake layers in the refrigerator for at least 30 minutes before frosting. This will help the frosting set more quickly and prevent it from sliding off the cake.
  • Use a Piping Bag for Decorations: Fill a piping bag fitted with a star tip with frosting and use it to create decorative borders, swirls, and designs on the cake.
  • Add Easter-Themed Decorations: Use colorful sprinkles, candy eggs, chocolate bunnies, or other Easter-themed decorations to make the cake festive and fun.

Conclusion:

With careful planning and attention to detail, you can create a stunning and delicious Easter egg hunt cake that will be the centerpiece of your holiday celebration. Experiment with different cake flavors, frosting recipes, and decorations to find the perfect combination that suits your taste and style. Whether you're a seasoned baker or just starting out, this Easter egg hunt cake is sure to impress your family and friends. So gather your ingredients, put on your apron, and let the baking begin!

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