EASY EASTER NEST CAKE – A SIMPLE AND DELICIOUS TREAT FOR THE WHOLE FAMILY
A NEST FULL OF YUM!
Celebrate the joy of spring with this Easy Easter Nest Cake—a delightful dessert that's as fun to make as it is to eat! With a soft vanilla sponge, creamy chocolate frosting, and a charming nest of chocolate flakes and mini eggs on top, it’s the perfect treat to share with family and friends during Easter festivities.
CRACK INTO THE FUN!
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 08
INGREDIENTS:
FOR THE CAKE:
1 ½ cups (190g) All-purpose Flour
1 cup (200g) Caster Sugar
1 tsp Baking Soda
½ tsp Salt
1 cup (240ml) Milk
1 tbsp Lemon juice
⅓ cup (80ml) Vegetable oil
1 tsp Vanilla extract
CHOCOLATE FROSTING:
½ cup (115g) Butter
1 ¾ cups (200g) Icing Sugar
¼ cup (25g) Cocoa Powder
2–3 tbsp Milk (as needed)
FOR DECORATION:
Shredded Chocolate
Mini Jelly
FROM OVEN TO EASTER TABLE
INSTRUCTIONS:
MAKE THE CAKE:
1. Preheat oven to 180°C (350°F). Grease and line an 8-inch round cake tin.
2. In a bowl, whisk together milk and vinegar. Let sit 5 minutes to curdle.
3. Add sugar, oil, and vanilla. Mix well.
4. In a separate bowl, sift together flour, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture. Stir until smooth.
6. Pour into cake tin and bake for 25–30 mins or until a skewer comes out clean.
7. Cool completely before decorating.
MAKE THE FROSTING:
1. Beat butter until creamy.
2. Add cocoa powder and icing sugar gradually, alternating with milk until smooth and fluffy.
DECORATE YPUR NEST:
1. Frost the cake evenly.
2. Sprinkle chocolate shavings/flakes in a circular "nest" pattern.
TIPS:
Use dairy-free milk and frosting for a completely vegan version.
Add orange or lemon zest to the batter for a springy citrus twist!
Use toasted coconut if you want a “natural” looking nest.
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IN CONCLUSION
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