Happy Easter cake

(39 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

easter cake, chocolate cake, cake,
easter cake, chocolate cake, cake,
  • Serves: 12

  • Prep time:

  • Cooking time:

    (plus 5 mins for cooling)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe This delicious cake isn't just reserved for Easter. It's great for chocolate lovers of all ages on any occasion - even if you simply fancy an afternoon treat.


  • 425g butter, softened
  • 175g caster sugar
  • 3 organic free-range eggs
  • 125g self-raising flour
  • 50g cocoa powder, sifted
  • 500g icing sugar
  • Few drops vanilla extract
  • 200g dark chocolate, melted and cooled for 5 mins
  • Maltesers (optional) and flowers, to decorate

Top tip: If you're in a baking mood this Easter, we've got a huge selection of Easter recipes for you to make for all the family to enjoy


  1. Heat oven to Mark 5/190C.
  2. Beat 175g butter and the caster sugar together until pale and fluffy. Gradually beat in the eggs and fold in the flour and cocoa powder.
  3. Pour the mix into 2 greased and lined 20cm sandwich tins and bake for 20 mins, or until a skewer inserted into the middle of the cakes comes out clean. Cool for 5 mins, before turning out onto a wire rack to cool.
  4. Beat together the remaining butter with the icing sugar and vanilla extract; divide between 2 bowls. Stir the dark chocolate into one of the bowls (reserving a little for drizzling).
  5. Spread plain buttercream over the top of one cake and sandwich together with the other cake. Spread the chocolate buttercream on top of the cake, drizzle with the reserved chocolate and decorate.

Your rating

Average rating

  • 3
(39 ratings)

Your comments

comments powered by Disqus

FREE Newsletter