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    Home » Recipes » Holiday » Bird’s Nest Easter Cake

    Bird’s Nest Easter Cake

    Published: January 21, 2017 · Modified: Apr 3, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    A charming and delicious chocolate bird's nest cake filled with candied eggs.

    A photo of a Bird’s Nest Easter Cake on a mini cake stand.
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    birds nest easter cake on a cake stand
    birds nest easter cake on a cake stand
    birds nest easter cake on a cake stand
    birds nest easter cake on a cake stand
    birds nest easter cake on a cake stand

    I’ve been wanting to make a bird’s nest cake for a while now so I whipped up a little chocolate cake, some chocolate buttercream and some of my favorite, Easter candies. Super easy and pretty cute, if you ask me! But I’m not sure if it’s a mini-cake or a mega-cupcake!! What do you think?

    Some Tips and Pointers

    • I cut down a small cake layer to make my nest but it’s MUCH faster to use a donut mold!
    • I used malted chocolates as they are larger than the mini chocolate eggs and fill the nest better.
    • If you don’t want to pile all the little chocolate tubes for the nest just cover in buttercream then pat on toasted coconut for a similar effect.
    • No buttermilk? Add a tablespoon of lemon juice or vinegar to whole milk. Mix and set aside for a few minutes then use in the batter.
    • The coffee is optional. GO ahead and use water if preferred.

    Let’s Go Over the Steps!

    A photo showing a chocolate cake being carved into a nest shapeCut the cake down into a nest shape.A photo of a bird's nest cake covered in chocolate buttercream

    Cover cake in buttercream and smooth.  A photo of a bird's nest cake with the chocolate twigs being piped on.Pipe the “twigs” with a #4 tip. You can also use shaved chocolate, spin sugar or even toasted coconut.

    A photo of a bird's nest cake with the chocolate eggs being placed in the center

    Place eggs in the nest. Pile them high and

    If you’ve tried this treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Bird’s Nest Easter Cake
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    4.67 from 3 votes

    Bird's Nest Easter Cake

    Moist chocolate cake covered in a rich chocolate buttercream and topped with a gaggle of chocolate eggs. Perfect for an Easter treat.
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4 cakes
    Calories 169kcal
    Author John Kanell

    Ingredients

    For the Cake:

    • 1 3/4 cups all-purpose flour
    • 1 3/4 cups granulated sugar
    • 3/4 cup unsweetened cocoa powder not dutch processed
    • 1 tsp baking powder
    • 2 tsp baking soda
    • 1 tsp salt
    • 1 cup buttermilk
    • 1/2 cup vegetable oil or canola oil, or melted coconut oil
    • 2 large eggs at room temperature
    • 1 tsp pure vanilla extract
    • 1 cup freshly brewed strong, hot coffee

    For the Frosting

    • 2 sticks unsalted butter room temperature
    • 5 cups confectioners' sugar
    • 1 1/2 cups unsweetened cocoa powder
    • 5-6 tbsp heavy cream
    • 2 tsps pure vanilla extract
    • 1/2-3/4 tsp salt to taste
    • 1 cup semi sweet chocolate melted and cooled

    Instructions

    For the Cake

    • Butter and flour 6 four inch pans. (You can use larger pans and just cut the cakes down to size if you don't have 4 inch pans.) Preheat oven to 350F.
    • In a large bowl whisk together the flour, sugar, cocoa powder, salt, baking powder and soda.
    • Beat the eggs, oil, buttermilk and vanilla together in a separate bowl.
    • Add the wet mixture to the dry and mix until just combined. Stir in the hot coffee last.
    • Distribute the batter evenly to the pans. and bake for about 25 minutes or until the centers are baked.

    For the Buttercream

    • Beat the butter until light and fluffy. Mix in the confectioners' sugar, cream, cocoa powder, vanilla, salt and melted chocolate. 

    For the Assembly

    • Cut the cake down into a nest shape. Cover with buttercream and smooth. Pipe "twigs" with a number 4 tip. Place the chocolate eggs in the nest and serve.

    Video

    Notes

    • I cut down a small cake layer to make my nest but it's MUCH faster to use a donut mold!
    • I used malted chocolates as they are larger than the mini chocolate eggs and fill the nest better.
    • If you don't want to pile all the little chocolate tubes for the nest just cover in buttercream then pat on toasted coconut for a similar effect.
    • No buttermilk? Add a tablespoon of lemon juice or vinegar to whole milk. Mix and set aside for a few minutes then use in the batter.
    • The coffee is optional. GO ahead and use water if preferred.

    Nutrition

    Serving: 0.5nest | Calories: 169kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 198mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 50IU | Calcium: 20mg | Iron: 1.3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

    IF YOU LOVE THIS RECIPE TRY THESE OUT!

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    The Cutest Easter Cake

     

    « Cheese Puffs
    Chocolate Truffles »

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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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