Spring Chocolate Nest Cake Recipe

Celebrate the season with this delightful Spring Chocolate Nest Cake—a rich, moist chocolate cake topped with creamy chocolate buttercream and a decorative chocolate nest filled with Mini Eggs. Perfect for Easter or any spring gathering, this cake is as beautiful as it is delicious!

What Is Spring Chocolate Nest Cake?

This cake features a decadent chocolate sponge made with cocoa, buttermilk, and hot coffee for extra depth of flavor. It’s layered and frosted with a smooth chocolate buttercream and topped with a chocolate nest crafted from shredded wheat or chow mein noodles for a realistic bird’s nest effect. The finishing touch? Colorful Mini Eggs that make it the ultimate springtime treat!

Why You’ll Love This Recipe

• Rich and chocolatey – A deep cocoa flavor with a moist, tender crumb.
• Festive and fun – The edible chocolate nest makes it perfect for Easter celebrations.
• Easy to make – Simple ingredients and straightforward steps.
• Customizable – Use different chocolates, candies, or decorations to make it your own.

Ingredients

For the Chocolate Cake:

• 2 cups (250 g) all-purpose flour
• ¾ cup (75 g) cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (200 g) sugar
• ½ cup (100 g) brown sugar
• 3 eggs
• ¾ cup (180 ml) vegetable oil
• 1 cup (240 ml) buttermilk
• 1 tsp vanilla extract
• ¾ cup (180 ml) hot coffee or water

For the Chocolate Buttercream:

• 1 cup (230 g) butter, softened
• 3 ½ cups (450 g) powdered sugar
• ½ cup (50 g) cocoa powder
• 3 tbsp milk
• 1 tsp vanilla extract

For the Chocolate Nest:

• 100 g dark chocolate, melted
• 1 ½ cups (75 g) shredded wheat cereal (or chow mein noodles)
• Mini Eggs for decoration

Step-by-Step Instructions

Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) cake pans with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, vegetable oil, buttermilk, sugar, and vanilla extract until well combined.
4. Gradually mix in the dry ingredients until smooth. Stir in the hot coffee or water until fully incorporated.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Buttercream

1. Beat butter with an electric mixer until creamy and smooth.
2. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, beating until light and fluffy.
3. Spread a layer of buttercream between the cooled cake layers, then frost the top and sides evenly.

Create the Chocolate Nest

1. Crush the shredded wheat cereal into small pieces.
2. Mix with melted dark chocolate until evenly coated.
3. Shape into a nest on a parchment-lined plate or baking sheet.
4. Chill in the refrigerator for 15–20 minutes until firm.

Assemble & Decorate

1. Place the chocolate nest on top of the frosted cake.
2. Fill the nest with Mini Eggs and any other festive decorations.
3. Serve and enjoy!

Serving Suggestions

• Pair with a cup of coffee, tea, or hot chocolate for a cozy treat.
• Serve with a scoop of vanilla or caramel ice cream for extra indulgence.
• Decorate with edible flowers or pastel sprinkles for a more elegant look.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days, but bring to room temperature before serving for the best texture.

Freezing Instructions

• Unfrosted cakes can be wrapped tightly and frozen for up to 3 months.
• Freeze the buttercream separately in an airtight container and thaw before use.
• Assembled cakes can be frozen, but the nest may lose its crunch—add it fresh for best results.

Recipe Variations

• White Chocolate Nest – Use white chocolate for a lighter, creamier version.
• Gluten-Free Option – Substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Vegan Version – Use flax eggs, dairy-free butter, and coconut milk for a plant-based alternative.
• Different Decorations – Try using chocolate eggs, jelly beans, or marshmallow chicks for variety.

FAQs

Can I make this cake in advance?
Yes! Bake the cake layers a day ahead and store them wrapped at room temperature. Assemble and decorate before serving.

What can I use instead of shredded wheat?
Chow mein noodles work well, or you can use rice cereal for a crunchier texture.

Can I use a different frosting?
Absolutely! Cream cheese frosting or whipped ganache would also be delicious.

This Spring Chocolate Nest Cake is the perfect festive centerpiece for your Easter celebration or any spring gathering. With its rich chocolate flavor, creamy frosting, and fun edible nest, it’s sure to impress both kids and adults alike. Try this recipe and let us know how you decorated your cake!

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