Easter isn’t all about devouring chocolate eggs all weekend long, it’s also about friends, family and food. And boy, do we have a showstopper of an Easter cake for you! It’s stacked, it’s ombre and it’s full of sneaky eggs.
Introducing the Easter Surprise Cake!
When it’s an original recipe from the people who know cake best – CSR Sugar and White Wings – you know you’ve got a cake that’ll certainly be impressing the dessert crowd.
Ready to start? Let’s go!
NOTE: You need FOUR cake tins for this recipe, don’t get caught short!
[mc_block_title custom_title=”Easter Surprise Cake Recipe”]
PREP TIME: 60 minutes
COOK TIME: 35 minutes
SERVES: 12
Ingredients
Chocolate Cake
2 cups White Wings Self-Raising Flour
1⁄3 cup cocoa powder
1 cup CSR Caster Sugar
4 eggs 500g butter, melted
1 tsp vanilla essence
Vanilla Cake
2 cups White Wings Self-Raising Flour
2/3 cup White Wings Plain Flour
1 cup CSR Caster Sugar
4 eggs
250g butter, melted
2 tsp vanilla essence
1 cup milk
Buttercream
125g butter, softened
11⁄2 cups CSR Soft Icing Mixture
1 tbsp milk
Chocolate Buttercream
125g butter, softened
1 cup CSR Soft Icing Mixture
1⁄2 cup cocoa powder
1 tbsp milk
Filling
Coloured candy-coated mini chocolate Easter eggs
Mini marshmallows
Method
- Preheat oven to 180°C (160°C fan-forced). Prepare batters by combining each cake ingredient list into two bowls. Use electric beaters until thick and smooth. Divide each batter equally into two bowls of pure chocolate and pure vanilla.
- Take ½ cup of chocolate batter and add to vanilla batter and vice versa. Beat each again to fully combine. You should have four distinct colour batters.
- Pour each batter into four greased/paper-lined 20cm round springform cake tins. Bake for 25-35 minutes or until an inserted skewer comes out clean. Remove from oven and leave for 10 minutes before releasing on a wire rack to cool.
- Prepare both buttercreams in two separate bowls. Use electric beaters on softened butter until pale before gradually adding the remaining ingredients to each until thick.
- Using a 6cm round cookie cutter, remove the centre of each cake and set it aside. Stack the cake discs from darkest chocolate on bottom to vanilla on top with 1cm layer of buttercream between each. Spread remaining buttercream over the top and down the sides. Gradually add chocolate buttercream down the sides to the bottom then smooth all over with a palette knife.
- Add some of the remaining chocolate buttercreams to the inside of the top two layers of the stack. Fill the centre hole with Easter eggs/marshmallows to the third layer. Crumble two of the darkest cake cut-outs to a fine crumb and mostly fill the remainder of the centre hole.
- Leave a trail of Easter eggs and marshmallows on top of the cake, plate and across the table for a touch of theatrics. Happy Easter!
GAMECHANGER CHEAT: Short on time? Use White Wings Vanilla Cake Mix and White Wings Milk Chocolate Cake Mix instead to make this Easter Surprise Cake!
