Easter Party Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 3hrs 45mins
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- Serves
- 18
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- Calories
- 1021
The ultimate showstopper for your Easter table. A rich chocolate cake layered with buttercream, crowned with a glossy chocolate ganache drip, and finished with a scattering of crunchy Mini Eggs. Indulge in pure chocolate bliss this spring! Use an 18 cm (7 inches) round tins, at least 3 cm deep.
recipe updated 19 Feb. 2026
Ingredients
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- Unsalted butter
- 750 g
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- Plain flour
- 625 g
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- Cocoa powder
- 190 g
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- Baking powder
- 2 ½ teaspoons
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- Bicarbonate of soda
- 35 g
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- Egg
- 5
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- Vegetable oil
- 250 g
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- Light brown sugar
- 750 g
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- Buttermilk
- 560 g
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- Water
- 560 g
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- Salt
- 2 teaspoons
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- Vanilla extract
- 3 ½ teaspoons
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- Icing sugar
- 900 g
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- Milk
- 2 ½ tablespoons
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- Thickened cream
- 150 g
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- Dark chocolate
- 100 g
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- Chocolate eggs
- as needed
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- Sprinkles
- as needed
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- Blue food coloring
- as needed
Tools
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Oven
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Chef Patissier XL
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Round pan - 18cm (7")
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Cake board - 25cm (10")
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Piping bag
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Large mixing bowl
Step preview
- Making the cake:
- Preheat the oven - 160ºC
- Grease the round tins and line the base with parchment paper
- Sift the ingredients into a large bowl
- Fit the Whisk Tool
- Add the ingredients into the warming bowl
- Then add the flour mixture and fit the splashguard
- Whisk until combined - 3 minutes, speed 3
- Divide the batter between the prepared tins
- Bake until a skewer inserted comes out clean - 45 minutes, 160ºC
- Remove from the oven and let cool completely
- Making the buttercream:
- Clean the warming bowl and fit the Creaming Beater
- Add the ingredients into the warming bowl, fit the splashguard
- Mix until combined and then scrape the bowl - 2 minutes, heat setting Off, speed 3
- Then add a few drops of food colouring
- Mix until thick and smooth - 2 minutes, heat setting Off, speed 3
- Assemble the cake:
- Trim the cooled sponges with a cake leveller, adjustable cake slicer, or serrated knife
- Place the cake board in the centre of a cake turntable
- Add a small amount of buttercream to the board to help the cake stick to the board
- Place the bottom sponge layer on a cake board, pipe a layer of buttercream on top and level with an angled spatula
- Top with another sponge and gently press down
- Repeat this layering process with the remaining sponge layer
- Once assembled, fully coat the cake in a thin layer of buttercream
- Chill in the fridge until set - 30 mins
- One the cake has set, cover the sides and the top of the cake with some of the buttercream
- Chill in the fridge until set - 30 minutes
- Reserve the remaining buttercream for later
- Making the chocolate ganache:
- Clean the warming bowl and fit the Creaming Beater
- Add the ingredients into the warming bowl, fit the splashguard
- Heat until combined - 5 minutes, heat setting 5, speed Stir 1
- Let cool at room temperature - 10 minutes
- Transfer the chocolate ganache into a clean piping bag
- Place the chilled cake on a turntable
- Use scissors to cut the piping bag open by about 5 mm
- Pipe the chocolate ganache along the top edge of the cake so that it drips down the side
- Create the drip effect around the top of the cake
- Decorate with some of the sprinkles
- Chill in the fridge until set - 30 minutes
- Remove the chilled cake from the fridge
- Transfer the remaining buttercream into a piping bag fitted with an open star tip
- Pipe the remaining buttercream into swirls around the cake
- Decorate the cake
- Serve