Enjoy a dessert this weekend that as fun as it is delicious with this Easter Nest Cake. To make this edible Easter Nest you’ll need three hours of prep time and over an hour of cook time, point being this is not a last minute decoration. If you’re up for the challenge of making this beautiful Easter Nest Cake you’ll want to invite a handful of friends and family over so they can help you eat this cake that serves 12-16 people. Gather your ingredients for this Easter Nest Cake, provided below.
IngredientsFor the Cake:
- 6 oz butter, at room temperature
- 4.75 oz (2/3 cup) granulated sugar
- 5 oz (2/3 cup packed) brown sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 8 oz (1 cup) buttermilk, at room temperature
- 4 oz (1/2 cup) sour cream, at room temperature
- 2 tbsp water or brewed coffee
- 7.8 oz (1¾ cups) all-purpose flour
- 3 oz (1 cup) sifted unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
For the Frosting:
12 oz unsweetened chocolate, finely chopped
9 cups (36 oz) powdered sugar
12 oz (3 sticks, or 1½ cups) unsalted butter, at room temperature
½ cup milk, plus more if necessary
1 tbsp vanilla extract
¼ tsp salt
Assorted chocolate eggs, Peeps, or other Easter edibles, to decorate
SRC: If your hopping-around for the directions to make this Easter Nest Cake you can find them at: www.feastie.com/recipe/sugarhero/easter-nest-cake