Food and Recipes Desserts Cakes Sheet Cakes Chocolate Chick Cake 4.0 (1) 1 Review Every Easter celebration needs this adorable sheet cake. By Joy Howard Joy Howard Joy Howard is a cookbook author, food stylist, and recipe developer who's spent more than a decade creating recipes for home cooks. She is the author of Disney Eats and the forthcoming Tomato Love (Storey Publishing, Summer 2022), is a frequent contributor to Southern Living and America's Test Kitchen, and for many years wrote a column for EatingWell magazine about cooking with kids. Southern Living's editorial guidelines Published on March 19, 2023 Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones Active Time: 25 mins Cool Time: 1 hr Total Time: 1 hr 55 mins Servings: 16 Instant espresso powder is the secret to the rich chocolate flavor of this Easter sheet cake. The baking staple doesn’t impart any coffee flavor, but plays off of the unsweetened cocoa powder in the batter to yield a deeper chocolate flavor. Unsweetened cocoa adds the same chocolate richness to the easy buttercream frosting that is whipped until so light and fluffy, it resembles the store-bought canned stuff, but without any of the cloyingly sweet taste. The arrangement of candies on top of this decadent cake are inspired by ornately jeweled antique eggs. They also add yet another layer of chocolatey goodness. For a variety of textures, some eggs added whole to the top of the cake and others crushed, dispersing them alongside chocolate chicks for the ultimate Easter-themed dessert. 65 Easter Cakes For The Prettiest Holiday Finale Ingredients Chocolate Cake Baking spray 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 cup unsweetened cocoa 1 1/2 tsp. baking powder 1 tsp. instant espresso powder 3/4 tsp. kosher salt 1/2 tsp. baking soda 2 large eggs, at room temperature 1 1/2 cups whole buttermilk 2/3 cup vegetable oil 1 1/4 tsp. vanilla extract Chocolate Frosting 2 1/2 cups powdered sugar 3/4 cup unsweetened cocoa 1/2 cup unsalted butter, softened 1/4 cup whole milk 1 1/4 tsp. vanilla extract 1/8 tsp. kosher salt Additional Ingredients 1 cup candy-coated milk chocolate eggs (such as Cadbury Mini Eggs) 7-8 miniature chocolate chicks Directions Prepare the Chocolate Cake: Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray; line bottom of pan with parchment paper. Whisk together flour, powdered sugar, cocoa, baking powder, espresso powder, salt, and baking soda in a medium bowl. Whisk together eggs, buttermilk, oil, and vanilla in a large liquid measuring cup. Pour egg mixture into flour mixture; stir to combine. Pour into prepared pan, spreading evenly. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 30 minutes. Transfer pan to a wire rack; cool completely, 1 hour to 1 hour, 30 minutes. Meanwhile, prepare the Chocolate Frosting: Beat powdered sugar, cocoa, butter, milk, vanilla, and salt in a stand mixer fitted with a whisk attachment on low speed, 1 minute. Increase speed to medium; beat until light and fluffy, stopping to scrape down sides as needed, 3 minutes. Chill until ready to use. Spread frosting over cake. Lightly crush 1/4 cup of the candy-coated eggs; set aside. Sprinkle remaining 3/4 cup whole candy-coated eggs over cake, pressing slightly into frosting. Sprinkle with reserved crushed eggs, pressing slightly into frosting as needed. Arrange chocolate chicks on cake as desired. Rate It Print