Easter Egg Cake {Easter Nest Cake}

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Quick and easy Easter egg cake or Easter nest cake, homemade with simple ingredients. Great for Easter parties and a great way to use up all the leftover egg candies.

Just like the Peeps Cake that I shared last week, this Easter egg cake is also very easy to make and uses seasonal candies. Best of all, kids can help and you know how much I love that! I know there are many Easter Cake Ideas and Easter egg cake recipe ideas out there but this one is one of the easiest! You don’t even need an Easter egg cake pan for this chocolate Easter egg cake tutorial. Serve these Birds Nest Cookies {Easter Chocolate Next} alongside this cake for those non-cake people, if they exist, and your Easter desserts are covered!

How To Make An Easy Easter Egg Cake Without Mold From Scratch?

  1. Bake 6 mini cakes– Cool completely.
  2. Stack the cakes– With frosting between each layer and over the whole cake.
  3. Decorate– With Easter sprinkles along the sides.
  4. Add crushed Oreos– In a ring on top of the cake.
  5. Add egg candies– In the center of that Oreo nest. Enjoy!

Variations For Easter Nest Cake

Make a larger cake– This is a really small chocolate cake (about 4 inches), But you can easily do the same with a larger version.

Use other sprinkles– The sides of the cake are decorated with cute bunny and duck shaped sprinkles. I found these sprinkles at Target but I have also seen them at some dollar stores. You could use other shapes such as birds, eggs, flowers, or whatever matches your Easter aesthetic.

Use another food for the nest– Such as pretzels or even cereal, but I do prefer Oreos.

Make an egg shaped cake– After baking the cakes and stacking them, use a sharp knife to carve the cake into an oval egg shape, and then finish frosting the cake in icing. Cover the cake in fondant and decorate any way you like. Check out this speckled egg shaped cake tutorial if you want a different spin.

Use another color frosting– Use whatever color you prefer, generally pastel colors are popular for Easter. Then pipe green grass on top of the cake, and add the nest and eggs.

Use a different cake– Such as vanilla or lemon, or even use a Funfetti Cake instead.

Tips And Techniques For Mini Egg Cake/Mini Nest Cake

Cool cakes completely– Otherwise the icing will melt and slide right off leaving a mess.

Frost sides of cake smoothly– Use an icing spatula or a smooth non-serrated knife along the sides to smooth the icing.

Press sprinkles gently– Because this prevents them from disappearing into the icing. You can use your fingers or tweezers to place them.

How to crush Oreos? I put them into a gallon ziploc bag and then use my hands to break them. Don’t use a rolling pin because it can crush them too much. You want chunks, and not a fine powder. You can also use a knife to cut the Oreos into chunks.

Place Oreos in a ring– Don’t fill the center with Oreos or the Egg candies may roll off the cake when added.

Storage Of Decorated Chocolate Easter Cake

Refrigerate- Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Freeze- Unfrosted cakes can be stored in a sealed container for up to 1 month. When you are ready to enjoy it, let it thaw in the fridge overnight and then, decorate as per instructions below.

Make ahead instructions- This cake can be baked and decorated 1 day in advance and stored at room temperature until you are ready to serve.

Easy Easter Egg Cake on White Plate With Yellow Background
Closeup Shot of Easter Nest Cake With Yellow Background

Collage Image With Step by Step Pictures on How to Make Easter Egg and Nest Cake

More Easter Desserts

Easy Easter Egg Cake or Easter Nest Cake on White Plate With Yellow Background
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Easter Egg Cake (Easter Nest Cake)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Quick and easy Easter egg cake or Easter nest cake, homemade with simple ingredients. Great for Easter parties and a great way to use up all the leftover egg candies.
Yield: 3 Mini cakes



  • Bake 6 mini cakes and let them cool down completely.
  • Frost the top of one cake in green icing. Place another cake on top and gently, press it down. Frost the entire cake in green icing.
  • Stick some Easter sprinkles randomly along the sides of the cake.
  • Arrange the crushed Oreos in a circular formation on top of the cake. Make sure to leave space in the center.
  • Place the egg candies gently in the center of that Oreo nest. Enjoy!


  • Instead of mini cakes, you can make one large round cake. 
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 5457kcal, Carbohydrates: 910g, Protein: 56g, Fat: 204g, Saturated Fat: 43g, Sodium: 8173mg, Potassium: 3182mg, Fiber: 23g, Sugar: 564g, Vitamin A: 25IU, Calcium: 1328mg, Iron: 48.6mg
Course: Cakes
Cuisine: American
Calories: 5457
Author: Abeer Rizvi

11 comments on “Easter Egg Cake {Easter Nest Cake}”

  1. This is one of the cutest cakes I have ever seen!!!

  2. Such a gorgeous cake! Love this!5 stars

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