Easter Egg Cake (Easter Nest Cake)
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.
Servings: 3 Mini cakes
Calories: 5457kcal
Ingredients
- 6 Chocolate cake Mini, 4 inch
- 4 cups American buttercream frosting Green
- ⅓ cup Easter sprinkles
- 2 cups Oreos Roughly chopped
- 2 cups Egg candies Various colors
Instructions
- 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!
Video
Notes
- Please note that in the video tutorial, I used only yellow jimmies sprinkles just to try something different.
- 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.
Nutrition
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