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Easter Egg Treasure Cake

Easter Egg Treasure Cake: A Chocolate Surprise Inside

Delight in the Easter Egg Treasure Cake, a festive dessert filled with colorful surprises and rich chocolate, perfect for your Easter celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Funfetti or White Cake Mix Follow package instructions for the best results.
  • 1 box Dark Chocolate Cake Mix Prepare according to the package directions.
  • 1 box Food Coloring (4-color box) You can use natural food dyes if preferred.
For the Decorations
  • 1 tablespoon Shortening For greasing the Bundt pan.
  • 1 cup Sweetened Coconut Flakes Omit if you have allergies.
  • ½ cup Semi-Sweet Chocolate Chips Experiment with dark chocolate for a deeper flavor.
  • ½ cup Heavy Whipping Cream Don't rush the melting process.
  • 1 pack Candy Melts or Frosting Choose festive colors for decoration.
  • 1 12-ounce package Chocolate Candy Eggs Perfect for topping your cake.
  • Pastel or Easter-Colored Sprinkles An optional touch for extra fun.
  • 1 3-inch Tall Chocolate Bunny A charming centerpiece for the cake.

Equipment

  • mixing bowls
  • Jelly roll pan
  • Bundt pan
  • spatula
  • Microwave-Safe Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare your jelly roll pan with nonstick spray.
  2. Mix the Funfetti cake according to package instructions, then divide into bowls and color with food coloring.
  3. Swirl the colored batter gently to maintain the marbled effect.
  4. Pour the colored batter into the pan and bake for 15-20 minutes, until a toothpick comes out clean.
  5. Once cooled, cut out Easter shapes using cookie cutters.
  6. Prepare the Bundt pan by greasing with shortening and dusting with flour.
  7. Mix the dark chocolate cake according to package instructions and pour half into the prepared pan.
  8. Place the Easter-shaped cutouts upside down in the dark chocolate batter, cover with remaining batter.
  9. Bake the cake for 40 minutes, cool in the pan for 20 minutes before inverting.
  10. Prepare the chocolate drizzle by melting chocolate chips and heavy cream together.
  11. Color the coconut flakes with green food coloring for decoration.
  12. Drizzle chocolate over the cake, add coconut grass, chocolate eggs, and place the chocolate bunny as a centerpiece.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store the cake covered at room temperature for up to 5 days, or refrigerate for up to 10 days. It can be frozen for 3 months. Warm individual slices before serving for the best enjoyment.

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