Easter Nest  Cake

Easter Nest Cake

| written by amackenzie

Whether you are cooking or crafting this Easter get everyone together to create a tasty Easter extravaganza! A tasty chocolate nest cake, the perfect dessert to serve after your Sunday roast. This dessert is also the perfect way to use up any leftover chocolate from your Easter eggs!


- 250g Self raising flour

- 6 tbsp Cocoa powder

- 280g Light brown sugar

- 250ml Buttermilk

- 2 tsp Vanilla extract

- 3 Large eggs

- 200ml Vegetable oil

- 100g Butter

- 200g Marshmallows

- 4 tbsp Cocoa powder

- 75g Salted pretzels

- 4 Shredded wheat biscuits

- Mini eggs

- 150g Salted butter

- 300g Icing sugar

- 2 tbsp Milk


- Preheat the oven to 180C/gas mark 4. Line two round cake tins.

- Add flour, cocoa powder, sugar and salt to your mixer and blend until you have a fine mix.

- Whisk the oil, buttermilk, eggs and vanilla essence into a jug. Pour the wet mixture into the dry batter and mix together until consistent.

- Divide the mix into two and add to each tin, bake for 25 mins. After the 25 mins remove and place on cooling trays.

- To make the nest use one of the round tins with clean baking paper. Place the marshmallows and butter in a bowl in the microwave on high for one minute. Stop 30 seconds in and stir two ingredients together. Place back in microwave and cook for another 30 seconds. Crush pretzels and shredded wheat, then add to the microwave mix.

- Add a spoon of cocoa powder to the mix and then place that mixture into the clean tin, leave to cool in the fridge for an hour.

- To create the icing for the cake, beat cocoa icing sugar and milk together until smooth. If the mixture is too thick add a dash more milk.

- Assemble the cake by stacking the sponges with icing in between, topping with more icing and the nest. Fill your nest with as many chocolate eggs as it will hold, then serve. It may be easier to cut the cake if you remove the nest – you can then chop the nest into chunks and serve alongside the cake.

Happy Easter!