The Most Indulgent Easter Chocolate Bake Recipe

Moist and more-ish, this cake makes a fabulous centerpiece for your Easter lunch and will have everyone asking for seconds. Top it with your favorite Easter chocolates and treats to make it even more festive.


  • 1 1/2 cups buttermilk
  • 1 1/2 cups canola oil
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups sugar
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 cup boiling water


Preheat oven to 350F. Grease two 9″ round cake pans.  Dust with flour and line with parchment paper. Combine buttermilk, oil, vanilla and sugar in a bowl. Add eggs one at a time, blending thoroughly. In a separate bowl, sift the dry ingredients. Combine dry ingredients with wet ingredients 1/2 cup at a time, mixing with water as needed. Mix until well blended. Pour better evenly into the two baking pans. Bake 40 minutes or until knife inserted in middle comes out clean. Cool in pans for 10 minutes, loosen sides, then cool to room temperature and remove from pan.

Chocolate Icing

  • 1/2 cup butter, room temperature
  • 1 1/2 teaspoons vanilla
  • 4 cups powdered sugar
  • 1/4 teaspoon salt
  • 3/4 cup cocoa powder
  • 1/2 cup boiling water, if needed


Beat butter and vanilla. Sift powdered sugar, salt and cocoa powder. Add to butter, alternating with boiling water as needed. Beat at highest until creamy. If frosting is too thick add water, 1 teaspoon at a time. If the frosting is too soft, add powdered sugar, 1 teaspoon at a time.