Easter Egg Cake

Make an Easter Egg Cake that reveals pastel Funfetti cutouts inside a rich chocolate Bundt. Assemble, bake, and decorate for a festive centerpiece.

Ingredients

• 1 Funfetti or white cake mix + ingredient list on the back (eggs, oil and water)
• one 4-color box food coloring (including green and 2 or 3 other colors)
• Shortening and flour (to grease the Bundt cake pan)
• 1 dark chocolate cake mix + ingredient list on the back (eggs, oil and water)
• Candy melts (white, pink, or yellow OR frosting (use store bought frosting in a shelf-stable tub to save time)*)
• 1 cup sweetened coconut flakes
• ½ cup semi sweet chocolate chips
• ½ cup heavy whipping cream
• 12- ounce package chocolate candy eggs
• 3- inch tall chocolate bunny (or similar)
• Pastel or Easter-colored sprinkles (for decorating*)

Instructions

Step 1: Preheat and prepare the Funfetti sheet cake

Preheat the oven to 350°F and spray a 15x10x1-inch jelly roll pan with nonstick spray. Mix the Funfetti (or white) cake mix following the package directions into a smooth, pourable batter. Divide the batter into 3–4 small bowls and tint each with a couple drops of different food coloring, leaving one bowl uncolored. Spoon the white batter into the prepared jelly roll pan, then dot spoonfuls of each colored batter across the surface. Gently swirl once or twice with a knife or offset spatula—just enough to create soft, separate ribbons of pastel color without blending them into one another. Bake 15–20 minutes until set and cool completely in the pan so the thin sheet holds its shape.

Step 2: Cut out Easter shapes and reserve extras

When the sheet cake is fully cool, press Easter-themed cookie cutters into the cake and cut out 14–16 shapes for the inner reveal; keep any remaining cutouts for optional mini cakes or snack bites. Set the shaped pieces aside upright on a tray so their colorful swirled interiors stay visible and ready for insertion into the Bundt.

Step 3: Grease and flour the Bundt pan thoroughly

Generously grease a 12-cup Bundt pan with shortening using a paper towel, working the fat into every crevice, then dust with flour and tap out the excess. This thorough barrier ensures the finished cake will release cleanly from the ornate Bundt geometry—do not rely on nonstick spray alone for this shape.

Step 4: Mix the chocolate Bundt batter and begin assembly

Prepare the dark chocolate cake mix as directed so you have a glossy, pourable chocolate batter. Pour roughly half the batter into the prepared Bundt pan to form a base layer. Press the colorful Easter cutouts UPSIDE DOWN, standing them evenly around the pan so the colored faces will peek through the finished slices. Hold pieces in place briefly while you pour the remaining batter to fully encase them, filling carefully so each shape stays upright and spaced. Keep a mixing bowl and spatula nearby to catch drips and smooth the surface.

Step 5: Bake and cool the Bundt

Bake the assembled Bundt until a toothpick into the cake body (avoiding a cutout) comes out with a few moist crumbs; timing varies with those embedded shapes. Let the Bundt cool in the pan 20 minutes, then invert it onto a serving plate or cake stand and allow it to come to room temperature so the structure firms and the interior colors remain vivid.

Step 6: Optional mini cakes—decorate while the Bundt bakes

If you have leftover sheet-cake scraps, cut them into small rounds or shapes. Melt candy coating or use shelf-stable tub frosting warmed and lightly thinned, dip each mini cake, and add pastel sprinkles. Set aside on parchment until the coating sets; these become playful accoutrements for the final plate.

Step 7: Make the chocolate drizzle and assemble the nest

Warm the semi-sweet chocolate chips with the heavy cream in a microwave-safe bowl until smooth and glossy, stirring until fully emulsified into a pourable ganache. Drizzle this warm chocolate evenly over the cooled Bundt so thin shiny ribbons cling and cascade down the fluted sides. Then dye the coconut by placing flakes in a zip-top bag with a few drops of green food coloring, sealing, and shaking until the shredded texture is uniformly tinted.

Step 8: Fill, top, and finish

Spoon the bright green coconut into the Bundt’s center to form a nest. Pile a handful of chocolate candy eggs into the coconut nest and scatter any remaining dyed coconut and pastel sprinkles around the base. Add a small chocolate bunny or similar seasonal figure beside the cake and place any decorated mini cakes on the serving plate as accents.

Step 9: Store and serve

Serve slices to reveal the hidden pastel cutouts inside each wedge. Store the cake airtight at room temperature up to five days or refrigerate for longer keeping. Enjoy the surprising, festive cross-sections and the textural contrast between glossy chocolate, fluffy cake, and shredded coconut.

Notes

• Grease and flour the Bundt pan thoroughly to prevent sticking.
• Use gel food coloring for brighter pastels with less liquid.
• Let refrigerated cake slices come to room temperature before serving for best texture.
• Dye coconut in a sealed bag to avoid messy countertops.
• Save extra sheet-cake scraps to make mini decorated cakes for plating.