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Front on shot of Rocky Road Easter Egg Cake

Rocky Road Easter Egg Cake

Serves 10

5 from 2 votes
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 2 hrs
Course: Dessert
Cuisine: American



  • 1 1/3 cups milk
  • 1/2 cup vegetable oil
  • 1 shot coffee or 1 tsp instant coffee powder mixed with 2 tbsp boiling water
  • 1/2 cup unsalted butter melted
  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups caster sugar
  • 1 cup cocoa powder
  • 3 tsp baking powder
  • 3 tsp bicarb soda
  • 1 1/2 tsp salt
  • 3 large eggs
  • 1 cup boiling water

Chocolate Fudge Buttercream

  • 2 cups unsalted butter softened
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 cup cocoa powder
  • 1 1/2 cups dark chocolate melted


  • Any easter eggs you like!
  • Raspberry candy
  • Mini marshmallows



  • Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
  • To a large jug or bowl, add the milk, oil, coffee, and butter and whisk to combine.
  • To a separate bowl, add the flour, caster sugar cocoa powder, baking powder, bicarb soda and salt and use a whisk to combine.
  • Add the wet ingredients along with the eggs to the dry ingredients and mix to combine taking care to scrape down the bottom and sides of the bowl. Add the boiling water and mix to combine.
  • Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight.


  • Add the butter, salt and vanilla extract to a large mixing bowl. Use an electric hand mixer to beat until pale and creamy, about 5 minutes.
  • Add the powdered sugar and cocoa powder and mix on low speed until no dry ingredients are showing, then turn to high speed and beat for 5 minutes. Stop the mixer and scrape down the bowl. Add the melted chocolate and beat until well combined.

Let’s decorate!

  • Add a dab of frosting on your serving plate or cake board and spread around a little. Add the first layer of cake and press down to stick. Pipe a ring of frosting around the first layer of cake. Fill with more frosting and use a spatula to smoothen and flatten out evenly.
  • Add the next layer of cake and repeat with the 3rd layer of cake. Cover the cake in the remaining frosting as show in the video. Then top with selected easter eggs and candy/lollies.


This cake can be stored in an airtight container for up to three days.
You can use any decorations for this cake. This is the best way to use left over easter eggs. But any candy or lollies will do.
Easiest way to frost a cake
I’ve found the easiest way to frost a cake is by using a cake turntable! This is an affordable option and this is one that is perfect for those who like to decorate a lot!


Calories : 1000kcal
Carbonhydrates: 78g
Protein: 12g
Fat: 62g
Saturated Fat: 38g
Polyunsaturated Fat: 3g
Monounsaturated Fat : 17g
Trans Fat : 2g
Cholesterol: 176mg
Sodium: 1090mg
Potassium : 644mg
Fiber: 10g
Sugar : 38g
Vitamin A: 1552IU
Calcium: 185mg
Iron: 7mg
Nutrition Disclosure