Easter Egg Treasure Cake
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Easter Egg Treasure Cake – This FUN cake is made with two different cake mixes. The eggs, chicks, and bunnies from the first cake are cut out and put in the second cake before it’s baked. Decorated with coconut grass and candy eggs, this is a FESTIVE Easter dessert with buried TREASURES inside!! Use the leftover cake to cut out more mini cakes and let the kids decorate for extra fun!
Easter Egg Treasure Cake
If you are looking for a super festive Easter dessert, look no further than this cake. There are even “buried treasures” inside!
This cake is actually way easier than it looks – trust me! It starts off with two baking shortcuts, otherwise known as boxed cake mixes.
The eggs, chicks, and bunnies from the first cake in a jelly roll pan are then cut out and put into the second cake before it’s baked.
The green “grass” is actually coconut colored with green food coloring along with chocolate candy Easter eggs that are sprinkled on top.
I finished this Easter treasure cake by drizzling it with melted chocolate which definitely enhances the overall chocolate flavor vibe.
Ingredients In a Hidden Surprises Cake
- Funfetti or white cake mix + ingredient list on the back (eggs, oil and water)
- Assorted box of food coloring (including green plus 2 or 3 other colors)
- Dark chocolate cake mix + ingredient list on the back (eggs, oil and water)
- Sweetened coconut flakes
- Semi sweet chocolate chips
- Heavy whipping cream
- Chocolate candy eggs (or your favorite small Easter egg candies)
- Chocolate bunny
- Candy melts (white, pink, or yellow) OR frosting
- Shortening and flour, to grease the Bundt pan
Special Equipment To Make an Easter Egg Cake
For this fun cake, you will need the following special items:
- 15x10x1-inch jelly roll pan
- Easter themed cookie cutters (such as eggs, chicks, bunnies)
- 12-cup Bundt pan
I personally don’t consider a jelly roll nor a Bundt pan “specialty” items but we all have differently stocked kitchens. Mine is bursting at the seams with way too many pots and pans!
How To Make a Buried Treasure Cake
To make this eye-catching Easter cake with buried treasures inside, first make up a box of Funfetti or white cake, prepared according to package directions, but bake it in a jelly roll pan.
Some of the batter you will keep white and some you will tint with food coloring for a festive springtime look.
After baking and cooling, using Easter themed cookie cutters, cut out the shapes. You’ll want 14-16 shapes.
Meanwhile, mix up the chocolate cake mix according to the package directions. Transfer half the batter to a 12-cup Bundt pan, carefully insert your cutout shapes, top with the remaining half the batter, and bake.
After baking, make a simple chocolate ganache by melting together chocolate chips and heavy cream. Drizzle this over the cake.
Coconut “grass” gives this cake such a fun look! Tint sweetened coconut flakes with green food coloring, arrange it in the center of the cake, along with chocolate candy eggs and a chocolate Easter bunny.
If you have an objection, dislike, or allergy to coconut, you can simply omit it noting your cake will have a different appearance.
Is Cake Mix Necessary For This Recipe?
This is a time in life to use a baking shortcut if it exists. If you are reading this from a country where cake mix doesn’t exist, feel free to follow those two links and make my scratch cake recipes. They’re both easy enough and fast, truth be told.
Tips For The Best Easter Cake
- For super moist cake, you can sub milk for the water in the cake recipes.
- You can mix the colors into the Funfetti or white cake in separate bowls and bake them in separate pans OR you can pour the cakes around on the pan, don’t mix them, just swirl slightly with a knife.
- Bake this white cake in the jelly roll pan first and cool before cutting.
- Cut out whatever shapes you want to put in the middle. My daughter chose eggs, chicks and bunnies. I thought this was extra fun because whoever got the egg (there were 5) got a prize. You can just do 1 egg if you want.
- You will need 14 to 16 shapes for the cake.
- Make sure and grease the pan well with Crisco or shortening and then dust with flour. If you just use a non stick spray, the cake will stick to the pan.
- Pour half the batter into the pan, then place the items UPSIDE DOWN in the batter, spacing evenly. (When the cake is flipped over and out of the pan, the pieces will be right side up) Pour the remaining cake batter over the cake, making sure to cover the shapes entirely.
- The pieces may move a bit during baking and you don’t need to be concerned because kids and adults alike are so excited and impressed with this cake they don’t care.
- The kids will love to decorate the remaining cake pieces from the first jelly roll pan cake. You can dip the extra in melted candy melts or use icing/frosting and then they can decorate them with sprinkles and shapes. This is optional and is addressed in step 14 in the recipe. I hate wasting cake so made use of it but it’s not essential and you can skip this if you’d like.
- 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)
- 1 dark chocolate cake mix + ingredient list on the back (eggs, oil and water)
- 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
- Candy melts (white, pink, or yellow) OR frosting (use store bought frosting in a shelf-stable tub to save time)*
- Pastel or Easter-colored sprinkles, for decorating*
- Shortening and flour, to grease the Bundt cake pan
- Cake #1 On Jelly Roll Pan - Preheat the oven to 350F. Spray a 15x10x1-inch jelly roll pan with nonstick cooking spray; set aside.
- Mix up the Funfetti cake mix according to package directions.
- Divide the batter into 3 to 4 bowls. Add a couple drops of different food coloring to each bowl (such as one bowl red, one bowl purple, etc.) Leave one bowl white.
- Spoon the white batter into the jelly roll pan. Put spoonfuls of each color randomly over the pan.
- Swirl slightly and lightly with a knife or spatula. Do not overmix and do not mix the colors completely together.
- Bake for 15 to 20 minutes or until a toothpick inserted comes out clean. The cake will bake quicker than you think since it's quite thin in the jelly roll pan. Let cake cool completely in the pan.
- Easter Shaped Cutouts From First Cake - After it has cooled, using Easter-themed cookie cutters, cut out as many shapes as you can. You'll need 14 to 16; set aside.
- To a 12-cup Bundt cake pan, using a paper towel, grease with Crisco or vegetable shortening, making sure to get it in every corner of the pan. Sprinkle with flour, making sure to cover entire pan. Turn pan over and tap out any loose flour. Tip - Don't simply use nonstick cooking spray as the cake will likely stick and not release. Set pan aside.
- Cake #2 In Bundt Pan - Mix up the chocolate cake according to the package directions.
- Pour half the batter into the greased Bundt pan.
- Place the 14-16 cut out cake pieces UPSIDE DOWN evenly around the pan standing up.
- Pour remaining batter over all the pieces, making sure to completely cover. Tip - You will have to hold the pieces upright while pouring batter in between them so they don't "tip over".
- Bake for 40 minutes, or until a toothpick inserted comes out clean. Make sure you don’t check the cake where one of the cutouts might be or it will come out clean, yet the cake may not be completely baked.
- Optional Mini Cakes From Leftover Cake #1*- As an extra fun activity (this is not integral to the recipe and only serves to use up the leftover Funfetti-swirled first cake that you have leftover from the jelly roll pan), while the cake is baking, cut out the remaining of the shapes into round mini cakes.You can melt the candy melts in the microwave for 20 seconds, repeat the microwaving and stirring process until the candy has melted. Dip the mini cakes in the candy coating and decorate with festive-colored sprinkles. Alternatively, you can use white store bought, shelf-stable, frosting in a tub instead of candy melts if you want. Add a few drops of food coloring to it to jazz it up!
- Remove the Bundt pan from the oven and cool for 20 minutes. Once it has cooled, invert the cake over onto a serving plate or cake stand and allow to continue cooling.
- Chocolate Drizzle - While it's cooling, add the chocolate chips and heavy whipping cream to a microwave safe bowl. Microwave for 30 seconds, stir, and heat in 15 second bursts, until the chocolate has melted, is smooth, and the cream has incorporated.
- Evenly drizzle the melted chocolate over the cake; set aside to cool.
- Green Coconut "Grass" - Place the coconut in a small ziptop baggie. Add a few drops of green food coloring, seal the bag, and shake until all the coconut is green.
- Fill the middle of the cake with the coconut, making a nest at the top.
- Add the Easter egg chocolate candies, sprinkle any remaining coconut around the base of the cake, add the Easter bunny to the plate, slice, and serve.
- Cake will keep airtight at room temp for up to 5 days or in the fridge for up to 10 days.
* Making mini cakes from the leftover jelly roll cake is an optional idea that helps use any leftover cake. If you don't care or don't want to do this, totally fine, and you can ignore step 14 and ignore the need for candy melts (or tinted frosting) as well as the sprinkles that are called for in the directions.
Amount Per Serving: Calories: 536Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 46mgSodium: 175mgCarbohydrates: 63gFiber: 4gSugar: 41gProtein: 8g
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