Layered Chocolate Easter Cake

Layered Chocolate Easter Cake

Easter is just around the corner, and it's hard to believe how quickly time is flying by. If you're still recovering from the Christmas festivities, don't worry – we've got you covered. Today, we're bringing you a recipe that's both healthy and delicious, perfect for your Easter celebrations. Our Layer Chocolate Easter Cake recipe is topped with a nest of chocolate eggs. So, if you're looking for a dessert that's sure to impress, your search ends here. Follow along as we guide you through the steps to create this stunning and indulgent Easter dessert. What makes this recipe so special? Our Keto Chocolate Cake Mix makes it easy to put this recipe together. Make sure to grab two pouches to create this layered cake, and you'll be surprised to also find a frosting mix inside your mix. We keep this recipe keto-friendly with wholesome dry ingredients, healthy fats, and our delicious-tasting sugar replacement. As a bonus, the chocolate Easter eggs that adorn the top of the cake not only look beautiful but will also be a crowd-pleaser. So, go ahead and follow along, so you can create a tasty layered chocolate Easter cake from the comfort of your own kitchen. Layered Chocolate Easter Cake
Layered Chocolate Easter Cake

Chocolate Easter Cake

  • Total Time: 1 hour
  • Yield: 12 servings


Cake Sugar-Free Chocolate Eggs
  • 4 oz unsweetened chocolate
  • 6 oz cacao butter (melted)
  • 1 cup Powdered BochaSweet
  • 1/4 cup cocoa powder
  • 1/4 cup milk protein (for milk chocolate texture)
  • 1 teaspoon vanilla extract
White Chocolate Buttercream Frosting
  • 2 pouches Frosting Mix
  • 1 cup softened butter
  • 1 tablespoon cacao butter (melted)
  • 1/4 teaspoon almond extract
For Decorating the Cake
  • 1/2 cup unsweetened shredded coconut
  • Sugar-Free Chocolate Eggs


  1. Preheat oven to 350F and lightly grease two 8" cake pans lined with parchment paper.
  2. Combine cake mix, eggs, and butter into a smooth batter. For the layered cake, repeat this process with the second cake mix.Pour both batters into cake pans and spread evenly. Bake both cakes for 30 minutes.
  3. Remove the cake out of the oven and allow to cool completely before adding the frosting.
Sugar-Free Chocolate Eggs
  1. Melt the unsweetened chocolate, cacao butter, Powdered BochaSweet, cocoa powder, milk protein, and vanilla extract in a double boiler over medium heat. Mix until no lumps remain. Fill the egg-shaped silicone molds with the chocolate and place them in the fridge or freezer. Chill for 15-20 minutes.
  2. Remove the chocolates from the fridge and pop them out of the silicone molds. Use heat to "glue" the half eggs together. Set aside or transfer to the fridge to chill a bit longer so the chocolates can stay firm.
White Chocolate Buttercream Frosting
  1. In a large mixing bowl, combine two pouches of frosting mix, softened butter, cacao butter, and almond extract. Whisk all ingredients by hand or whip with an electric mixer until smooth and creamy.
To Assemble
  1. Use a knife to loosen up the cake and flip it over onto a plate. Spread the frosting on the first layer of the cake. Add the second cake on top and add the final frosting layer.
  2. Decorate the cake with unsweetened shredded coconut and sugar-free chocolate eggs. Happy Easter!
  3. Note: You can store the cake in the fridge for up to a week. You can also freeze for up to several months.

Nutritional Information:

  • Calories: 460
  • Carbs: 14g
  • Net Carbs: 8g
  • Protein: 10g
  • Total Fat: 45g
  • Saturated Fat: 28g
  • Sodium: 300mg
  • Potassium: 80mg
  • Fiber: 12g
  • Sugar: 2g
  • Calcium: 40mg
  • Iron: 8.5mg
Keywords: layered chocolate easter cake recipe
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