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This Easter nest cake consists of a fluffy, moist chocolate base, fruity sour cherries and a delicate buttercream filling. The little chocolate nut cakes in white chocolate glaze, which are placed on the cake in the shape of Easter eggs, make it a highlight on the Easter table, not only in terms of taste but also visually. You can find a detailed bird’s nest cake recipe with the exact quantities and step-by-step instructions below.
Easter nest cake with other fruits
This time I filled the Easter nest cake with sweet pickled sour cherries from glass jar, just like the cherry custard pie. They give it a fruity and particularly juicy note.
However, the cake also tastes delicious with other fruits. Depending on the season, you can use fresh berries. For example, I have made it with raspberries before.
What are the “Easter eggs” made of?
The “Easter eggs” in the “Easter nest” are like larger cake pops, but without the stem. They are made from the leftover cake from one of the three chocolate bases.
I also refined them with chopped hazelnuts, similar to the nut mini cakes “Belochka”. The cherry water and vanilla buttercream, which are mixed with the chocolate cake, make the “Easter eggs” fruity, creamy and moist at the same time.
They are coated with a white chocolate glaze, just like my cheesecake on a stick. The colorful stripes on the “Easter eggs” also make them an eye-catcher.
With or without fruit liqueur
I added a small amount of fruit liqueur to the buttercream filling and the “Easter egg” mixture for an extra touch of flavor. Some was also used to soak the cake bases.
I used the homemade sloe liqueur. Another fruit liqueur is just as suitable. A cherry liqueur would be ideal, for example.
If you want to make the Easter nest cake without alcohol, simply leave the liqueur out of the recipe. Depending on your requirements, you can simply use a little cherry water instead.
Tools for decorating
To make the cake look like a real Easter nest made from a network of twigs, I used a grass nozzle for decorating. This was used to pipe the chocolate buttercream around the edge of the top of the cake.
I also sprinkled the sides of the cake with chocolate sprinkles. You can do this using a simple silicone spatula.
This bird’s nest cake is
- moist,
- fluffy,
- creamy,
- fruity,
- chocolaty,
- nutty,
- heavenly delicious,
- with sour cherries,
- with buttercream filling,
- with a chocolate base,
- to make with ordinary ingredients,
- a sweet eye-catcher on the Easter table.
How to make Easter nest cake: tips and tricks
- Instead of sweet pickled sour cherries from glass jar, you can make the Easter nest cake with other fruits, including fresh ones. Raspberries go very well with it. You can then use a fruit juice to soak the cake bases.
- I have used homemade sloe liqueur in the recipe. You can use another fruit liqueur instead. A cherry liqueur is perfect for this.
- If you want to make the bird’s nest cake non-alcoholic, simply leave out the fruit liqueur.
- The baking time given for the cake may vary. Don’t bake it longer than necessary so that it tastes moist. Test with a skewer to check whether it is done.
- Butter and sweetened condensed milk for the cake filling must be room warm and both at about the same temperature so that they can combine well without the buttercream curdling.
- Instead of hazelnuts, you can use any other nuts for the “Easter eggs”.
- The mixture for the Easter eggs should have a similar consistency to cake pops.
Did you make the Easter nest cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other Easter recipes:
- Easter lamb cake: recipe for very moist German cake for Easter
- Apricot roll wreath – stuffed with jam and dried fruit
- Filled Easter pasha with caramel flavor and nuts
Easter nest cake
Equipment
- Ø 20 cm baking springform tin
- piping bag with grass nozzle
Ingredients
for the batter
- 280 ml milk
- 200 g sugar
- 100 ml vegetable oil
- 2 eggs
- 60 g cocoa powder
- 230 g flour
- 9 g baking powder
- 1 pinch of salt
for the filling
- 350 g sweet pickled sour cherries from glass jar (drained weight)
for the cake cream
- 400 g sweetened condensed milk room warm
- 300 g butter room warm
- 1 tbsp fruit liqueur room warm
- 1 pinch of ground vanilla bean
- 20 g cocoa powder
for the "Easter eggs"
- 100 g hazelnuts roasted and roughly chopped
- 50 ml cherry water from sweet pickled sour cherries
- 1 tbsp fruit liqueur
- approx. 1 tbsp of the light buttercream
- 100 g white chocolate
- 10 g coconut oil
- some red fruit powder (strawberry powder in my case)
to soak the cake bases
- 40 ml cherry water from sweet pickled sour cherries
- 1 tbsp fruit liqueur
for the sides of the cake
- chocolate sprinkles
Instructions
Preparation of the filling
- Drain the sour cherries thoroughly in a sieve, collecting the cherry water in a clean container.
Preparation of the batter
- Line the base and sides of the springform tin with baking paper.
- Mix flour, cocoa powder and baking powder.
- Mix eggs, sugar and salt with a whisk.
- Add milk and vegetable oil and stir briefly.
- Add the flour mixture and mix briefly but vigorously to form a thick chocolate batter.
- Pour the batter into the springform tin and bake the chocolate cake in a preheated oven at 320 °F (160 °C) for approx. 1 hour.
- Leave the cake to cool completely and cut it lengthwise into three cake bases.
- Cut out the center of the top cake base with the bulge so that you have a cake ring approx. 2 cm wide.
- Mix 40 ml cherry water with fruit liqueur and drizzle over the two cake bases and the cake ring.
Preparation of the cake cream
- Beat softened butter and sweetened condensed milk for approx. 10 minutes to form a light and creamy mixture.
- Add vanilla and fruit liqueur and beat briefly to form a homogeneous buttercream.
Preparation of the "Easter eggs"
- Finely crumble the center cut out of the top cake base and place it in a mixing bowl.
- Add chopped hazelnuts, cherry water and fruit liqueur and mix together.
- Gradually add about 1 tbsp of the buttercream in small portions until you have a malleable chocolate mixture.
- Form chocolate eggs of any size from the chocolate mixture (I made 10).
- Insert a wooden skewer into each egg and place the eggs in the freezer for about 1 hour.
Preparation of the cake
- Divide the buttercream into three roughly equal portions.
- Spread the drained cherries on the bottom cake base and spread with one portion of buttercream.
- Place the second cake base on top and spread with the second portion of buttercream.
- Place the cake ring (the top cake base where you cut out the center) on top.
- Add cocoa powder to the last portion of buttercream and mix to a homogeneous chocolate cream.
- Spread a thin layer of chocolate cream on the sides of the cake and the top of the cake ring.
- Pour the remaining chocolate cream into a piping bag with grass nozzle and pipe it onto the cake ring on the cake in several layers.
- Chill the Easter nest cake for approx. 30 minutes.
Decoration of the cake
- Melt white chocolate and coconut oil slowly over a hot water bath.
- Take the chocolate eggs out of the freezer one by one, hold each egg on the wooden skewer and use a tablespoon to pour the white chocolate glaze over it so that it is completely covered, allowing the excess glaze to drip off briefly.
- Leave the chocolate eggs to dry briefly on baking paper.
- Mix the remaining white chocolate glaze (reheat it briefly if it has set) with some fruit powder, draw colorful wide stripes on the "Easter eggs" using a kitchen brush and leave to dry again.
- Place the "Easter eggs" in the Easter nest cake and sprinkle the sides of the cake with chocolate sprinkles using a silicone spatula.
Notes
- Instead of sweet pickled sour cherries from glass jar, you can make the Easter nest cake with other fruits, including fresh ones. Raspberries go very well with it. You can then use a fruit juice to soak the cake bases.
- If you want to make the bird’s nest cake non-alcoholic, simply leave out the fruit liqueur.
- The baking time given for the cake may vary. Don't bake it longer than necessary so that it tastes moist. Test with a skewer to check whether it is done.
- Butter and sweetened condensed milk for the cake filling must be room warm and both at about the same temperature so that they can combine well without the buttercream curdling.
- Instead of hazelnuts, you can use any other nuts for the "Easter eggs".
- The mixture for the Easter eggs should have a similar consistency to cake pops.
- Take note of the detailed tips and tricks for making the Easter nest cake at the top of the article.
If you are using Pinterest, you can pin the following picture:
