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Easter Nest Cake

Easter Nest Cake

Easter Nest Cake with layers of whipped cream, fresh strawberries and a chocolate buttercream nest.
Course Dessert
Cuisine American
Keyword Easter Nest Cake
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 587kcal
Author Catalina Castravet


Cake Layers:

  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks butter room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup kefir
  • 1/2 cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 8 oz M&M's White Strawberry Shortcake

Whipped Cream Frosting:

  • 2 cups heavy whipping cream cold
  • 4 tablespoons sugar
  • 8 strawberries stem covered and halved

Chocolate Buttercream Nest:

  • 1 stick butter room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cups cocoa powder sifted
  • 1 cup confectioner's sugar sifted
  • 3 tablespoon heavy cream


  • DOVE Peanut Butter Eggs
  • Starburst Sweet & Sour Jellybeans
  • Fresh flowers


  • Preheat oven to 350 F.
  • Spray a half sheet pan ( 18"x13"x1") with baking spray and line the bottom with parchment paper, spray the parchment paper and dust the pan with a little flour, tapping out any excess.
  • In a large bowl, mix dry ingredients: flour, baking powder, baking soda and salt.
  • In the bowl of a stand mixer fitted with the wire whisk, on medium speed beat butter, gradually add the sugar and beat until light and fluffy. Add the eggs one at a time and whisk until combined.
  • Add oil and vanilla extract, mix until fully combined, pause to scrape the sides of the bowl with a spatula.
  • Add the dry ingredients followed by the kefir. Mix until blended, taking care not to over beat.
  • Manually, with a spatula, fold in the M&M's White Strawberry Shortcake.
  • Transfer batter to the baking sheet, spread evenly and bake for 30-35 minutes. A toothpick inserted in the middle of the cake must come out clean.
  • Remove cake from oven and let it cool in the pan for 15 minutes, after that, with the help of the parchment paper, slide the cake from the pan, to the counter to cool completely.
  • Once completely cooled, using a round stainless steel cake ring, cut two or three round cakes, in dependence how big the ring is.

Whipped Cream Frosting:

  • In the bowl of an electric mixer, beat heavy whipping cream and sugar until soft peaks form. Transfer to a pipping bag fitted with an open star tip.
  • On the first cake layer, pipe individual frosting "flowers" close to each other, top with the strawberries, fill in the gaps with a little more whipped cream and top with the second layer. Pipe whipped cream "flowers" on the sides of the cake, saving the middle for the nest.

Chocolate Buttercream Nest:

  • In the bowl of an electric mixer, beat butter for 1 minutes, add cocoa and sugar, beat for another minute, add heavy cream and vanilla extract and whisk until combined. Scrape the sides of the bowl with a spatula to ensure uniform beating.
  • Transfer to a pipping bag fitted with a round #4 tip.
  • In a circular motion, start piping the nest, layer after layer, in the middle of the top layer. Make it as high or thick as you want, add some buttercream in the middle of the nest. Once done, refrigerate for one hour and after that fill the nest with DOVE Peanut Butter Eggs, Starburst Sweet & Sour Jellybeans and add fresh flowers to the side of the cake.
  • Keep refrigerated.


Calories: 587kcal | Carbohydrates: 79g | Protein: 8g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 420mg | Potassium: 315mg | Fiber: 3g | Sugar: 50g | Vitamin A: 950IU | Vitamin C: 4.7mg | Calcium: 167mg | Iron: 3.5mg