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Faberge Egg Cake

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15 servings


  • 2 cups C&H® Granulated Sugar
  • 2 1/4 cups all-purpose flour
  • 2/3 cup cocoa powder, unsweetened
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 (8-oz) container sour cream
  • Buttercream Frosting
  • Assorted candies
  • Flaked coconut (optional)
  • Green food coloring (optional)


Preheat oven to 350°F. Generously grease and flour a decorative, egg-shaped baking pan. Combine all dry ingredients in large bowl; mix well. Add water, oil and eggs; mix until combined. Beat at medium speed for 2 minutes; stir in sour cream. Pour into prepared pan.

Bake 60-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen edges; invert cake onto wire rack and cool completely.

Prepare Buttercream Frosting while cake is cooling (see Related Recipe links).

To Decorate Cake: If necessary, using serrated knife, trim flat side of cake. Frost entire cake with thin layer of white buttercream frosting to seal crumbs. Using pastry bag with a star tip, cover cake with piped stars. Decorate with chocolate covered candies, candy coated chocolates or jelly beans, as desired.

To Serve: Surround cake with green tinted coconut, to resemble grass, if desired.

To Tint Coconut Green: Dilute a few drops of green food coloring with 1 tsp. water. Place 1 cup coconut in resealable bag; sprinkle in diluted coloring. Toss until coconut is tinted.

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