Every Easter celebration needs this adorable sheet cake.
The arrangement of candies on top of this decadent cake are inspired by ornately jeweled antique eggs.
They also add yet another layer ofchocolatey goodness.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Coat a 13- x 9-inch baking pan with baking spray; line bottom of pan with parchment paper.
Whisk together eggs, buttermilk, oil, and vanilla in a large liquid measuring cup.
Pour egg mixture into flour mixture; stir to combine.
Pour into prepared pan, spreading evenly.
Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 30 minutes.
Transfer pan to a wire rack; cool completely, 1 hour to 1 hour, 30 minutes.
Chill until ready to use.
Spread frosting over cake.
Lightly crush 1/4 cup of the candy-coated eggs; set aside.
Sprinkle remaining 3/4 cup whole candy-coated eggs over cake, pressing slightly into frosting.
Sprinkle with reserved crushed eggs, pressing slightly into frosting as needed.
Arrange chocolate chicks on cake as desired.
