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Easter Basket Cake

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  • Prep 30 min
  • Total 2 hr 18 min
  • Servings 12
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This Easter Basket Cake idea is too cute not to try! Moist yellow cake, chocolate fudge frosting, shredded coconut and candy eggs make this Easter Basket Cake just as delicious as it is adorable. Serve it up at your next spring get-together and wait for the compliments to roll in!
By Betty Crocker Kitchens
Updated Feb 17, 2023
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Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8- or 9-inch round cake pans.
  • 2
    Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side of cake and spread a thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side of cake by drawing inch-long horizontal and vertical lines with tines of fork.
  • 3
    Shake coconut and 3 or 4 drops food color in tightly covered jar until evenly tinted; sprinkle on top of cake. Place candy eggs on coconut. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of making a basket, try placing animal-shaped marshmallow candies on top of the tinted coconut. They'll look like spring animals playing in a field.
  • tip 2
    To make frosting the cake a bit easier, you can leave a smooth finish on the outside of your Easter basket cake.

Nutrition

Nutrition Facts are not available for this recipe
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