I was standing in my grandmother’s kitchen as speckles of flour floated around me. I watched her pour batter into pans, then whisk buttercream with the kind of care that showed her devotion to holiday desserts. I fell in love with the process that day, so I decided to carry on this tradition with my own Easter basket cake.
My taste buds crave the harmony of soft vanilla layers and a sweet, creamy topping. I love the lightness that bright pastel decorations bring to any table. I also enjoy how spring baking signals a shift from winter gatherings to sunny celebrations.
Family members smile when I present this holiday centerpiece. I see them relish the moist slices, then marvel at the woven fondant. I cherish the cheerful atmosphere that a homemade cake often inspires.
Easter Basket Cake Ingredients And Holiday Entertaining Tips
Flour, baking powder, and a pinch of salt form the solid base for tender layers. Fresh butter, sugar, and eggs bring richness, while fragrant vanilla extract adds a comforting aroma. Whole milk rounds out the batter, creating the perfect canvas for a smooth crumb.
Room-temperature butter whips into an airy buttercream when paired with powdered sugar and just enough milk. A splash of vanilla deepens the taste without overpowering the sweetness. A tiny bit of salt balances everything and keeps the frosting from tasting too sugary.
Fondant strips complete the dessert’s signature look. Beige tones that you create by mixing white and brown bring warmth, which echoes a woven picnic basket. Shredded coconut tinted green imitates fresh grass, and candy eggs add a playful flair.
Steps To Create Your Easter Basket Cake
Start by blending dry ingredients and setting them aside. Cream butter and sugar until pale, then alternate dry mix with milk to get a smooth batter. Pour that silky mixture into prepared pans and bake until a toothpick emerges clean.
Cool the cakes on wire racks, because warm layers can disrupt your decorative plans. Cover each layer with a spread of buttercream, then keep stacking until you have a tall structure. Coat the outside with a crumb coat, chill, and give it a final icing layer.
Roll out the fondant and slice it into half-inch strips. Wrap these around your frosted cake, weaving horizontal and vertical lines. Seal the strips with a dab of water, and tidy the top and bottom edges for a neat finish.
Personal Connection To A Festive Holiday Cake
I recall the first time I experimented with green coconut “grass.” My niece thought it looked real and scattered tiny candy eggs across the top in a proud display. We laughed at the sight of pastel eggs rolling off the edge, but we scooped them up and tucked them back in place.
This dessert unites my family around a shared love for sweet traditions. Friends appreciate the homemade touch as well, because it brings people together in a way that store-bought alternatives seldom achieve. I credit my grandmother for inspiring my passion for spring baking.
Warm gatherings encourage creativity, so I invite you to try your own colorful toppers. Edible flowers or sugar blossoms turn an ordinary top layer into a bright meadow. That extra spark leads to vibrant pictures, which Pinterest users often adore.
More Easter Dessert Ideas
My kitchen often buzzes with more springtime sweets, and I like to share them. Consider these Easter Cinnamon Rolls for an easy breakfast that suits a morning gathering. I also enjoy baking Bunny Cookies Decorated with my nieces and nephews because they love shaping dough and adding icing.
Friends who favor chocolate can explore Easter Bark Candy for a quick treat that pleases a wide range of tastes. A simpler approach with a nostalgic flair might lead you to Twinkie Cake, which assembles fast and draws smiles from guests who remember that classic snack. These sweet ideas extend your menu and guide visitors to more culinary fun.
Serve, Share, And Pin For Later
I love presenting this colorful dessert at the center of an Easter table. The woven fondant, lively coconut grass, and playful candy eggs spark conversations among friends. My mother still teases me about the time I spilled half the shredded coconut, yet the result always amazes us.
Invite loved ones to enjoy a slice, then pack leftovers for those who want a late-night treat. Upload a photo to social media, and keep an eye on the buzz from friends who share your interest in spring baking. Save this recipe on your Pinterest board now, so you can find it again when springtime calls.
Share a comment if you try this recipe, or ask a question if anything seems puzzling. You can describe your own fondant weaving or any twists you put on the decorations. A supportive community grows when bakers exchange helpful tips.
Easter Basket Cake Recipe
A festive and beautifully crafted Easter basket cake featuring moist vanilla layers, smooth buttercream frosting, and an intricate fondant basket-weave design. Topped with vibrant coconut grass, candy eggs, and optional edible flowers, this cake is perfect for celebrating Easter.
Ingredients
- FOR THE CAKE LAYERS:
- 2 ½ cups (310g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (240ml) whole milk
- FOR THE BUTTERCREAM FROSTING:
- 1 ½ cups (340g) unsalted butter, room temperature
- 5 cups (600g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 3-4 tablespoons milk or heavy cream
- A pinch of salt
- FOR THE FONDANT BASKET-WEAVE:
- 1 ½ pounds (680g) beige fondant (mix white and brown fondant to achieve the basket color)
- Cornstarch or powdered sugar (for dusting)
- Fondant cutter or knife
- Small amount of water (for sticking fondant strips)
- FOR DECORATION:
- Sweetened shredded coconut (dyed green with food coloring)
- Assorted candy eggs
- Edible flowers (optional)
Instructions
- PREPARE THE CAKE LAYERS: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy (about 3 minutes). Mix in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract. Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry mix. Beat on low until just combined. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- MAKE THE BUTTERCREAM FROSTING: In a large bowl, beat the butter until creamy and smooth. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Add the vanilla extract and a pinch of salt. Gradually add milk until the frosting is smooth and spreadable.
- ASSEMBLE THE CAKE: Place the first cake layer on a serving plate. Spread an even layer of frosting. Repeat with the remaining layers. Apply a thin layer of frosting as a crumb coat to seal in crumbs, then chill the cake for 15 minutes. After chilling, apply a thicker, smooth layer of buttercream to help the fondant strips stick to the cake.
- CREATE THE FONDANT BASKET-WEAVE: Dust your work surface with cornstarch or powdered sugar. Roll out the beige fondant to about 1/8-inch thickness. Using a fondant cutter or knife, cut strips approximately ½ inch wide and long enough to cover the height of your cake. Start by placing vertical strips around the cake, evenly spaced. Weave horizontal strips over and under the vertical strips, alternating with each row to create the basket-weave pattern. Use a small brush dipped in water to lightly moisten the fondant where strips overlap, helping them stick together. Trim any excess fondant at the top and bottom for a clean finish.
- ADD FINAL DECORATIONS: Tint shredded coconut with green food coloring. Spread a thin layer of green-tinted buttercream on top of the cake and sprinkle with the coconut to mimic grass. Arrange candy eggs and edible flowers on top of the coconut grass for a festive touch.
Notes
To achieve the perfect basket color, mix white and brown fondant until the desired shade of beige is reached.
Store the cake in a cool, dry place. If refrigerated, allow it to come to room temperature before serving.
Customize the decorations with your favorite Easter-themed candies or pastel-colored accents.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 322Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 94mgSodium 300mgCarbohydrates 51gFiber 1gSugar 28gProtein 7g
