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Easter Basket Cake

A festive Easter cake with a moist vanilla sponge, woven buttercream basket texture, coconut grass, and candy eggs — an adorable, approachable holiday centerpiece.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12
Calories: 485
Ingredients Method

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 2 cups unsalted butter softened (for buttercream)
  • 4 cups powdered sugar sifted
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste
  • 2 drops brown gel food coloring
  • 1 1/2 cups sweetened shredded coconut
  • 2 drops green food coloring
  • 1 cup assorted chocolate candy eggs
  • 1 thick red licorice rope or a sturdy chocolate-dipped pretzel for the handle

Method
 

  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter and a light dusting of flour.
  2. Whisk together the flour, baking powder, and salt in a medium bowl until thoroughly combined.
  3. Cream the 3/4 cup of softened butter and sugar in a large bowl on medium-high speed until pale and fluffy, about 4 minutes.
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
  6. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the buttercream by beating the 2 cups of butter until creamy, then gradually adding the powdered sugar, cream, and vanilla bean paste; tint with brown food coloring until you reach the desired shade.
  9. Stack the cooled cake layers with a thin layer of buttercream in between, then apply a thin crumb coat over the entire exterior and chill for 20 minutes.
  10. Use the basketweave piping tip to create vertical strips and horizontal “weaves” around the sides of the cake.
  11. Toss the shredded coconut with green food coloring in a small bowl until evenly tinted, then pile it on top of the cake to create the “grass.”
  12. Arrange the chocolate candy eggs on top of the coconut and carefully press the licorice or pretzel handle into the sides of the cake to complete the look.