Easter Basket Candy Cake Recipe
Easter Basket Candy Cake Recipe photo by Taste of Home

Easter Basket Candy Cake Recipe

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For a festive cake all of your guests will be impressed with at your Easter gathering, try this recipe. It is so easy but looks like you fussed.—Mary Kay Morris, Cokato, Minnesota
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES: 10-12 servings


  • 1 package yellow cake mix (regular size)
  • 3 cups of white frosting
  • 3 drops of green food coloring
  • 1/2 teaspoon of water
  • 2 cups of flaked coconut
  • Jelly beans, marshmallow Peeps and chocolate kisses (or the candy of your choice)


  1. Cover the serving board with gift wrap, taping the wrap on the back side of the board. Cover the wrapped board with clear cellophane in the same way. Set the board aside.
  2. Using two 9-in. round baking pans, prepare and bake the cake according to the package directions. Cool cakes for 10 minutes before removing from the pans to wire racks to cool completely.
  3. Place on cake in the center of the covered serving board. Spread the top of the cake with frosting.
  4. Cut a 6-in. circle from the center of the second cake. Remove the center circle and set aside for another use. Place the cake ring on top of the frosted cake layer, creating the basket. Frost top and sides of basket.
  5. For the handle, cover the 14-in. x 3/4-in. strip of lightweight cardboard with plastic wrap. Bend the cardboard strip into an upside-down "U" shape and insert the ends into the top of the cake about 1 inch from the outside edge. Frost the handle.
  6. In a large resealable plastic bag, combine three drops of green food coloring and 1/2 teaspoon of water. Add coconut, seal the bag and shake until coconut is evenly tinted. Sprinkle a portion of green coconut inside the basket. Reserve remaining coconut to sprinkle around the bottom of basket later.
  7. Fill the basket with candy of your choice. Press candy pieces onto the top of the handle where shown in the photo or as desired.
  8. When the frosting on the cake is firm, press the tines of a fork into the frosting on the sides of the cake to create a basket-weave pattern, alternating vertical and horizontal designs.
  9. Sprinkle the remaining tinted coconut around the bottom of the basket. Yield: 10-12 servings.
Originally published as Easter Basket Cake in Country Woman March/April 2003, p39

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Reviewed Apr. 1, 2014

"I used a handle off an old Easter basket it worked great!"

Reviewed Mar. 15, 2013

"This was the first cake I made on my own - 25 years ago! Great idea, easy to do. Have done many, many times since but used bent or bradided pipe cleaners as handle. One year hot glued Easter ribbon to the handle. It is always a hit. Before kids, I would take the time and do Wilton's basket weave cake tip. Now, when time is a premium the fork tongs produce the same look. Everyone is amazed that this is not a store purchased cake!"

Reviewed Apr. 7, 2010

"Hi I made this cake a few years ago and I just wrapped the cardboard with ribbon and stuck in the cake

eastcake.gif picture by wargofive    Linda"

Reviewed Apr. 6, 2010

"This cake looks so cute, HOWEVER, the handle wont stay up. I cut my cardboard out, covered it with plastic wrap, frosted it(huge mess) and stuck it in the cake, it caved in. So I scraped that one, and this time used a coat hanger to give it some sturdiness. recut my cardboard, covered the cardboard and the coathanger in wrap, recovered with icing. again huge mess, and this time stuck it in the cake. it didnt cave it, it fell over. So we scrapped the whole "basket" look and made it a "nest" cake. it ended up ok, but very dissappointed in it. Would not make again."

Reviewed Mar. 29, 2010

"It looks hard, but very easy to make. I made it for Easter last year for my husbands 3rd grade boys Sunday School class he teaches and was a big hit. Have made 2 so far."

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