Easter Basket Cake

A tasty festive chocolate Easter basket cake topped with delicious chocolate eggs, perfect for sharing at any Easter gathering.

Difficulty Level

Betty Crocker Easter Basket Cake

A tasty festive chocolate Easter basket cake topped with delicious chocolate eggs, perfect for sharing at any Easter gathering.

  • 2 Hours 20 Minutes Total Time
  • 12 Servings

All You Need Is ...

Cake

  • 1 box Betty Crocker™ Velvety Vanilla Cake Mix
  • 3 medium free range eggs
  • 90 ml vegetable oil
  • 180 ml water

Topping

  • 1 tub Betty Crocker™ Chocolate Fudge Style Icing
  • 100 g shredded coconut
  • 3 to 4 drops Green food colouring
  • 90 g Mini chocolate Easter eggs

Betty's Easy Steps Hide Images

Preheat your oven to 180°C (160°C for fan assisted ovens) Gas Mark 4.

Mix the eggs, oil, water and Classic Vanilla Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.

Pour the cake mixture evenly into your two greased cake tins.

Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.

Ice one half of the cake with a 1/3 of tub of Chocolate Fudge Icing then sandwich together with the other half of the cake. Ice the rest over the top and sides of the cake ensuring that you have a smooth finish. Make a basket weave pattern in the icing on the side of the cake by drawing inch-long horizontal and vertical lines with a fork.

Add the shredded coconut and 3 or 4 drops of food colouring into a tightly covered jar or sandwich bag until evenly tinted; sprinkle on top of cake. Place mini chocolate Easter eggs on top for the prefect finish.

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