Easter Basket Bundt Cake: A Festive and Fun Centerpiece Dessert

This Easter Basket Bundt Cake is a creative and festive dessert that’s perfect for Easter celebrations. It transforms a simple chocolate bundt cake (made easy with a cake mix and some clever additions) into an edible Easter basket, complete with white and green frosting “grass” and a colorful assortment of Easter candies. The bundt cake’s natural shape lends itself perfectly to this design, and the added handle made from a headband is a charming touch. This guide provides a comprehensive breakdown of the recipe, making it easy to create this impressive centerpiece.

A Sweet and Festive Centerpiece

I’m always looking for fun and creative ways to celebrate holidays, and this Easter Basket Bundt Cake is a perfect example. It combines the joy of baking with the fun of decorating, creating a dessert that’s both delicious and visually appealing. It’s a great project to do with kids, and it’s sure to be a hit at any Easter gathering.

Ingredient Descriptions: Building a Delicious and Festive Cake

This recipe utilizes a combination of convenience ingredients and creative decorating techniques:

For the Chocolate Sour Cream Bundt Cake:

• Boxed Cake Mix (Chocolate): Provides the base for the cake. A chocolate cake mix is recommended to create a rich, dark base that contrasts nicely with the bright frosting. Devil’s Food, Dark Chocolate, or German Chocolate cake mixes would all work well. We are assuming it is a chocolate cake mix, based on calling for Hershey’s Syrup.
• Instant Pudding Mix (Chocolate): Adds extra moisture and richness to the cake. Use a chocolate pudding mix that complements the cake mix flavor. A 3.4-3.9 ounce box is standard.
• Sour Cream: Adds moisture and a subtle tanginess to the cake, creating a wonderfully tender crumb. Full-fat sour cream is recommended.
• Hershey’s Syrup (Chocolate): Enhances the chocolate flavor and adds moisture.
• Chocolate Chips: Add extra bursts of chocolatey goodness. Semi-sweet, milk chocolate, or dark chocolate chips can be used.
• Eggs: Provide structure and richness to the cake. Use large eggs.
• Oil: Adds moisture and tenderness to the cake. Vegetable oil or canola oil are recommended.
• Water: Adds moisture to the cake.

For the Icing:

• White Frosting (Any Kind): Provides the base for the “grass” decoration. Canned frosting is convenient, but you can also use homemade buttercream or cream cheese frosting. We will assume a 16-ounce container.
• Green Food Coloring: Used to tint the frosting a vibrant green color to resemble grass. Gel food coloring is recommended for its concentrated color.

For the Decoration:

• Assorted Easter Candy: Used to fill the “basket” and add a festive touch. Examples include chocolate eggs, marshmallow bunnies, jelly beans, and chocolate chickens.
• Tin Foil: Used to fill the center hole of the bundt cake, creating a base for the candy.
• Headband: To use as the basket handle.

Equipment/Tools: Essential Gear for Bundt Cake Baking and Decorating

• Bundt Cake Pan (10-12 cup capacity): Essential for creating the cake’s signature shape.
• Mixing Bowls (Large and Medium): For preparing the cake batter and frosting.
• Electric Mixer (Handheld or Stand Mixer): for mixing batter.
• Rubber Spatula: For scraping down the sides of the bowl and folding in ingredients.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Piping Bags (or Gallon Ziploc Bags): For piping the frosting.
• Scissors: For cutting the corner of the Ziploc bag (if using).
• Headband: For the basket handle.

Complete Recipe: Easter Basket Bundt Cake

Ingredients with Measurements (with educated guesses):

For the Chocolate Sour Cream Bundt Cake:

• 1 box (15.25 – 18.25 oz) chocolate cake mix (Devil’s Food, Dark Chocolate, or German Chocolate)
• 1 box (3.4-3.9 oz) instant chocolate pudding mix
• 1 cup sour cream
• 1/2 cup Hershey’s syrup
• 1 cup chocolate chips
• 4 large eggs
• 1/2 cup vegetable or canola oil
• 1/2 cup water

For the Icing:

• 1 container (16 oz) white frosting (vanilla, cream cheese, or your favorite)
• Green food coloring (gel recommended)

For the Decoration:

• Assorted Easter candy (chocolate eggs, marshmallow bunnies, jelly beans, etc.)
• Tin foil
• 1 Headband

Step-by-Step Instructions:

1. Prepare the Bundt Cake:

1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt cake pan. This is crucial to prevent the cake from sticking.
2. In a large bowl, combine the cake mix, pudding mix, sour cream, Hershey’s syrup, chocolate chips, eggs, oil, and water.
3. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed. The batter should be well combined and smooth.
4. Pour the batter into the prepared bundt pan.
5. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few moist crumbs attached). Baking time may vary depending on your oven and the type of bundt pan used.
6. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

2. Prepare the White Frosting:

1. Set aside about 1/2 to 2/3 of the white frosting for the first layer of “grass.”
2. No further preparation is needed if using canned frosting. If making homemade frosting, prepare it according to your recipe.

3. Prepare the Green Frosting:

1. Add green food coloring (gel is recommended) to the remaining white frosting, one drop at a time, until you achieve your desired shade of green. Mix well after each addition.

4. Decorate the Cake (Layer 1 – White):

1. Once the cake is completely cool, place it on a serving platter.
2. Fill a piping bag (or a gallon Ziploc bag) with the reserved white frosting.
3. If using a Ziploc bag, snip off a 1/2-inch corner of the bag.
4. Pipe zigzag lines of white frosting from the center hole of the cake to halfway down the outside of the cake, creating loops at each end. This creates the base layer of “grass.”

5. Decorate the Cake (Layer 2 – Green):

1. Fill a clean piping bag (or a new Ziploc bag) with the green frosting.
2. If using a Ziploc bag, snip off a 1/4-inch corner of the bag. A smaller opening will create finer “grass.”
3. Pipe a zigzag layer of green frosting on top of the cake, covering the exposed cake and overlapping the white frosting slightly.

6. Decorate the Cake (Layer 3 – Green):

1. Add another layer of green frosting on top, using a more erratic, “wild” piping technique to create the appearance of grass. You can pipe short, vertical lines or small, uneven dollops.

7. Fill the Center:

1. Wad up tin foil and place it in the center hole of the bundt cake to create a base for the candy. This prevents the candy from falling through the hole.

8. Add the Candy:

1. Arrange the assorted Easter candy on top of the frosting “grass,” filling the center and spilling over the sides slightly, to resemble a filled Easter basket.

####9. Add the Handle:

1. Carefully insert the ends of the headband into the cake on opposite sides of the center hole to create a basket handle.

10. Serve:

1. The cake is ready to be sliced and served!

Troubleshooting Common Problems:

• Cake Stuck to the Pan: Make sure to grease and flour the bundt pan very thoroughly. Letting the cake cool in the pan for 10-15 minutes before inverting it also helps.
• Frosting is Too Thin/Thick: Adjust the consistency of the frosting by adding more powdered sugar (to thicken) or a little milk (to thin) if using homemade. Canned frosting should be a good consistency.
• Food Coloring is Uneven: Use gel food coloring for the most vibrant and even color. Add it gradually, mixing well after each addition.
• Cake is Dry: Do not overbake.

Tips and Variations:

• Different Cake Flavors: Use a different flavor of cake mix, such as yellow, white, or lemon. Adjust the pudding mix flavor accordingly.
• Different Frosting Colors: Use different colors of frosting for a more colorful basket.
• Different Candies: Use any assortment of Easter candies you like.
• Add Sprinkles: Add sprinkles to the frosting for extra decoration.
• Coconut “Grass”: Tint shredded coconut with green food coloring and sprinkle it over the frosting for a different “grass” texture.
• No Headband Handle: Skip the handle and simply fill the center completely with candy.

Serving Suggestions:

• Serve at room temperature.
• Serve as a centerpiece dessert for an Easter brunch or dinner.
• Cut into slices and serve with coffee, tea, or milk.

Pairing Recommendations:

• Drinks: Coffee, tea, milk, lemonade, or sparkling wine.
• Side Dishes: This cake is rich and satisfying on its own.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 12 servings). Actual values will vary greatly based on the specific cake mix, pudding mix, frosting, and candies used. This is a VERY rough estimate.

• Calories: 400-500
• Fat: 20-30g
• Saturated Fat: 10-15g
• Cholesterol: 50-70mg
• Sodium: 300-400mg
• Carbohydrates: 50-60g
• Fiber: 1-2g
• Sugar: 35-45g
• Protein: 4-6g

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Comprehensive FAQ:

Q: Can I make this ahead of time?

A: Yes, you can bake the cake a day or two in advance and store it, tightly wrapped, at room temperature or in the refrigerator. Frost and decorate the cake closer to serving time.

Q: How long does it last?

A: Stored in an airtight container at room temperature, the frosted and decorated cake will last for 2-3 days. If unfrosted, the cake itself can be stored for longer (up to 5 days).

Q: Can I freeze this cake?

A: It’s best to freeze the unfrosted cake. Wrap the completely cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before frosting and decorating.

Q: Do I really need to use a bundt pan?

A: The bundt pan is essential for creating the basket shape. You could technically bake the cake in a different pan, but you would lose the signature shape.

Q: Can I use homemade cake and frosting?

A: Absolutely! Substitute your favorite homemade chocolate cake recipe and frosting recipe.

Q: My cake stuck to the pan, even though I greased and floured it. What should I do? A: Bundt pans can be tricky. Be sure to grease and flour every nook and cranny. Using a non-stick baking spray with flour is a good idea. Allow the cake to cool for the recommended time, then gently tap and shake to help release it.

Q: Can I use different Easter candies? A: Yes, get creative!

Q: The headband handle is slipping. What should I do? A: Try using a headband with some “grip” or texture. You may need to secure with toothpicks or a little frosting, depending on the weight of the candy and the cake texture.