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Easter Basket Funfetti Cake


An edible Easter basket filled with candy and soft and tender funfetti cake?  Count me in!!  And to think of all the wicker baskets filled half with candy, the other half with inedible grass I got instead as a child


5.0 from 5 reviews

Easter Basket Funfetti Cake
Prep time

Cook time

Total time


Serves: One 8″ 2 Layer Cake/12 Servings

Funfetti Cake:
  • 2 c unbleached flour
  • 3 ts baking powder
  • 1 ts fine salt
  • 12 tb soft, unsalted butter
  • 1½ c sugar
  • 2 ts vanilla extract
  • 6 room temperature egg whites
  • 1 c whole milk/buttermilk/yogurt/sour cream or dairy sub
  • ½ c sprinkles {I used rainbow jimmies}
  • Simple syrup
Whipped Vanilla Buttercream:
  • 2 c soft unsalted butter
  • 4-6 c sifted powdered sugar
  • 2 ts pure vanilla extract
  • ½ ts fine salt
  • 2-4 tb room temperature cream
  • Easter candies to decorate*

  1. In the first bowl, sift your dry ingredients together: flour, baking powder, and salt.
  2. In the second bowl, whip your wet ingredients together: butter and sugar.
  3. Sprinkle in your sugar when the butter and sugar are soft and fluffy {3-5 minutes later}.
  4. Blend in the vanilla and egg whites.
  5. Blend in your milk.
  6. Combine the first {dry} bowl into your second {wet} bowl in thirds. Mix just to combine {do not over mix} then fold in the sprinkles.
  7. Bake in 2 greased and parchment lined baking pans {8-10″} at 350 for 25-35 minutes.
  8. Cool completely on a baking/cooling rack.
  9. For the buttercream, break up the butter and slowly add in the sifted powdered sugar {measure after sifting}.
  10. Add in the vanilla, salt, and cream. Whip it together until it gets nice and fluffy.
  11. To assemble, brush each cooled layer with simple syrup and spread with buttercream.

*Several options are given in the video but it would also be cute to line the border with wafer straws, pocky, bunny peeps, etc


Your Squishy Monster ^.~

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