Easter Basket Cake Recipe

Name: Easter Basket Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 100 g butter, softened; 400 g marzipan, grated; 75 g caster sugar; 1 tsp vanilla extract; 3 None eggs; 200 g plain flour; 2 1/2 tsp baking powder; 150 g dark chocolate, chopped; 400 g cream cheese, at room temperature; 3 tbsp icing sugar; 100 ml whipping cream, at room temperature; 50 g each milk and dark chocolate sprinkles; None None Chocolate mini eggs

Servings: persons

100 g butter, softened
400 g marzipan, grated
75 g caster sugar
1 tsp vanilla extract
3 None eggs
200 g plain flour
2 1/2 tsp baking powder
150 g dark chocolate, chopped
400 g cream cheese, at room temperature
3 tbsp icing sugar
100 ml whipping cream, at room temperature
50 g each milk and dark chocolate sprinkles
None None Chocolate mini eggs

1
Preheat the oven to 300u00b0F. Grease an 8 inch springform cake pan and sprinkle with flour. For the batter, beat the butter, marzipan, sugar, vanilla extract and a pinch of salt until creamy. Beat in the eggs one at a time. Mix the 1 2/3 cups flour and baking powder together and beat into the egg mixture. Spoon into the pan and smooth the top. Bake for 50 mins, or until a skewer comes out clean. Cool in the pan on a wire rack. Wrap in aluminum foil and allow to rest at room temperature overnight.
2
Remove the cake from the pan. Place a 5 inch diameter bowl in the middle face down and cut a 1 inch deep circle around it. Scoop out the cut section.
3
For the frosting, melt the dark chocolate in a heatproof bowl set over a pan of simmering water. In a bowl, beat the cream cheese and powdered sugar with the whisk of a mixer. Stir in the cream, then the melted chocolate. Spread on the cake. Mix the milk and dark chocolate sprinkles and sprinkle on the cake. Chill for 30 mins. Just before serving, fill the hole with chocolate eggs.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 g butter, softened, 400 g marzipan, grated, 75 g caster sugar, 1 tsp vanilla extract, and more.

Yes, Easter Basket Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Basket Cake

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