With these ingredients, you're not just baking a cake; you're crafting a delightful, edible piece of art that will be the centerpiece of your Easter celebration! Happy baking!
White Cake Mix: This is your fantastic shortcut to a consistently delicious and wonderfully moist cake! It saves you time and guarantees a reliable base for your creative Easter masterpiece.
Gel Food Color (yellow, red, blue, and green): These concentrated gel colors are your artistic palette! Gel colors are highly pigmented, meaning you need only a few drops to achieve vibrant color without thinning your frosting.
Whipped Fluffy White Frosting: This ready-to-use frosting provides a smooth, sweet, and airy canvas for your colorful drizzles. It offers convenience and a delightful, not-too-heavy sweetness that complements the cake.
Sweetened Shredded Coconut: This ingredient is pure magic for creating an edible "Easter grass" effect! When tinted green, it mimics fresh spring grass, adding a charming, thematic touch around and within your cake. It also provides a lovely chewy texture and tropical sweetness.
Rainbow Sprinkles: These fun, colorful sprinkles are the ultimate festive finishing touch! They add a playful burst of color, texture, and a hint of sweetness.
Other Ingredients You’ll Need: Water, vegetable oil, egg whites
Here are the simple steps to create your beautiful Rainbow Ring Easter Basket Cake. See the full recipe below for all the details.
Heat oven to 325°F and generously grease your fluted tube pan. Beat cake mix, water, oil, and egg whites for 2 minutes. Divide batter into three bowls; color one yellow, one pink (red food color), and one purple (red and blue food color).
Carefully pour half of each colored batter into the pan, layering yellow, then pink, then purple, without mixing. Repeat layers. Bake for 36-41 minutes until a toothpick comes out clean. Cool 10 minutes in the pan, then completely on a rack.
Divide the white frosting into three microwave-safe bowls. Microwave each bowl for 5-10 seconds until smooth enough to drizzle. Tint one yellow, one purple, and one pink. Drizzle each color over the cooled cake in a striping pattern.
Place coconut in a bag, add green food color, and shake until tinted. Sprinkle the green coconut around and in the center of the cake for "Easter grass." Finish with rainbow sprinkles!
To keep your beautiful Rainbow Ring Easter Basket Cake fresh and delicious, here's how to store it.
You can store the cake loosely covered with plastic wrap or in a cake dome for up to 24 hours.
Place the cake in an airtight cake container or cover it with plastic wrap to prevent it from drying out. Store up to 4 days. For the best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving. This will soften the cake and frosting, making it more enjoyable.
You can freeze individual slices or the whole cake (unfrosted is best, but frosted can work if wrapped very well). Wrap tightly in plastic wrap, then in aluminum foil. It can last for up to 2 months in the freezer. Thaw in the refrigerator overnight before bringing to room temperature to serve.
Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or baking spray with flour.
In a large bowl, beat cake mix, water, oil, and egg whites with an electric mixer on medium speed for 2 minutes. Divide batter among 3 small bowls.
Add a few drops of yellow food color to 1 bowl; mix well. Add red food color to the second bowl to make pink. Add red and blue food color to the third bowl to make purple.
Pour half of the yellow batter into cake pan. Carefully pour half of the pink batter over yellow batter. Carefully pour half of the purple batter over pink batter. Repeat layers (do not mix colors).
Bake for 36 to 41 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from the pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
Divide frosting among 3 small microwave-safe bowls. Microwave 1 bowl on High for about 5 to 10 seconds; add a few drops yellow food color and stir until frosting is smooth enough to drizzle. With a spoon, drizzle yellow frosting back and forth over cake in a striping pattern until all frosting is used (allow some frosting to drip down sides of the cake, if desired). Microwave the second bowl of frosting; add red and blue food color to make purple. Drizzle frosting over the cake in the same striping pattern. Repeat with last bowl, adding red food color to make pink frosting and drizzle in the same striping pattern.
Decorate the cake with sprinkles. Place coconut in a resealable food-storage plastic bag; add a few drops of green food color. Seal bag and shake the bag until coconut is evenly tinted. Sprinkle coconut on serving plate around and in the center of the cake for “Easter grass.”
