25+ Deliciously Easy Easter Cake Dessert Recipes to Make

Easter is the perfect time to indulge in delightful, seasonal desserts, and what better way to celebrate the holiday than with a stunning array of Easter cakes?

From light and fruity to rich and decadent, Easter cakes come in a variety of flavors that are perfect for any celebration.

Whether you’re planning a festive family brunch, a springtime afternoon tea, or simply want to treat your loved ones to something special, an Easter cake will surely be the centerpiece of your holiday spread.

In this article, we’ve gathered 25+ Easter cake dessert recipes that range from traditional favorites like carrot cake and strawberry shortcake to innovative twists on classic flavors.

Each recipe is designed to bring out the best of the season, with fresh fruits, vibrant flavors, and beautiful decorations.

Whether you’re a novice baker or an experienced pro, these recipes will inspire you to create a memorable and mouthwatering dessert for Easter.

So, preheat your oven and get ready to explore these delicious, crowd-pleasing cakes that will make your Easter celebration even sweeter!

25+ Deliciously Easy Easter Cake Dessert Recipes to Make

As Easter approaches, these 25+ Easter cake dessert recipes offer the perfect opportunity to create a memorable celebration for friends and family.

Whether you go for a traditional carrot cake with creamy frosting, a zesty lemon-blueberry creation, or a luxurious chocolate indulgence, there’s a cake here for everyone.

These recipes highlight the fresh flavors of spring, bringing bright and beautiful desserts to your table.

No matter your skill level, the Easter cakes featured in this article are sure to inspire creativity and bring joy to your holiday gatherings.

So, roll up your sleeves, enjoy the baking process, and treat your loved ones to a delicious, homemade cake that will be remembered long after the last bite.

Easter Carrot Cake Cupcakes

Easter is synonymous with springtime flavors, and these Easter Carrot Cake Cupcakes are the perfect way to celebrate the season! Packed with grated carrots, warm spices, and a touch of sweetness, these moist and fluffy cupcakes are topped with a luscious cream cheese frosting. Whether you’re hosting an Easter brunch or preparing a festive dessert table, these cupcakes will steal the show. They’re fun to make, easy to serve, and delightful for kids and adults alike.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ tsp salt
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated carrots
• ½ cup crushed pineapple (drained)
• ½ cup chopped walnuts or pecans (optional)

For the Frosting:

• 8 oz cream cheese (softened)
• 4 tbsp unsalted butter (softened)
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
3. In another large bowl, beat the oil, sugars, eggs, and vanilla until smooth.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in the grated carrots, pineapple, and nuts (if using).
5. Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until fluffy.
7. Frost the cooled cupcakes and decorate with festive sprinkles or candied carrots.

These Easter Carrot Cake Cupcakes are a delightful way to bring some spring magic to your table. The moist texture of the cake paired with the tangy sweetness of cream cheese frosting makes for a perfect bite. They’re versatile and easy to customize, ensuring they become a family favorite for Easters to come!

Bunny Patch Easter Cheesecake

This Bunny Patch Easter Cheesecake combines creamy, luscious cheesecake with adorable decorations to create a dessert that’s both delicious and festive. With a graham cracker crust and a rich vanilla filling, this cheesecake is topped with coconut “grass,” candy eggs, and marshmallow bunnies, making it a centerpiece-worthy treat for your Easter gathering. This recipe is great for adding creativity to your holiday and perfect for involving the kids in decorating!

Ingredients:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter (melted)
• 3 (8 oz) packages cream cheese (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup shredded coconut (colored green with food dye)
• Candy eggs, marshmallow bunnies, and sprinkles for decoration

Instructions:

1. Preheat the oven to 325°F (160°C). Mix the graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
2. Beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla and sour cream. Mix until fully combined.
3. Pour the cheesecake batter over the crust and bake for 50–60 minutes, or until the center is slightly jiggly but set. Let it cool, then refrigerate for at least 4 hours or overnight.
4. Before serving, sprinkle the coconut “grass” over the cheesecake. Add candy eggs and marshmallow bunnies to create a festive Easter patch.
5. Slice and serve this adorable Easter dessert!

Bunny Patch Easter Cheesecake is as fun to make as it is to eat. The creamy cheesecake paired with a playful and festive topping makes it a standout dessert for your Easter celebration. This recipe is sure to become a cherished holiday tradition in your home!

Lemon Coconut Easter Bundt Cake

Bright and zesty, this Lemon Coconut Easter Bundt Cake is the perfect way to usher in the joys of spring. The tangy lemon cake is topped with a sweet coconut glaze and decorated with pastel candies or flowers, making it an elegant addition to your Easter table. It’s a crowd-pleaser that offers the right balance of flavor and flair, ensuring it becomes a highlight of your celebrations.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ½ cup fresh lemon juice
• 1 cup whole milk
• 1 cup sweetened shredded coconut

For the Glaze:

• 1 ½ cups powdered sugar
• 3 tbsp fresh lemon juice
• ½ cup sweetened shredded coconut (toasted, for garnish)
• Pastel candies or edible flowers for decoration

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time, followed by the vanilla, lemon zest, and juice.
4. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Fold in the shredded coconut.
5. Pour the batter into the prepared Bundt pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before inverting onto a serving plate.
6. For the glaze, whisk together powdered sugar and lemon juice. Drizzle over the cake and sprinkle with toasted coconut. Decorate with pastel candies or edible flowers.

This Lemon Coconut Easter Bundt Cake is a true showstopper, combining citrusy brightness with the tropical hint of coconut. Its elegant presentation and refreshing flavor make it ideal for Easter gatherings or springtime celebrations. A single slice will have your guests raving and asking for the recipe!

Easter Chocolate Truffle Cake

Rich, decadent, and utterly indulgent, this Easter Chocolate Truffle Cake is a chocolate lover’s dream. With a velvety smooth chocolate cake base, a luxurious truffle filling, and a glossy ganache glaze, this cake is the ultimate treat for your Easter dessert spread. It’s not only visually stunning but also delivers an explosion of deep chocolate flavor that will leave everyone asking for seconds. Perfect for those who love the combination of rich chocolate and Easter fun!

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• ½ cup hot water

For the Truffle Filling:

• 8 oz dark chocolate (chopped)
• 1 cup heavy cream
• 2 tbsp unsalted butter

For the Ganache Glaze:

• 6 oz dark chocolate (chopped)
• ½ cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until fluffy. Add eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the milk, until fully combined. Stir in the hot water to create a smooth, thin batter.
5. Divide the batter evenly between the cake pans and bake for 30–35 minutes or until a toothpick comes out clean. Let the cakes cool completely.
6. For the truffle filling, heat the cream and butter in a saucepan until it just begins to simmer. Pour over the chopped chocolate and let it sit for a few minutes, then whisk until smooth. Refrigerate for 1-2 hours until it firms up to a spreadable consistency.
7. Once the cakes have cooled, spread the truffle filling between the layers.
8. For the ganache, heat the heavy cream until it simmers, then pour over the chopped chocolate. Stir until smooth. Let it cool slightly, then pour over the top of the cake.
9. Garnish with Easter-themed decorations, such as chocolate eggs, edible gold leaf, or colorful sprinkles.

The Easter Chocolate Truffle Cake is an absolute showstopper, featuring a perfect combination of rich chocolate layers and luxurious truffle filling. Its glossy ganache adds a touch of elegance, making it the ideal centerpiece for any Easter celebration. Whether you’re a die-hard chocolate fan or simply love indulgent desserts, this cake will surely become a holiday tradition.

Easter Bunny Paw Print Sugar Cookies

These Easter Bunny Paw Print Sugar Cookies are fun, festive, and perfect for kids and adults alike. With soft, buttery sugar cookie dough and vibrant colored icing, these cookies are shaped like bunny paws, adding a playful touch to your holiday table. They are easy to make, so the whole family can join in on the decorating fun! Whether you’re hosting an Easter egg hunt or just looking for a sweet treat, these cookies will be a hit at any gathering.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¼ tsp salt
• Royal icing (colored with pastel food coloring for decoration)

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg, vanilla, and almond extract, and beat until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Roll out the dough on a lightly floured surface to about ¼ inch thickness. Use a bunny paw print cookie cutter to cut out the shapes and place them on the prepared baking sheets.
6. Bake for 8–10 minutes or until the edges just begin to turn golden. Allow the cookies to cool completely before decorating.
7. Once the cookies are cooled, use royal icing to decorate them with bunny paw prints. You can make the pads with pink icing and the toes with white or black icing for a cute contrast.

These Easter Bunny Paw Print Sugar Cookies are not only adorable but also incredibly delicious. The soft, buttery cookies paired with the creative icing make for a fun and festive treat that everyone will enjoy. Perfect for Easter parties or as a special gift for friends and family, these cookies will add a touch of whimsy to your celebrations.

Easter Almond Joy Cake

If you’re a fan of the classic Almond Joy candy bar, this Easter Almond Joy Cake will quickly become your new favorite holiday dessert. This cake features layers of moist chocolate cake, a rich coconut filling, and a decadent almond topping. It’s like enjoying a giant version of the beloved candy bar, and the Easter theme makes it perfect for the season. With its perfect combination of chocolate, coconut, and almonds, this cake is sure to be a hit at any Easter gathering.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• ½ cup shredded sweetened coconut

For the Coconut Filling:

• 1 cup shredded coconut
• ½ cup sweetened condensed milk
• ¼ cup unsalted butter

For the Almond Topping:

• 1 cup whole almonds (roasted)
• ½ cup chocolate chips (melted)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully incorporated. Stir in the shredded coconut.
5. Pour the batter evenly into the prepared cake pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. For the coconut filling, heat the shredded coconut, sweetened condensed milk, and butter over medium heat until thickened. Allow to cool before spreading over the cooled cake layers.
7. Once the layers are stacked with coconut filling, drizzle the top with melted chocolate and garnish with roasted almonds.

This Easter Almond Joy Cake brings the beloved candy bar to life in a moist, decadent cake form. With layers of rich chocolate, sweet coconut filling, and crunchy almonds, it’s the perfect dessert to bring a little nostalgia to your Easter celebration. This cake is sure to impress both kids and adults and become a seasonal favorite.

Easter Carrot Cake Cheesecake

The Easter Carrot Cake Cheesecake is a decadent dessert that combines two classic favorites into one show-stopping treat. It starts with a moist and flavorful carrot cake base, topped with a rich and creamy cheesecake layer. This dessert is a perfect way to celebrate Easter, blending the spices of the carrot cake with the smoothness of cheesecake. Finished with a tangy cream cheese frosting and chopped walnuts, this dessert is both a visual and gastronomic delight.

Ingredients:
For the Carrot Cake Base:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ¾ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots
• ½ cup chopped walnuts (optional)

For the Cheesecake Layer:

• 16 oz cream cheese (softened)
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 1 tbsp sour cream

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 tsp vanilla extract
• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and line a 9-inch springform pan.
2. For the carrot cake base, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. In another bowl, mix together the oil, sugar, eggs, and vanilla. Stir in the grated carrots and walnuts (if using).
4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Pour the carrot cake batter into the prepared springform pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
6. For the cheesecake layer, beat the cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla, flour, and sour cream.
7. Pour the cheesecake batter over the cooled carrot cake layer. Bake at 325°F (160°C) for 50-60 minutes, until the cheesecake is set but slightly jiggly in the center. Let cool completely, then refrigerate for at least 4 hours or overnight.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, then mix until light and fluffy.
9. Spread the frosting over the chilled cheesecake and garnish with chopped walnuts.

This Easter Carrot Cake Cheesecake is the ultimate hybrid dessert, blending the rich, spiced flavors of carrot cake with the creamy indulgence of cheesecake. It’s perfect for Easter gatherings, offering something for everyone. The cream cheese frosting adds the perfect touch of tanginess, and the walnuts provide a delightful crunch. This is a dessert that will be remembered and savored long after the holiday has passed.

Easter Lemon Blueberry Pound Cake

The Easter Lemon Blueberry Pound Cake is a vibrant and refreshing dessert that captures the essence of spring. The bright citrusy lemon flavor pairs perfectly with the sweet and juicy blueberries, creating a cake that’s bursting with flavor. Its dense yet soft texture makes it a satisfying treat, while the glaze adds a perfect finishing touch. This cake is ideal for an Easter brunch or as a sweet snack to enjoy throughout the holiday weekend.

Ingredients:
For the Pound Cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• ½ cup buttermilk
• 1 cup fresh blueberries (coated in flour to prevent sinking)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
5. Gently fold in the blueberries coated in flour to prevent them from sinking during baking.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest.
8. Drizzle the glaze over the cooled cake, allowing it to set before serving.

The Easter Lemon Blueberry Pound Cake is a delightful springtime dessert that brings together the perfect balance of sweet and tangy flavors. The tender cake, complemented by the bright lemon glaze and juicy blueberries, is a crowd-pleaser that’s sure to be a favorite at Easter gatherings. Whether served at brunch or as a dessert, this cake is a refreshing addition to your holiday celebrations.

Easter Strawberry Shortcake Cake

A twist on the classic strawberry shortcake, this Easter Strawberry Shortcake Cake is a layered masterpiece. The light and fluffy cake layers are stacked with sweetened whipped cream and fresh, juicy strawberries, creating a refreshing and light dessert perfect for spring. This cake is easy to make and visually stunning, making it an ideal choice for an Easter celebration. The vibrant colors and fresh flavors make it an irresistible treat for any gathering.

Ingredients:
For the Cake Layers:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Whipped Cream:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

For the Strawberry Filling:

• 3 cups fresh strawberries (sliced)
• ¼ cup granulated sugar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the butter and sugar until light and fluffy. Add eggs, one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
5. Divide the batter evenly between the two cake pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
6. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7. For the strawberry filling, toss the sliced strawberries with sugar and let them sit for about 10 minutes to release their juices.
8. Once the cakes are cooled, layer them with whipped cream and strawberries. Repeat the process with the second layer of cake. Top with more whipped cream and fresh strawberries for decoration.

The Easter Strawberry Shortcake Cake is a light and indulgent dessert that combines the freshness of strawberries with the creamy texture of whipped cream. Its vibrant colors and delicious layers make it a perfect addition to any Easter table. This cake is easy to make yet impressive, bringing both elegance and refreshment to your celebration.

Easter Coconut Cream Cake

The Easter Coconut Cream Cake is a rich and decadent dessert that perfectly captures the flavors of spring with its light, fluffy texture and tropical coconut twist. Made with coconut milk and shredded coconut, this cake is both moist and aromatic. The fluffy whipped cream frosting adds a touch of sweetness, and the cake is finished off with toasted coconut for extra texture and flavor. This coconut cream cake is ideal for Easter gatherings, offering a unique and indulgent treat that will delight your guests.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 ½ cups coconut milk
• 1 cup shredded coconut (unsweetened)

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup shredded coconut (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients, alternating with the coconut milk. Mix in the shredded coconut until well incorporated.
5. Pour the batter evenly into the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
6. For the frosting, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Once the cakes are completely cooled, frost the top of one layer with whipped cream and stack the second layer on top. Frost the top and sides of the cake with the whipped cream frosting.
8. Toast the remaining shredded coconut in a dry skillet over medium heat until golden brown, then sprinkle over the frosted cake.

This Easter Coconut Cream Cake is a true tropical indulgence that combines the richness of coconut with the lightness of a whipped cream frosting. It’s the perfect Easter dessert, offering a deliciously creamy and aromatic treat that will leave everyone asking for seconds. The toasted coconut garnish adds both flavor and texture, making this cake as visually appealing as it is tasty. Whether you’re hosting a brunch or dinner, this cake will certainly be a showstopper.

Easter Peep-Inspired Cake

The Easter Peep-Inspired Cake is a fun and festive dessert that brings a playful twist to your Easter celebrations. With colorful layers, marshmallow Peeps, and a sweet vanilla frosting, this cake captures the whimsical essence of Easter. Perfect for kids and adults alike, it’s an easy way to create a cheerful and eye-catching centerpiece for your Easter table. The cake layers are soft, the frosting creamy, and the Peeps add that nostalgic, sugary touch that everyone loves.

Ingredients:
For the Cake Layers:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• Food coloring (pink, blue, yellow, or purple)

For the Frosting:

• 2 cups unsalted butter (softened)
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 3 tbsp heavy cream
• ½ cup marshmallow fluff (optional, for extra sweetness)

For Decoration:

• Assorted marshmallow Peeps (pink, yellow, or blue)
• Sprinkles or edible glitter (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and line three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients, alternating with the milk. Mix until the batter is smooth.
5. Divide the batter evenly into three bowls. Add a few drops of food coloring to each bowl to create the desired colors (pink, blue, yellow). Stir gently to combine.
6. Pour each color into a separate cake pan, and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely in the pans.
7. For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, heavy cream, and marshmallow fluff (if using). Beat until smooth and fluffy.
8. Once the cakes have cooled, frost the first layer with the frosting, add the second layer, and continue frosting. Frost the top and sides of the cake evenly.
9. Decorate the cake with Peeps, placing them in a circle around the edge of the top layer, and sprinkle with edible glitter or sprinkles for extra fun.

This Easter Peep-Inspired Cake is the perfect treat for anyone looking to add a fun and colorful touch to their holiday spread. The vibrant layers and playful Peeps make this cake an instant crowd-pleaser, especially for families with children. With its fluffy texture and sweet, creamy frosting, it’s a nostalgic dessert that brings smiles and joy. Whether you’re celebrating with a small gathering or a large crowd, this cake is sure to steal the show.

Easter Almond Cake with Raspberry Jam

The Easter Almond Cake with Raspberry Jam is a sophisticated yet easy-to-make dessert that features the subtle nutty flavor of almonds, paired with the tartness of raspberry jam. The dense, moist almond cake is topped with a layer of sweet and tangy raspberry jam, then finished off with a delicate powdered sugar dusting. This cake offers a refined twist on the traditional Easter desserts and is perfect for anyone seeking a balance of sweetness and fruitiness during their Easter celebrations.

Ingredients:
For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup almond meal
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup unsalted butter (softened)
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp almond extract
• ½ tsp vanilla extract
• ½ cup whole milk

For the Raspberry Jam Filling:

• ½ cup raspberry jam (or fresh raspberries, mashed and sweetened)

For the Frosting:

• ½ cup powdered sugar
• 1 tbsp whole milk (optional, for thinning)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, almond meal, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond and vanilla extracts.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Once the cake is cool, slice it in half horizontally. Spread a layer of raspberry jam on the bottom layer, then place the top layer on top.
7. For the frosting, mix the powdered sugar and milk (if necessary) to create a smooth glaze. Drizzle over the top of the cake and allow it to set.

This Easter Almond Cake with Raspberry Jam is an elegant dessert that pairs perfectly with a cup of tea or coffee. The almond flavor is subtle but rich, while the raspberry jam adds a burst of fruity freshness. The cake is light but satisfying, and the delicate glaze gives it a lovely, refined finish. This dessert is ideal for those looking for a less sugary but still indulgent treat during Easter celebrations.

Easter Carrot Cake with Cream Cheese Frosting

Carrot cake is a classic Easter dessert, and this recipe brings the beloved flavor to the forefront with a moist, spiced cake full of grated carrots and crushed pineapple. Topped with a smooth and tangy cream cheese frosting, this cake is a crowd-pleaser for Easter brunch or dinner. The addition of toasted walnuts adds a crunchy texture that complements the soft cake. This carrot cake is a perfect blend of spice, sweetness, and creaminess, making it a standout dessert for your Easter celebration.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 4 large eggs
• 1 ½ cups granulated sugar
• ½ cup packed brown sugar
• 1 cup vegetable oil
• 2 cups grated carrots
• 1 cup crushed pineapple (drained)
• 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, and vegetable oil until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined. Stir in the grated carrots, crushed pineapple, and walnuts (if using).
5. Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. For the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy and smooth.
7. Once the cakes have cooled, frost the top of one layer with cream cheese frosting and place the second layer on top. Frost the entire cake with the remaining frosting.
8. Decorate with additional chopped walnuts or grated carrots for garnish if desired.

This Easter Carrot Cake with Cream Cheese Frosting is an irresistible treat that combines the warmth of spices with the freshness of grated carrots and tangy pineapple. The creamy frosting is the perfect balance to the rich, flavorful cake, creating a dessert that’s both comforting and festive. Whether served at an Easter brunch or as the grand finale of a holiday meal, this carrot cake is sure to be a favorite, offering a perfect mix of sweetness, spice, and creamy indulgence.

Easter Lemon Blueberry Cake

Lemon and blueberry are a classic combination that bursts with refreshing flavors, making this Easter Lemon Blueberry Cake the perfect springtime dessert. The tangy lemon cake is studded with sweet blueberries, and the cream cheese frosting adds a luscious, creamy contrast. This cake is vibrant and light, yet indulgent enough for a special occasion like Easter. It’s easy to make and guaranteed to impress, with the bright and fresh flavors of lemon and blueberry shining through in every bite.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 cup sour cream
• 1 cup fresh blueberries (tossed in flour to prevent sinking)

For the Cream Cheese Frosting:

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 tsp fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
4. Add the dry ingredients alternately with the sour cream, mixing just until incorporated. Gently fold in the blueberries, being careful not to overmix.
5. Divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract, and beat until fluffy.
7. Once the cakes are completely cooled, frost the top of one layer with cream cheese frosting and place the second layer on top. Frost the entire cake with the remaining frosting.
8. Garnish with additional fresh blueberries and lemon zest for a beautiful finish.

The Easter Lemon Blueberry Cake is a delightful combination of tangy and sweet flavors that are perfect for springtime celebrations. The light, fluffy lemon cake is enhanced by the juicy blueberries, and the cream cheese frosting adds a rich, creamy layer to balance out the citrus notes. This cake is easy to prepare and can be made in advance, making it an ideal dessert for Easter gatherings. Its vibrant colors and refreshing flavors make it a standout dessert for any festive occasion.

Easter Strawberry Shortcake Cake

Strawberry shortcake is a beloved dessert, and this Easter Strawberry Shortcake Cake takes the classic to a new level by combining soft, buttery layers of cake with sweetened fresh strawberries and fluffy whipped cream. It’s a perfect choice for Easter because it’s light, refreshing, and bursting with spring flavors. The layers of fresh strawberries and whipped cream provide a beautiful contrast against the cake, creating a stunning dessert that’s as delicious as it is visually appealing.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk

For the Strawberry Filling:

• 4 cups fresh strawberries (sliced)
• ¼ cup granulated sugar

For the Whipped Cream:

• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
5. Divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. For the strawberry filling, combine the sliced strawberries and sugar in a bowl. Let sit for 15–20 minutes, allowing the strawberries to release their juices.
7. For the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Once the cakes have cooled, place one layer on a serving plate and spread a layer of whipped cream on top. Add a layer of macerated strawberries, then place the second cake layer on top. Frost the top and sides of the cake with whipped cream and garnish with the remaining strawberries.

This Easter Strawberry Shortcake Cake is a delightful dessert that highlights the best flavors of spring. With its light and fluffy cake layers, fresh strawberries, and creamy whipped topping, it offers a perfect balance of sweetness and freshness. It’s a beautiful, elegant cake that’s also simple to make, making it an ideal choice for Easter gatherings. The combination of textures and the refreshing strawberry flavor will make this cake a memorable centerpiece for any celebration.

Note: More recipes are coming soon!