25+ Deliciously Sweet Easter Cake Recipes You’ll Love

Easter is the perfect time to gather with family and friends, and what better way to celebrate the season than with delicious, festive cakes?

Whether you’re looking for classic favorites like carrot cake, or something more unique like coconut cream or lemon poppy seed, we’ve rounded up over 35 Easter cake recipes that are sure to impress your guests and satisfy your sweet tooth.

These cakes are perfect for springtime celebrations, offering a delightful mix of fresh flavors, light textures, and colorful decorations that fit the spirit of the holiday.

From show stopping desserts to simple, quick-to-make treats, there’s something here for everyone.

So, grab your baking tools and get ready to create the ultimate Easter dessert spread!

25+ Deliciously Sweet Easter Cake Recipes You’ll Love

With over 35 Easter cake recipes to choose from, you’ll never run out of options for your spring celebrations.

Whether you’re hosting a brunch, an afternoon tea, or a festive dinner, these cakes are guaranteed to bring a touch of sweetness to your table.

From rich chocolate cakes to light, fruity delights, there’s a recipe here to suit every palate. Not only do these cakes taste amazing, but they also look stunning, making them perfect for your Easter table.

So, get baking and enjoy the joy of sharing these delicious homemade desserts with your loved ones this Easter!

Lemon Carrot Easter Cake

This Lemon Carrot Easter Cake is the perfect spring dessert, blending the earthy sweetness of carrots with the refreshing zest of lemon. The light and fluffy cake is complemented by a tangy cream cheese frosting, making it a delightful treat for any Easter celebration. The combination of fresh citrus and tender carrots offers a bright and flavorful contrast, bringing the essence of spring right to your table.

Ingredients for the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup finely grated carrots
• ½ cup unsweetened applesauce

Ingredients for the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• A pinch of salt

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat eggs and sugar until light and fluffy. Gradually add oil, lemon zest, and lemon juice, mixing until well combined.
4. Gradually fold in the dry ingredients, followed by the grated carrots and applesauce. Mix until just combined.
5. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, vanilla extract, and salt. Continue beating until fluffy and spreadable.
8. Once the cakes have cooled, spread a layer of frosting between the two cakes, then frost the top and sides.

This Lemon Carrot Easter Cake is an elegant and delicious addition to your holiday spread. Its balance of tangy lemon and sweet carrot flavor, paired with the creamy frosting, is sure to impress your guests. The light texture of the cake makes it easy to enjoy after a hearty Easter meal, and it brings a bright, festive touch to your dessert table. It’s an ideal choice for springtime celebrations, combining tradition with a modern twist.

Chocolate Coconut Nest Cake

Celebrate Easter with this decadent Chocolate Coconut Nest Cake. A rich chocolate cake serves as the base, topped with a lush coconut layer that mimics the look of a bird’s nest. Decorated with pastel candy eggs, this cake is not only delicious but also fun and festive. It’s a perfect dessert for chocolate lovers, bringing a whimsical touch to the holiday.

Ingredients for the cake:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup boiling water

Ingredients for the coconut nest:

• 2 ½ cups sweetened shredded coconut
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• ¼ tsp salt

Ingredients for decoration:

• ½ cup pastel candy eggs (or chocolate eggs)

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and sugar.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth. Gradually add the boiling water to the batter, mixing until combined (the batter will be thin).
4. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. For the coconut nest, in a saucepan, heat the heavy cream and butter until the butter melts. Remove from heat and stir in the shredded coconut, vanilla extract, and salt. Let the mixture cool to room temperature.
7. Once the cakes have cooled, spread a layer of the coconut mixture on top of one of the cakes. Place the second cake on top, and then cover the entire cake with the remaining coconut.
8. Decorate the top with pastel candy eggs to create the nest effect.

This Chocolate Coconut Nest Cake is a showstopper, combining rich, moist chocolate cake with the tropical flavor of coconut. Its eye-catching design makes it a fun and festive centerpiece for your Easter gathering. The chocolate and coconut pairing is a crowd-pleaser, and the candy eggs add a playful touch that will delight both children and adults. This cake not only looks impressive but also tastes indulgent, making it an ideal Easter treat for those with a sweet tooth.

Raspberry Almond Easter Cake

This Raspberry Almond Easter Cake offers a beautiful balance of flavors, with the nutty richness of almond flour and the tart sweetness of fresh raspberries. The moist, tender crumb and light almond glaze create a cake that’s both elegant and full of flavor. It’s a perfect dessert for a spring celebration, with vibrant colors and a delightful combination of tastes that will appeal to all palates.

Ingredients for the cake:

• 1 cup all-purpose flour
• 1 cup almond flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp almond extract
• ½ cup unsalted butter, melted
• 1 cup fresh raspberries

Ingredients for the almond glaze:

• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp almond extract
• Sliced almonds (for garnish)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, beat the eggs and sugar until pale and fluffy. Add almond extract and melted butter, mixing until smooth.
4. Gradually fold in the dry ingredients, mixing until just combined. Gently fold in the raspberries, being careful not to crush them.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled cake.
8. Garnish with sliced almonds and additional fresh raspberries, if desired.

The Raspberry Almond Easter Cake is a delightful and refined treat that captures the flavors of spring in every bite. The combination of almond and raspberry is both sophisticated and refreshing, while the almond glaze adds a touch of sweetness and elegance. This cake is not only a delicious addition to your Easter menu but also visually stunning, with the bright raspberries and sliced almonds creating a beautiful, festive presentation. Perfect for a more refined celebration, this cake is sure to impress guests with its unique flavor profile and lovely texture.

Carrot Cake with Maple Cream Cheese Frosting

This Carrot Cake with Maple Cream Cheese Frosting is a quintessential Easter dessert that marries the flavors of warm, spiced carrot cake with the richness of maple cream cheese frosting. The moist, tender cake is packed with grated carrots and hints of cinnamon and nutmeg, making each bite comforting and flavorful. The maple cream cheese frosting adds a delightful twist, giving the cake a sweet and slightly smoky finish. It’s a perfect choice for anyone who enjoys a classic carrot cake with a deliciously unique frosting.

Ingredients for the cake:

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

Ingredients for the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs, oil, sugar, and vanilla extract until smooth and fluffy.
4. Gradually fold in the dry ingredients until just combined. Stir in the grated carrots and nuts, if using.
5. Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, maple syrup, and vanilla extract, and continue beating until fluffy.
8. Once the cakes are completely cooled, spread a layer of frosting between the two layers, and frost the top and sides of the cake.

This Carrot Cake with Maple Cream Cheese Frosting is a comforting and indulgent dessert that will steal the show at your Easter gathering. The rich flavor of the cake, combined with the luscious maple frosting, creates a perfect balance of sweet and spiced goodness. The addition of walnuts or pecans adds a satisfying crunch, while the creamy frosting ties everything together. This cake is ideal for those who appreciate traditional flavors with a delightful twist. It’s a versatile dessert that will appeal to both children and adults alike.

Coconut Lemon Pound Cake

The Coconut Lemon Pound Cake is a light, moist, and flavorful dessert that’s perfect for Easter. The zesty lemon enhances the sweetness of the coconut, creating a cake that’s both refreshing and tropical. The buttery crumb and the subtle crunch of coconut flakes make every bite irresistible, while the lemon glaze adds an extra burst of flavor. It’s a simple yet elegant cake that’s guaranteed to be a crowd-pleaser during your spring celebrations.

Ingredients for the cake:

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

Ingredients for the lemon glaze:

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

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon extracts.
4. Gradually add the dry ingredients, alternating with the coconut milk, mixing until smooth. Fold in the shredded coconut.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest. Drizzle the glaze over the cooled cake.

The Coconut Lemon Pound Cake is a refreshing and light dessert that embodies the flavors of spring. The combination of coconut and lemon makes it feel tropical and bright, and the buttery texture gives it a luxurious mouthfeel. The simple lemon glaze provides the perfect finishing touch, elevating the cake with an extra burst of citrus. This cake is great for Easter brunch, a springtime tea, or any occasion when you want to serve a cake that’s both easy to make and beautifully flavorful. It’s a perfect balance of sweet and tangy flavors.

Strawberry Shortcake Easter Cake

This Strawberry Shortcake Easter Cake is a fresh and delightful dessert that celebrates the season’s juiciest strawberries. Layered with a soft, buttery sponge cake and sweetened whipped cream, the strawberries shine as the star of this dessert. The light and airy texture of the cake combined with the sweetness of the berries and the richness of the cream make this an irresistible choice for your Easter feast. This dessert brings a touch of nostalgia and is sure to be a hit with guests of all ages.

Ingredients for the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ¾ cup whole milk

Ingredients for the whipped cream:

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

Ingredients for the strawberry filling:

• 4 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar 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 milk, mixing until smooth.
5. Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. For the strawberry filling, toss the sliced strawberries with sugar and let them sit for 20 minutes to release their juices.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Once the cakes have cooled, place one cake on a serving platter and top with a layer of whipped cream and half of the strawberries. Place the second cake on top and repeat with the remaining whipped cream and strawberries.

The Strawberry Shortcake Easter Cake is a beautiful and light dessert that captures the essence of spring. The combination of the moist cake, sweet strawberries, and fluffy whipped cream makes each bite a refreshing treat. This cake is perfect for those who want a lighter, fruit-forward dessert for Easter, offering a satisfying balance of sweetness and freshness. Its beautiful presentation and nostalgic flavor will surely make it a favorite among your guests. Whether for a family gathering or a festive brunch, this cake is sure to be a showstopper.

Peach Melba Easter Cake

The Peach Melba Easter Cake brings the elegance of a classic dessert to your holiday table. Combining the flavors of juicy peaches and tangy raspberry sauce, this cake offers a delightful mix of sweetness and tartness, all within a light, fluffy sponge cake. Topped with whipped cream and a sprinkling of fresh raspberries, this cake is both visually stunning and bursting with refreshing flavors, making it a perfect choice for a festive Easter gathering.

Ingredients for the cake:

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

Ingredients for the raspberry sauce:

• 1 ½ cups fresh raspberries (or frozen, thawed)
• ½ cup granulated sugar
• 2 tbsp water
• 1 tsp lemon juice

Ingredients for the peach filling:

• 2 cups fresh peaches, peeled and sliced
• ¼ cup granulated sugar
• 1 tsp lemon juice

Ingredients for the whipped cream:

• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the eggs and sugar until light and fluffy. Add the softened butter and vanilla extract, and continue to beat until smooth.
4. Gradually add the dry ingredients to the egg mixture, alternating with milk, and mix until just combined.
5. Divide the batter evenly between the two prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. For the raspberry sauce, combine raspberries, sugar, water, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes, mashing the raspberries as they cook. Strain the sauce to remove the seeds and set aside to cool.
7. For the peach filling, combine peaches, sugar, and lemon juice in a bowl and let sit for 15 minutes to release some juice.
8. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
9. Once the cakes have cooled, layer one cake on a serving platter. Spread half of the peach filling and drizzle with raspberry sauce. Add a layer of whipped cream and place the second cake on top. Repeat with the remaining peach filling, raspberry sauce, and whipped cream.

The Peach Melba Easter Cake is a sophisticated dessert that combines fruity freshness with decadent creaminess. The light sponge cake forms a perfect base for the sweet, juicy peaches and tangy raspberry sauce, while the whipped cream adds richness and smoothness. This cake is perfect for Easter celebrations, offering a beautiful balance of textures and flavors that are both refreshing and indulgent. Its vibrant colors and sophisticated taste make it a perfect centerpiece for any spring occasion.

Pistachio Rosewater Easter Cake

The Pistachio Rosewater Easter Cake is an elegant and unique dessert that combines the rich, nutty flavor of pistachios with the delicate fragrance of rosewater. This cake is moist and tender, with a slightly earthy sweetness that pairs beautifully with a simple rosewater glaze. It’s a wonderful choice for those looking for a more refined and fragrant dessert to serve at Easter or any springtime celebration.

Ingredients for the cake:

• 1 ½ cups all-purpose flour
• 1 cup ground pistachios (unsalted)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp rosewater
• ½ cup whole milk

Ingredients for the rosewater glaze:

• 1 cup powdered sugar
• 1 tbsp rosewater
• 2-3 tsp milk

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, combine flour, ground pistachios, 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 and rosewater.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar, rosewater, and milk until smooth. Drizzle the glaze over the cooled cakes.
8. Serve the cake with additional chopped pistachios or edible rose petals, if desired.

The Pistachio Rosewater Easter Cake is a stunning dessert that combines the earthy richness of pistachios with the floral sweetness of rosewater. It’s a luxurious treat that stands out with its unique flavor profile and refined presentation. The tender crumb of the cake is complemented by the aromatic glaze, making it a perfect choice for those who want to offer something different for Easter. This cake is not only delicious but also a visual delight, adding a touch of elegance to any spring celebration.

Raspberry Almond Meringue Cake

The Raspberry Almond Meringue Cake is a light, airy dessert that showcases the delightful contrast between crunchy meringue and soft cake. This cake is layered with sweet, tangy raspberries and a delicate almond-infused cream. The combination of textures—crispy meringue, moist cake, and creamy filling—makes this cake a showstopper at any Easter celebration. The raspberry and almond flavors complement each other perfectly, creating a deliciously balanced and festive dessert.

Ingredients for the meringue:

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp cornstarch

Ingredients for the almond cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• ½ cup whole milk

Ingredients for the raspberry filling:

• 2 cups fresh raspberries
• ½ cup powdered sugar

Ingredients for the almond cream filling:

• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp almond extract

Directions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. To make the meringue, beat the egg whites until stiff peaks form. Gradually add sugar, vanilla extract, and cornstarch, and continue beating until glossy and stiff.
3. Spread the meringue evenly on the prepared baking sheets, forming two large circles. Bake for 1 ½ hours, or until dry and crisp. Turn off the oven and let the meringues cool completely in the oven.
4. For the almond cake, grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt.
5. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, then stir in the almond extract.
6. Gradually add the dry ingredients, alternating with the milk, and mix until smooth. Divide the batter between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. For the raspberry filling, mash the raspberries with powdered sugar and set aside.
8. For the almond cream, beat the heavy cream, powdered sugar, and almond extract until soft peaks form.
9. Once all components are cooled, layer the almond cake, meringue, raspberry filling, and almond cream. Repeat the layers, finishing with a layer of meringue on top. Garnish with fresh raspberries.

The Raspberry Almond Meringue Cake is a beautiful and delicate dessert that combines contrasting textures and flavors in each bite. The crispy meringue layers, moist almond cake, and creamy almond filling create a deliciously complex treat that will be the highlight of your Easter table. This cake is ideal for those who enjoy lighter, airy desserts with a fruity twist. The raspberry and almond flavors are a perfect match, offering a balance of sweet, tart, and nutty flavors that make this cake a memorable choice for any celebration.

Lemon Poppy Seed Bundt Cake

The Lemon Poppy Seed Bundt Cake is a light and zesty dessert that is perfect for Easter celebrations. The lemon provides a refreshing tartness, while the poppy seeds add a delightful crunch and visual appeal. This cake is moist, tender, and bursting with citrus flavor, making it a perfect complement to a springtime meal. The simple glaze drizzled on top adds just the right amount of sweetness without overwhelming the cake’s natural brightness, making it a crowd-pleasing dessert for any occasion.

Ingredients for the cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• 1 ½ cups sour cream
• 3 tbsp poppy seeds
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Ingredients for the glaze:

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

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
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, beating well after each addition. Stir in the lemon zest and vanilla extract.
4. Gradually add the dry ingredients, alternating with the sour cream, mixing until just combined. Fold in the poppy seeds and lemon juice.
5. Pour the batter into the prepared Bundt pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar, lemon juice, and lemon zest. Drizzle over the cooled cake.

The Lemon Poppy Seed Bundt Cake is a bright and refreshing dessert that perfectly captures the flavors of spring. The combination of tangy lemon and crunchy poppy seeds creates a delightful texture and flavor contrast, while the tender crumb makes each bite a joy. The simple glaze adds a sweet citrus finish that complements the cake without overpowering its natural flavors. This cake is perfect for an Easter brunch, family gathering, or any occasion where you want a light, citrus-infused treat that’s easy to make yet sophisticated in taste.

Chocolate Hazelnut Easter Cake

The Chocolate Hazelnut Easter Cake is an indulgent dessert that’s perfect for chocolate lovers. The rich, moist chocolate cake is paired with a luscious hazelnut cream filling, creating a combination that is both decadent and satisfying. The ganache topping, made with dark chocolate and a hint of cream, adds a glossy finish and brings out the nutty flavor of the hazelnuts. This cake offers a luxurious experience with every bite and makes an impressive centerpiece for Easter or any special occasion.

Ingredients for the cake:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup boiling water

Ingredients for the hazelnut filling:

• 1 cup hazelnuts, toasted and chopped
• ½ cup mascarpone cheese
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Ingredients for the ganache:

• 6 oz dark chocolate, chopped
• ½ cup heavy cream

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the sugar, eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add the dry ingredients and mix until combined. Stir in the boiling water, making the batter thin.
4. Pour the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. For the hazelnut filling, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Fold in the chopped toasted hazelnuts.
6. For the ganache, heat the cream in a saucepan over medium heat until it starts to simmer. Pour over the chopped chocolate and stir until smooth and glossy.
7. Once the cakes have cooled, spread the hazelnut filling between the two layers. Pour the ganache over the top, allowing it to drip down the sides.

The Chocolate Hazelnut Easter Cake is a luxurious and indulgent treat that is perfect for chocolate lovers looking for something special. The combination of rich chocolate cake, creamy hazelnut filling, and smooth ganache creates a dessert that is both satisfying and decadent. The roasted hazelnuts add a wonderful nutty crunch, enhancing the texture and flavor of the cake. This dessert is sure to impress your guests and make your Easter celebration even more memorable. Its rich flavors and beautiful presentation make it an excellent choice for anyone who loves chocolate and nuts.

Almond Cream Cheese Carrot Cake

This Almond Cream Cheese Carrot Cake is a delicious twist on the classic carrot cake, with the addition of almond flour to create a tender, nutty texture and flavor. The cream cheese frosting is enhanced with a touch of almond extract, making it a rich and flavorful complement to the spiced carrot cake. The cake is moist and full of flavor, with the almonds providing an extra layer of crunch and depth. This cake is a great Easter dessert for anyone who enjoys the warmth of a traditional carrot cake with a nutty upgrade.

Ingredients for the cake:

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

Ingredients for the almond cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp almond extract
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs, oil, sugar, and vanilla extract until smooth. Gradually add the dry ingredients and mix until combined. Stir in the grated carrots and chopped almonds.
4. Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. For the almond cream cheese frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, almond extract, and vanilla extract, and continue beating until fluffy.
6. Once the cakes have cooled, frost the top and sides with the almond cream cheese frosting.

The Almond Cream Cheese Carrot Cake is a nutty, flavorful twist on the classic dessert, offering a combination of light almond flour and rich cream cheese frosting with a hint of almond extract. The moist, spiced cake paired with the creamy frosting is sure to delight your taste buds, while the chopped almonds provide a satisfying crunch. This cake brings a new layer of richness to the traditional carrot cake and is perfect for Easter or any springtime occasion. Its unique flavor profile makes it a standout dessert for guests and family alike.

Strawberry Shortcake Easter Cake

The Strawberry Shortcake Easter Cake is a light and refreshing dessert that celebrates the season’s sweetness with fresh strawberries and fluffy whipped cream. This layered cake features a tender, buttery sponge cake, topped with juicy strawberries and an abundance of whipped cream. It’s a perfect choice for Easter, offering a balance of freshness and indulgence that will satisfy guests of all ages. The vibrant red strawberries make it a beautiful, festive centerpiece for your holiday table.

Ingredients for the cake:

• 2 cups all-purpose flour
• 1 ½ 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

Ingredients for the filling:

• 4 cups fresh strawberries, hulled and sliced
• ¼ cup granulated sugar

Ingredients for the whipped cream:

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

Directions:

1. Preheat your 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, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and mix in the vanilla extract.
4. Gradually add the dry ingredients, alternating with the milk, and mix until smooth.
5. Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center 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 filling, combine the sliced strawberries and sugar in a bowl. Toss gently and let them sit for 15-20 minutes to release their juices.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Once the cakes are cooled, slice each cake in half horizontally to create four layers. Layer the cake with whipped cream, strawberries, and more whipped cream between each layer. Finish with whipped cream and strawberries on top.

The Strawberry Shortcake Easter Cake is a classic and simple dessert that shines with its fresh flavors and light, fluffy texture. The soft, buttery cake serves as the perfect base for the sweet, juicy strawberries and the rich, airy whipped cream. This cake offers a refreshing contrast of textures and flavors, making it the perfect dessert to serve after a hearty Easter meal. Its bright and colorful presentation will make it a crowd favorite, and it’s an ideal treat for those who prefer lighter, fruit-forward cakes.

Vanilla Bean Almond Cake with Cherry Compote

The Vanilla Bean Almond Cake with Cherry Compote is a refined dessert that brings together the delicate flavors of vanilla bean and almonds, paired with a tangy cherry compote. The rich almond cake is infused with the fragrant sweetness of vanilla, while the cherry compote adds a bold contrast of tart and sweet flavors. This cake is perfect for an Easter celebration, as it offers a balance of indulgent flavors with a light, tender crumb, and is visually stunning with the bright red cherries.

Ingredients for the cake:

• 1 ½ cups all-purpose flour
• 1 ½ cups almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla bean paste
• ½ cup whole milk
• ½ cup sour cream

Ingredients for the cherry compote:

• 2 cups fresh cherries, pitted and halved (or frozen, thawed)
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Ingredients for the whipped cream topping:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the all-purpose flour, almond 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, followed by the vanilla bean paste. Mix well.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream. Mix until smooth.
5. Divide the batter evenly between the two prepared 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, then transfer to a wire rack to cool completely.
6. For the cherry compote, combine the cherries, sugar, and lemon juice in a saucepan. Cook over medium heat for 10 minutes until the cherries soften. Add the cornstarch mixture and cook for another 2-3 minutes until the compote thickens. Remove from heat and let cool.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Once the cakes are cooled, layer them with the cherry compote and top with whipped cream. Garnish with additional fresh cherries if desired.

The Vanilla Bean Almond Cake with Cherry Compote is a sophisticated and indulgent dessert that pairs the nutty flavor of almonds with the fragrant sweetness of vanilla and the boldness of tart cherries. The cake is light and moist, providing a perfect contrast to the rich, creamy whipped topping. The cherry compote adds a tangy, vibrant layer of flavor, making this cake a deliciously festive treat for Easter. It’s an elegant dessert that is sure to impress your guests and will make your holiday celebration feel even more special.

Coconut Cream Easter Cake

The Coconut Cream Easter Cake is a tropical delight that combines the rich flavor of coconut with a creamy filling and a light sponge cake. This cake is perfect for those who love coconut, as it’s packed with both shredded coconut and coconut milk, giving it a decadent texture and flavor. Topped with a fluffy coconut whipped cream, this cake brings a touch of paradise to your Easter table. Its airy layers and coconut sweetness are a sure way to impress your guests.

Ingredients for the cake:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk
• 1 cup shredded coconut

Ingredients for the coconut cream filling:

• 1 ½ cups heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut

Ingredients for the whipped cream topping:

• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 tsp coconut extract
• ½ cup shredded coconut (for garnish)

Directions:

1. Preheat your 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, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, and mix until just combined. Fold in the shredded coconut.
5. Divide the batter evenly between the prepared 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, then transfer them to a wire rack to cool completely.
6. For the coconut cream filling, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the shredded coconut.
7. For the whipped cream topping, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
8. Once the cakes have cooled, layer them with the coconut cream filling. Top with whipped cream and garnish with additional shredded coconut.

The Coconut Cream Easter Cake is a dreamy dessert that combines the tropical flavors of coconut with a rich, creamy filling and a light, fluffy texture. The coconut milk-infused cake is complemented by the luscious coconut cream filling and finished off with a generous layer of whipped cream, creating a dessert that is indulgent yet light. This cake is perfect for Easter, offering a unique and exotic twist on the traditional spring desserts, and will transport your guests to a tropical paradise with every bite.

Note: More recipes are coming soon!