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Easter is a time for celebration, family gatherings, and, of course, delicious desserts. If you’re looking to add a unique touch to your Easter spread, an Easter egg-shaped cake is the perfect choice!
With its festive shape and endless possibilities for flavors and decorations, it’s a fun way to bring both creativity and flavor to your holiday table. The best part?
Using an Easter egg cake pan makes it easier than ever to create show-stopping treats. Whether you’re a fan of classic chocolate cake, fruity fillings, or whipped cream toppings, there’s an Easter egg cake recipe out there for everyone.
In this blog, we’ll explore over 30 mouthwatering recipes to help you make the most of your Easter egg cake pan. From light, airy sponges to rich, decadent cakes, these recipes are sure to impress both kids and adults alike.
Let’s dive in and discover how you can make your Easter celebration sweeter and more memorable!
30+ Delicious Easter Egg Cake Pan Recipes to Try This Season
Easter egg-shaped cakes are a delightful way to celebrate the season with family and friends. By choosing one of the 30+ Easter egg cake pan recipes, you’ll be able to create a dessert that’s as beautiful as it is delicious.
Whether you opt for a fruity creation, a decadent chocolate cake, or a light and airy sponge, your Easter egg cake is sure to be the highlight of the holiday feast.
These recipes are not just about the flavor; they are about creating lasting memories with loved ones while enjoying the fun, festive spirit of Easter.
So grab your Easter egg cake pan, get baking, and let these delightful cakes become part of your Easter tradition!
Lemon Blueberry Easter Egg Cake
Celebrate spring with a delightful Lemon Blueberry Easter Egg Cake that bursts with tangy citrus flavor and sweet, juicy blueberries. Perfect for Easter gatherings, this cake is not just visually appealing but also packed with a refreshing taste that complements the season. Its vibrant design and moist texture will surely steal the spotlight on your dessert table.
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
- 2 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (coated with 1 tbsp flour)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- Food coloring (optional, pastel colors)
Instructions:
- Preheat your oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
- Gradually add the dry ingredients, alternating with buttermilk, starting and ending with the flour mixture. Gently fold in the blueberries.
- Pour the batter evenly into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before removing it from the pan.
- Mix powdered sugar with lemon juice to make the glaze. Add food coloring if desired. Drizzle the glaze over the cake and decorate as desired.
The Lemon Blueberry Easter Egg Cake is a show-stopping treat that combines the best of spring flavors in a stunning presentation. Its zesty lemon glaze and fresh blueberries make it a delightful centerpiece for any Easter gathering. Share this cake with family and friends for a memorable holiday experience!
Decadent Chocolate Peanut Butter Easter Egg Cake
Indulge in the rich and luscious flavors of chocolate and peanut butter with this Decadent Chocolate Peanut Butter Easter Egg Cake. Designed to look like a giant Easter egg, this cake is layered with velvety peanut butter frosting and coated in a glossy chocolate ganache. It’s a perfect blend of sweetness and decadence that will leave everyone craving for more.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 2 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- ½ cup hot water
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp milk
For the Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg cake pan.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream butter and both sugars until fluffy. Add eggs one at a time, followed by vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet mixture. Stir in hot water at the end.
- Pour the batter into the prepared pan and bake for 35–40 minutes. Cool completely before frosting.
- For the frosting, beat peanut butter and butter together. Gradually add powdered sugar and milk until smooth.
- Frost the cooled cake with the peanut butter frosting.
- For the ganache, heat heavy cream until hot (but not boiling) and pour over chocolate chips. Stir until smooth. Drizzle or spread over the cake.
This Decadent Chocolate Peanut Butter Easter Egg Cake is a crowd-pleaser that brings together the classic pairing of chocolate and peanut butter in an elegant Easter-themed dessert. Serve this rich and creamy cake at your celebration, and watch as it becomes an instant favorite!
Carrot Coconut Cream Easter Egg Cake
Add a tropical twist to your Easter celebration with a Carrot Coconut Cream Easter Egg Cake. This moist carrot cake, layered with creamy coconut frosting, captures the warmth and joy of spring. Enhanced with shredded coconut and hints of cinnamon, it’s a deliciously unique addition to your Easter dessert lineup.
Ingredients:
- 2 ¼ cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 cups grated carrots
- ½ cup shredded coconut
- ½ cup crushed pineapple (drained)
For the Frosting:
- 1 ½ cups cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ tsp coconut extract
- Shredded coconut for garnish
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- Whisk together flour, cinnamon, baking powder, baking soda, and salt in a bowl. Set aside.
- In another bowl, beat oil and sugars until combined. Add eggs one at a time. Stir in grated carrots, coconut, and pineapple.
- Gradually mix the dry ingredients into the wet mixture. Pour batter into the pan and bake for 40–45 minutes. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and coconut extract, mixing until creamy.
- Frost the cooled cake and sprinkle with shredded coconut for garnish.
The Carrot Coconut Cream Easter Egg Cake is a delightful combination of classic and tropical flavors. Its moist texture and creamy frosting make it a perfect dessert to share during your Easter festivities. Add this recipe to your Easter traditions and enjoy the sweet, spiced taste of spring!
Raspberry Almond Easter Egg Cake
Delicate and flavorful, the Raspberry Almond Easter Egg Cake is a dessert that embodies elegance and sweetness. Its moist almond-infused layers, paired with a tangy raspberry filling, make it a standout choice for your Easter celebration. Decorated with pastel-colored frosting, it brings both visual appeal and gourmet flavor to the holiday table.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp almond extract
- 1 cup buttermilk
For the Filling:
- 1 cup raspberry preserves
- 1 cup fresh raspberries
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp milk
- Food coloring (optional, pastel shades)
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in almond extract.
- Alternate adding dry ingredients and buttermilk to the batter, mixing until smooth.
- Pour batter into the prepared pan and bake for 35–40 minutes. Cool completely.
- Slice the cake horizontally into two layers. Spread raspberry preserves and fresh raspberries between the layers.
- For frosting, beat butter, powdered sugar, and milk until smooth. Add food coloring if desired. Frost and decorate the cake.
The Raspberry Almond Easter Egg Cake is a sophisticated dessert with a perfect balance of sweet and tart flavors. Its tender almond base and fruity filling will delight your guests, making it an unforgettable Easter treat.
Vanilla Funfetti Easter Egg Cake
Brighten up your Easter celebration with a cheerful Vanilla Funfetti Easter Egg Cake! This colorful and festive dessert features a classic vanilla cake studded with rainbow sprinkles, topped with fluffy buttercream frosting. It’s a joy for both kids and adults, making it the ultimate crowd-pleaser.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup rainbow sprinkles
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp milk
- Food coloring (optional, bright pastel shades)
- Additional sprinkles for decoration
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg cake pan.
- Sift together flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- Alternate adding the dry ingredients and milk to the batter, mixing until smooth. Fold in rainbow sprinkles.
- Pour batter into the prepared pan and bake for 35–40 minutes. Let the cake cool completely.
- For the frosting, beat butter, powdered sugar, and milk until creamy. Divide frosting into portions and add food coloring. Frost the cake and decorate with sprinkles.
The Vanilla Funfetti Easter Egg Cake is a playful and vibrant dessert that spreads joy with every slice. Perfect for families and gatherings, this cake is easy to make yet impressively festive, ensuring everyone enjoys the holiday fun!
Strawberry Shortcake Easter Egg Cake
Bring a touch of spring to your Easter dessert with this Strawberry Shortcake Easter Egg Cake. Made with soft vanilla sponge layers, fresh strawberries, and fluffy whipped cream, this cake is light, fruity, and ideal for the season. Its elegant yet simple decoration will add a classic charm to your Easter table.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Filling and Topping:
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually mix in dry ingredients and milk, alternating to maintain a smooth batter.
- Pour batter into the prepared pan and bake for 35–40 minutes. Cool completely.
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Slice the cake horizontally and spread whipped cream and strawberry slices between the layers. Frost the top with more whipped cream and decorate with additional strawberries.
The Strawberry Shortcake Easter Egg Cake is a light and refreshing dessert that perfectly complements the spring season. Its creamy layers and fresh strawberries create a delightful treat that’s as beautiful as it is delicious, making it a must-have for Easter festivities!
Coconut Cream Easter Egg Cake
The Coconut Cream Easter Egg Cake is a tropical-inspired treat that combines rich coconut flavors with a fluffy, moist cake base. Perfect for an Easter celebration, this cake features layers of coconut cream frosting, toasted coconut flakes, and a hint of vanilla. Its creamy texture and light sweetness make it a wonderful, refreshing alternative to more traditional Easter cakes.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- ½ cup shredded coconut
For the Frosting:
- 1 cup heavy whipping cream
- 1 cup unsweetened coconut cream
- 2 cups powdered sugar
- 1 ½ cups shredded coconut (for garnish)
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually mix in the dry ingredients and coconut milk, mixing until smooth. Stir in shredded coconut.
- Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- For the frosting, whip heavy cream and coconut cream until soft peaks form. Gradually add powdered sugar and mix until smooth.
- Frost the cooled cake with coconut cream frosting and garnish with shredded toasted coconut.
The Coconut Cream Easter Egg Cake offers a refreshing tropical twist on a classic cake, perfect for spring celebrations. Its soft, coconut-infused layers and creamy frosting make it an indulgent yet light treat that will leave guests savoring each bite. Ideal for any Easter gathering, this cake brings the flavors of the season to life!
Mocha Espresso Easter Egg Cake
For coffee lovers, the Mocha Espresso Easter Egg Cake is the ultimate dessert to celebrate Easter with a bold twist. This cake combines rich mocha flavors, made with espresso and cocoa powder, into a decadent dessert that’s both sophisticated and indulgent. The layers of espresso buttercream and glossy chocolate ganache add depth, making this cake perfect for those who appreciate the allure of coffee and chocolate.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup brewed espresso (cooled)
- ½ cup whole milk
For the Mocha Buttercream:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp brewed espresso
- 2 tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
For the Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with cooled espresso and milk. Mix until smooth.
- Pour batter into the prepared pan and bake for 35–40 minutes. Let the cake cool completely.
- For the mocha buttercream, beat butter, powdered sugar, espresso, cocoa powder, and vanilla until smooth and fluffy.
- Once the cake is cool, frost with mocha buttercream.
- For the ganache, heat heavy cream until hot and pour over chocolate chips. Stir until smooth and drizzle over the frosted cake.
The Mocha Espresso Easter Egg Cake is a rich and indulgent dessert that combines the bold flavors of coffee and chocolate in a way that will satisfy your deepest cravings. Its creamy mocha buttercream and decadent ganache make it an elegant and luxurious choice for your Easter celebration. For coffee enthusiasts, this cake is an absolute must-try!
Pineapple Upside-Down Easter Egg Cake
The Pineapple Upside-Down Easter Egg Cake is a fruity and festive dessert that brings the sweetness of caramelized pineapple together with a light, fluffy cake. This twist on the classic pineapple upside-down cake features a visually stunning Easter egg shape, making it a perfect centerpiece for your holiday meal. The combination of pineapple, brown sugar, and butter creates a caramelized top that perfectly complements the soft cake below.
Ingredients:
- 1 can (20 oz) pineapple rings, drained
- ½ cup unsalted butter
- ¾ cup brown sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
For Garnish:
- Maraschino cherries
- Additional pineapple slices
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- Melt butter and brown sugar in a saucepan over medium heat. Pour the mixture into the prepared pan, spreading it evenly.
- Arrange pineapple rings on top of the sugar mixture, placing maraschino cherries in the center of each ring.
- In a separate bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat granulated sugar and eggs until fluffy. Stir in vanilla extract, then alternate adding the dry ingredients and buttermilk. Mix until smooth.
- Pour the batter over the pineapple slices in the pan and bake for 35–40 minutes. Let the cake cool for 5 minutes before inverting it onto a serving plate.
- Garnish with additional pineapple slices and cherries.
The Pineapple Upside-Down Easter Egg Cake is a tropical, caramelized treat that combines the best of both worlds: a visually striking Easter shape and a rich, fruity flavor. The sweetness of the pineapple and the butter-rich topping will have everyone coming back for seconds. This cake is a refreshing and festive choice for any Easter celebration!
Lemon Blueberry Easter Egg Cake
The Lemon Blueberry Easter Egg Cake combines the vibrant flavors of citrusy lemon and sweet blueberries, offering a light and refreshing dessert for your Easter celebration. The zesty lemon cake layers are complemented by juicy blueberries, creating a perfect balance of tart and sweet. Topped with a silky lemon glaze and fresh blueberries, this cake is both elegant and delicious—ideal for a spring holiday gathering.
Ingredients:
- 2 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 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup fresh blueberries (plus extra for garnish)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.
- Gradually add dry ingredients, alternating with milk, mixing until just combined. Gently fold in blueberries.
- Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
- Garnish with additional fresh blueberries and a dusting of powdered sugar.
The Lemon Blueberry Easter Egg Cake is the perfect choice for a fresh, spring-inspired dessert. The combination of tangy lemon and sweet blueberries makes this cake incredibly refreshing and light, while the lemon glaze adds a touch of sweetness and elegance. This vibrant dessert will bring both flavor and beauty to your Easter table!
Carrot Cake Easter Egg Cake
No Easter celebration is complete without the iconic Carrot Cake Easter Egg Cake. This moist and flavorful cake is packed with warm spices, finely grated carrots, and topped with rich cream cheese frosting. The Easter egg shape adds a festive touch to the classic recipe, making it both a visually stunning and delicious centerpiece for your holiday spread.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 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
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, whisk together sugar and oil. Add eggs one at a time, mixing well. Stir in grated carrots and chopped walnuts (if using).
- Gradually add dry ingredients to the wet ingredients, mixing until well combined.
- Pour the batter into the prepared pan and bake for 35–40 minutes. Let the cake cool completely.
- For the cream cheese frosting, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Frost the cooled cake with the cream cheese frosting and decorate with additional chopped walnuts or carrot decorations.
The Carrot Cake Easter Egg Cake is a classic Easter dessert that never goes out of style. Its rich, spiced flavor and creamy frosting make it the perfect treat for both kids and adults. This cake’s soft, moist texture and festive presentation ensure it will be a hit at your Easter gathering.
Chocolate Peanut Butter Easter Egg Cake
For those who love the irresistible combination of chocolate and peanut butter, the Chocolate Peanut Butter Easter Egg Cake is a dream come true. This indulgent dessert features a rich chocolate cake with a creamy peanut butter filling and a decadent chocolate ganache topping. The Easter egg shape adds a fun and festive twist, making it a showstopper for any holiday table.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup whole milk
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 cup heavy cream
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet ingredients, alternating with milk, until just combined.
- Pour batter into the prepared pan and bake for 35–40 minutes. Let the cake cool completely.
- For the peanut butter filling, beat together peanut butter, powdered sugar, and heavy cream until smooth and creamy.
- Once the cake has cooled, slice it in half horizontally and spread the peanut butter filling between the layers.
- For the ganache, heat heavy cream until hot and pour over chocolate chips. Stir until smooth, then pour over the frosted cake.
The Chocolate Peanut Butter Easter Egg Cake is a decadent and indulgent dessert that satisfies all chocolate and peanut butter lovers. Its rich layers of chocolate cake and creamy peanut butter filling are perfectly complemented by the glossy ganache topping. This cake is the ultimate showstopper for Easter, combining classic flavors with a festive twist.
Strawberry Shortcake Easter Egg Cake
The Strawberry Shortcake Easter Egg Cake is a springtime favorite that perfectly blends the sweet, juicy flavor of fresh strawberries with a light, fluffy cake. This cake’s airy sponge is complemented by whipped cream and fresh strawberries, offering a refreshing treat for your Easter celebration. The Easter egg shape makes this dessert even more fun and festive, ideal for any spring gathering.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Whipped Cream:
- 2 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Strawberry Filling:
- 3 cups fresh strawberries, sliced
- 2 tbsp sugar
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add dry ingredients, alternating with milk, until well combined.
- Pour batter into the prepared pan and bake for 25–30 minutes. Let the cake cool completely.
- For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Toss sliced strawberries with sugar and let them sit for 10 minutes to release their juice.
- Once the cake has cooled, slice it in half and fill with strawberries and whipped cream. Frost the cake with the remaining whipped cream and top with extra fresh strawberries.
The Strawberry Shortcake Easter Egg Cake is the perfect dessert to celebrate the season. The combination of fluffy cake, sweet strawberries, and creamy whipped cream creates a light and refreshing treat that will satisfy any sweet tooth. Its delicate flavors and beautiful presentation will make it a favorite at your Easter table.
Coconut Cream Easter Egg Cake
The Coconut Cream Easter Egg Cake is a decadent and tropical-inspired dessert that adds a touch of elegance to your Easter celebration. The moist coconut cake is filled with a rich coconut cream filling and topped with a fluffy coconut frosting. This cake is an indulgent, creamy treat that will transport your taste buds to a sunny, beachside paradise. The Easter egg shape gives it a festive look that’s perfect for the occasion.
Ingredients:
- 2 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
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup whole milk
For the Coconut Cream Filling:
- 1 cup heavy cream
- 1 cup shredded coconut
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Coconut Frosting:
- 2 cups heavy cream
- 2 tbsp powdered sugar
- 1 ½ cups shredded coconut
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add dry ingredients, alternating with milk, and fold in shredded coconut.
- Pour batter into the prepared pan and bake for 30–35 minutes. Let the cake cool completely.
- For the coconut cream filling, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in shredded coconut.
- Slice the cooled cake in half and fill with the coconut cream mixture.
- For the frosting, whip heavy cream with powdered sugar until stiff peaks form. Frost the top and sides of the cake with the whipped cream and top with additional shredded coconut.
The Coconut Cream Easter Egg Cake is a tropical and indulgent dessert that will delight coconut lovers. Its light, coconut-flavored cake is perfectly complemented by a creamy coconut filling and frosting. The fluffy texture and festive egg shape make this cake a beautiful addition to any Easter celebration, offering a touch of exotic flavor and elegance.
Peach Melba Easter Egg Cake
The Peach Melba Easter Egg Cake is a vibrant and sophisticated dessert that combines the sweet flavors of peaches and raspberries in a delightful Easter egg-shaped cake. This cake features a delicate sponge cake base, topped with fresh peach slices and raspberry sauce, and finished with a light whipped cream topping. It’s a refreshing dessert with a fruity flair that will bring a bright burst of color to your Easter celebration.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Peach Filling:
- 3 ripe peaches, peeled and sliced
- 2 tbsp sugar
For the Raspberry Sauce:
- 1 cup fresh raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
For the Whipped Cream:
- 2 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and grease an Easter egg-shaped cake pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Gradually add dry ingredients, alternating with milk, until just combined.
- Pour batter into the prepared pan and bake for 30–35 minutes. Let the cake cool completely.
- For the peach filling, toss the sliced peaches with sugar and let them sit for 10 minutes to release their juices.
- For the raspberry sauce, cook raspberries, sugar, and lemon juice over medium heat for about 5–7 minutes until the sauce thickens. Let it cool.
- Once the cake has cooled, slice it in half and fill with the peach slices. Frost the cake with whipped cream, drizzle with raspberry sauce, and garnish with additional peach slices and raspberries.
The Peach Melba Easter Egg Cake offers a fruity and elegant twist on traditional Easter cakes. The combination of sweet peaches, tangy raspberry sauce, and fluffy whipped cream creates a refreshing dessert that is perfect for spring. Its beautiful presentation and vibrant flavors will make this cake the highlight of your Easter feast!
Note: More recipes are coming soon!
