45+ Must Try Easter French Cake Recipes to Sweeten Your Celebration

Easter is a time for celebration, renewal, and indulgence, and what better way to mark the occasion than with exquisite French cakes?

France is renowned for its decadent desserts that showcase an artistry unmatched by any other cuisine.

Whether you’re planning a sophisticated Easter brunch, a delightful tea party, or a festive dinner, French cakes bring elegance and joy to the table.

From the airy textures of a Gâteau Basque to the rich layers of a Marjolaine, these creations are a feast for both the eyes and the palate.

This blog is your ultimate guide to 45+ Easter French cake recipes, offering a variety of flavors, techniques, and presentations to suit every taste and occasion.

Whether you’re a seasoned baker or a curious beginner, you’ll find inspiration here to make your Easter celebration unforgettable.

Dive into the world of French patisserie and let these recipes transport you to a Parisian bakery this Easter season.

45+ Must Try Easter French Cake Recipes to Sweeten Your Celebration

Easter is the perfect time to indulge in the beauty and sophistication of French baking.

These 45+ Easter French cake recipes are more than just desserts—they are a celebration of flavors, craftsmanship, and tradition.

From fruity Charlottes to rich Marjolaines, each recipe offers a unique way to bring the magic of France to your holiday table.

Whether you’re looking for something light and fruity or rich and decadent, these recipes cater to all tastes and skill levels.

Share the joy of baking with loved ones, create stunning centerpieces for your Easter celebration, and let the artistry of French cakes make your holiday truly memorable.

Lemon Madeleine Easter Bundt Cake

This Lemon Madeleine Bundt Cake takes the classic French madeleine and transforms it into a stunning centerpiece for your Easter table. The cake is light and buttery, with hints of zesty lemon, and topped with a luscious glaze. It’s perfect for springtime celebrations, evoking the freshness of the season.

Ingredients:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Zest and juice of 2 lemons
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a Bundt pan.
2. In a large bowl, whisk together melted butter and sugar. Add eggs one at a time, mixing well.
3. Sift in flour, baking powder, and salt. Gently fold to combine.
4. Stir in lemon zest, lemon juice, and vanilla extract until smooth.
5. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then invert onto a wire rack.
7. For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

The Lemon Madeleine Easter Bundt Cake brings a touch of French elegance to your holiday spread. Its citrusy aroma and moist texture are sure to delight your guests, making it a standout dessert for Easter brunch or dinner.

Raspberry Pistachio Gateau

This Raspberry Pistachio Gateau is a show-stopping Easter cake with layers of pistachio sponge, raspberry jam, and whipped mascarpone cream. A beautiful blend of nutty and fruity flavors, it’s perfect for spring and highlights French pâtisserie craftsmanship.

Ingredients:

For the sponge:

• 1 cup shelled pistachios, finely ground
• 1 cup almond flour
• 1/2 cup all-purpose flour
• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1/2 tsp almond extract

For the filling:

• 1/2 cup raspberry jam
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 2 tbsp powdered sugar

For decoration:

• Fresh raspberries
• Chopped pistachios

Instructions:

1. Preheat the oven to 325°F (160°C). Grease and line two 8-inch cake pans.
2. Beat egg yolks with sugar until pale and thick. Stir in almond extract.
3. Fold in ground pistachios, almond flour, and all-purpose flour.
4. Whisk egg whites to stiff peaks and gently fold into the batter.
5. Divide the batter between pans and bake for 20-25 minutes. Cool completely.
6. For the filling, whip heavy cream with mascarpone and powdered sugar until thick.
7. Layer the cakes with raspberry jam and whipped cream, then frost the top and sides with remaining cream.
8. Garnish with fresh raspberries and chopped pistachios.

The Raspberry Pistachio Gateau is a masterpiece that encapsulates the spirit of Easter. Its vibrant colors and layered textures make it a feast for the eyes and the palate, perfect for impressing family and friends.

Classic French Easter Fraisier Cake

The Fraisier Cake is a quintessential French dessert that combines a delicate Genoise sponge with fresh strawberries and rich crème mousseline. Its elegant appearance and luxurious flavors make it a beloved choice for Easter festivities.

Ingredients:

For the Genoise sponge:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 cup unsalted butter, melted

For the crème mousseline:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1 cup unsalted butter, softened

For assembly:

• 1 lb fresh strawberries, hulled and halved
• 1/4 cup apricot glaze

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch springform pan.
2. Beat eggs and sugar over a double boiler until thick. Remove from heat and whisk until cooled.
3. Fold in sifted flour and melted butter, ensuring not to deflate the batter.
4. Pour into the pan and bake for 20-25 minutes. Cool completely.
5. For the crème mousseline, heat milk and half the sugar. Whisk yolks, cornstarch, and remaining sugar. Temper the egg mixture with hot milk, return to heat, and cook until thick. Cool completely before beating in softened butter.
6. Slice the sponge in half. Place one layer in the springform pan, line the sides with halved strawberries, and spread crème mousseline over. Add the second layer and top with more crème. Chill for 4 hours.
7. Brush with apricot glaze and decorate with fresh strawberries.

The Classic French Easter Fraisier Cake is a stunning dessert that embodies elegance and celebration. With its fresh strawberries and silky crème, it’s a delightful way to end an Easter meal and create unforgettable memories.

Chocolate Almond Opera Cake

The Chocolate Almond Opera Cake is a decadent, multi-layered dessert that combines almond sponge, coffee buttercream, and rich chocolate ganache. This classic French cake is an ideal centerpiece for your Easter dessert table, delivering a luxurious flavor that pairs beautifully with a post-meal espresso.

Ingredients:

For the almond sponge (Joconde):

• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1 cup powdered sugar
• 4 large eggs
• 4 egg whites
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, melted

For the coffee buttercream:

• 1/2 cup granulated sugar
• 2 large egg yolks
• 1/4 cup brewed espresso, cooled
• 1 cup unsalted butter, softened

For the chocolate ganache:

• 1 cup dark chocolate, chopped
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Beat eggs with powdered sugar until pale and thick. Fold in almond flour, all-purpose flour, and melted butter.
3. Whip egg whites with granulated sugar to stiff peaks and gently fold into the batter. Spread on the prepared sheet and bake for 8-10 minutes. Cool and cut into even layers.
4. For buttercream, whisk egg yolks and sugar over a double boiler until thick. Add espresso and cool. Beat in softened butter until creamy.
5. For ganache, heat cream until simmering, then pour over chopped chocolate. Stir until smooth.
6. Assemble the cake by layering sponge with coffee buttercream and ganache. Finish with a thin layer of ganache on top. Chill before serving.

The Chocolate Almond Opera Cake is a luxurious choice for Easter, combining nutty, chocolatey, and coffee flavors in every bite. This cake is perfect for those who appreciate a refined and indulgent dessert.

Coconut Lime Easter Gateau

The Coconut Lime Easter Gateau is a tropical twist on classic French cakes, combining fluffy coconut sponge layers with zesty lime curd and whipped cream frosting. This vibrant and refreshing dessert adds a splash of sunshine to your Easter celebrations.

Ingredients:

For the sponge:

• 1/2 cup coconut flour
• 1 cup all-purpose flour
• 1 tsp baking powder
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup coconut milk

For the lime curd:

• 1/2 cup fresh lime juice
• Zest of 2 limes
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup unsalted butter

For the frosting:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 cup shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Beat eggs and sugar until fluffy. Add coconut milk and mix well. Fold in dry ingredients.
3. Divide batter into pans and bake for 20-25 minutes. Cool completely.
4. For lime curd, whisk lime juice, zest, sugar, and egg yolks in a saucepan over medium heat until thickened. Stir in butter and cool.
5. Whip heavy cream with powdered sugar to stiff peaks.
6. Layer the cake with lime curd and whipped cream. Frost the outside with whipped cream and sprinkle shredded coconut on top.

The Coconut Lime Easter Gateau is a delightful addition to any Easter table. Its refreshing flavors and tropical twist make it a standout dessert that’s both light and indulgent.

Caramelized Pear Tarte Tatin

This classic French dessert transforms caramelized pears and buttery puff pastry into an elegant upside-down cake. The Caramelized Pear Tarte Tatin is a simple yet impressive dessert that balances sweet and buttery notes, perfect for an Easter feast.

Ingredients:

• 4-5 ripe pears, peeled, cored, and halved
• 1/2 cup granulated sugar
• 2 tbsp unsalted butter
• 1 sheet puff pastry, thawed

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, melt butter and sugar over medium heat until golden caramel forms.
3. Arrange pear halves in the skillet, cut side up, and cook for 5 minutes. Remove from heat.
4. Place the puff pastry over the pears, tucking in the edges. Cut a few slits for steam to escape.
5. Bake for 25-30 minutes until the pastry is golden and puffed.
6. Cool for 10 minutes, then carefully invert onto a serving plate.

The Caramelized Pear Tarte Tatin is a testament to the beauty of simplicity. Its rustic charm and delicious flavor make it a wonderful dessert for Easter gatherings, pairing perfectly with a scoop of vanilla ice cream or fresh cream.

Vanilla Bean Mille-Feuille

The Vanilla Bean Mille-Feuille, also known as Napoleon, is a classic French pastry cake with layers of buttery puff pastry and rich vanilla pastry cream. Topped with a delicate glaze, this cake embodies French elegance and is ideal for an Easter dessert table.

Ingredients:

For the puff pastry:

• 1 sheet store-bought puff pastry (or homemade)

For the pastry cream:

• 2 cups whole milk
• 1 vanilla bean (split and scraped)
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tbsp unsalted butter

For the glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk
• Chocolate for decoration

Instructions:

1. Preheat the oven to 400°F (200°C). Roll out puff pastry and cut into three equal rectangles. Bake on a parchment-lined tray for 12-15 minutes until golden. Cool completely.
2. Heat milk and vanilla bean in a saucepan until simmering. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually temper the mixture with hot milk and return to the saucepan. Cook until thickened. Cool, then mix in butter.
3. Assemble by layering puff pastry with pastry cream, ending with a pastry layer. Spread glaze on top and decorate with chocolate swirls or patterns.
4. Chill for at least 2 hours before slicing.

The Vanilla Bean Mille-Feuille is a delightful combination of crisp layers and creamy filling. Its refined appearance and delicate flavors make it a luxurious centerpiece for your Easter celebration.

Apricot and Honey Gâteau Basque

The Gâteau Basque is a rustic French cake from the Basque region, featuring a rich buttery crust and a luscious filling. This Easter version includes a fragrant apricot and honey filling that perfectly complements the buttery almond crust, creating a heartwarming dessert.

Ingredients:

For the crust:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder

For the filling:

• 1 cup apricot preserves
• 2 tbsp honey
• 1/4 cup almond paste (optional)

Instructions:

1. Beat butter and sugar until creamy. Add eggs one at a time, then mix in flours and baking powder to form a dough. Divide into two discs and chill for 30 minutes.
2. Preheat the oven to 350°F (175°C). Roll out one dough disc and press into a greased 9-inch tart pan.
3. Spread the apricot preserves mixed with honey over the crust. Add almond paste if desired.
4. Roll out the second dough disc and place it over the filling. Seal the edges and make a decorative pattern on top.
5. Bake for 40-45 minutes until golden. Cool before slicing.

The Apricot and Honey Gâteau Basque offers a cozy, homemade charm with a sophisticated touch. Its tender crust and fruity filling are a perfect match for Easter gatherings, satisfying both the sweet tooth and the heart.

Hazelnut Praline Paris-Brest

The Hazelnut Praline Paris-Brest is a stunning choux pastry cake shaped like a wheel, traditionally created to celebrate the Paris-Brest-Paris bicycle race. This Easter rendition is filled with a creamy hazelnut praline mousseline, making it a rich and indulgent treat.

Ingredients:

For the choux pastry:

• 1/2 cup water
• 1/2 cup milk
• 1/4 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the hazelnut praline mousseline:

• 1/2 cup hazelnut praline paste
• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 large egg yolks
• 2 tbsp cornstarch
• 1/2 cup unsalted butter, softened

Instructions:

1. Preheat the oven to 375°F (190°C). Heat water, milk, butter, and salt in a saucepan until simmering. Add flour and stir vigorously until the mixture pulls away from the sides.
2. Cool slightly, then beat in eggs one at a time until smooth. Pipe the dough into a large ring on a parchment-lined baking sheet. Bake for 30-35 minutes until golden. Cool completely.
3. For the mousseline, heat milk and half the sugar. Whisk yolks, remaining sugar, and cornstarch, then temper with hot milk. Cook until thickened, cool, and beat in praline paste and butter.
4. Slice the choux ring horizontally. Pipe mousseline onto the base, then replace the top. Dust with powdered sugar or decorate with chopped hazelnuts.

The Hazelnut Praline Paris-Brest is a show-stopping dessert for Easter. Its unique shape and decadent filling make it a true celebration of French patisserie, perfect for impressing your loved ones during the holiday.

Lemon Ricotta Gâteau

The Lemon Ricotta Gâteau is a light and airy French cake with a delicate lemon flavor and creamy ricotta texture. Its tangy freshness makes it the perfect dessert to balance a rich Easter feast. Topped with powdered sugar and fresh berries, this gâteau is both elegant and satisfying.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. Beat ricotta, butter, and sugar until smooth. Add eggs one at a time, mixing well after each addition.
3. Mix in lemon zest and juice. Fold in almond flour, all-purpose flour, and baking powder until combined.
4. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
5. Cool completely, then dust with powdered sugar and top with fresh berries before serving.

The Lemon Ricotta Gâteau is a delightful Easter dessert that balances lightness and richness. Its fresh lemon flavor and creamy texture make it an ideal choice for a spring celebration, pairing wonderfully with a cup of tea or coffee.

Raspberry Charlotte Cake

The Raspberry Charlotte Cake is a stunning French dessert featuring a ladyfinger border and a creamy raspberry mousse filling. This light and fruity cake is perfect for Easter, with its beautiful presentation and refreshing flavors. It’s as much a feast for the eyes as it is for the palate.

Ingredients:

For the ladyfingers:

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• Powdered sugar for dusting

For the mousse:

• 2 cups fresh raspberries (plus extra for garnish)
• 1/4 cup granulated sugar
• 2 tsp unflavored gelatin
• 2 tbsp water
• 1 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Beat egg whites to soft peaks, gradually adding sugar until stiff peaks form. Fold in beaten yolks and sifted flour. Pipe ladyfingers onto the sheet and dust with powdered sugar. Bake for 8-10 minutes. Cool.
3. For mousse, puree raspberries and strain seeds. Heat sugar with gelatin and water until dissolved, then mix with raspberry puree. Whip cream to stiff peaks and fold into the raspberry mixture.
4. Line a springform pan with ladyfingers and fill with raspberry mousse. Chill for at least 4 hours. Garnish with fresh raspberries before serving.

The Raspberry Charlotte Cake is a show-stopping dessert that brings elegance to your Easter table. Its light mousse and vibrant berry flavor make it a perfect choice for celebrating the season with style.

Chocolate Hazelnut Marjolaine

The Chocolate Hazelnut Marjolaine is a sophisticated layered cake made with nutty meringue, rich chocolate ganache, and silky buttercream. This classic French dessert is an indulgent addition to your Easter spread, delivering a luxurious mix of textures and flavors.

Ingredients:

For the dacquoise (nut meringue):

• 4 large egg whites
• 1/2 cup granulated sugar
• 1/2 cup almond flour
• 1/2 cup hazelnut flour

For the chocolate ganache:

• 1 cup dark chocolate, chopped
• 1/2 cup heavy cream

For the buttercream:

• 1/2 cup granulated sugar
• 2 egg yolks
• 1/4 cup water
• 1 cup unsalted butter, softened

Instructions:

1. Preheat the oven to 300°F (150°C). Beat egg whites to stiff peaks, gradually adding sugar. Fold in almond and hazelnut flours. Spread onto a parchment-lined baking sheet and bake for 25-30 minutes. Cool and cut into even rectangles.
2. Heat cream to a simmer and pour over chocolate. Stir until smooth to make ganache.
3. For buttercream, heat sugar and water until syrupy. Whip egg yolks and slowly drizzle in the syrup. Beat until cool, then add butter gradually.
4. Assemble the cake by layering dacquoise with ganache and buttercream. Cover with buttercream and garnish with chopped hazelnuts or chocolate shavings.

The Chocolate Hazelnut Marjolaine is a decadent masterpiece perfect for Easter. Its rich flavors and intricate layers make it a memorable dessert for any special occasion, guaranteed to leave your guests asking for seconds.

Note: More recipes are coming soon!