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Easter is a time for celebrating new beginnings, family gatherings, and of course, indulging in delicious treats.
What better way to mark the occasion than with a fun and festive cake that brings joy to your table?
Whether you’re hosting an Easter brunch, a backyard gathering, or simply want to create a special dessert for the family, this collection of 35+ Easter fun cake recipes has something for everyone.
From adorable bunny-shaped cakes to vibrant, spring-inspired flavors, these cake recipes will add a touch of sweetness to your holiday festivities.
So, grab your apron, gather your ingredients, and get ready to make a show-stopping Easter cake that will leave your guests smiling.
35+ Delightful Easter Fun Cake Recipes for a Sweet Celebration
With over 35 fun and creative Easter cake recipes to choose from, you’re sure to find the perfect dessert to celebrate this joyful holiday.
Whether you prefer classic flavors like chocolate and vanilla, or more whimsical designs featuring Easter eggs, bunnies, or spring flowers, there’s a cake here that will suit every taste and occasion.
These recipes are not only visually stunning but also delicious, making them the perfect centerpiece for your Easter celebrations.
So why not try something new this year and bake a cake that’s as fun to make as it is to eat? Happy baking, and here’s to a sweet and memorable Easter!
Easter Bunny Carrot Cake
A moist, spiced carrot cake decorated to resemble an adorable Easter bunny. This cake is not only visually appealing but also packed with flavor, making it a fun centerpiece for your Easter celebration. The creamy cream cheese frosting adds a touch of sweetness to balance the spices in the cake, while the bunny design brings a festive spirit.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1 cup chopped walnuts (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- For Decoration:
- 1/4 cup shredded coconut (for the bunny’s fur)
- Candy eyes
- Pink marshmallows (for the nose)
- Black licorice (for the whiskers)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, beat eggs and sugar until fluffy. Add oil and vanilla extract, mixing well.
- Gradually stir in the dry ingredients, followed by the grated carrots and walnuts.
- 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 to a wire rack.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, continuing to beat until light and fluffy.
- Once the cakes are completely cooled, spread a layer of frosting on the top of one cake. Place the second cake on top, then frost the entire cake.
- Decorate the cake to resemble a bunny’s face using the coconut for fur, candy eyes, a marshmallow for the nose, and black licorice for the whiskers.
This Easter Bunny Carrot Cake is a delightful treat that combines a moist, spiced carrot cake with fun and playful decorations. It’s perfect for kids and adults alike, offering a fun way to celebrate the holiday with both great taste and creativity. Whether you’re hosting an Easter brunch or a family dinner, this cake will undoubtedly be the star of the dessert table.
Easter Egg Sugar Cookie Cake
This Easter Egg Sugar Cookie Cake combines the sweetness of sugar cookies with a soft, cake-like texture. Topped with pastel-colored frosting and decorated with candy eggs, it’s a perfect way to celebrate the joy of Easter. It’s easy to make and offers a festive and delicious dessert that will bring a smile to everyone’s face.
Ingredients:
- For the Cookie Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Food coloring (pastel shades)
- For Decoration:
- Assorted candy eggs (e.g., chocolate, jelly beans)
- Sprinkles (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Spread the cookie dough evenly into the prepared cake pan, smoothing the top with a spatula.
- Bake for 18-20 minutes, or until the edges are golden and a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the frosting, beat the butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream. Mix until creamy. Divide the frosting into separate bowls and color each with food coloring.
- Once the cake is cooled, spread a thin layer of frosting on top of the cookie cake. Decorate with pastel-colored swirls of frosting and arrange candy eggs and sprinkles on top.
The Easter Egg Sugar Cookie Cake is a perfect balance of sweet and soft with an impressive, fun design that captures the essence of Easter. Its vibrant frosting and colorful candy egg decorations make it a standout dessert. This recipe is simple to prepare, yet it gives a playful, delicious touch to your Easter gathering that both kids and adults will love.
Chocolate Bunny Layer Cake
For chocolate lovers, this Chocolate Bunny Layer Cake is the ultimate Easter dessert. Layers of rich, moist chocolate cake are filled with decadent chocolate ganache and topped with a playful chocolate bunny decoration. It’s a fun way to indulge in the flavors of Easter, and the chocolate ganache makes it extra luxurious.
Ingredients:
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Chocolate Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- For Decoration:
- 1 large chocolate bunny (or shaped chocolate piece)
- Easter-themed sprinkles (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl, beat sugar, eggs, milk, oil, and vanilla until combined. Gradually add the dry ingredients, mixing until smooth.
- Carefully stir in the boiling water to thin the batter. Divide the batter evenly between the prepared pans.
- 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 to wire racks to cool completely.
- For the ganache, heat heavy cream in a small saucepan until it begins to simmer. Pour over chopped chocolate and let it sit for 2-3 minutes. Stir until smooth, then whisk in the butter.
- Once the cakes are cooled, spread a layer of ganache on top of one cake. Place the second cake on top and frost the entire cake with the remaining ganache.
- Decorate the top with a chocolate bunny and Easter-themed sprinkles.
The Chocolate Bunny Layer Cake is a rich, indulgent dessert perfect for any Easter celebration. Its decadent chocolate layers combined with smooth ganache create a luxurious experience for your taste buds. The chocolate bunny decoration adds a whimsical touch that’s sure to delight, making it a memorable treat for family and friends during the holiday.
Lemon and Blueberry Easter Bundt Cake
This Lemon and Blueberry Easter Bundt Cake is a light and refreshing dessert that blends tangy lemon with the sweetness of fresh blueberries. It’s a beautiful, easy-to-make cake that’s perfect for Easter gatherings. The glaze adds an extra layer of sweetness, making it a delicious and visually appealing choice for your celebration.
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries (or frozen, thawed)
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Fold in the blueberries gently.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and vanilla until smooth. Drizzle over the cooled cake.
The Lemon and Blueberry Easter Bundt Cake is a light and zesty dessert that perfectly captures the essence of spring. Its moist texture, combined with the sweet, tangy flavors of lemon and blueberries, makes it an ideal treat for Easter brunch or a family gathering. The bright glaze on top adds a pop of sweetness, making it a beautiful and refreshing centerpiece for your Easter table.
Carrot and Pineapple Easter Cake
This Carrot and Pineapple Easter Cake is a moist and flavorful dessert that blends the sweetness of carrots and pineapple with a hint of cinnamon and nutmeg. Topped with a rich cream cheese frosting, this cake is perfect for Easter celebrations, offering both taste and texture that everyone will enjoy.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat sugar, eggs, oil, and vanilla until smooth and combined. Stir in the grated carrots, crushed pineapple, and chopped nuts (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans. 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.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, continuing to beat until light and fluffy.
- Once the cakes are cooled, spread a layer of frosting on top of one cake, place the second cake on top, and frost the entire cake.
The Carrot and Pineapple Easter Cake is a wonderful combination of sweet and spiced flavors with a moist texture. The cream cheese frosting complements the richness of the cake, making it an indulgent treat. Whether you’re celebrating Easter with family or bringing a dish to a gathering, this cake will surely delight everyone with its tropical twist on a classic carrot cake.
Strawberry Shortcake Easter Trifle
This Strawberry Shortcake Easter Trifle is a layered dessert featuring fresh strawberries, fluffy vanilla cake, and sweet whipped cream. Its vibrant colors make it a festive choice for Easter, and it’s easy to prepare in individual cups or a large trifle dish. It’s a refreshing and light dessert to enjoy after a heavy holiday meal.
Ingredients:
- For the Cake:
- 1 box of vanilla cake mix (or homemade vanilla cake)
- Ingredients called for on the cake mix box (typically eggs, oil, and water)
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Fruit Layer:
- 3 cups fresh strawberries, sliced
- 2 tablespoons sugar
Instructions:
- Prepare the vanilla cake according to package instructions and let it cool completely. Once cooled, cut it into cubes.
- In a medium bowl, combine sliced strawberries with sugar and let them sit for 15 minutes to release their juices.
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- To assemble the trifle, layer cubes of cake at the bottom of a trifle dish or individual cups. Add a layer of whipped cream, followed by a layer of strawberries. Repeat the layers until the dish is filled, ending with a layer of whipped cream on top.
- Garnish the top with a few whole strawberries or extra cake cubes for decoration.
The Strawberry Shortcake Easter Trifle is a perfect dessert for those who want something light, refreshing, and colorful for Easter. Its layers of vanilla cake, whipped cream, and fresh strawberries create a harmonious blend of flavors and textures. This dessert can be easily adapted to serve a crowd and is sure to be a hit at any Easter gathering, bringing a touch of sweetness and springtime to the table.
Coconut Cream Easter Cake
This Coconut Cream Easter Cake is a tropical-inspired dessert that features layers of moist coconut cake paired with a creamy coconut filling and topped with whipped cream and toasted coconut flakes. Its light and airy texture combined with the rich coconut flavor makes it a perfect dessert for Easter celebrations. The coconut cream filling gives it a luxurious feel, making it an ideal choice for special occasions.
Ingredients:
- For the Coconut Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup shredded coconut (sweetened)
- For the Coconut Cream Filling:
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- For the Whipped Cream Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For Garnish:
- 1/2 cup toasted coconut flakes
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk. Mix until combined. Fold in the shredded coconut.
- 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. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the coconut cream filling, combine coconut milk, heavy cream, sugar, and cornstarch in a medium saucepan. Whisk constantly over medium heat until the mixture thickens and boils. Remove from heat and stir in vanilla extract. Allow to cool.
- To make the whipped cream topping, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Once the cakes are completely cooled, slice each cake in half horizontally to create four layers. Spread a layer of coconut cream filling on each layer of cake, then stack them.
- Frost the entire cake with whipped cream and sprinkle toasted coconut flakes on top.
The Coconut Cream Easter Cake is a tropical delight that’s sure to impress your guests with its delicious flavors and impressive presentation. The combination of coconut cake, creamy filling, and whipped cream makes for a rich yet refreshing treat. Whether served at a brunch or as a main dessert, this cake adds a touch of elegance and decadence to your Easter table.
Funfetti Easter Celebration Cake
This Funfetti Easter Celebration Cake is a colorful and festive dessert that’s perfect for kids and adults alike. The cake is filled with sprinkles, making each slice a burst of joy and color. Paired with a creamy buttercream frosting and more sprinkles on top, this cake is not only delicious but also visually stunning, making it the ideal choice for Easter parties and family gatherings.
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup rainbow sprinkles (plus extra for garnish)
- For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- 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.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined. Fold in the rainbow sprinkles.
- Divide the batter evenly between the two prepared pans and bake for 25-30 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.
- To make the buttercream frosting, beat the butter until smooth and creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and salt, continuing to beat until fluffy.
- Once the cakes have cooled, frost the top of one cake layer, then place the second layer on top. Frost the entire cake with the buttercream and sprinkle with extra rainbow sprinkles.
The Funfetti Easter Celebration Cake is the epitome of fun and color, bringing festive cheer to your Easter celebration. It’s a perfect treat for all ages, with its cheerful appearance and delightful flavor. The rainbow sprinkles inside and out make this cake a playful and colorful centerpiece, sure to create lasting memories for your family and guests.
Chocolate Easter Bunny Cake
The Chocolate Easter Bunny Cake is a whimsical and chocolatey twist on a classic Easter dessert. This cake features a rich, moist chocolate cake with a creamy, sweet filling inside and is decorated in the shape of a bunny. Whether you’re celebrating with kids or adults, this cake will be the showstopper of your Easter table, combining both fun and flavor in one delightful dessert.
Ingredients:
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup boiling water
- For the Filling:
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- For the Decoration:
- 1 small chocolate Easter bunny (for topping)
- Assorted candies (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cocoa powder, and salt.
- In a large bowl, cream together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with dry ingredients. Stir in the boiling water until smooth.
- Pour the batter evenly into the 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.
- For the filling, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- To make the buttercream frosting, beat together the butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract until smooth and creamy.
- Once the cakes are completely cooled, slice each cake in half horizontally. Spread the filling between the layers and frost the cake with buttercream. Decorate with a chocolate bunny on top and additional candies if desired.
The Chocolate Easter Bunny Cake is a charming and indulgent dessert that brings both fun and deliciousness to the Easter table. Its rich chocolate flavor, paired with the creamy filling and bunny decoration, makes it the perfect choice for a family-friendly celebration. This cake will not only satisfy your sweet tooth but also add a touch of whimsy to your Easter festivities.
Lemon Poppy Seed Easter Cake
The Lemon Poppy Seed Easter Cake is a refreshing and light dessert that combines the zesty flavor of lemon with the crunch of poppy seeds. The cake is perfectly balanced with a sweet, tangy glaze, making it a fantastic option for springtime celebrations. The bright lemon flavor is complemented by a fluffy, moist texture that will leave your guests asking for seconds. This cake is ideal for anyone looking for a dessert that’s both flavorful and visually appealing.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon poppy seeds
- 1/2 cup milk
- 1/4 cup freshly squeezed lemon juice
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and poppy seeds.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk and lemon juice. Mix until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the cake is completely cooled, drizzle the lemon glaze over the top.
The Lemon Poppy Seed Easter Cake is a delightful, citrus-infused treat that is perfect for an Easter brunch or any springtime occasion. Its refreshing lemon flavor, paired with the crunch of poppy seeds, makes it both light and satisfying. The sweet, tangy glaze on top adds an extra layer of sweetness, making it the perfect dessert to celebrate the season of renewal and freshness.
Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting is a classic Easter dessert that’s full of flavor and texture. The moist cake is made with grated carrots, cinnamon, and nuts, giving it a warm, spiced flavor that pairs wonderfully with the rich and creamy cream cheese frosting. This cake is both comforting and indulgent, making it a timeless favorite for Easter celebrations and spring gatherings. It’s a cake that balances sweetness and spice with a velvety finish, making it the ultimate treat.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 4 medium carrots)
- 1/2 cup chopped walnuts (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the eggs and sugar together until light and fluffy. Add the oil and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots and walnuts (if using).
- 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 before transferring them to a wire rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Once the cakes have cooled, frost the top of one cake layer, then place the second layer on top. Frost the entire cake with the cream cheese frosting.
Carrot Cake with Cream Cheese Frosting is a quintessential Easter dessert, offering the perfect balance of sweetness and spice. The moist carrot cake, paired with a rich and creamy frosting, provides a satisfying texture and flavor profile that everyone will enjoy. This cake is ideal for those who love a bit of warmth in their desserts, and it’s bound to be a crowd-pleaser at any Easter gathering.
Strawberry Shortcake Easter Cake
Strawberry Shortcake Easter Cake is a deliciously sweet and light dessert that celebrates the freshness of spring. The combination of fluffy sponge cake, sweetened whipped cream, and fresh, juicy strawberries creates the perfect balance of textures and flavors. This cake is not only a treat for the taste buds but also a feast for the eyes, with its vibrant strawberries and delicate whipped cream layers. It’s an easy-to-make yet elegant dessert that will add a fresh touch to your Easter festivities.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/4 cup strawberry puree (optional for flavor)
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Strawberry Filling:
- 3 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and strawberry puree (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
- Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the strawberry filling, mix the sliced strawberries with sugar and let them sit for 15 minutes to release their juices.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cakes are cooled, frost the top of one cake layer with whipped cream, then layer with strawberries. Place the second cake layer on top and frost the entire cake with more whipped cream. Garnish with extra strawberries on top.
The Strawberry Shortcake Easter Cake is a sweet and light dessert that perfectly captures the essence of spring. The combination of fluffy cake, fresh strawberries, and creamy whipped topping makes it a delightful treat for Easter. Whether enjoyed after a festive meal or as a standalone dessert, this cake will surely become a beloved addition to your Easter traditions.
Chocolate-Coconut Easter Cake
The Chocolate-Coconut Easter Cake is a decadent dessert that combines rich chocolate with the tropical sweetness of coconut, making it a perfect choice for Easter gatherings. The cake is soft and moist, filled with a luscious coconut cream filling, and topped with a smooth chocolate ganache. This indulgent treat is sure to delight chocolate and coconut lovers alike, offering a heavenly balance of flavors and textures in every bite. It’s an elegant yet fun cake that can be the centerpiece of your Easter feast.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- For the Coconut Cream Filling:
- 1 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1 cup heavy cream
- 1 1/2 cups semisweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk the eggs, milk, oil, and vanilla extract together until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Carefully stir in the boiling water to the batter—it will be thin.
- Divide the batter evenly between the two 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.
- For the coconut cream filling, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the shredded coconut.
- For the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth.
- Once the cakes are cooled, spread the coconut cream filling on top of one cake layer. Place the second layer on top and pour the chocolate ganache over the entire cake, letting it drip down the sides.
The Chocolate-Coconut Easter Cake is a luxurious dessert that combines two beloved flavors: chocolate and coconut. Its moist, rich cake paired with the creamy coconut filling and glossy chocolate ganache makes for an indulgent and satisfying treat. This cake not only looks beautiful but also brings a delightful mix of textures and tastes that will wow your guests during the Easter celebration. It’s an excellent choice for anyone looking for a cake that’s both decadent and festive.
Raspberry Almond Easter Cake
The Raspberry Almond Easter Cake is a light yet flavorful cake that combines the tartness of fresh raspberries with the nutty richness of almonds. The almond-flavored cake is soft and airy, while the raspberry filling adds a refreshing burst of sweetness and acidity. This cake is perfect for anyone who loves the combination of fruits and nuts, and it offers a sophisticated and elegant option for Easter dessert tables. With a subtle almond flavor and vibrant raspberry filling, this cake is sure to be a crowd-pleaser.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup ground almonds
- For the Raspberry Filling:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- For the Almond Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon almond extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.
- Add the flour mixture in three additions, alternating with the sour cream, until just combined. Fold in the ground almonds.
- Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down. Add the cornstarch mixture and cook until thickened. Let the filling cool completely.
- For the almond glaze, whisk together powdered sugar, milk, and almond extract until smooth.
- Once the cakes are cooled, spread the raspberry filling between the layers. Drizzle the almond glaze over the top of the cake.
The Raspberry Almond Easter Cake is a sophisticated dessert that pairs the delicate flavors of almond and raspberry perfectly. The moist almond cake, complemented by the sweet-tart raspberry filling, is an ideal spring dessert, especially for Easter. The almond glaze on top adds a final touch of sweetness and flavor, making this cake a beautiful addition to any festive occasion. Its refreshing fruitiness combined with the nutty richness will leave your guests raving about this delightful creation.
Blueberry Lemon Pound Cake
The Blueberry Lemon Pound Cake is a light yet rich dessert that combines the sweet and tart flavors of fresh blueberries and zesty lemon. The dense, buttery pound cake serves as the perfect base for the juicy blueberries, which burst in every bite, while the lemon adds a refreshing citrus kick. This cake is a great way to showcase the bright flavors of spring and is perfect for Easter or any special occasion. With its vibrant color and delectable flavor, it’s sure to become a new favorite.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sour cream
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together 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, vanilla extract, and lemon juice.
- Gradually add the dry ingredients, alternating with sour cream, until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and 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 before transferring it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
The Blueberry Lemon Pound Cake is a vibrant and refreshing dessert that beautifully combines the sweetness of blueberries with the tartness of lemon. Its dense yet tender crumb, paired with the tangy lemon glaze, makes for a delightful treat. This cake is perfect for Easter or any spring gathering, offering a perfect balance of flavor and texture that will make it a standout on your dessert table. Whether enjoyed with coffee or as a light after-dinner treat, it’s a cake that will leave everyone craving more.
Note: More recipes are coming soon!
