30+ Delicious and Elegant Easter Martha Stewart Cakes for Your Table

Easter is a time of celebration, and what better way to mark the occasion than with a delicious homemade cake?

Whether you’re hosting a large family gathering or enjoying a quiet moment with loved ones, an Easter cake adds the perfect sweet touch to the festivities.

If you’re looking for inspiration, Martha Stewart offers a collection of 30+ Easter cake recipes that cater to every taste, from classic carrot cake to light and zesty lemon creations.

These cakes are not only visually stunning but also bursting with flavor, making them ideal for your spring celebrations.

In this article, we’ll explore a variety of Martha Stewart’s Easter cake recipes that will have your guests asking for seconds—and the recipe!

30+ Delicious and Elegant Easter Martha Stewart Cakes for Your Table

Martha Stewart’s Easter cake recipes are the perfect way to elevate your holiday spread with sweet treats that are as beautiful as they are delicious.

With a variety of flavors, textures, and designs to choose from, there’s something for every taste and occasion, whether you prefer a traditional carrot cake, a fruity strawberry shortcake, or a vibrant lemon poppy seed cake.

These recipes are easy to follow and provide plenty of room for creativity, making them ideal for bakers of all skill levels.

So this Easter, treat yourself and your loved ones to a homemade cake that’s sure to impress and make the celebration even sweeter.

Carrot Cake with Cream Cheese Frosting

This classic carrot cake, filled with shredded carrots and walnuts, is topped with a rich and velvety cream cheese frosting. Perfect for Easter celebrations, it brings a light, spiced sweetness to your dessert table. It’s moist, flavorful, and truly a showstopper.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1 cup walnuts, chopped
• 1/2 cup raisins (optional)

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the oil, sugar, eggs, and vanilla until smooth. Gradually add the flour mixture, mixing until just combined.
4. Stir in the grated carrots, walnuts, and raisins.
5. Pour the batter evenly into the prepared pans and bake for 35-40 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 to a wire rack to cool completely.
7. For the frosting, beat together the cream cheese and butter until creamy. Gradually add the powdered sugar, vanilla, and salt, continuing to beat until smooth.
8. Frost the cooled cakes with the cream cheese frosting and decorate with additional walnuts or shredded coconut if desired.

Martha Stewart’s carrot cake with cream cheese frosting is the epitome of Easter dessert perfection. The combination of moist cake and tangy frosting is irresistible. The addition of walnuts and raisins provides texture and a slight sweetness, making this cake an Easter favorite that will impress your guests.

Lemon-Blueberry Pound Cake

This bright and tangy lemon-blueberry pound cake is the ideal treat for spring and Easter. The lemony zest and burst of fresh blueberries create a refreshing flavor, while the cake’s dense yet moist texture ensures a satisfying bite.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 1/2 cup sour cream
• 1 1/2 cups fresh blueberries (or frozen, thawed)

Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, 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. Mix in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients, alternating with the sour cream, beginning and ending with the flour mixture.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. For the glaze, whisk together the powdered sugar and lemon juice until smooth.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Drizzle with the lemon glaze and let it set before serving.

Martha Stewart’s lemon-blueberry pound cake is a refreshing and zesty dessert perfect for Easter brunch or a spring gathering. The juicy blueberries and tart lemon glaze pair wonderfully with the rich, buttery cake. It’s a crowd-pleaser that’s easy to make yet sophisticated in flavor.

Strawberry Shortcake Cake

This strawberry shortcake cake is a beautiful and indulgent dessert that combines layers of tender sponge cake, whipped cream, and fresh strawberries. It’s a delightful twist on the classic shortcake, offering both elegance and comfort for any Easter celebration.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 cups fresh strawberries, hulled and sliced

Instructions:

1. Preheat the 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 butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool completely in the pans before transferring to a wire rack.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. To assemble the cake, place one layer of cake on a serving platter. Spread a layer of whipped cream over it, followed by a generous amount of sliced strawberries. Top with the second cake layer and frost with the remaining whipped cream.
9. Decorate the top with additional strawberries and serve.

Martha Stewart’s strawberry shortcake cake is a quintessential spring dessert that’s as stunning as it is delicious. The fluffy cake layers paired with sweet strawberries and whipped cream make for a light yet satisfying treat. This cake is an Easter celebration favorite that will brighten any table with its vibrant colors and fresh flavors.

Coconut Layer Cake

This coconut layer cake is an irresistible treat for Easter, featuring three fluffy layers of coconut-infused cake, generously frosted with a creamy coconut buttercream, and topped with toasted coconut flakes. The rich flavor and delicate texture make it a perfect dessert for any celebration.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups sweetened shredded coconut

Coconut Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1 1/2 cups sweetened shredded coconut, toasted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients, alternating with the buttermilk, and mix until just combined. Stir in the shredded coconut.
5. Divide the batter evenly among the prepared pans and smooth the tops. 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 before transferring them to a wire rack to cool completely.
7. For the frosting, beat together the butter, powdered sugar, vanilla, and heavy cream until smooth.
8. Frost each layer of cake with the coconut buttercream and stack the layers. Frost the entire cake and sprinkle with toasted coconut flakes.
9. Chill for about 30 minutes before serving to allow the frosting to set.

Martha Stewart’s coconut layer cake is the epitome of Easter indulgence. The moist, coconut-flavored cake combined with rich, buttery frosting and toasted coconut provides a delightful balance of flavors and textures. This cake will undoubtedly be the centerpiece of your Easter dessert table, loved by guests of all ages.

Raspberry Almond Cake

This raspberry almond cake is a light, fragrant dessert perfect for Easter, with its delicate almond flavor and tart raspberry filling. The almond flour gives the cake a soft texture, while fresh raspberries add a vibrant pop of color and a burst of fruity sweetness.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup almond flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon almond extract
• 1/2 cup whole milk
• 1 1/2 cups fresh raspberries

Almond Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons almond milk (or regular milk)
• 1/2 teaspoon almond extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, salt, and almond flour.
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 almond extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
5. Gently fold in the fresh raspberries.
6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar, almond milk, and almond extract until smooth. Drizzle the glaze over the cooled cake.
9. Garnish with additional fresh raspberries if desired before serving.

Martha Stewart’s raspberry almond cake is a light yet flavorful dessert that’s ideal for Easter or any springtime gathering. The combination of almond and raspberry flavors creates a perfect balance of sweetness and tartness. Its simple elegance and fresh, fruity finish make it a memorable addition to your Easter celebrations.

Chocolate Lava Cake

For those who love a rich and indulgent dessert, Martha Stewart’s chocolate lava cake is a showstopper. Each cake is filled with a molten center of rich chocolate that oozes out when cut, making it an unforgettable Easter dessert. Paired with a dollop of whipped cream or a scoop of vanilla ice cream, this cake is pure decadence.

Ingredients:

• 6 oz semi-sweet chocolate, chopped
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• Pinch of salt
• Butter and cocoa powder for greasing ramekins

Instructions:

1. Preheat the oven to 425°F (220°C). Butter and flour four 6-ounce ramekins, tapping out the excess flour.
2. In a heatproof bowl, melt the chocolate and butter together over simmering water (double boiler method) or in the microwave, stirring until smooth.
3. In a separate bowl, whisk the eggs, egg yolks, and sugar until thick and pale. Stir in the vanilla extract.
4. Gradually fold the melted chocolate mixture into the egg mixture, then gently fold in the flour and a pinch of salt.
5. Divide the batter evenly among the prepared ramekins.
6. Bake for 12-14 minutes, until the edges are firm but the center is still soft. Let the cakes cool in the ramekins for 1-2 minutes.
7. Carefully run a knife around the edges of the cakes, then invert onto plates.
8. Serve immediately with whipped cream or ice cream.

Martha Stewart’s chocolate lava cake is a decadent and dramatic Easter dessert that will wow your guests. The combination of a perfectly baked exterior with a gooey, molten chocolate center creates a luxurious experience with every bite. It’s an ideal choice for those who want to enjoy a rich, indulgent dessert that’s both easy to make and impressive to serve.

Lemon Raspberry Pound Cake

Martha Stewart’s lemon raspberry pound cake is a zesty and vibrant dessert perfect for springtime celebrations like Easter. The cake combines the fresh, tangy flavor of lemon with the sweetness of ripe raspberries, creating a bright and airy texture. Finished with a light lemon glaze, this cake is sure to become a favorite on your Easter dessert table.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• 1 cup fresh raspberries

Lemon Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, 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 vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
5. Gently fold in the fresh raspberries, being careful not to break them apart.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake.
10. Serve and enjoy!

The lemon raspberry pound cake is the perfect combination of sweet and tart, offering a refreshing and indulgent treat for Easter. The tangy lemon pairs beautifully with the bursts of fresh raspberries, and the lemon glaze adds an extra layer of citrusy brightness. This cake is a delightful, easy-to-make dessert that will add a touch of springtime cheer to any celebration.

Carrot Cake with Cream Cheese Frosting

A classic Easter dessert, this carrot cake with cream cheese frosting is moist, spiced, and rich in flavor. With the warmth of cinnamon and nutmeg, combined with the sweetness of carrots and walnuts, this cake is a crowd-pleaser. The creamy, tangy frosting complements the cake perfectly, making it the ultimate treat for Easter gatherings.

Ingredients:

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

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Stir in the grated carrots and chopped nuts (if using).
6. Divide the batter evenly between the two pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
10. Frost the top of one cake layer, then place the second layer on top. Frost the top and sides of the entire cake.
11. Garnish with additional chopped walnuts or grated carrots, if desired.

This carrot cake with cream cheese frosting is an iconic Easter dessert, balancing the richness of the cake with the tanginess of the frosting. The cinnamon and nutmeg add warmth and depth, while the moist cake texture and crunchy walnuts provide contrast. This dessert is sure to be a hit at any Easter gathering, satisfying both traditional and modern tastes alike.

Strawberry Shortcake Cake

Martha Stewart’s strawberry shortcake cake is a light and refreshing dessert, perfect for Easter. With layers of soft, fluffy cake, sweetened whipped cream, and fresh strawberries, it’s an updated take on the classic strawberry shortcake. This cake is elegant yet simple to prepare, making it a great choice for celebrating the spring season.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 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
• 1 cup buttermilk
• 1 1/2 cups fresh strawberries, sliced
• 2 tablespoons granulated sugar

Whipped Cream:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients, alternating with the buttermilk, and mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. 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.
7. In a small bowl, toss the sliced strawberries with the 2 tablespoons of sugar and set aside to macerate.
8. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
9. To assemble, place one cake layer on a serving platter and top with a layer of whipped cream. Arrange half of the macerated strawberries on top. Place the second cake layer on top, followed by the remaining whipped cream and strawberries.
10. Serve immediately or refrigerate until ready to serve.

Strawberry shortcake cake is a refreshing, light dessert perfect for Easter. The fluffy cake layers, sweetened cream, and fresh, juicy strawberries create a beautiful balance of flavors and textures. This cake is as visually stunning as it is delicious, making it a show-stopping centerpiece for your Easter dessert table.

Coconut Cream Cake

This coconut cream cake, a Martha Stewart classic, brings a tropical flair to your Easter celebration. The cake is incredibly moist, with a rich coconut flavor that shines through in every bite. Paired with a creamy coconut frosting and topped with toasted coconut flakes, this cake is a decadent, yet light, spring dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 1/2 cups sweetened shredded coconut

Coconut Frosting:

• 1 cup unsweetened coconut milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1 cup toasted coconut flakes

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, and mix until just combined.
5. Gently fold in the shredded coconut.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. 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.
8. For the frosting, combine the coconut milk, heavy cream, and granulated sugar in a saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and allow to cool.
9. Beat the powdered sugar into the cooled coconut mixture until smooth.
10. Frost the cooled cake layers with the coconut frosting and sprinkle with toasted coconut flakes.
11. Serve and enjoy!

This coconut cream cake is the perfect dessert for Easter if you’re looking for something tropical and indulgent. The moist cake combined with the creamy frosting and toasted coconut adds rich flavor and texture. It’s a stunning cake that’s sure to impress guests with its decadent coconut profile, making it an unforgettable addition to your holiday spread.

Chocolate Mint Cake

Martha Stewart’s chocolate mint cake is a delightful dessert that perfectly balances the richness of chocolate with the refreshing zing of mint. This cake is moist and decadent, with layers of fluffy chocolate cake and a silky mint frosting. Topped with chocolate ganache, this cake is a crowd favorite, especially for those who love the combination of chocolate and mint.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk

Mint Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon mint extract
• Green food coloring (optional)

Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
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 vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
5. Divide the batter evenly between the two pans and smooth the tops.
6. 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 a wire rack to cool completely.
7. For the mint frosting, beat together the butter, powdered sugar, milk, and mint extract until smooth. Add green food coloring if desired.
8. For the ganache, heat the heavy cream in a small saucepan over medium heat until simmering. Pour the cream over the chocolate chips and let sit for 2 minutes. Stir until smooth.
9. Frost the cooled cake layers with the mint frosting and drizzle the ganache on top.
10. Serve and enjoy!

This chocolate mint cake is an irresistible treat that combines the beloved flavors of chocolate and mint. The layers of rich chocolate cake are complemented by the creamy, refreshing mint frosting and the indulgent chocolate ganache. Whether you’re hosting an Easter gathering or enjoying a family meal, this cake is sure to impress with its delicious flavor and elegant appearance.

Blueberry Lemon Cake

This blueberry lemon cake is a perfect Easter dessert that celebrates the flavors of spring. The zesty lemon cake is studded with sweet, juicy blueberries and topped with a tangy lemon glaze. It’s light, airy, and refreshingly fruity, making it an ideal choice for an Easter brunch or dessert table.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 1/2 cups fresh blueberries

Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake 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, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
5. Gently fold in the fresh blueberries, being careful not to crush them.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 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.
8. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
9. Drizzle the glaze over the cooled cake.
10. Serve and enjoy!

Blueberry lemon cake is a refreshing and vibrant dessert that captures the essence of spring. The tangy lemon flavor pairs beautifully with the burst of sweet blueberries, creating a cake that is both light and indulgent. The lemon glaze adds a final touch of brightness, making this cake an ideal choice for an Easter gathering or any spring celebration.

Carrot Cake with Cream Cheese Frosting

Carrot cake is a timeless Easter favorite, and this Martha Stewart recipe takes it to the next level with moist layers, a rich spice blend, and the perfect tangy cream cheese frosting. The natural sweetness of grated carrots combined with cinnamon and nutmeg creates a beautifully spiced cake, while the frosting adds a smooth, creamy contrast. It’s a classic dessert that will be adored by all.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the oil and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the grated carrots, walnuts, and raisins if using.
6. Divide the batter evenly between the two pans and smooth the tops.
7. 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 a wire rack to cool completely.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until fluffy and light.
9. Frost the cooled cakes with the cream cheese frosting.
10. Serve and enjoy!

Carrot cake with cream cheese frosting is a staple for Easter, offering a perfect blend of spices and sweetness. The moist carrot cake is complemented beautifully by the rich and tangy frosting. It’s a dessert that appeals to all ages and never fails to be a crowd-pleaser at any Easter celebration. With its flavors and texture, this cake will surely be a hit at your holiday table.

Strawberry Shortcake Cake

Strawberry shortcake is a refreshing and light dessert that screams spring, and this version by Martha Stewart is a showstopper. Layers of buttery vanilla sponge cake are filled with sweetened strawberries and fluffy whipped cream, making this cake both indulgent and refreshing. It’s a perfect Easter dessert that brings together the best flavors of the season.

Ingredients:

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

Filling:

• 4 cups fresh strawberries, sliced
• 1/4 cup granulated sugar

Whipped Cream:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, 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 vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. 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.
7. For the filling, combine the sliced strawberries and sugar in a bowl and let sit for 30 minutes to release their juices.
8. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
9. Once the cake has cooled, slice it in half horizontally.
10. Spread half of the whipped cream on the bottom layer, then top with half of the strawberries and their juices.
11. Place the top layer of cake on top, then spread with the remaining whipped cream and top with the remaining strawberries.
12. Serve and enjoy!

Strawberry shortcake cake is a light, sweet, and refreshing dessert that’s perfect for Easter. The soft, buttery cake is complemented by the juicy strawberries and fluffy whipped cream, creating a dessert that’s both indulgent and light. It’s a classic spring treat that will surely make your Easter gathering even more special. The simplicity and freshness of the ingredients make it a wonderful choice for the season.

Lemon Poppy Seed Cake

This lemon poppy seed cake, a classic Martha Stewart recipe, is a vibrant, citrusy treat that is both refreshing and satisfying. The lemon flavor is bright and tangy, and the poppy seeds add a delightful crunch and texture. With its light crumb and zesty glaze, this cake is a perfect option for Easter, evoking the flavors of spring in every bite.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup poppy seeds
• 1 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
• 1/2 cup buttermilk

Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
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, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 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.
7. For the glaze, whisk together the powdered sugar and lemon juice until smooth.
8. Once the cake has cooled, drizzle the lemon glaze over the top.
9. Serve and enjoy!

Lemon poppy seed cake is a light and bright dessert that brings a touch of elegance to any Easter celebration. The combination of fresh lemon and poppy seeds gives the cake a refreshing, slightly nutty flavor, while the tangy lemon glaze adds an extra burst of citrus. This cake is simple to make but offers complex flavors, making it a fantastic choice for a spring gathering. The balance of tart lemon and sweet glaze makes it the perfect way to close your Easter meal.

Note: More recipes are coming soon!