25+ Flavors Easter Martha Stewart Recipes You’ll Love

Easter is a time of celebration, renewal, and of course, gathering around the table with loved ones.

No one captures the essence of festive dining quite like Martha Stewart, whose timeless recipes embody elegance, flavor, and creativity.

Whether you’re hosting a lavish Easter brunch or a cozy dinner, these 25+ Martha Stewart-inspired recipes are sure to impress.

From classic carrot cakes to innovative spring soups, these recipes will help you craft a memorable holiday menu.

With options ranging from appetizers to desserts, there’s something for every taste and occasion.

Get ready to bring the charm of Martha’s kitchen into your home this Easter!

25+ Flavors Easter Martha Stewart Recipes You’ll Love

With these 25+ Easter Martha Stewart recipes, you’ll have everything you need to create a holiday spread that’s both delightful and memorable.

From vibrant spring-inspired soups to show-stopping desserts, each recipe offers a perfect balance of tradition and modern flair.

Let Martha’s expertise guide your way as you prepare dishes that will bring joy and satisfaction to your Easter table.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes ensure your celebration is filled with warmth, flavor, and style.

So, gather your loved ones, embrace the spirit of the season, and make this Easter one to remember.

Classic Glazed Ham with Pineapple

A staple of Easter celebrations, this Classic Glazed Ham with Pineapple recipe is a showstopper that captures the spirit of togetherness and indulgence. Inspired by Martha Stewart’s flair for festive meals, this recipe combines the sweetness of pineapple with the savory richness of ham for a dish that is both traditional and elegant. Perfect for large gatherings, it ensures your Easter table is as memorable as the company around it.

Ingredients:

• 1 fully cooked bone-in ham (7-9 pounds)
• 1 cup brown sugar
• ½ cup pineapple juice
• ¼ cup Dijon mustard
• 1 teaspoon ground cloves
• Pineapple rings (fresh or canned)
• Maraschino cherries

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Place the ham in a roasting pan, flat side down.
3. In a small bowl, mix brown sugar, pineapple juice, mustard, and ground cloves into a thick glaze.
4. Score the ham with a knife, creating a diamond pattern, and brush half of the glaze over the surface.
5. Secure pineapple rings to the ham with toothpicks and place a cherry in the center of each ring.
6. Bake for about 1 ½ to 2 hours, basting every 30 minutes with the remaining glaze, until the ham reaches an internal temperature of 140°F (60°C).
7. Allow the ham to rest for 15 minutes before slicing and serving.

This Classic Glazed Ham with Pineapple brings warmth and nostalgia to your Easter feast. Its tender, juicy meat, paired with a perfectly caramelized glaze, ensures it will be the centerpiece of your celebration. Whether served with classic sides or new favorites, it’s a timeless recipe that will have guests asking for seconds.

Martha Stewart’s Spring Pea and Asparagus Salad

Easter heralds the arrival of spring, and what better way to celebrate than with a vibrant and fresh Spring Pea and Asparagus Salad? This recipe, inspired by Martha Stewart’s mastery of seasonal ingredients, is a refreshing addition to your Easter menu. Combining crisp asparagus, sweet peas, and a zesty lemon vinaigrette, this salad is both a feast for the eyes and the palate.

Ingredients:

• 1 pound asparagus, trimmed and blanched
• 1 cup fresh or frozen peas
• ½ red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• ¼ cup crumbled feta cheese (optional)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
2. Cut the blanched asparagus into 2-inch pieces and combine with peas and red onion in a large bowl.
3. Drizzle the vinaigrette over the vegetables and toss gently to coat.
4. Sprinkle with crumbled feta cheese if desired and serve immediately or chill until ready to serve.

Martha Stewart’s Spring Pea and Asparagus Salad is a delightful medley of fresh flavors that highlights the best of spring produce. Its crisp textures and zesty notes complement any main course, making it an essential side dish for your Easter gathering.

Coconut Layer Cake with Lemon Curd Filling

Nothing says Easter dessert like a stunning Coconut Layer Cake with Lemon Curd Filling. Martha Stewart’s iconic approach to cakes shines in this recipe, blending fluffy coconut cake layers with tangy lemon curd for a dessert that is as beautiful as it is delicious. This cake is perfect for Easter, symbolizing renewal and sweetness with every bite.

Ingredients:

• For the Cake:
  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
• For the Lemon Curd:
  • 4 large egg yolks
  • ½ cup fresh lemon juice
  • 1 cup granulated sugar
  • ½ cup unsalted butter
• For the Frosting:
  • 3 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut

Instructions:

1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Sift flour, baking powder, and salt. Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Alternate adding dry ingredients and coconut milk, mixing until just combined. Divide batter between pans and bake for 25-30 minutes. Cool completely.
2. Make the Lemon Curd: Whisk yolks, lemon juice, and sugar in a saucepan over medium heat. Stir constantly until thickened. Strain and stir in butter. Chill.
3. Assemble the Cake: Spread lemon curd between cake layers. Whip cream with powdered sugar and vanilla until stiff peaks form. Frost the cake and sprinkle shredded coconut on top.
4. Chill the cake for 1 hour before serving.

This Coconut Layer Cake with Lemon Curd Filling is a celebration of spring flavors, perfect for rounding off your Easter feast. Its light and airy texture, combined with the rich lemon curd and tropical coconut, creates a dessert that’s both impressive and irresistible. A true Martha Stewart masterpiece, it will leave your guests talking until next Easter.

Herb-Crusted Lamb with Mint Sauce

Lamb is a classic choice for Easter, symbolizing renewal and tradition. Martha Stewart’s Herb-Crusted Lamb with Mint Sauce takes this tradition to new heights, pairing tender lamb with a flavorful crust of fresh herbs and a tangy mint sauce. This dish is a perfect centerpiece for your Easter dinner, blending sophistication with timeless flavors.

Ingredients:

• For the Lamb:
  • 1 rack of lamb (8 ribs, about 2 pounds)
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and black pepper
• For the Mint Sauce:
  • 1 cup fresh mint leaves, finely chopped
  • ¼ cup white wine vinegar
  • 2 tablespoons granulated sugar
  • ½ cup hot water

Instructions:

1. Prepare the Lamb: Preheat your oven to 425°F (220°C). Rub the lamb with olive oil, garlic, rosemary, thyme, salt, and pepper. Let it rest at room temperature for 30 minutes.
2. Place the lamb in a roasting pan and roast for 20-25 minutes for medium-rare or until the internal temperature reaches 135°F (57°C). Let the lamb rest for 10 minutes before slicing.
3. Make the Mint Sauce: Dissolve sugar in hot water. Stir in vinegar and mint leaves. Allow the flavors to meld for 10 minutes before serving.
4. Slice the lamb and serve with mint sauce on the side.

This Herb-Crusted Lamb with Mint Sauce is an elegant and flavorful choice for your Easter celebration. The tender lamb pairs beautifully with the refreshing mint sauce, creating a dish that’s both traditional and modern. It’s a recipe that will leave a lasting impression on your guests.

Martha Stewart’s Deviled Eggs with Smoked Salmon

Deviled eggs are a staple at Easter gatherings, and this recipe adds a gourmet twist with smoked salmon. Martha Stewart’s Deviled Eggs with Smoked Salmon elevate the humble appetizer into a sophisticated treat, perfect for your holiday spread. Creamy, smoky, and beautifully garnished, these eggs are as delicious as they are visually appealing.

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 2 ounces smoked salmon, finely chopped
• Fresh dill for garnish
• Salt and pepper to taste

Instructions:

1. Hard-boil the eggs by placing them in a saucepan, covering them with water, and boiling for 9 minutes. Cool under cold water and peel.
2. Slice the eggs in half and remove the yolks. Mash the yolks with mayonnaise, mustard, lemon juice, salt, and pepper.
3. Fold in half of the chopped smoked salmon. Spoon or pipe the mixture back into the egg whites.
4. Garnish with the remaining smoked salmon and a sprig of fresh dill. Chill until ready to serve.

Martha Stewart’s Deviled Eggs with Smoked Salmon bring elegance and flavor to your Easter table. Their creamy filling and smoky notes make them a standout appetizer that’s sure to be a crowd-pleaser. Perfect for any gathering, they’re a sophisticated twist on a holiday favorite.

Carrot Cake with Cream Cheese Frosting

No Easter celebration is complete without a Carrot Cake, and Martha Stewart’s recipe is the ultimate version of this beloved classic. Moist, spiced layers of cake meet a luscious cream cheese frosting for a dessert that embodies the sweetness of the holiday. Garnished with chopped nuts or candied carrots, this cake is both festive and indulgent.

Ingredients:

• For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup chopped walnuts or pecans
• For the Frosting:
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat together sugars, oil, and eggs until smooth. Gradually add the dry ingredients. Fold in grated carrots and nuts.
4. Divide the batter between the pans and bake for 25-30 minutes. Let the cakes cool completely.
5. Make the Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
6. Spread frosting between the cake layers and over the top and sides. Decorate as desired.

This Carrot Cake with Cream Cheese Frosting is a celebration of flavor and tradition. Its rich, spiced layers and creamy frosting make it the perfect dessert for Easter. Whether enjoyed with family or friends, it’s a cake that embodies the joy of the season and leaves everyone wanting more.

Honey Glazed Carrots with Thyme

Easter is a celebration of spring, and these Honey Glazed Carrots with Thyme capture the season’s essence in a single dish. Inspired by Martha Stewart’s simplicity and elegance, this recipe highlights the natural sweetness of carrots, enhanced by honey and aromatic thyme. Whether as a side dish or a light appetizer, these glazed carrots add a vibrant pop of color and flavor to your Easter table.

Ingredients:

• 1 pound baby carrots, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil and blanch the carrots for 4-5 minutes until tender-crisp. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add honey and stir until combined.
3. Toss the carrots in the skillet, coating them evenly with the honey glaze.
4. Sprinkle with thyme leaves, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the carrots are glossy and caramelized.
5. Serve warm as a side dish.

These Honey Glazed Carrots with Thyme are a simple yet stunning addition to your Easter feast. Their sweet, buttery flavor and herbaceous aroma make them a perfect complement to savory mains, creating a balance that embodies the freshness of spring.

Easter Egg Nest Cupcakes

Celebrate the joy of Easter with these adorable Easter Egg Nest Cupcakes. Taking inspiration from Martha Stewart’s creative flair, these cupcakes are as fun to make as they are to eat. With moist chocolate cake, a fluffy frosting nest, and candy eggs, this dessert brings whimsy and charm to your holiday table. Perfect for kids and adults alike, they’re a delightful way to end your Easter celebration.

Ingredients:

• For the Cupcakes:
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
• For the Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Green food coloring (optional)
• For Decoration:
  • Shredded coconut (optional)
  • Mini chocolate eggs or jellybeans

Instructions:

1. Make the Cupcakes: Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners. Whisk together dry ingredients. Beat sugar and oil, add eggs and vanilla, then mix in dry ingredients and buttermilk alternately. Fill liners 2/3 full and bake for 18-20 minutes. Cool completely.
2. Make the Frosting: Beat butter, powdered sugar, milk, and vanilla until fluffy. Add green food coloring if desired.
3. Frost the cupcakes to resemble nests. Optionally, sprinkle with shredded coconut for texture. Place mini eggs or jellybeans on top.
4. Serve and enjoy!

These Easter Egg Nest Cupcakes are a delightful treat that combines delicious flavors with festive fun. Their charming appearance and rich chocolatey taste make them a hit with all ages, ensuring they’re the highlight of your Easter dessert spread.

Spinach and Feta Puff Pastry Tart

For a sophisticated Easter appetizer or side dish, this Spinach and Feta Puff Pastry Tart is a winning choice. Borrowing from Martha Stewart’s knack for elegant yet approachable recipes, this tart combines flaky puff pastry with a creamy spinach and feta filling. It’s a versatile dish that can be served warm or at room temperature, making it perfect for Easter brunch or dinner.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup fresh spinach, chopped
• ½ cup crumbled feta cheese
• 1 egg, beaten
• 2 tablespoons heavy cream
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry onto a parchment-lined baking sheet. Prick the center with a fork, leaving a 1-inch border.
2. In a bowl, mix spinach, feta, garlic, oregano, salt, and pepper. Add the beaten egg and cream, stirring until combined.
3. Spread the spinach mixture over the pastry, staying within the border.
4. Fold the edges of the puff pastry slightly inward to create a crust.
5. Bake for 20-25 minutes, or until the pastry is golden and puffed. Let cool slightly before slicing.

The Spinach and Feta Puff Pastry Tart is a delicious and elegant addition to your Easter menu. Its buttery, flaky crust and savory filling make it a crowd-pleaser, perfect for impressing your guests with minimal effort. Whether paired with a salad or served on its own, it’s a dish that embodies the spirit of Easter.

Asparagus and Goat Cheese Quiche

Celebrate spring flavors with Martha Stewart’s Asparagus and Goat Cheese Quiche, a light and elegant dish that’s perfect for Easter brunch or dinner. The creamy custard, fresh asparagus, and tangy goat cheese are encased in a flaky crust, creating a savory delight that pairs beautifully with a fresh salad or roasted vegetables. This quiche is as versatile as it is delicious, making it a must-have for your Easter celebration.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 4 large eggs
• 1 ½ cups heavy cream
• 1 cup crumbled goat cheese
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Fit the pie crust into a tart pan and blind bake for 10 minutes.
2. Blanch asparagus in boiling water for 2 minutes, then drain and cool.
3. In a bowl, whisk together eggs, cream, Dijon mustard, salt, and pepper.
4. Arrange asparagus and goat cheese in the crust, then pour the custard mixture over them.
5. Bake for 35-40 minutes, or until the custard is set and the top is golden brown. Let cool slightly before serving.

This Asparagus and Goat Cheese Quiche is a sophisticated addition to your Easter table, combining fresh spring ingredients with creamy, tangy flavors. Its vibrant appearance and delicious taste make it a centerpiece-worthy dish that everyone will love.

Lemon Poppy Seed Bundt Cake

Martha Stewart’s Lemon Poppy Seed Bundt Cake is the perfect dessert for Easter, offering a refreshing burst of citrusy flavor and a light, moist texture. The cake’s bright lemon glaze and delicate poppy seed specks make it as visually appealing as it is delicious. Ideal for a festive gathering, this cake embodies the cheerful essence of spring.

Ingredients:

• For the Cake:
  • 2 ¾ cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup buttermilk
• For the Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a bowl, combine flour, poppy seeds, baking powder, and baking soda.
3. Cream butter and sugar together until fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
4. Alternately add the flour mixture and buttermilk, beginning and ending with the flour.
5. Pour the batter into the pan and bake for 45-50 minutes. Cool completely before removing from the pan.
6. Drizzle with lemon glaze before serving.

The Lemon Poppy Seed Bundt Cake is a delightful end to your Easter meal, with its light and zesty flavors capturing the freshness of spring. This cake is a showstopper that’s sure to leave your guests impressed and satisfied.

Garlic and Herb Braided Bread

No Easter table is complete without freshly baked bread, and Martha Stewart’s Garlic and Herb Braided Bread is a stunning addition to the spread. This soft, golden bread is infused with fragrant herbs and roasted garlic, making it a flavorful accompaniment to any main dish or a delicious standalone treat. Its braided design adds a festive touch, making it perfect for the holiday.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup warm milk (110°F/45°C)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 garlic cloves, roasted and minced
• 2 tablespoons fresh rosemary or parsley, chopped

Instructions:

1. In a bowl, dissolve yeast and sugar in warm milk. Let sit for 5 minutes until frothy.
2. Mix flour and salt in a large bowl. Add the yeast mixture, olive oil, roasted garlic, and herbs. Knead until smooth and elastic (about 8-10 minutes).
3. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
4. Divide the dough into three equal parts, roll into ropes, and braid them. Tuck the ends under and place the braid on a baking sheet. Let rise for 30 minutes.
5. Preheat oven to 375°F (190°C). Brush the braid with olive oil and bake for 25-30 minutes, or until golden brown.

Martha Stewart’s Garlic and Herb Braided Bread is a beautiful and flavorful addition to your Easter menu. Its soft texture and aromatic herbs make it a crowd-pleaser, while its intricate braid design adds a touch of artistry to your holiday spread.

Deviled Eggs with Dill and Capers

Deviled eggs are a timeless Easter tradition, and this elevated version inspired by Martha Stewart takes the classic dish to new heights. The creamy egg filling is enhanced with tangy capers, fresh dill, and a hint of Dijon mustard, making it a flavorful appetizer or side dish. These deviled eggs are easy to prepare and always a hit at any Easter gathering.

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon capers, finely chopped
• 1 teaspoon fresh dill, finely chopped, plus extra for garnish
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and let sit for 10 minutes. Transfer eggs to an ice bath to cool.
2. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
3. Mash the yolks with a fork, then mix in mayonnaise, mustard, capers, dill, salt, and pepper.
4. Pipe or spoon the yolk mixture back into the egg whites.
5. Garnish with paprika and a sprig of dill. Serve chilled.

These Deviled Eggs with Dill and Capers are a sophisticated twist on a beloved Easter classic. Their tangy, creamy filling and fresh herb garnish make them a standout addition to your holiday table.

Spring Pea and Mint Soup

Capture the essence of spring with this vibrant Spring Pea and Mint Soup, a Martha Stewart-inspired recipe that’s perfect for Easter. This light yet flavorful soup combines sweet peas, fresh mint, and a touch of cream, resulting in a refreshing starter that complements any Easter menu. Its beautiful green hue makes it a visually stunning dish that celebrates the season.

Ingredients:

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 4 cups fresh or frozen peas
• 4 cups vegetable or chicken stock
• ¼ cup fresh mint leaves, chopped
• ½ cup heavy cream (optional)
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and sauté until soft.
2. Add peas and stock, bringing to a simmer. Cook for 5-7 minutes until the peas are tender.
3. Remove from heat and stir in mint. Use an immersion blender to puree the soup until smooth.
4. Stir in cream if desired, and season with salt and pepper.
5. Serve warm or chilled, garnished with a squeeze of lemon and fresh mint leaves.

This Spring Pea and Mint Soup is a delightful way to start your Easter meal. Its bright, fresh flavors and creamy texture make it a refreshing and elegant choice for celebrating the season.

Carrot Cake with Cream Cheese Frosting

A quintessential Easter dessert, this Carrot Cake with Cream Cheese Frosting is a Martha Stewart favorite that’s sure to delight your guests. Packed with freshly grated carrots, warm spices, and topped with a tangy cream cheese frosting, this cake is moist, flavorful, and irresistibly delicious. It’s a classic dessert that captures the spirit of Easter celebrations.

Ingredients:

• For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 2 cups grated carrots
  • 1 cup chopped walnuts or pecans (optional)
• For the Frosting:
  • 8 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat sugars and oil until smooth. Add eggs one at a time, then mix in the dry ingredients. Fold in grated carrots and nuts, if using.
4. Divide the batter between the pans and bake for 25-30 minutes. Let cool completely.
5. For the frosting, beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
6. Frost the cake layers, stacking them, and decorate as desired.

This Carrot Cake with Cream Cheese Frosting is a must-have for Easter, offering a perfect balance of sweet, spiced, and creamy flavors. Its moist texture and rich frosting make it a showstopper dessert that will have everyone asking for seconds.

Note: More recipes are coming soon!