50+ Classic Easter Sponge Cake Recipes to Delight Your Guests

Easter is a time for celebration, family gatherings, and, of course, delicious desserts. One of the best treats to bring to your holiday table is a light, fluffy sponge cake.

Known for its airy texture and versatility, the sponge cake serves as the perfect base for endless creative possibilities.

Whether you’re looking for a classic, fruity, or floral-inspired cake, there’s a sponge cake recipe out there that will elevate your Easter dessert spread.

In this article, we’ve rounded up over 50 Easter sponge cake recipes, each featuring unique twists and flavors to impress your guests.

From lemon-lavender delights to rich chocolate options, these cakes are sure to become a staple for your Easter celebrations.

50+ Classic Easter Sponge Cake Recipes to Delight Your Guests

With over 50 Easter sponge cake recipes at your fingertips, you now have a wide array of options to choose from for your holiday feast.

Each recipe offers something special, whether it’s the bright flavors of citrus, the sweetness of berries, or the nostalgic comfort of a classic sponge cake.

These light and airy cakes are not only perfect for dessert but can also be adapted to fit your unique tastes and dietary preferences.

So, whether you’re a seasoned baker or just starting out, there’s a recipe in this collection that will help you create a stunning and delicious Easter dessert.

Celebrate the season with a show-stopping sponge cake that will have everyone coming back for seconds!

Classic Easter Sponge Cake with Lemon and Berries

This light and airy Easter sponge cake brings together the refreshing flavors of lemon and mixed berries, making it the perfect springtime dessert. The delicate sponge is soft yet sturdy enough to hold a luscious layer of whipped cream and fresh fruit. It’s an elegant addition to any Easter gathering, with its subtle citrus notes that perfectly complement the sweetness of the berries.

Ingredients:

• 4 large eggs, separated
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• ½ cup unsalted butter, melted
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a round 8-inch cake pan with parchment paper.
2. In a large mixing bowl, whisk egg yolks with granulated sugar until pale and fluffy. Add vanilla extract, lemon juice, and lemon zest, mixing well.
3. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until fully incorporated.
4. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
5. Slowly pour in the melted butter and gently mix until combined.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the cake springs back when lightly touched.
7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. While the cake is cooling, whip the heavy cream and powdered sugar until stiff peaks form.
9. Once the cake is cool, slice it horizontally into two layers. Spread a layer of whipped cream on the bottom layer, then top with mixed berries.
10. Place the second layer on top, frost the top with whipped cream, and decorate with more fresh berries.

This Easter sponge cake combines the lightness of a classic sponge with the vibrant freshness of lemon and berries. It’s an ideal dessert for spring celebrations, bringing a burst of flavor and color to your table. The whipped cream and fruit topping add a touch of indulgence without overwhelming the delicate cake, making it a delightful treat for guests of all ages. Whether for Easter brunch or a spring party, this cake will certainly impress with its elegance and deliciousness.

Carrot and Cinnamon Easter Sponge Cake

Perfect for Easter, this carrot and cinnamon sponge cake is a warm, spiced delight. It combines the richness of grated carrots with the earthy warmth of cinnamon, creating a cake that’s both tender and full of flavor. Topped with a smooth cream cheese frosting and a sprinkle of crushed walnuts, this cake is both comforting and festive, making it a standout dessert for your holiday table.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk the eggs and sugar until light and fluffy. Add the oil and vanilla extract, then stir in the grated carrots.
4. Gradually fold in the dry ingredients until just combined. If desired, fold in the chopped walnuts for added texture.
5. 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.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. While the cake cools, make the cream cheese frosting by beating together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy.
8. Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
9. Garnish with additional chopped walnuts if desired.

This carrot and cinnamon Easter sponge cake brings a unique twist to the traditional carrot cake with its light, fluffy texture. The combination of spices and fresh carrots creates a flavorful base, while the cream cheese frosting adds richness and creaminess that elevates the entire dessert. The walnuts bring a delightful crunch and make this cake a true treat for any Easter gathering. It’s a comforting, yet festive, cake that combines seasonal flavors with a modern twist, making it a memorable addition to your Easter feast.

Strawberry and Cream Easter Sponge Cake

A luxurious treat for your Easter celebration, this strawberry and cream sponge cake features a soft, airy sponge filled with a rich, vanilla-flavored cream and topped with fresh strawberries. The layers of light cake, creamy filling, and juicy strawberries create a refreshing and indulgent dessert that embodies the essence of spring. It’s a beautiful and delicious way to celebrate Easter with family and friends.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 pint fresh strawberries, hulled and sliced
• 2 tbsp strawberry jam (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large mixing bowl, whisk the eggs and sugar together until pale and fluffy. Add the vanilla extract and mix well.
3. Sift together the flour, baking powder, and salt, and gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
4. Pour the batter into the prepared pan and bake for 20-25 minutes or until the cake springs back when touched.
5. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. While the cake cools, whip the heavy cream and powdered sugar until stiff peaks form. Add the vanilla extract and mix well.
7. Once the cake has cooled, slice it horizontally into two layers. Spread a thin layer of strawberry jam on the bottom layer (optional), then top with a generous layer of whipped cream.
8. Arrange a layer of sliced strawberries on top of the cream, then place the second cake layer on top.
9. Frost the top with more whipped cream and decorate with additional sliced strawberries.

This strawberry and cream Easter sponge cake is a perfect dessert to celebrate the season. The light sponge, fluffy whipped cream, and sweet, juicy strawberries combine for a dessert that’s as beautiful as it is delicious. It’s a treat that captures the spirit of Easter—fresh, vibrant, and indulgent. Whether served as the centerpiece of your Easter meal or as a sweet ending to a spring brunch, this cake will leave a lasting impression on all your guests.

Apricot and Almond Easter Sponge Cake

This delightful Easter sponge cake is infused with the flavors of sweet apricots and nutty almonds, creating a fragrant and luxurious treat. The airy sponge is complemented by a light apricot glaze, and topped with toasted almond flakes for added texture and flavor. The combination of fruit and nuts gives this cake a rich, sophisticated taste, perfect for a spring holiday gathering.

Ingredients:

• 4 large eggs, separated
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1/3 cup unsweetened applesauce (or apricot puree)
• ¼ cup ground almonds
• ¼ cup toasted almond flakes for garnish
• ½ cup apricot jam for glaze

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk egg yolks with sugar until pale and fluffy. Add vanilla extract, applesauce, and apricot puree, mixing to combine.
3. In another bowl, sift together the flour, baking powder, salt, and ground almonds.
4. Gradually fold the dry ingredients into the wet mixture until well combined.
5. In a separate bowl, beat the egg whites until stiff peaks form, and gently fold them into the batter.
6. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, heat the apricot jam in a small saucepan over low heat until melted and smooth.
8. Once the cake has cooled, brush the apricot glaze over the top of the cake. Garnish with toasted almond flakes.
9. Let the glaze set before slicing and serving.

The Apricot and Almond Easter Sponge Cake is a unique and flavorful option for your holiday dessert table. The sweetness of apricots pairs beautifully with the earthy taste of almonds, while the delicate sponge provides the perfect base. The apricot glaze adds a shiny finish and a burst of fruity sweetness, while the toasted almonds bring a delightful crunch. It’s a cake that feels both light and indulgent, offering a sophisticated twist on a classic Easter treat.

Chocolate Orange Easter Sponge Cake

For those who crave a more indulgent dessert, this chocolate orange Easter sponge cake is the perfect solution. The rich chocolate sponge is infused with orange zest for a burst of citrus flavor. With a smooth chocolate ganache and candied orange peel on top, this cake is a decadent yet refreshing choice for Easter. The balance of rich chocolate and tangy orange makes it a crowd-pleasing delight.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 tbsp orange zest
• 1/3 cup vegetable oil
• 1 cup dark chocolate chips
• ½ cup heavy cream
• ½ cup candied orange peel for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk the eggs and sugar until pale and fluffy. Add the vanilla extract and orange zest, mixing well.
3. Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
4. Gradually fold the dry ingredients into the wet mixture, then add the vegetable oil and mix until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the chocolate ganache by heating the heavy cream in a small saucepan until it just begins to simmer. Pour over the chocolate chips and stir until smooth.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Once the cake has cooled, pour the chocolate ganache over the top and let it drip down the sides.
9. Garnish with candied orange peel and serve.

This Chocolate Orange Easter Sponge Cake offers the perfect combination of rich chocolate and zesty orange flavors. The dense chocolate sponge is complemented by the velvety ganache, while the tangy orange peel adds a refreshing contrast to the sweetness of the cake. It’s a sophisticated dessert that brings an indulgent yet bright twist to your Easter celebrations. If you’re looking for a show-stopping cake that combines the best of both worlds, this chocolate-orange sponge cake is sure to impress your guests.

Coconut Pineapple Easter Sponge Cake

This tropical-inspired Easter sponge cake combines the creamy sweetness of coconut with the bright, tangy flavor of pineapple. It’s a refreshing and exotic take on a classic sponge cake, with layers of moist coconut-flavored cake and pineapple filling. Topped with a fluffy coconut whipped cream and toasted coconut flakes, this cake is a perfect tropical treat for Easter celebrations.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup coconut milk
• ½ cup shredded coconut
• 1 cup pineapple, finely chopped
• 1 cup heavy cream
• ¼ cup powdered sugar
• ½ cup shredded toasted coconut for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk the eggs and sugar until light and fluffy. Add the vanilla extract and coconut milk, mixing well.
3. Sift together the flour, baking powder, and salt in a separate bowl, then fold into the wet mixture.
4. Gently fold in the shredded coconut and chopped pineapple, ensuring they are evenly distributed throughout the batter.
5. 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.
6. While the cake is baking, whip the heavy cream and powdered sugar until stiff peaks form.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once the cake has cooled, frost it with the whipped coconut cream and garnish with toasted coconut flakes.

The Coconut Pineapple Easter Sponge Cake is a delightful tropical treat that transports your taste buds to a sunny paradise. The coconut flavor adds a creamy richness to the cake, while the fresh pineapple provides a burst of tartness that perfectly balances the sweetness. Topped with fluffy coconut cream and toasted coconut flakes, this cake is a refreshing choice for Easter. Its light yet indulgent flavor profile makes it an excellent way to celebrate the season with something fresh, tropical, and delicious.

Lemon Raspberry Easter Sponge Cake

This zesty Lemon Raspberry Easter Sponge Cake is a bright and refreshing dessert that pairs tangy lemon with the sweetness of fresh raspberries. The light and fluffy sponge is filled with a burst of citrus flavor, while the raspberry filling offers a slightly tart contrast that complements the richness of the cake. Finished with a dusting of powdered sugar and a few fresh raspberries, this cake is the perfect light dessert for any spring celebration.

Ingredients:

• 4 large eggs, separated
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp lemon zest
• ¼ cup lemon juice
• 1/3 cup vegetable oil
• 1 cup fresh raspberries
• ½ cup heavy cream
• 2 tbsp powdered sugar
• Fresh raspberries for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk the egg yolks with sugar until pale and fluffy. Add vanilla extract, lemon zest, and lemon juice, mixing well.
3. Sift together the flour, baking powder, and salt in another bowl, then gradually fold into the egg mixture.
4. Add the vegetable oil and mix until smooth.
5. In a separate bowl, beat the egg whites until stiff peaks form and carefully fold them into the batter.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
7. While the cake is cooling, beat the heavy cream with powdered sugar until stiff peaks form.
8. Once the cake has cooled, slice it in half and spread a layer of fresh raspberries and whipped cream inside. Place the top layer of cake on and frost the entire cake with the remaining whipped cream.
9. Garnish with fresh raspberries and a dusting of powdered sugar before serving.

This Lemon Raspberry Easter Sponge Cake is a perfect balance of tart and sweet, with the vibrant lemon flavor paired wonderfully with the fresh raspberries. The light and fluffy sponge creates an airy base, while the whipped cream adds richness to each bite. The raspberry filling and garnish give the cake a bright, refreshing twist, making it an ideal choice for Easter. Whether you’re hosting a spring gathering or enjoying a quiet moment with loved ones, this cake will bring a burst of freshness to your celebration.

Strawberry Shortcake Easter Sponge Cake

Strawberries are a classic spring fruit, and this Strawberry Shortcake Easter Sponge Cake brings the beloved combination of soft sponge, sweet strawberries, and whipped cream to life. This cake is made with a soft, delicate sponge cake base, layered with fresh, juicy strawberries, and topped with whipped cream. It’s a light and summery dessert that’s perfect for your Easter feast, offering a perfect blend of sweet and fruity flavors.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp milk
• 2 cups fresh strawberries, hulled and sliced
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk the eggs and sugar until pale and fluffy. Add vanilla extract and mix well.
3. Sift together the flour, baking powder, and salt in another bowl, then gradually fold into the egg mixture, adding the milk as you mix.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
5. Once the cake is done, allow it to cool completely on a wire rack.
6. While the cake cools, beat the heavy cream and powdered sugar until soft peaks form.
7. Slice the cooled cake into two layers. Layer the bottom half with a portion of sliced strawberries and a dollop of whipped cream. Place the top layer on, then frost the top with the remaining whipped cream and decorate with the rest of the strawberries.
8. Serve immediately or chill until ready to serve.

This Strawberry Shortcake Easter Sponge Cake is a classic and beloved dessert that brings the sweet and tart flavors of strawberries together with rich whipped cream. The fluffy sponge cake offers the perfect base, while the fresh strawberries and creamy topping make it feel indulgent without being overly heavy. Perfect for Easter, it’s a simple yet elegant dessert that celebrates the season with freshness and lightness. It’s a beautiful addition to any Easter spread, combining springtime flavors with a comforting familiarity.

Carrot Cake Easter Sponge Cake

Carrot cake is a timeless spring treat, and this Carrot Cake Easter Sponge Cake gives the classic dessert a light, airy twist. Packed with finely grated carrots, cinnamon, and a hint of nutmeg, the cake is moist and full of flavor. A rich cream cheese frosting spreads over the top, adding creaminess and a tangy contrast to the sweetness of the cake. This cake is perfect for Easter, combining the comforting flavors of carrot cake with a light, fluffy texture.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup finely grated carrots
• ½ cup vegetable oil
• 1/3 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk the eggs and sugar until pale and fluffy. Add vanilla extract and mix well.
3. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl, then gradually fold into the egg mixture.
4. Add the grated carrots and vegetable oil, mixing until just combined. If desired, fold in chopped walnuts.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. Once the cake has cooled, beat the cream cheese, butter, powdered sugar, and vanilla extract together until smooth.
7. Frost the cooled cake with the cream cheese frosting and decorate with additional walnuts or grated carrots if desired.

This Carrot Cake Easter Sponge Cake brings together the classic flavors of carrot cake with a light, airy texture, perfect for Easter. The fluffy sponge is complemented by the warmth of cinnamon and nutmeg, while the cream cheese frosting adds a rich and tangy contrast. This cake is a wonderful balance of lightness and indulgence, making it the perfect treat to serve at your holiday table. Its moist texture and deliciously creamy frosting will have your guests coming back for seconds!

Coconut Pineapple Easter Sponge Cake

Transport your taste buds to the tropics this Easter with this Coconut Pineapple Easter Sponge Cake. The light and fluffy sponge is infused with coconut flavor, while the sweet and tangy pineapple filling brings a burst of tropical freshness. Topped with a generous layer of whipped cream and shredded coconut, this cake is the perfect balance of sweetness and texture. It’s an ideal Easter dessert for anyone looking for a refreshing twist on a classic sponge cake.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup shredded coconut
• ½ cup coconut milk
• 1 cup crushed pineapple, drained
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Shredded coconut for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk the eggs and sugar until pale and fluffy. Add vanilla extract and mix well.
3. Sift together the flour, baking powder, and salt in a separate bowl, then fold into the egg mixture.
4. Add the shredded coconut and coconut milk, mixing until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake is cooling, whip the heavy cream with powdered sugar until stiff peaks form.
7. Once the cake is completely cooled, slice it in half and spread a layer of crushed pineapple on the bottom layer. Add a dollop of whipped cream and place the top layer on top.
8. Frost the top with the remaining whipped cream and garnish with shredded coconut before serving.

This Coconut Pineapple Easter Sponge Cake is a delightful dessert that combines the rich flavors of coconut with the fresh sweetness of pineapple. The fluffy cake texture perfectly complements the tropical filling and light whipped cream, making it a refreshing and indulgent treat for your Easter celebration. Whether you’re serving it as a centerpiece or enjoying it after a holiday meal, this cake brings a touch of the tropics to your table, offering a sweet and exotic flavor that’s sure to impress your guests.

Chocolate Hazelnut Easter Sponge Cake

For chocolate lovers, this Chocolate Hazelnut Easter Sponge Cake is a decadent yet light treat that blends rich chocolate with crunchy hazelnuts. The fluffy sponge cake is infused with cocoa, while the filling features a smooth chocolate hazelnut spread. Topped with whipped cream and chopped hazelnuts, this cake is a perfect Easter indulgence, offering a satisfying combination of chocolate and nutty flavors that are both elegant and comforting.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 1/3 cup vegetable oil
• ½ cup chocolate hazelnut spread (like Nutella)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Chopped hazelnuts for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk the eggs and sugar until pale and fluffy. Add vanilla extract and mix well.
3. Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl, then gradually fold into the egg mixture.
4. Add the vegetable oil and mix until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. Once the cake has cooled, beat the heavy cream with powdered sugar until stiff peaks form.
7. Slice the cake in half and spread a layer of chocolate hazelnut spread on the bottom layer. Top with a generous amount of whipped cream, then place the top layer of cake on top.
8. Frost the top of the cake with the remaining whipped cream and garnish with chopped hazelnuts.

This Chocolate Hazelnut Easter Sponge Cake is the ultimate indulgence for anyone who loves the combination of chocolate and nuts. The light, cocoa-infused sponge is complemented by the smooth richness of the hazelnut spread, while the whipped cream adds a creamy contrast to the flavors. The crunchy hazelnuts on top add an extra layer of texture, making each bite an irresistible treat. Perfect for chocolate lovers, this cake will undoubtedly be a hit at your Easter celebration, offering a luxurious and comforting flavor profile.

Rosewater Pistachio Easter Sponge Cake

This elegant Rosewater Pistachio Easter Sponge Cake combines floral rosewater with the nutty richness of pistachios for a refined and fragrant treat. The light sponge cake is delicately flavored with rosewater, and the pistachios add a lovely crunch. Topped with a creamy rosewater-infused frosting and a sprinkle of crushed pistachios, this cake is perfect for a sophisticated Easter gathering, offering a unique and aromatic twist on the classic sponge cake.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tbsp rosewater
• ½ cup chopped pistachios
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp rosewater (for frosting)
• Crushed pistachios for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk the eggs and sugar until pale and fluffy. Add vanilla extract and rosewater, mixing well.
3. Sift together the flour, baking powder, and salt in a separate bowl, then fold into the egg mixture.
4. Add the chopped pistachios and mix until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake is cooling, whip the heavy cream with powdered sugar and rosewater until soft peaks form.
7. Once the cake has cooled, slice it in half and spread a layer of rosewater frosting on the bottom layer. Place the top layer on and frost the entire cake.
8. Garnish with crushed pistachios before serving.

The Rosewater Pistachio Easter Sponge Cake is a refined dessert that combines the delicate flavors of rosewater with the rich, earthy taste of pistachios. The airy sponge cake provides the perfect base, while the rosewater-infused frosting adds an aromatic sweetness that enhances the nutty crunch of pistachios. This cake is a beautiful and sophisticated choice for Easter, offering a unique flavor profile that will impress your guests. Perfect for those seeking something elegant and fragrant, this cake brings a touch of luxury to your holiday celebrations.

Lemon Lavender Easter Sponge Cake

This Lemon Lavender Easter Sponge Cake offers a fresh and aromatic twist on the traditional sponge cake. The zesty lemon flavor is perfectly complemented by the delicate floral notes of lavender, creating a light yet indulgent dessert. The airy sponge is layered with a creamy lavender-infused frosting, making it an elegant addition to any Easter table. With its vibrant flavor and stunning presentation, this cake is sure to leave a lasting impression.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp lemon zest
• 1 tbsp dried lavender flowers
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp lemon juice
• 1 tsp lavender extract (optional)
• Fresh lavender sprigs for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk the eggs and sugar until light and fluffy. Add the vanilla extract and lemon zest, then mix well.
3. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.
4. Sprinkle in the dried lavender flowers and gently fold them into the batter.
5. 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.
6. While the cake is cooling, whip the heavy cream with powdered sugar, lemon juice, and lavender extract until stiff peaks form.
7. Once the cake has cooled, frost with the lavender-infused cream and garnish with fresh lavender sprigs.
8. Slice and serve, enjoying the fragrant, refreshing flavors.

The Lemon Lavender Easter Sponge Cake combines the best of springtime flavors, offering a vibrant and aromatic experience that is both refreshing and indulgent. The lemon zest adds a citrusy brightness, while the lavender lends a subtle floral touch that makes this cake uniquely sophisticated. The light and fluffy texture of the sponge paired with the creamy frosting creates the perfect balance, making this cake an elegant addition to your Easter celebrations. It’s a perfect dessert for those who appreciate delicate flavors and a beautiful presentation.

Strawberry Rhubarb Easter Sponge Cake

Celebrate the season with this Strawberry Rhubarb Easter Sponge Cake, which highlights the perfect balance of sweet and tart flavors. The spongy cake is layered with a delicious strawberry-rhubarb compote, and topped with whipped cream for an extra touch of indulgence. This cake is an ideal springtime dessert that makes the most of seasonal produce and offers a delightful combination of freshness and sweetness.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 1 cup strawberries, chopped
• 1 cup rhubarb, chopped
• ½ cup sugar (for compote)
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk the eggs and sugar until light and fluffy. Add the vanilla extract and mix well.
3. Sift together the flour, baking powder, and salt, then fold the dry ingredients into the egg mixture.
4. Gradually add the milk and stir until 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.
5. While the cake is baking, prepare the strawberry-rhubarb compote. In a saucepan, combine the strawberries, rhubarb, and sugar. Cook over medium heat for 10-15 minutes, stirring frequently, until the fruit breaks down and the mixture thickens.
6. Once the cake has cooled, spread a layer of the strawberry-rhubarb compote on the bottom layer of the cake. Top with the second layer and frost the top with whipped cream.
7. Garnish with fresh strawberries and rhubarb slices, if desired.

This Strawberry Rhubarb Easter Sponge Cake beautifully captures the essence of spring with its bright, fresh flavors. The tangy rhubarb and sweet strawberries create a delicious compote that perfectly complements the light and airy sponge. The whipped cream topping adds a creamy texture, making every bite a satisfying combination of sweet, tart, and creamy. This cake is a wonderful way to showcase seasonal ingredients, and it’s sure to be a favorite at your Easter table. Its unique blend of flavors will make it a memorable dessert for your holiday celebration.

Carrot Cake Easter Sponge Cake

If you love carrot cake but want a lighter option for Easter, this Carrot Cake Easter Sponge Cake is the perfect choice. Made with grated carrots and a touch of cinnamon, the sponge has the comforting flavors of a classic carrot cake, but with a lighter texture. Topped with a tangy cream cheese frosting and a sprinkle of chopped walnuts, this cake is a delightful twist on the traditional carrot cake and a fantastic way to celebrate Easter.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 cup grated carrots
• ½ cup vegetable oil
• 1 cup cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk the eggs and sugar until light and fluffy. Add vanilla extract and mix.
3. Sift together the flour, baking powder, cinnamon, and salt, then fold the dry ingredients into the egg mixture.
4. Add the grated carrots and vegetable oil, mixing until well combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake is cooling, prepare the frosting by beating the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
7. Once the cake has cooled, frost with the cream cheese frosting and garnish with chopped walnuts if desired.
8. Slice and serve!

This Carrot Cake Easter Sponge Cake is a lighter take on a beloved classic, offering all the flavors of carrot cake but in a fluffy, airy sponge form. The grated carrots add moisture and flavor, while the cinnamon brings a warm, comforting spice. Topped with creamy, tangy cream cheese frosting and crunchy walnuts, this cake is a perfect dessert for your Easter celebration. It’s a familiar favorite with a refreshing twist, making it an ideal choice for those who enjoy the flavors of carrot cake in a lighter, more delicate form.

Note: More recipes are coming soon!