Easter's the perfect time to whip up some delicious cakes that'll make everyone hop with joy! Think classic Vanilla Easter Cake with pastel buttercream or a rich Chocolate Egg Layer Cake—you can't go wrong! How about a moist Carrot Cake topped with creamy frosting, or a vibrant Red Velvet that'll wow your guests? Don't forget the zesty Lemon Coconut Bundt Cake or the fun Funfetti Easter Celebration Cake to add some pizzazz. Whether it's a sweet Strawberry Shortcake or a Gluten-Free Almond Cake, there's something for everyone. Stick around, and you'll find out how to bring your Easter baking game to the next level!
Main Points
- Explore a variety of classic cakes like Vanilla, Chocolate Egg, and Carrot Cake for traditional Easter celebrations.
- Try visually appealing Funfetti and Rich Red Velvet cakes that add color and festivity to your table.
- Consider specialty cakes like Lemon Coconut Bundt and Raspberry Lemonade for a refreshing twist on Easter desserts.
- Don't forget gluten-free options, such as Almond Cake, to accommodate dietary preferences without sacrificing flavor.
- Enhance your cakes with festive decorations like pastel buttercream, chocolate eggs, and fresh fruits for a beautiful presentation.
Classic Vanilla Easter Cake
Classic Vanilla Easter Cake Recipe
Easter is a time for celebration, and what better way to mark the occasion than with a beautiful Classic Vanilla Easter Cake? This delightful three-layer cake isn't only a feast for the eyes but also a treat for the taste buds. Each layer is moist and fluffy, infused with the rich flavor of vanilla, and is complemented by a pastel-colored buttercream frosting. Perfect for gatherings, this cake can be adorned with festive decorations that will surely impress your guests.
To create this cake, it's vital to use room temperature ingredients to guarantee a smooth batter. The key to achieving a light and airy texture is to avoid overmixing once the wet and dry ingredients are combined. With the right baking temperature and time, you can achieve perfectly baked layers that spring back when touched. Once decorated with colorful buttercream and festive toppings, this cake is sure to become the centerpiece of your Easter celebration.
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, room temperature
- Pastel-colored buttercream frosting (blue gel food coloring optional)
- Toasted coconut
- Mini chocolate eggs for decoration
Instructions:
Preheat your oven to 325°F (163°C) and grease three 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until the centers spring back when touched. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Extra Tips:
When preparing your Classic Vanilla Easter Cake, make sure all your ingredients are at room temperature for the best results. This helps to create a smooth batter that will rise beautifully.
If you're using gel food coloring for your buttercream, start with a small amount and gradually add more until you achieve your desired shade. For an added touch, consider using a serrated knife to level the tops of your cake layers before frosting, guaranteeing a neat and professional appearance.
Lemon Coconut Bundt Cake
The Lemon Coconut Bundt Cake is a delightful dessert that combines the zesty brightness of fresh lemons with the tropical sweetness of coconut. This cake is perfect for spring celebrations, especially Easter, as it embodies the essence of the season with its light and invigorating flavors.
The moist cake base, infused with lemon juice and zest, is improved by shredded coconut, creating a rich texture that pairs beautifully with the tangy glaze. Baked in a Bundt pan, this cake not only looks stunning with its elegant shape but also guarantees even cooking, resulting in a perfectly baked treat.
To raise the flavor profile, a lemon glaze is drizzled over the cooled cake, providing a glossy finish and an extra kick of citrus. You can prepare this cake a day in advance to allow the flavors to meld, making it a convenient yet impressive dessert option for your Easter festivities.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup shredded coconut
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions:
Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice, followed by the buttermilk.
In a separate bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients, mixing until just incorporated. Pour the batter into the prepared Bundt pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Extra Tips:
For the best results, verify all your ingredients are at room temperature before beginning. This helps in achieving a smooth batter and guarantees even baking. If you want an extra burst of lemon flavor, consider adding a bit of lemon extract to the batter.
The cake can be stored covered at room temperature for up to three days and can be frozen for longer storage. To improve the presentation, feel free to decorate the top with additional shredded coconut or lemon slices after glazing.
Chocolate Egg Layer Cake
The Chocolate Egg Layer Cake is a delightful centerpiece for any Easter celebration, combining the richness of chocolate with the playful addition of colorful chocolate eggs. This cake features multiple layers of moist chocolate cake, generously filled with creamy frosting, and is designed to bring joy to both kids and adults alike.
Whether you choose to make your chocolate cake from scratch or opt for a boxed mix, the result will still be a deliciously satisfying treat that captures the spirit of the holiday. To improve the flavor and texture, the recipe incorporates ingredients like sour cream or buttermilk, ensuring that each bite is rich and moist.
The cake can be beautifully decorated with a speckled cocoa powder effect and a nest of toasted coconut, creating an eye-catching presentation perfect for Easter festivities. Additionally, the cake can be prepared in advance and stored in the refrigerator, making it an ideal choice for busy hosts looking to save time without sacrificing flavor.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk (or buttermilk)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sour cream
- 1 batch chocolate frosting (homemade or store-bought)
- Colorful chocolate eggs (for decoration)
- ½ cup toasted coconut (for nest effect)
- Cocoa powder (for speckled effect)
To prepare the Chocolate Egg Layer Cake, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract, mixing until well combined. Gradually stir in the boiling water and sour cream, ensuring a smooth batter.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For an appealing finish, once the cakes are cooled, place one layer on a serving plate and spread a generous amount of chocolate frosting on top. Gently place the second layer on top and frost the top and sides of the entire cake.
To create a nest-like presentation, sprinkle the frosted cake with toasted coconut and dust with cocoa powder for a speckled effect. Finally, arrange the colorful chocolate eggs on top of the cake, and enjoy your festive creation!
Extra Tips: When using boxed cake mixes, you can still improve the flavor by adding sour cream or buttermilk to the mix. Make sure to allow the cake to cool completely before frosting to prevent melting.
If you're preparing the cake in advance, wrap the layers tightly in plastic wrap and refrigerate them until you're ready to frost and decorate. This not only saves time but also allows the flavors to meld beautifully. Enjoy your holiday baking!
Carrot Cake With Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting is a delightful treat that embodies the flavors of spring. This cake, with its moist texture and warm spices, is perfect for Easter gatherings and celebrations. The grated carrots not only add natural sweetness but also contribute to the cake's tender crumb, making each bite a delicious experience. Topped with a creamy and tangy cream cheese frosting, this cake is bound to impress your family and friends.
When baking this classic dessert, you can customize the recipe to suit your tastes. Some variations include adding crushed pineapple for extra moisture, shredded coconut for a tropical twist, or raisins for a hint of sweetness. The versatility of this cake means that you can experiment with different ingredients while still achieving that beloved flavor profile that everyone adores.
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the oil and eggs until well blended, then gradually stir in the grated carrots and any optional ingredients such as pineapple or nuts.
Slowly mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Extra Tips:
To achieve the perfect cream cheese frosting, ascertain your cream cheese and butter are at room temperature before mixing. This will help create a smooth and creamy texture.
You can adjust the sweetness of the frosting by adding more or less powdered sugar to taste.
For a decorative touch, sprinkle chopped walnuts or pecans on top of the frosted cake.
If you want to make the cake ahead of time, it can be stored in the refrigerator for a few days, and the flavor will only improve as it sits!
Strawberry Shortcake for Easter
Strawberry shortcake is a delightful dessert that brings the essence of spring to your Easter celebrations. With its layers of fluffy sponge cake or biscuit, fresh strawberries, and homemade whipped cream, this dessert not only pleases the palate but also captivates the eye with its vibrant colors. The natural sweetness of strawberries shines through, especially when improved with a touch of sugar and lemon juice, making each bite a rejuvenating treat that perfectly complements the festive atmosphere of Easter.
Making strawberry shortcake can be a fun and interactive process for the whole family. You can opt for traditional layers or get creative by transforming the ingredients into individual cupcakes, allowing everyone to enjoy their own personalized version. This flexibility makes it a great choice for gatherings, ensuring that everyone can indulge in this classic dessert while celebrating the joys of springtime.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Cooking Instructions:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, and vanilla extract to the dry ingredients, mixing until just combined.
Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. While the cake is cooling, prepare the strawberries by tossing them with 1/4 cup sugar and letting them sit for about 30 minutes to release their juices.
In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Once the cake has cooled, slice it into layers, and assemble by layering cake, strawberries, and whipped cream until all components are used.
Extra Tips:
For an extra pop of flavor, consider adding a splash of lemon juice to the strawberries for a zesty undertone. If you prefer a richer cake, you can substitute some of the milk with buttermilk or yogurt.
When making individual strawberry shortcake cupcakes, bake the batter in cupcake liners and layer the strawberries and whipped cream on top for a perfectly portioned dessert. Remember to serve the shortcake shortly after assembling to maintain the cake's integrity and the freshness of the whipped cream.
Enjoy this delightful dessert with family and friends during your Easter festivities!
Funfetti Easter Celebration Cake
The Funfetti Easter Celebration Cake is the perfect centerpiece for your holiday festivities. Bursting with color and flavor, this cake incorporates rainbow sprinkles into the batter, making it a visually stunning addition to any Easter gathering.
Its three-layer structure not only adds height to your dessert table but also creates a moist and delightful texture that pairs beautifully with a classic vanilla buttercream frosting. Decorating this cake is where the real fun begins—let your creativity shine with Easter-themed toppings that will delight both children and adults alike.
To prepare this cake, gather your ingredients and get ready for a baking adventure. The process is straightforward and enjoyable, making it a great choice for both seasoned bakers and novices.
Once baked, the cake can be adorned with festive decorations such as mini chocolate eggs or pastel candies, transforming it into an eye-catching treat that captures the spirit of Easter. Let's plunge into the recipe!
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup rainbow sprinkles
- Vanilla buttercream frosting (store-bought or homemade)
- Mini chocolate eggs and pastel candies for decoration
- Shredded coconut (optional, for nest effect)
Instructions:
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt.
In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined. Gently fold in the rainbow sprinkles.
Divide the batter evenly among the three prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Once cooled, frost the cakes with vanilla buttercream frosting, stacking the layers. Decorate with mini chocolate eggs, pastel candies, and shredded coconut if desired.
Extra Tips:
For the best results, make sure all your ingredients are at room temperature before mixing. This helps create a smoother batter and guarantees even baking.
If you want to add more flavor, consider incorporating almond extract or lemon zest to the batter. When decorating, have fun with the presentation—allow kids to join in on the fun by letting them help sprinkle the decorations on top.
Rich Red Velvet Easter Cake
Rich Red Velvet Easter Cake
Celebrate Easter with a stunning Rich Red Velvet Cake that not only dazzles with its vibrant red hue but also delights with its moist, tender texture and rich flavor. This cake is perfect for spring gatherings and holiday feasts, offering a beautiful centerpiece that's sure to impress your guests.
The combination of buttermilk and oil in the batter guarantees that every bite is soft and delectable, while the cream cheese frosting adds a perfect tangy balance to the sweetness of the cake.
To add to the festive spirit, consider decorating your Red Velvet Cake with pastel-colored sprinkles or edible flowers. This not only improves its visual appeal but also gives it a whimsical touch that fits perfectly within the Easter theme.
Whether you're hosting a gathering or bringing a dessert to share, this cake is sure to be a hit at any celebration.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Extra Tips:
For the best results, make sure your ingredients are at room temperature before mixing; this helps to create a smoother batter.
When frosting the cake, make sure it's completely cooled to prevent the cream cheese frosting from melting.
If you want to add extra flavor, consider mixing in a teaspoon of almond extract into the batter.
Raspberry Lemonade Cake
Raspberry Lemonade Cake is a delightful dessert that perfectly captures the essence of spring with its vibrant flavors and rejuvenating taste. This cake features a luscious lemon-flavored batter that's complemented by the tartness of fresh raspberry puree, creating a moist and fluffy texture that's simply irresistible.
Whether you're celebrating Easter or simply enjoying a sunny day, this cake is sure to impress your family and friends with its beautiful presentation and delightful taste.
To make this cake even more special, it can be layered and frosted with a creamy raspberry or lemon buttercream, enhancing the fruity profile and adding a rich, decadent touch. The cake can be garnished with fresh raspberries and a sprinkle of lemon zest, making it not only delicious but visually appealing as well.
You can prepare this cake in advance, allowing the flavors to meld beautifully, and it can be stored in the refrigerator for a few days, making it a convenient dessert option for any occasion.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh raspberry puree
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- For frosting: 1 cup butter, softened, 4 cups powdered sugar, 2 tablespoons lemon juice, ½ cup raspberry puree
Cooking Instructions:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large mixing bowl, combine the softened butter and sugar, beating until light and fluffy.
Add in the eggs, one at a time, mixing well after each addition. Gradually incorporate the buttermilk, lemon zest, raspberry puree, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Extra Tips:
For the best results, make certain all your ingredients are at room temperature before you start mixing. This helps to create a smoother batter and a lighter cake.
When preparing the raspberry puree, use fresh raspberries for a more vibrant flavor, or frozen ones if fresh aren't available—just verify they're thawed and drained of excess liquid.
If you want to add a little more zing, consider adding a splash of lemon juice to the raspberry puree for the frosting.
Easter Egg Hunt Cake
The Easter Egg Hunt Cake is a delightful centerpiece for any Easter celebration, combining beautiful aesthetics with a delicious flavor that will please both children and adults alike. The moist vanilla cake serves as the perfect canvas for vibrant pastel buttercream frosting, creating a festive, colorful treat that embodies the spirit of the holiday.
With its charming speckled design and playful coconut nest, this cake not only tastes incredible but also adds an element of fun to your Easter festivities.
To make the Easter Egg Hunt Cake even more special, you can personalize it by adding different flavors to the cake layers or adjusting the frosting colors to match your theme. This recipe allows you to be creative and can be made ahead of time, ensuring that you're well-prepared for your holiday gatherings.
Whether you serve it as a dessert at a family dinner or as a sweet surprise during an Easter egg hunt, this cake is sure to be a hit.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- Pastel-colored buttercream frosting
- Cocoa powder for speckling
- 1 cup toasted shredded coconut
- Mini chocolate eggs for decoration
Cooking Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Once cooled, layer the cakes with buttercream frosting and cover the entire cake with more frosting. Create a speckled effect by flicking cocoa powder onto the frosting. Top the cake with a nest made from toasted coconut and place mini chocolate eggs in the center.
Extra Tips
When making the Easter Egg Hunt Cake, be sure to allow the cakes to cool completely before frosting, as warm cakes can cause the frosting to melt.
For a more vibrant look, experiment with different pastel food coloring in the buttercream to achieve your desired colors. You can also add flavor extracts, like almond or lemon, to the cake batter for a unique twist.
If you plan to make the cake ahead of time, wrap it well in plastic wrap and store it in the refrigerator to keep it fresh.
Gluten-Free Almond Cake
Gluten-Free Almond Cake is a delightful and nutritious option for those looking to enjoy a festive dessert without gluten. The use of almond flour not only provides a rich, nutty flavor but also adds healthy fats and protein, making this cake a more wholesome choice compared to traditional cakes. Perfect for Easter celebrations, this cake can be adorned with fresh fruits, whipped cream, or a sprinkle of powdered sugar, adding to its visual appeal and taste.
This cake is simple to prepare, requiring just a few basic ingredients. The combination of almond flour, eggs, and sugar creates a moist and flavorful cake that's sure to impress your guests. By incorporating flavor boosters like vanilla extract or citrus zest, you can raise the taste profile, making it an irresistible treat for any occasion.
Ingredients:
- 2 cups almond flour
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange (optional)
- Pinch of salt
- Powdered sugar, for dusting (optional)
- Whipped cream and fresh fruit, for serving (optional)
To prepare the Gluten-Free Almond Cake, preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. In a large mixing bowl, combine the almond flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the eggs, vanilla extract, and citrus zest if using. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
When making this Gluten-Free Almond Cake, verify that your almond flour is finely ground for the best texture. If you want to add more flavor, consider folding in some chopped nuts or chocolate chips into the batter.
For an extra touch, serve the cake with a dollop of whipped cream and a side of seasonal fruits, which not only improves the taste but also makes for a beautiful presentation on your Easter table. Enjoy your baking!