17 Delightful Easter Cake Ideas for Your Spring Celebration

Easter cake is a delightful treat that embodies the spirit of the season. It’s not just about the taste; it’s a fun way to celebrate with family and friends. Typically adorned with colorful decorations and inspired by spring themes, this cake symbolizes renewal and joy, making it a perfect centerpiece for your holiday gatherings.

Lemon Raspberry Easter Cake

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This Lemon Raspberry Easter Cake offers a delightful balance of tangy and sweet flavors, making it a perfect treat for spring celebrations. The zesty lemon cake is layered with fresh raspberry filling, creating a refreshing contrast that’s both vibrant and tasty.

Making this cake is straightforward, even for those new to baking. With a simple process and readily available ingredients, you’ll find it easy to whip up a dessert that will impress your friends and family. Plus, the cheerful colors and flavors are sure to brighten up any Easter gathering!

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons lemon zest
• 1 cup fresh raspberries
• 1 cup raspberry jam
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon lemon juice

Instructions

1. Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly.
2. Add Wet Ingredients: In a separate bowl, whisk together eggs, vanilla extract, buttermilk, and lemon zest. Gradually add this mixture to the dry ingredients, mixing until just combined.
3. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
4. Prepare the Raspberry Filling: In a small saucepan, combine fresh raspberries and raspberry jam over low heat. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Let cool.
5. Make the Whipped Cream: In a chilled mixing bowl, whip the heavy cream, powdered sugar, and lemon juice until stiff peaks form.
6. Assemble the Cake: Place one cake layer on a serving plate. Spread the raspberry filling over the top. Add the second cake layer and frost the top and sides with the whipped cream.
7. Decorate: Use any remaining whipped cream to pipe decorative swirls on top of the cake. Garnish with additional fresh raspberries if desired. Chill before serving.

Carrot Cake With Cream Cheese Nest

This delightful carrot cake is a true treat for Easter celebrations. With its moist texture and the warm flavors of cinnamon and nutmeg, it’s sure to impress your family and friends. Topped with a rich cream cheese frosting, it brings a sweet and tangy balance that complements the spiced cake wonderfully.

Making this cake is a straightforward process, so even if you’re new to baking, you’ll find it easy to whip up. The layers of frosting create a beautiful canvas for decorating your cake, making it not just delicious but also a feast for the eyes.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts (optional)
• 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 three 9-inch round cake pans.
2. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together oil and eggs until smooth. Stir in grated carrots and crushed pineapple.
4. Combine the wet ingredients with the dry ingredients, mixing just until combined. Fold in walnuts if using.
5. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
7. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until well combined and fluffy.
8. Once the cakes are completely cool, layer them with cream cheese frosting in between and on top. Decorate with edible decorations to create a lovely nest look, perfect for Easter!

Speckled Egg Malt Cake

The Speckled Egg Malt Cake is a delightful treat that’s perfect for celebrating Easter. This cake combines rich chocolate flavors with a light, malted frosting, making it a sweet indulgence for any gathering. The playful decoration of speckled eggs on top adds a festive touch that everyone will love.

This recipe is straightforward, allowing bakers of all skill levels to enjoy making it. With just a few simple steps, you’ll create a cake that not only looks festive but also tastes amazing. Get ready to impress your friends and family with this charming dessert!

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup malted milk powder
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk (as needed)
• Chocolate shavings and speckled candies for decoration

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
3. Add in the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until well combined.
4. Stir in the boiling water slowly until the batter is smooth and thin.
5. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. For the frosting, beat the butter until creamy, then gradually add the powdered sugar. Mix in the malted milk powder and vanilla, and add milk as needed to achieve a spreadable consistency.
8. Once the cakes are completely cool, place one layer on a serving platter and spread a layer of frosting on top. Place the second layer on top and frost the entire cake.
9. Decorate the sides of the cake with chocolate shavings and top with speckled candies. Slice and serve to enjoy this delightful Easter treat!

White Chocolate Strawberry Cake

This White Chocolate Strawberry Cake is a delightful treat that combines the creamy sweetness of white chocolate with the fresh, fruity taste of strawberries. It’s a light and airy cake that’s perfect for celebrating springtime and special occasions like Easter.

Making this cake is easier than you might think! With simple ingredients and straightforward steps, it’s a fun baking project that results in a beautiful dessert. Your guests will love the combination of flavors and the lovely presentation. Let’s get started!

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 8 oz white chocolate, melted
• 2 cups fresh strawberries, hulled and sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Chocolate shavings for decoration

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, and salt. Set aside.
3. In a separate bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk. Finally, fold in the melted white chocolate.
5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Once cooled, whip the heavy cream with powdered sugar until soft peaks form. Place one layer of cake on a serving plate, spread a layer of whipped cream, and top with sliced strawberries. Add the second layer of cake on top.
8. Frost the top and sides of the cake with the remaining whipped cream, and decorate with chocolate shavings and additional strawberries if desired.
9. Slice and serve this delightful cake chilled for a refreshing taste!

Coconut Lime Easter Cake

This Coconut Lime Easter Cake is a delightful treat that brings together the tropical flavors of coconut and zesty lime, making it perfect for spring celebrations. The fluffy cake is complemented by a creamy frosting and a sprinkle of toasted coconut, creating a light and refreshing dessert that everyone will enjoy.

Making this cake is simple and a fun activity for the whole family. With just a few ingredients and easy steps, you’ll have a stunning cake ready to share with your loved ones. It’s a delightful addition to your Easter table, or any festive occasion!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 3 large eggs
• 1 tablespoon lime zest
• 1/4 cup fresh lime juice
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup heavy whipping cream
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for the frosting)
• Toasted coconut for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix together flour, sugar, baking powder, and salt. Add softened butter and coconut milk, then mix until combined.
3. In another bowl, beat the eggs, lime zest, lime juice, and vanilla extract together. Gradually add this mixture to the flour mixture, stirring until smooth.
4. Fold in the shredded coconut and divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
6. For the frosting, beat the heavy whipping cream in a bowl until soft peaks form. Gradually add powdered sugar and vanilla extract, mixing until stiff peaks form.
7. Once the cakes are completely cooled, spread frosting between the layers and over the top and sides of the cake. Garnish with toasted coconut.
8. Slice, serve, and enjoy your Coconut Lime Easter Cake!

Honey Lavender Easter Cake

This Honey Lavender Easter Cake is a delightful blend of floral and sweet flavors, perfect for celebrating the holiday. The subtle hints of lavender paired with the natural sweetness of honey create a light and refreshing dessert that everyone will love.

Making this cake is quite simple and can be a fun activity to do with friends or family. It features a moist cake layered with a creamy lavender frosting, making it an eye-catching centerpiece for any Easter gathering.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 2 large eggs
• 1 tablespoon honey
• 1 teaspoon dried lavender flowers
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
3. In a separate bowl, combine the flour, baking powder, salt, and dried lavender. Gradually add this to the butter mixture, alternating with milk. Stir in honey.
4. Divide the batter evenly between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
6. For the frosting, beat together 1/2 cup softened butter, 2 cups powdered sugar, 2 tablespoons honey, and 1 teaspoon dried lavender until smooth and creamy. Spread between the layers and on top of the cooled cake.

Robin’S Egg Blue Velvet Cake

Robin’s Egg Blue Velvet Cake is a delightful twist on the classic velvet cake. With its soft texture and rich flavor, this cake is both pleasing to the eye and the palate. The unique blue hue, reminiscent of springtime, adds a festive touch for your Easter celebrations.

This cake is surprisingly easy to make, combining simple ingredients to create something truly special. The light cocoa flavor pairs beautifully with the creamy frosting, making it a treat everyone will enjoy. Whether you’re an experienced baker or just starting, this recipe is perfect for adding a touch of charm to your Easter table.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 tablespoon blue food coloring

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the oil, sugar, buttermilk, eggs, vanilla extract, and blue food coloring until smooth.
4. Mix Together: Gradually add the dry ingredients to the wet mixture, beating until just combined. Do not overmix.
5. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Frost the Cake: Once the cakes are completely cooled, frost them with your favorite buttercream frosting, adding decorative elements like chocolate eggs for a festive touch.

Almond Marzipan Easter Cake

If you’re looking for a delightful dessert this Easter, the Almond Marzipan Easter Cake ticks all the boxes. This cake is light and fluffy, infused with a lovely almond flavor that’s both comforting and festive. The marzipan adds a sweet touch, making each slice a treat for the taste buds.

What makes this cake truly special is how simple it is to prepare. With just a few ingredients, you can create a beautiful centerpiece for your holiday table. The combination of soft cake layers and rich marzipan creates a harmonious balance that everyone will love.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup milk
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces marzipan
• 1 cup powdered sugar
• 1-2 tablespoons water (for consistency)
• Whole almonds, for decoration

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract.
3. In another bowl, combine the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until just combined.
4. Divide the batter evenly between the prepared cake pans. 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.
5. Once the cakes are cool, roll out the marzipan to a thickness of about 1/4 inch. Place one cake layer on a serving plate, spread a thin layer of marzipan on top, and then place the second cake layer on top.
6. To make the glaze, mix the powdered sugar with enough water to reach a smooth, pourable consistency. Drizzle this over the top of the cake, allowing it to drip down the sides. Decorate with whole almonds around the edge and let it set before serving.

Pistachio Rosewater Cake

This Pistachio Rosewater Cake is a delightful treat that balances the nutty flavor of pistachios with the fragrant notes of rosewater. It’s light, moist, and perfect for celebrating special occasions, especially during Easter. The unique combination of flavors makes it a memorable dessert that will leave your guests wanting more.

Though it may seem fancy, this cake is actually quite simple to whip up. With just a few key ingredients and steps, you can create a stunning dessert that looks as beautiful as it tastes. Whether you’re an experienced baker or a beginner, this recipe is accessible and rewarding!

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup ground pistachios
• 1/2 cup milk
• 2 tablespoons rosewater
• 1 cup powdered sugar (for frosting)
• 1-2 tablespoons milk (for frosting)
• Additional chopped pistachios (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
3. In another bowl, whisk together the flour, baking powder, salt, and ground pistachios. Gradually add this dry mix to the butter mixture, alternating with milk and rosewater. Mix until just combined.
4. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the frosting, mix powdered sugar with enough milk to achieve a spreadable consistency. Adjust to your preference and frost between the layers and on top of the cake.
7. Garnish with additional chopped pistachios before serving.

Orange Blossom Bundt Cake

This Orange Blossom Bundt Cake is a delightful treat that captures the freshness of citrus in every bite. With a light and fluffy texture, it’s infused with the fragrant essence of orange blossom, bringing a hint of springtime to your dessert table.

Baking this cake is straightforward, making it a perfect choice for both experienced bakers and beginners. The bright flavor and lovely aroma will surely impress your family and friends during any gathering, especially for Easter.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup orange juice
• 1 tablespoon orange blossom water
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for glaze)
• 1-2 tablespoons milk (for glaze)
• Orange slices (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the orange juice, orange blossom water, and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
8. While the cake cools, prepare the glaze by mixing the powdered sugar with milk until smooth. Drizzle over the cooled cake and garnish with orange slices.

Matcha Lemon Drizzle Cake

Matcha Lemon Drizzle Cake is a delightful blend of earthy matcha and zesty lemon, creating a cake that’s both light and refreshing. The combination of flavors results in a beautiful balance, making each bite a treat for the senses. It’s also simple to make, so you can whip it up for a special occasion or just as a sweet snack at home.

The bright lemon drizzle on top adds a lovely tartness, while the matcha gives the cake its stunning green color and a unique flavor. Perfect for spring celebrations, this cake is sure to impress guests without requiring advanced baking skills.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 tablespoon matcha powder
• ½ cup milk
• 1 cup powdered sugar (for drizzle)
• 2 tablespoons lemon juice (for drizzle)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar until light and fluffy. Add in eggs, lemon zest, and lemon juice, mixing well.
4. Gradually add the dry ingredients to the wet mixture, alternating with milk and matcha powder until combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
7. For the drizzle, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake and let it set.

Peach And Cream Easter Cake

This delightful Peach and Cream Easter Cake is a bright and cheerful treat, perfect for celebrating the season. With layers of soft cake, luscious peach filling, and fluffy cream, it’s a delightful combination of flavors that feels light yet satisfying. The sweet peaches bring a hint of tartness, while the cream offers a smooth, velvety texture that makes each bite a pleasure.

Making this cake is quite simple, even for novice bakers. With just a few ingredients and straightforward steps, you can create a festive centerpiece for your Easter gathering. It’s not only delicious but also visually appealing, making it a great addition to your holiday table. Let’s dive into the recipe!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 can (15 oz) peach slices, drained and chopped
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Peach preserves, for layering
• Fresh peach slices, for garnish

Instructions

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
2. Mix the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract until everything is well combined.
3. Bake the Cakes: Divide the batter evenly between the prepared pans. 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.
4. Prepare the Cream: In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form. Be careful not to overwhip.
5. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of peach preserves followed by a layer of chopped peaches. Top with a layer of whipped cream. Place the second cake layer on top and repeat the layers with peach preserves, peaches, and whipped cream. Garnish with fresh peach slices.
6. Serve: Slice and enjoy your Peach and Cream Easter Cake with family and friends!

Dulce De Leche Easter Cake

This Dulce De Leche Easter Cake is a delightful treat that combines the rich flavors of caramel with a light and fluffy cake. It’s perfect for celebrating the holiday with family and friends, offering a sweet way to embrace the festive spirit. The cake is not only delicious but also visually appealing, making it a centerpiece for your Easter table.

With its creamy dulce de leche frosting and fun decorations, this cake is surprisingly simple to make. You don’t need to be a baking expert to pull it off. Just gather your ingredients, follow the steps, and you’ll end up with a cake that’s sure to impress everyone!

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup dulce de leche (plus extra for decoration)
• 2 cups heavy cream
• 2 tablespoons powdered sugar
• Chocolate eggs or other Easter-themed decorations

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 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. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Gently fold in the dulce de leche to create swirls.
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. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. Once the cakes are cooled, whip the heavy cream and powdered sugar until soft peaks form. Spread a layer of whipped cream on top of one cake layer, then drizzle with more dulce de leche. Place the second layer on top.
7. Frost the top and sides of the cake with the remaining whipped cream. Decorate with chocolate eggs and any other festive toppings you like.

Strawberry Shortcake Cheesecake

This Strawberry Shortcake Cheesecake is a delightful blend of creamy cheesecake and fluffy shortcake, layered with fresh strawberries. Each bite offers a balance of smoothness from the cheesecake and a light, airy texture from the cake, making it a refreshing treat for any occasion, especially for Easter celebrations. It’s simple enough to whip up but impressive enough to wow your guests.

The sweetness of the strawberries shines through, complemented by the rich cheesecake filling and the soft cake layers. Not only is it delicious, but it looks beautiful, making it a perfect centerpiece for your dessert table. Follow this easy recipe to create your own Strawberry Shortcake Cheesecake!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 cups fresh strawberries, hulled and sliced
• Fresh strawberries for garnish

Instructions

1. Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs with melted butter until fully combined. Press this mixture into the bottom of a springform pan to form the crust.
2. In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar and vanilla, mixing until well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
3. Pour the cheesecake mixture over the crust in the springform pan. Bake for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
4. Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, whip the heavy cream with the powdered sugar until soft peaks form. Spread this whipped cream over the cheesecake.
5. Decorate with the sliced strawberries on top and add whole strawberries for garnish. Slice and serve to enjoy this delightful dessert!

Funfetti Bunny Cake

This Funfetti Bunny Cake is a delightful treat that brings a splash of color and joy to any Easter celebration. With its moist cake loaded with sprinkles and a whimsical bunny design, it’s not just tasty but also fun to make. The layers are soft and fluffy, making each bite a burst of sweetness that kids and adults alike will love.

Crafting this cake is quite simple, so it’s perfect even for those who don’t have much baking experience. The bright frosting and playful decorations will make your dessert the star of the show, making it a memorable centerpiece for your holiday festivities.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 cup rainbow sprinkles
• 4 cups buttercream frosting (divided into pastel colors)
• 1 cup mini marshmallows (for decoration)
• Pink food coloring (for ears)
• Additional sprinkles for decoration

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the softened butter and mix until combined.
3. Add the eggs, vanilla extract, and milk to the mixture, beating until smooth. Gently fold in the rainbow sprinkles.
4. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
5. Once cooled, layer the cakes with buttercream frosting between each layer. Frost the top and sides of the cake with a base layer of frosting.
6. To create the bunny head, use a ball of cake or a cupcake at the top. Frost it with the remaining buttercream and decorate it with mini marshmallows for the nose and ears made of frosting and pink food coloring.
7. Finish off with additional sprinkles around the cake for a festive touch. Slice and serve your Funfetti Bunny Cake for a cheerful dessert experience!

Chocolate Hazelnut Nest Cake

This Chocolate Hazelnut Nest Cake is a delightful treat that perfectly captures the spirit of Easter. With its rich chocolate flavor and crunchy hazelnut texture, this cake is sure to please anyone with a sweet tooth. Plus, it’s relatively simple to make, making it a great choice for both novice bakers and seasoned pros alike.

The cake features layers of moist chocolate cake, generously filled and frosted with a creamy hazelnut chocolate buttercream. The finishing touch is a charming nest made from crispy chocolate strands, topped with decorative chocolate eggs. This cake not only tastes delicious but also adds a festive touch to your Easter celebration!

Blueberry Lemon Drizzle Cake

This Blueberry Lemon Drizzle Cake is a delightful combination of sweet blueberries and zesty lemon. The cake is moist and fluffy, making every bite a refreshing experience. Perfect for spring celebrations or any time you want something a bit special, this cake is simple to make and can be enjoyed by everyone.

The tangy lemon drizzle adds a lovely touch that complements the fruit beautifully. Whether you’re serving it at Easter or just enjoying it on a sunny afternoon, this cake is sure to bring smiles. Plus, you can whip it up without too much fuss, making it an enjoyable baking project!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1 cup buttermilk
• 1 1/2 cups fresh blueberries
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined, then gently fold in the blueberries.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. To make the drizzle, combine powdered sugar and lemon juice in a bowl until smooth. Drizzle over the cooled cake before serving.