18 Delicious Easter Cake Recipes Creative

Spring has sprung, and with Easter just around the corner, it’s the perfect time to sweeten your celebrations with some delectable cakes! Whether you’re hosting a festive brunch or simply indulging in seasonal treats, our roundup of 18 Delicious Easter Cake Recipes is sure to inspire. From classic flavors to creative twists, these cakes are as fun to make as they are to eat. Let’s dive into the sweetness!

Classic Vanilla Easter Cake

Never underestimate the power of a Classic Vanilla Easter Cake to brighten your spring table. This fluffy, fragrant masterpiece is your ticket to holiday fame.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 tbsp pure vanilla extract
• 2 tsp baking powder
• 1/2 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Alternately add the sifted flour and whole milk to the mixture, starting and ending with the flour. Mix until just combined.
5. Stir in the pure vanilla extract, baking powder, and fine sea salt until the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Outcome? A moist, tender crumb with a rich vanilla aroma that’s perfect for layering with fresh berries or a dollop of whipped cream. Serve slices with a sprinkle of edible flowers for an Instagram-worthy finish.

Chocolate Bunny Easter Cake

Pounce on this show-stopping Chocolate Bunny Easter Cake that’s as fun to make as it is to devour. Perfect for your springtable, it’s a decadent twist on holiday classics.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup Dutch-process cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1 cup buttermilk, room temperature
• 1/2 cup dark chocolate chips, melted
• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp vanilla bean paste
• Assorted pastel sprinkles for decoration

Instructions

1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together sifted flour, cocoa powder, baking powder, and sea salt.
3. In a large bowl, cream butter and granulated sugar until light and fluffy, about 3 minutes.
4. Gradually add beaten eggs to butter mixture, mixing well after each addition. Stir in vanilla extract.
5. Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
6. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. While cakes cool, whip heavy cream, powdered sugar, and vanilla bean paste to stiff peaks. Chill until ready to use.
9. Once cakes are cool, spread a layer of whipped cream on one cake layer, top with the second layer, and frost the entire cake with remaining whipped cream.
10. Drizzle melted dark chocolate over the top and decorate with pastel sprinkles.

Luxuriously moist with a rich chocolate flavor, this cake pairs perfectly with a dollop of whipped cream. Serve slices with a side of fresh berries for a burst of color and freshness.

Carrot Cake with Cream Cheese Frosting

Bake your way to bliss with this decadent carrot cake, layered with velvety cream cheese frosting. It’s the perfect blend of spice and sweetness, guaranteed to steal the spotlight at any gathering.

Ingredients

• 2 cups all-purpose flour, sifted
• 2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup clarified butter, melted
• 4 pasture-raised eggs, lightly beaten
• 3 cups carrots, finely grated
• 1/2 cup crushed pineapple, drained
• 1/2 cup walnuts, toasted and chopped
• 8 oz cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together sifted flour, baking soda, sea salt, cinnamon, and nutmeg.
3. In another bowl, combine granulated sugar, brown sugar, and clarified butter. Mix until smooth.
4. Add lightly beaten eggs to the sugar mixture, one at a time, ensuring each is fully incorporated.
5. Fold in grated carrots, crushed pineapple, and toasted walnuts until evenly distributed.
6. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat cream cheese and unsalted butter until smooth. Gradually add sifted powdered sugar and vanilla extract, beating until fluffy.
9. Spread frosting between layers and over the top and sides of the cooled cake.

Marvel at the moist, spiced layers paired with the tangy cream cheese frosting. Serve chilled for a firmer texture or at room temperature for a softer bite. Garnish with edible flowers for an Instagram-worthy presentation.

Lemon Drizzle Easter Cake

Zesty and vibrant, this Lemon Drizzle Easter Cake is your springtime showstopper. Packed with tangy lemon zest and a sugary glaze, it’s a foolproof crowd-pleaser.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 2 tbsp lemon zest, finely grated
• 1/4 cup fresh lemon juice
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup confectioners’ sugar, for glaze

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the beaten eggs to the butter mixture, mixing well after each addition to prevent curdling.
4. Fold in the sifted flour, baking powder, and sea salt until just combined. Avoid overmixing to ensure a tender crumb.
5. Stir in the lemon zest and 2 tbsp of lemon juice until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the glaze by whisking together the confectioners’ sugar and remaining 2 tbsp of lemon juice until smooth.
8. Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Poke small holes over the top with a skewer and drizzle the glaze evenly over the warm cake.
9. Allow the glaze to set for at least 15 minutes before serving.

Rich with a moist crumb and a sharp lemon kick, this cake is perfection with a dollop of clotted cream or alongside a berry compote for an extra fruity twist.

Coconut Easter Nest Cake

Nestle into spring with this show-stopping Coconut Easter Nest Cake—moist layers, creamy frosting, and a playful nest topping that’s pure edible art.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• 1 cup granulated sugar
• ½ cup unsweetened shredded coconut
• ¾ cup clarified butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• ½ cup buttermilk
• 1 tsp baking powder
• ¼ tsp fine sea salt
• 2 cups powdered sugar, for frosting
• ½ cup heavy cream
• 1 cup sweetened shredded coconut, toasted
• 36 mini chocolate eggs, for decoration

Instructions

1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together sifted flour, baking powder, and sea salt.
3. In another bowl, cream clarified butter and granulated sugar until light and fluffy, about 3 minutes.
4. Gradually add lightly beaten eggs to the butter mixture, mixing well after each addition.
5. Stir in vanilla extract.
6. Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients.
7. Fold in unsweetened shredded coconut until just combined.
8. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
9. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat powdered sugar and heavy cream until smooth and spreadable.
11. Place one cake layer on a serving plate. Spread with half the frosting. Top with second layer and remaining frosting.
12. Press toasted sweetened shredded coconut onto the sides and top of the cake to create a nest effect.
13. Arrange mini chocolate eggs in the center of the nest. Chill for 30 minutes before serving.

Kick back and admire your masterpiece—each slice reveals tender crumb, rich coconut flavor, and a surprise crunch from the nest. Serve with a drizzle of melted chocolate for extra decadence.

Red Velvet Easter Cake

Yum doesn’t even begin to cover this Red Velvet Easter Cake. **Bold** flavors meet **stunning** visuals in this showstopper.

Ingredients

• 2 1/2 cups cake flour, sifted
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp fine sea salt
• 2 tbsp Dutch-processed cocoa powder
• 1 1/2 cups grapeseed oil
• 1 cup buttermilk, room temperature
• 2 large pasture-raised eggs, lightly beaten
• 2 tbsp red gel food coloring
• 1 tsp pure vanilla extract
• 1 tsp distilled white vinegar
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together sifted cake flour, granulated sugar, baking soda, sea salt, and cocoa powder.
3. Add grapeseed oil, buttermilk, beaten eggs, red gel food coloring, 1 tsp vanilla extract, and vinegar to the dry ingredients. Mix until just combined.
4. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar and 1 tsp vanilla extract, beating until light and fluffy.
7. Place one cake layer on a serving plate. Spread with 1 cup frosting. Top with second layer. Frost top and sides with remaining frosting.

Velvety smooth with a tangy cream cheese finish, this cake’s vibrant hue makes it a centerpiece. **Dare** to drizzle with white chocolate for an extra festive touch.

Easter Egg Marble Cake

Oozing with vibrant swirls, this Easter Egg Marble Cake turns your spring table into a pastel paradise. Grab your mixer—this showstopper blends rich vanilla and chocolate batters for a festive twist on the classic.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 1/2 cups granulated sugar
• 1/2 cup clarified butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 tbsp pure vanilla extract
• 1/4 cup Dutch-process cocoa powder
• 1/2 tsp fine sea salt
• 1 tsp baking powder
• Assorted gel food coloring (pastel shades)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch bundt pan with clarified butter and dust with flour.
2. In a large bowl, cream together clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add lightly beaten pasture-raised eggs to the butter mixture, mixing well after each addition.
4. Alternately add sifted all-purpose flour and whole milk to the mixture, starting and ending with flour. Stir in pure vanilla extract.
5. Divide the batter equally into two bowls. Mix Dutch-process cocoa powder into one portion until fully incorporated.
6. Tint the remaining batter with assorted gel food coloring to achieve pastel shades, using separate bowls for each color.
7. Layer spoonfuls of the different colored batters into the prepared bundt pan, then swirl gently with a knife for a marbled effect.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.
9. Tip: For even baking, ensure all ingredients are at room temperature before starting. Tip: Use a skewer for more defined swirls. Tip: Let the cake cool completely before slicing to preserve the marble pattern.

Each slice reveals a unique pattern, with the rich cocoa and sweet vanilla playing off each other perfectly. Serve with a dollop of whipped cream and a sprinkle of edible glitter for extra Easter magic.

Simnel Cake with Marzipan

Let’s dive into the world of British baking with a twist—Simnel Cake, layered with rich marzipan. This festive treat blends spiced fruitcake with almond sweetness for a show-stopping dessert.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, room temperature
• 1/2 cup light brown sugar, packed
• 3 pasture-raised eggs, lightly beaten
• 1 cup mixed dried fruits (currants, raisins, candied peel)
• 1/4 cup blanched almonds, finely chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 lb marzipan, divided
• 2 tbsp apricot jam, warmed

Instructions

1. Preheat oven to 300°F. Grease and line a 7-inch round cake pan with parchment paper.
2. In a large bowl, cream clarified butter and brown sugar until light and fluffy, about 3 minutes.
3. Gradually add beaten eggs to the butter mixture, ensuring each addition is fully incorporated to prevent curdling.
4. Fold in sifted flour, spices, dried fruits, and almonds until just combined. Tip: Overmixing can lead to a dense cake.
5. Roll out 1/3 of the marzipan to a 7-inch circle. Set aside.
6. Pour half the cake batter into the prepared pan. Place the marzipan circle on top, then cover with remaining batter.
7. Bake for 1 hour 45 minutes, or until a skewer inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.
9. Brush the top with warmed apricot jam. Roll out remaining marzipan, place over the cake, and crimp edges decoratively.
10. Optional: Briefly place under a broiler to brown the marzipan, watching closely to avoid burning.

Yield a cake with moist, spiced layers contrasting the sweet, chewy marzipan. Serve with a dollop of clotted cream for an indulgent twist.

Banana Easter Cake with Walnuts

Whip up this Banana Easter Cake with Walnuts for a show-stopping dessert that’s as easy as it is delicious. Perfect for spring gatherings, this cake blends ripe bananas and crunchy walnuts into a moist, flavorful masterpiece.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 3 overripe bananas, mashed
• 1/2 cup buttermilk
• 1 tsp pure vanilla extract
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, and sea salt. Set aside.
3. Using a stand mixer, cream the room temperature butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition.
5. Fold in the mashed bananas, buttermilk, and pure vanilla extract until just combined.
6. Gently incorporate the dry ingredients into the wet mixture, being careful not to overmix.
7. Stir in the toasted and roughly chopped walnuts, reserving a handful for garnish.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Best enjoyed fresh, this cake boasts a tender crumb and rich banana flavor, accented by the earthy crunch of walnuts. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.

Orange and Almond Easter Cake

Craving something sweet with a zesty twist? This Orange and Almond Easter Cake blends citrusy brightness with nutty depth for a show-stopping dessert.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup almond flour
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, softened
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Fold in the sifted all-purpose flour, almond flour, baking powder, and salt, mixing just until combined to avoid overworking the batter.
5. Stir in the fresh orange juice, orange zest, and pure vanilla extract until the batter is uniformly mixed.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

With its moist crumb and vibrant orange flavor, this cake is a springtime delight. Serve it dusted with powdered sugar or adorned with edible flowers for an extra festive touch.

Easter Bunny Shaped Cake

Pounce on the chance to wow your crowd with this adorable Easter Bunny Shaped Cake—moist, fluffy, and utterly Instagrammable.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, room temperature
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 2 tsp pure vanilla extract
• 1 tsp baking powder
• 1/2 tsp sea salt
• Pink gel food coloring
• 1 cup powdered sugar, for decoration
• 2 tbsp whole milk, for decoration

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bunny-shaped cake pan thoroughly to ensure easy release.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
4. Alternately add the sifted all-purpose flour and whole milk to the mixture, starting and ending with the flour. Mix until just combined.
5. Stir in the pure vanilla extract, baking powder, and sea salt until the batter is smooth and uniform.
6. Pour the batter into the prepared bunny-shaped cake pan, smoothing the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door during the first 30 minutes to prevent the cake from sinking.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the decoration, whisk together powdered sugar and whole milk until smooth. Drizzle over the cooled cake and add pink gel food coloring to small portions for detailing. Tip: Use a piping bag for precise application.

Unleash your creativity with this cake—its tender crumb and sweet vanilla flavor pair perfectly with fresh berries or a dollop of whipped cream. Serve it as the centerpiece of your Easter brunch for a show-stopping dessert that’s as delightful to eat as it is to behold.

Spiced Honey Easter Cake

Make your taste buds dance with this Spiced Honey Easter Cake—a moist, aromatic delight that’s as easy to whip up as it is to devour.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup clarified butter, room temperature
• 3/4 cup raw honey
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, cream the clarified butter and raw honey together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 25-minute mark to prevent overbaking.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Delight in the cake’s tender crumb and warm spice notes, perfectly balanced by the floral sweetness of honey. Serve it with a dollop of whipped cream or a drizzle of extra honey for an indulgent twist.

White Chocolate Raspberry Easter Cake

Kickstart your Easter with a showstopper that blends creamy white chocolate and tart raspberries in every bite. This cake is a dreamy, festive centerpiece that’s as fun to make as it is to devour.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, room temperature
• 4 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup white chocolate chips, melted
• 1 cup fresh raspberries, plus extra for garnish
• 1/2 cup raspberry jam
• 2 cups heavy cream, chilled
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add eggs to the butter mixture, beating well after each addition. Mix in vanilla extract.
4. Alternately add sifted flour and milk to the mixture, starting and ending with flour. Fold in baking powder and salt.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Spread raspberry jam over one cake layer. Top with fresh raspberries and place the second layer on top.
8. Whip heavy cream and powdered sugar to stiff peaks. Fold in melted white chocolate.
9. Frost the cake with the white chocolate cream. Garnish with additional raspberries.

Unleash a symphony of textures with the soft crumb of the cake, the burst of fresh raspberries, and the silky white chocolate frosting. Serve chilled for a refreshing twist or at room temperature to highlight the cake’s rich flavors.

Gluten-Free Easter Lemon Cake

Perfect for spring gatherings, this Gluten-Free Easter Lemon Cake dazzles with zesty flavors and a fluffy texture. Grab your apron—let’s bake sunshine into every bite.

Ingredients

• 1 ½ cups almond flour, finely sifted
• ½ cup coconut flour
• 1 tsp xanthan gum
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• ½ cup clarified butter, melted
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp pure vanilla extract
• ½ tsp baking soda
• ¼ tsp sea salt

Instructions

1. Preheat oven to 350°F. Line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, xanthan gum, sugar, baking soda, and sea salt.
3. Add beaten eggs, clarified butter, lemon juice, lemon zest, and vanilla extract to the dry ingredients. Mix until smooth.
4. Pour batter into the prepared pan. Tap gently to remove air bubbles.
5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake boasts a moist crumb and vibrant lemon flavor. Serve slices with a dollop of coconut whipped cream for an extra indulgent touch.

Easter Basket Cake with Buttercream Flowers

You’ve seen it all over your feed—now it’s time to make your own show-stopping Easter Basket Cake with Buttercream Flowers. This isn’t just any cake; it’s a springtime masterpiece that’ll have everyone reaching for their phones before their forks.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 1/2 cups granulated sugar
• 1/2 cup clarified butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 cup buttermilk
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 4 cups Swiss meringue buttercream
• Gel food coloring (assorted colors)
• 1/2 cup shredded coconut, toasted

Instructions

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add lightly beaten pasture-raised eggs, mixing well after each addition.
4. Alternately add sifted all-purpose flour and buttermilk to the creamed mixture, starting and ending with flour. Mix until just combined.
5. Stir in pure vanilla extract, almond extract, baking powder, and fine sea salt until evenly distributed.
6. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, level the tops of the cakes with a serrated knife for even stacking.
9. Fill and stack layers with Swiss meringue buttercream, then crumb coat the entire cake. Chill for 30 minutes.
10. Divide remaining buttercream into portions and tint with gel food coloring to create a palette of spring hues.
11. Pipe buttercream flowers onto the chilled cake using a petal tip, varying colors and sizes for a natural look.
12. Sprinkle toasted shredded coconut around the base of the cake to mimic an Easter basket’s nest.

Celebrate the season with a cake that’s as delightful to look at as it is to eat. The tender crumb paired with the silky buttercream is a match made in heaven. For an extra touch of whimsy, nestle a few chocolate eggs among the buttercream flowers.

Pistachio and Rose Easter Cake

Kickstart your Easter with a showstopper that’s as Insta-worthy as it is delicious. This Pistachio and Rose Easter Cake blends nutty richness with floral elegance—**no baking degree needed**.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• 1 cup granulated sugar
• ¾ cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• ½ cup shelled pistachios, finely ground
• 2 tbsp rose water
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Edible rose petals, for garnish

Instructions

1. Preheat oven to 350°F. Grease and line an 8-inch round cake pan.
2. In a bowl, cream butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add eggs, mixing well after each addition. Tip: Ensure eggs are at room temperature to avoid curdling.
4. Fold in sifted flour, baking powder, salt, ground pistachios, and rose water until just combined.
5. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
6. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Whip heavy cream and powdered sugar to stiff peaks. Frost cooled cake and garnish with edible rose petals. Tip: Chill the bowl and beaters before whipping for best volume.

Whisk yourself away with each bite—this cake’s moist crumb and aromatic rose notes are a spring dream. Serve slices with a sprinkle of crushed pistachios for extra crunch.

Mini Egg Chocolate Easter Cake

Hunt down the ultimate spring dessert? This Mini Egg Chocolate Easter Cake blends rich cocoa with crunchy candy shells for a show-stopping treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup Dutch-process cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1 cup buttermilk
• 1 cup mini chocolate eggs, plus extra for garnish
• 1/2 cup heavy cream
• 4 oz dark chocolate, finely chopped

Instructions

1. Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together sifted flour, cocoa powder, baking powder, and sea salt.
3. Using a stand mixer, cream butter and sugar on medium-high until light and fluffy, about 3 minutes.
4. Gradually add beaten eggs to butter mixture, mixing well after each addition. Stir in vanilla extract.
5. Alternately add dry ingredients and buttermilk to the mixer, beginning and ending with dry ingredients. Mix until just combined.
6. Fold in mini chocolate eggs gently with a spatula to avoid crushing them.
7. Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
8. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the ganache, heat heavy cream until just simmering. Pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth.
10. Spread ganache over cooled cake. Garnish with additional mini eggs before serving.

Yield a cake with moist crumb and deep chocolate flavor, punctuated by the sweet crunch of mini eggs. Serve slices with a dollop of whipped cream for an extra indulgent touch.

Easter Sunrise Citrus Cake

Orange zest meets morning light in this Easter Sunrise Citrus Cake—bright, bold, and bursting with spring vibes.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup clarified butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp orange zest
• 1 tsp baking powder
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, cream together clarified butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Fold in sifted flour, baking powder, and sea salt alternately with orange and lemon juices, beginning and ending with flour mixture.
5. Gently stir in orange zest until just combined.
6. Pour batter into prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, this cake sings with citrus notes—perfect for a sunrise brunch or as a bright finish to any meal. Serve with a dollop of whipped cream and a sprinkle of zest for extra flair.

Conclusion

Delightful doesn’t even begin to cover these 18 Easter cake recipes! Whether you’re a seasoned baker or just starting out, there’s something here to spark your creativity and sweeten your celebration. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the joy by pinning this article on Pinterest. Happy baking and Happy Easter!

Bella Bacinos