25 Delightful Easter Cake Recipe Ideas to Celebrate Spring

Spring is here, and Easter is just around the corner, making it the perfect time to whip up some delightful cakes to celebrate. From classic treats to creative twists, this collection of 25 Easter cake recipes has something for everyone. Whether you’re looking to impress guests or just enjoy a sweet treat with family, these ideas will inspire your festive baking!

Vanilla Bunny Cake: Vanilla cake mix, buttercream frosting, marshmallows (for ears).

This Vanilla Bunny Cake is a delightful treat that brings a fun twist to your Easter celebrations. With a moist vanilla cake mix as the base and a creamy buttercream frosting, it’s both simple to make and delicious. The addition of marshmallows for the ears adds a playful element that kids will love!

The light and sweet flavors make it a perfect spring dessert, sure to impress at any Easter gathering. It’s an easy dessert to whip up, making it ideal for those who want to create something special without spending hours in the kitchen. Get ready to enjoy this charming cake that truly stands out during Easter entertaining.

Ingredients

• 1 box vanilla cake mix
• 3 large eggs
• 1 cup water
• 1/3 cup vegetable oil
• 2 cups buttercream frosting
• Pink marshmallows (for ears)
• Assorted candy (for decoration)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until smooth.
3. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
4. Allow the cake to cool completely before frosting.
5. Once cooled, spread buttercream frosting all over the cake.
6. Cut the pink marshmallows in half and place them on top to form bunny ears. Use assorted candies to create a face and add extra decoration.

Hot Cross Bun Cake: Mixed spices, raisins, cream cheese glaze.

This Hot Cross Bun Cake is a delightful twist on the classic Easter treat. Bursting with mixed spices and dotted with juicy raisins, it brings the familiar flavors of hot cross buns into a moist cake form. Topped with a creamy glaze, it’s an easy dessert that’s perfect for spring gatherings and Easter celebrations.

Making this cake is simple and fun! Whether you’re a seasoned baker or just starting, the steps are straightforward. It’s a great way to impress your guests with a lovely dessert that captures the essence of Easter without all the fuss.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 cup raisins
• 1 cup powdered sugar
• 2 ounces cream cheese, softened
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
3. In another bowl, mix the buttermilk, melted butter, and eggs until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the raisins.
4. Pour the batter into the prepared bundt pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
5. While the cake cools, prepare the glaze by beating together the powdered sugar, softened cream cheese, and vanilla until smooth. Drizzle over the cooled cake before serving.

Coconut Cream Cake: Coconut flakes, condensed milk, whipped cream.

Coconut cream cake is a delightful treat that brings a taste of the tropics to your Easter celebrations. This cake is light and fluffy, with layers of creamy whipped topping and a generous amount of coconut flakes that add a wonderful texture and flavor. It’s perfect for anyone who loves coconut and is looking for an easy dessert for Easter that will impress guests without too much fuss.

The combination of sweetened condensed milk and whipped cream creates a rich and moist cake that feels indulgent yet is simple to prepare. This dessert fits right in with other Easter sweets and is a fantastic addition to your Easter baking lineup. Whether you serve it as a centerpiece or a side dessert, it’s sure to be a hit!

Ingredients

• 1 box yellow cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 2 cups sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a large bowl, combine the cake mix, water, oil, and eggs. Mix until smooth, then divide the batter evenly among the prepared pans.
3. 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, then transfer to wire racks to cool completely.
4. While the cakes cool, prepare the topping. In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
5. Once the cakes are cool, poke holes in the top of each layer with a fork. Pour the sweetened condensed milk over each layer, allowing it to soak into the cake.
6. Layer the cakes with whipped cream and sprinkle shredded coconut on each layer. Finish with whipped cream and coconut on the top layer. Chill the cake in the refrigerator for at least 1 hour before serving.

Chocolate Easter Egg Cake: Chocolate cake, chocolate frosting, mini chocolate eggs.

The Chocolate Easter Egg Cake is a delightful treat that captures the essence of spring celebrations. With its rich chocolate flavor and creamy frosting, this cake is sure to please chocolate lovers of all ages. It’s simple to make, making it a perfect choice for those looking for easy Easter desserts that don’t skimp on flavor.

This cake features layers of moist chocolate cake topped with a luscious chocolate frosting, adorned with colorful mini chocolate eggs for that festive touch. It’s not just a feast for the taste buds but also a visual delight, making it ideal for Easter entertaining or as the centerpiece of your holiday dessert table. Plus, it’s a great way to incorporate Easter sweets into your celebration!

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ½ 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
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup chocolate frosting (store-bought or homemade)
• 1 cup mini chocolate eggs for decoration

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes. Stir in the boiling water until combined (the batter will be thin).
4. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
6. Once cooled, spread a layer of chocolate frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
7. Decorate the top with mini chocolate eggs. Slice and serve!

Carrot Cake: Grated carrots, cream cheese frosting, walnuts.

Carrot cake is a delightful treat that perfectly combines sweetness and spice. With its moist texture and the subtle crunch of walnuts, this cake is a favorite for Easter gatherings. The cream cheese frosting adds a rich, tangy layer that complements the warm flavors of cinnamon and nutmeg in the cake.

This recipe is simple enough for anyone to try, making it a great option for those looking to whip up some easy Easter desserts. Whether you’re planning an Easter brunch or just want to enjoy a slice of spring, this carrot cake is sure to impress.

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 chopped walnuts
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the oil, eggs, grated carrots, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Fold in the chopped walnuts, then pour the batter evenly into the prepared cake pans.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes in the pans before transferring them to wire racks to cool completely.
6. For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
7. Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.
8. Decorate with additional walnuts on top if desired, and serve to your guests!

Lemon Drizzle Cake: Lemon juice, powdered sugar, cake flour.

Lemon drizzle cake is a delightful treat that bursts with fresh citrus flavor. It’s light, moist, and sweet, making it a perfect spring dessert. The zesty lemon juice paired with a sweet glaze creates a lovely balance that is sure to brighten your day. Plus, this cake is simple to whip up, making it ideal for Easter baking or any celebration.

This cake is also a great option for make-ahead desserts. You can prepare it a day in advance and let the flavors meld together, enhancing its deliciousness. Whether served at a brunch or as part of your Easter dessert lineup, this lemon drizzle cake will not disappoint. Enjoy it with a cup of tea or coffee for a refreshing treat!

Ingredients

• 1 ½ cups cake flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon juice
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon lemon zest
• ½ cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large mixing 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.
3. In another bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the lemon juice. Mix until just combined.
4. Fold in the lemon zest gently, then pour the batter into the prepared bundt pan.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before transferring it to a wire rack.
6. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.

Strawberry Shortcake: Sponge cake, whipped cream, fresh strawberries.

Strawberry shortcake is a delightful dessert that perfectly captures the essence of spring. With its light sponge cake layers, fluffy whipped cream, and fresh strawberries, this treat is both refreshing and satisfying. It’s simple to make and ideal for Easter celebrations or any spring gathering.

The combination of sweet strawberries and airy cream creates a beautiful contrast with the tender sponge. This dessert is not only visually appealing but also offers a burst of flavors that everyone will love. Perfect for Easter entertaining, it’s a great choice for those looking for easy Easter desserts.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 3 cups fresh strawberries, sliced

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 the softened butter, milk, eggs, and vanilla. Beat on medium speed until smooth.
3. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
5. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
6. Once the cakes are cooled, place one layer on a serving plate. Spread a layer of whipped cream and top with sliced strawberries. Place the second cake layer on top and repeat the process with cream and strawberries.
7. Serve immediately or refrigerate until ready to enjoy.

Easter Nest Cake: Chocolate cake, shredded coconut, candy eggs.

The Easter Nest Cake is a delightful treat that perfectly captures the essence of the holiday. With its rich chocolate flavor and fluffy texture, this cake is sure to please everyone at your Easter celebration. Topped with shredded coconut to resemble a nest and colorful candy eggs, it not only tastes great but also makes a stunning centerpiece for your dessert table.

This recipe is easy to follow, making it a simple yet impressive addition to your lineup of Easter desserts. It’s a fantastic option for both novice bakers and seasoned pros, allowing you to whip up a festive treat without the stress. Enjoy this charming cake as part of your Easter baking, and watch it become a favorite in your collection of Make Ahead Desserts.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup shredded coconut
• 1 cup chocolate frosting
• 1 cup candy eggs (like chocolate eggs or jelly beans)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
4. Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
6. Once cooled, spread chocolate frosting over the top and sides of the cake. Sprinkle shredded coconut generously on top to create the nest effect.
7. Finally, place the candy eggs in the center of the cake, arranging them to look like they are nestled in the coconut.
8. Serve and enjoy this fun and festive Easter dessert!

Carrot Bundt Cake: Carrot cake mix, cream cheese glaze, pecans.

Carrot Bundt Cake is a delightful treat perfect for Easter celebrations. This cake combines the warmth of spices, the sweetness of carrots, and the richness of cream cheese glaze, creating a moist and flavorful dessert. It’s simple to whip up, making it ideal for both experienced bakers and those just starting out.

The combination of carrot cake mix and chopped pecans gives this cake a lovely texture, while the creamy glaze adds a touch of indulgence. Serve this cake as part of your Easter dessert table, alongside other Easter sweets, or enjoy it as an easy dessert option any day of the week.

Ingredients

• 1 package carrot cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup grated carrots
• 1/2 cup chopped pecans
• 1/4 cup water
• 1 package (8 oz) cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, combine the carrot cake mix, vegetable oil, eggs, grated carrots, chopped pecans, and water. Mix until well combined.
3. Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. While the cake cools, prepare the cream cheese glaze by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
6. Once the cake has cooled, drizzle the cream cheese glaze over the top and garnish with additional chopped pecans, if desired.

Rainbow Layer Cake: Cake batter, food coloring, vanilla frosting.

This Rainbow Layer Cake is a vibrant treat that captures the spirit of Easter with its cheerful colors. Each layer of fluffy cake is infused with bright food coloring, creating a stunning visual that’s just as delightful to eat as it is to look at. Topped with smooth vanilla frosting, this cake is sure to bring smiles to everyone at your Easter gathering.

Making this cake is simpler than it seems. The batter is easy to mix, and with a little patience for baking and cooling, you’ll have a multi-layer masterpiece that stands out. It’s perfect for Easter entertaining, and you can even prepare it ahead of time for a stress-free celebration. This cake is not just a dessert; it’s a centerpiece for your Easter festivities!

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• Food coloring (various colors)
• 3 cups vanilla frosting

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour six 6-inch round cake pans.
2. In a bowl, mix flour, baking powder, and salt. In another bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
4. Gradually add the flour mixture alternately with the milk, starting and ending with the flour.
5. Divide the batter evenly into bowls and mix in your chosen food colors to create a rainbow effect.
6. Spoon the colored batters into the prepared pans, layering them as desired.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
8. Once cool, layer the cakes with vanilla frosting between each layer and cover the entire cake with remaining frosting.
9. Decorate with Easter-themed decorations if desired, then slice and serve!

Peach Upside-Down Cake: Peach slices, brown sugar, cake batter.

Peach Upside-Down Cake is a delightful dessert that celebrates the sweet, juicy flavors of peaches. The combination of caramelized peach slices and a moist cake base creates a fantastic balance of sweetness and texture. It’s perfect for Easter gatherings or any spring celebration, bringing a bright and cheerful touch to your dessert table. Plus, this recipe is simple to make, even for novice bakers!

For this cake, you’ll layer fresh peach slices on top of a brown sugar mixture before pouring over the cake batter. Once baked, the cake is flipped to reveal a stunning and gooey topping. Serve it warm with a scoop of ice cream or a dollop of whipped cream for a truly delicious treat.

Ingredients

• 4 ripe peaches, sliced
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a small bowl, mix the melted butter and brown sugar. Spread this mixture evenly on the bottom of the prepared pan.
3. Arrange the peach slices on top of the brown sugar mixture.
4. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
5. In another bowl, combine the milk, eggs, and vanilla. Pour this mixture into the dry ingredients and stir until just combined.
6. Carefully pour the batter over the peaches in the pan.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for about 10 minutes, then carefully invert onto a serving plate.
9. Serve warm, optionally with ice cream or whipped cream.

Speckled Egg Cake: Chocolate cake, blue buttercream, cocoa powder (for speckles).

Get ready to enjoy a deliciously fun treat with this Speckled Egg Cake! This unique dessert combines rich chocolate cake with a vibrant blue buttercream frosting, creating a delightful and eye-catching centerpiece for your Easter celebration. The cocoa powder speckles mimic the look of decorative Easter eggs, adding a playful twist to this classic dessert.

This cake is not only visually appealing, but it also offers a rich chocolate flavor that pairs perfectly with the sweet, creamy buttercream. Whether you’re an experienced baker or a beginner, this recipe is simple to follow and perfect for Easter baking. Serve it at your holiday gatherings, and watch it become a favorite among friends and family!

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 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 unsalted butter, softened
• 4 cups powdered sugar
• 1-2 tablespoons milk (for consistency)
• Blue food coloring
• Cocoa powder (for speckles)

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, combine flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth, then stir in boiling water.
2. Bake the Cakes: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
3. Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Add milk and blue food coloring, adjusting until reaching your desired shade of blue.
4. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of blue buttercream on top, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream.
5. Add the Speckles: Dust cocoa powder over the frosted cake to create a speckled effect, mimicking Easter eggs. Serve and enjoy your delightful Speckled Egg Cake!

Lemon Raspberry Cake: Lemon cake, raspberry jam, whipped cream.

This Lemon Raspberry Cake is a delightful treat that’s perfect for Easter celebrations. The bright, zesty lemon flavor pairs beautifully with the sweet and tart raspberry jam, creating a refreshing dessert that everyone will love. With layers of fluffy lemon cake and light whipped cream, it’s a simple yet impressive cake that can be made ahead of time, making it a great option for Easter entertaining.

Not only does this cake look stunning on the table, but it also brings a burst of spring flavors that can brighten any gathering. This dessert is sure to be a hit and it’s easy enough for bakers of all skill levels to tackle. Enjoy it as part of your Easter sweets or serve it as a light dessert after a hearty meal!

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 milk
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 cup raspberry jam
• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a large bowl, mix flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, lemon zest, and lemon juice. Beat until smooth.
3. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
4. Once the cakes are cool, spread a layer of raspberry jam on top of one cake layer. Add a layer of whipped cream made by beating the heavy cream and powdered sugar until soft peaks form. Repeat with the second layer.
5. Place the final cake layer on top, spread more whipped cream on the top and decorate with fresh raspberries. Serve chilled and enjoy!

Coconut Bunny Cake: White cake, shredded coconut, jellybeans (for decoration).

If you’re looking for a fun and festive dessert for Easter, the Coconut Bunny Cake is a delightful choice! This cake combines a light and fluffy white cake with a delicious layer of shredded coconut, creating a sweet and tropical flavor that everyone will love. Not only does it taste great, but its cute bunny shape makes it perfect for Easter celebrations, adding a playful touch to your dessert table.

This cake is surprisingly simple to make, making it a fantastic option for both experienced bakers and those just starting out. With a few key ingredients and some creative decorating, you’ll have a charming centerpiece that will impress your guests. Get ready to enjoy this sweet treat that captures the essence of spring!

Ingredients

• 1 box white cake mix
• 3 large eggs
• 1 cup water
• 1 cup shredded coconut
• 1 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 cup shredded coconut (for decoration)
• Jellybeans (for decoration)

Instructions

1. Preheat your oven to 350°F (175°C) and prepare your cake pan by greasing it well.
2. In a large bowl, combine the cake mix, eggs, and water. Mix until smooth.
3. Fold in 1 cup of shredded coconut into the batter.
4. Pour the batter into the prepared pan and bake according to the package instructions, usually around 25-30 minutes.
5. Once baked, allow the cake to cool completely before removing it from the pan.
6. In another bowl, mix softened butter, powdered sugar, and vanilla until smooth to create the frosting.
7. Frost the cooled cake with the buttercream icing, covering the entire surface.
8. Press shredded coconut onto the frosting to create a fluffy texture.
9. For decoration, use jellybeans to make the bunny’s face and ears, placing them in a way that resembles a cute bunny.

Funfetti Cake: White cake mix, colorful sprinkles, vanilla frosting.

Funfetti cake is a delightful treat that brings joy to any Easter gathering. Bursting with colorful sprinkles, this cheerful cake is light, fluffy, and perfectly sweet, making it a favorite among both kids and adults. It’s simple to whip up using a white cake mix, which saves time and effort, perfect for those busy holiday preparations.

The vibrant sprinkles not only add a fun touch but also create a festive atmosphere that’s ideal for Easter entertaining. Pair it with a smooth vanilla frosting for a delightful finish. This cake truly embodies the spirit of spring and is sure to become a staple in your Easter desserts recipes.

Ingredients

• 1 box white cake mix
• 3 large eggs
• 1 cup water
• 1/3 cup vegetable oil
• 1/2 cup rainbow sprinkles (plus extra for decoration)
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons milk (as needed)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix on medium speed for about 2 minutes until well combined.
3. Fold in the rainbow sprinkles gently, ensuring they are evenly distributed throughout the batter.
4. Divide the batter between the prepared cake pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
5. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the frosting, beat the softened butter in a bowl until creamy. Gradually add powdered sugar and beat until smooth. Stir in vanilla extract and enough milk to reach your desired consistency.
7. Once the cakes are cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the entire cake and decorate with additional sprinkles.

Chocolate Fudge Cake: Chocolate cake mix, chocolate ganache, sprinkles.

This Chocolate Fudge Cake is a delightful treat that makes for a perfect dessert for Easter. With rich chocolate cake layers and a smooth chocolate ganache, it delivers a sweet and indulgent experience that everyone will love. It’s simple to make, making it an ideal choice for both seasoned bakers and those who are just starting out.

When topped with colorful sprinkles, this cake becomes a festive centerpiece for your Easter entertaining. Not only does it taste amazing, but it also looks stunning on any dessert table. Whether you’re serving it at a family gathering or bringing it to a potluck, this cake is sure to impress!

Ingredients

• 1 box chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• 1 cup colorful sprinkles

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined and smooth.
3. Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. While the cakes are cooling, prepare the ganache. Heat the heavy cream in a saucepan until just simmering, then pour it over the chopped chocolate. Stir until smooth.
5. Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of ganache over the top, then place the second layer on top.
6. Pour the remaining ganache over the top, allowing it to drip down the sides. Finish with a generous sprinkle of colorful sprinkles.

Easter Basket Cake: Chocolate cake, buttercream frosting, candy eggs.

The Easter Basket Cake is a delightful treat that brings festivity to your table. This chocolate cake is layered with rich buttercream frosting, making it a perfect dessert for Easter entertaining. It’s simple to make, yet looks impressive and is sure to delight both kids and adults alike.

Topped with colorful candy eggs and decorated with little flowers, this cake is as tasty as it is beautiful. It’s a fun way to celebrate the season and can easily be prepped ahead of time, making it one of the easiest Easter desserts you can whip up!

Ingredients

• 1 box chocolate cake mix
• 3 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Colorful candy eggs (for topping)
• Edible flowers (optional, for decoration)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
2. In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until well combined and pour evenly into the prepared pans.
3. 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, then transfer to wire racks to cool completely.
4. While the cakes cool, beat together the softened butter, powdered sugar, heavy cream, and vanilla extract until light and fluffy to make the buttercream frosting.
5. Once the cakes are cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
6. Decorate the top with colorful candy eggs and edible flowers for a beautiful Easter presentation.

Almond Cake: Almond flour, powdered sugar glaze, sliced almonds.

This delightful Almond Cake is perfect for Easter celebrations. With a light and moist texture, it beautifully combines the nutty flavor of almond flour with a sweet powdered sugar glaze. Not only does it taste amazing, but it’s also simple to make, which means you can focus more on enjoying the time with family and friends during your Easter entertaining.

With its elegant appearance and delicious taste, this cake makes a lovely spring dessert. It’s a fantastic addition to your Easter baking lineup, whether you serve it as a centerpiece for your dessert table or slice it up as an easy treat for guests. Here’s how to create your own Almond Cake at home!

Ingredients

• 1 ½ cups almond flour
• ½ cup all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons milk
• Sliced almonds for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, mix almond flour, all-purpose flour, baking powder, and salt.
3. In another large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, almond extract, and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over the cooled cake and top with sliced almonds before serving.

Pineapple Coconut Cake: Crushed pineapple, coconut flakes, whipped topping.

This Pineapple Coconut Cake is a delightful blend of tropical flavors that perfectly captures the spirit of springtime and Easter. The moist cake, layered with sweet crushed pineapple and topped with fluffy whipped cream, makes it an excellent choice for your Easter desserts. Its light and refreshing taste will have everyone coming back for seconds!

With its simple preparation, this cake is great for both novice bakers and seasoned pros alike. Perfect for Easter entertaining, it can be made ahead of time, allowing you to focus on enjoying the holiday with family and friends.

Ingredients

• 1 box yellow cake mix
• 1 can (20 oz) crushed pineapple, drained
• 1 cup sweetened shredded coconut
• 1 cup whipped topping
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, mix the cake mix, eggs, oil, and vanilla extract until well combined. Then, gently fold in the crushed pineapple and shredded coconut.
3. Divide the batter evenly between the prepared pans and smooth the tops.
4. 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 a wire rack to cool completely.
5. Once cooled, layer the cakes with whipped topping and remaining crushed pineapple. Decorate the top with additional whipped topping and coconut flakes, if desired.

Meringue-Topped Lemon Cake: Lemon cake, meringue topping, lemon zest.

This Meringue-Topped Lemon Cake brings a refreshing burst of citrus to your Easter table. The delightful lemon cake layer is perfectly complemented by a fluffy meringue topping, making it a sweet yet tangy treat. It’s simple enough for anyone to make, whether you’re a seasoned baker or trying out Easter desserts for the first time.

With its light texture and zesty flavor, this cake is a wonderful addition to your spring dessert lineup. It looks stunning and promises to be a hit among family and friends, perfect for Easter entertaining. Plus, it pairs beautifully with chocolate eggs or other Easter sweets!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 2 tablespoons lemon zest
• 1 tablespoon lemon juice
• 3 large egg whites
• ¼ teaspoon cream of tartar
• ½ cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a mixing 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.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the buttermilk. Stir in the lemon zest and juice.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
5. For the meringue, beat the egg whites in a clean bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the powdered sugar, beating until stiff peaks form.
6. Spread the meringue over the cooled lemon cake and bake in the oven for an additional 10-15 minutes, until the meringue is golden brown. Allow to cool slightly before serving.

Strawberry Lemonade Cake: Strawberry cake, lemon frosting, fresh strawberries.

Get ready to brighten up your Easter celebrations with this delightful Strawberry Lemonade Cake! This cake features moist strawberry layers paired with a zesty lemon frosting, creating a refreshing and fruity treat. The combination of sweet strawberries and tangy lemon is perfect for springtime gatherings and is sure to impress your family and friends.

This recipe is easy to make, allowing you to focus on enjoying your time with loved ones. With simple cake mix ingredients and a few fresh strawberries, you can whip up this stunning cake in no time. It’s a great addition to your Easter desserts recipes lineup, and it’s perfect for those who love bright, cheerful flavors.

Ingredients

• 1 box strawberry cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup fresh strawberries, pureed
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• Additional fresh strawberries for topping

Instructions

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large mixing bowl, combine the strawberry cake mix, eggs, oil, water, and pureed strawberries. Mix until well combined.
2. Bake the Layers: 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, then transfer to wire racks to cool completely.
3. Make the Frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until smooth and fluffy.
4. Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of lemon frosting on top. Repeat with the second layer, then top with the final layer. Frost the entire cake with the remaining lemon frosting.
5. Decorate: Finish off by topping the cake with fresh strawberries for a beautiful presentation. Slice and serve to your guests, and enjoy your delicious Strawberry Lemonade Cake!

Pistachio Layer Cake: Pistachio pudding mix, cake mix, cream cheese frosting

If you’re looking for a delightful treat for your Easter celebrations, a Pistachio Layer Cake is a fantastic choice. This cake balances the nutty flavor of pistachios with the creamy sweetness of cream cheese frosting. It’s light, fluffy, and perfect for spring, making it a lovely addition to your Easter sweets.

With just a few cake mix ingredients, you can whip up this simple yet impressive dessert. The vibrant layers of green and yellow will brighten your table, and the sweet, nutty taste will have everyone coming back for seconds. Let’s dive into how to make this delightful cake!

Ingredients

• 1 box yellow cake mix
• 1 package (3.4 oz) pistachio pudding mix
• 1 cup milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup chopped pistachios (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large mixing bowl, combine the cake mix, pistachio pudding mix, milk, oil, eggs, and vanilla. Mix until well blended.
3. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
5. While the cakes cool, prepare the frosting by beating together the softened cream cheese and powdered sugar until smooth and creamy.
6. Once the cakes are cool, layer them with cream cheese frosting in between each layer. Spread a layer of frosting on top and around the sides of the cake.
7. Garnish with chopped pistachios before serving.

Butterfly Cupcakes: Vanilla cake, buttercream frosting, edible decorations.

Butterfly cupcakes are a delightful treat that perfectly captures the essence of spring and Easter celebrations. With their light, fluffy vanilla cake base and rich buttercream frosting, these cupcakes are not only visually stunning but also incredibly delicious. The sweetness of the buttercream pairs beautifully with the moist cake, making each bite a joy. Plus, they are surprisingly easy to make, making them a great choice for both baking novices and experienced cooks alike.

Decorating these cupcakes is where the fun really begins! Using simple edible decorations, you can create beautiful butterfly designs that will impress guests and delight children. These cupcakes make a lovely centerpiece for any Easter gathering and are perfect for sharing. Get ready to brighten up your dessert table with this cheerful treat!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoons baking powder
• ½ cup milk
• 2 cups buttercream frosting
• Edible decorations (butterfly shapes, flowers, etc.)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. 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, and then stir in the vanilla extract.
3. In another bowl, combine the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cupcakes to cool completely before frosting. Once cooled, pipe or spread the buttercream frosting on top.
6. Decorate with edible butterfly shapes and flowers as desired. Serve and enjoy your beautiful butterfly cupcakes!

Easter Chick Cupcakes: Yellow cake, yellow frosting, candy eyes.

Easter Chick Cupcakes are the perfect treat to celebrate the holiday. These delightful yellow cakes topped with a fluffy yellow frosting are not only cute but also delicious. The bright, cheerful appearance brings a sense of joy that fits right into Easter celebrations. With candy eyes and a simple decoration, these cupcakes are fun to make and even more fun to share.

Ideal for Easter gatherings, these cupcakes can be made in no time. They are a hit with both kids and adults, making them an easy dessert choice for Easter entertaining. Whether you’re planning a big family gathering or a small get-together, these cupcakes will surely be a sweet highlight on your dessert table.

Ingredients

• 1 box of yellow cake mix
• 3 large eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 cup yellow frosting
• Candy eyes
• Orange candy or fondant for the beak
• Small pastel candies for decoration

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix until smooth.
3. Distribute the batter evenly among the cupcake liners, filling each about two-thirds full.
4. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
5. Once the cupcakes are cool, frost each one generously with yellow frosting.
6. Attach candy eyes and a small piece of orange candy for the beak to create your chick faces. Optionally, add some pastel candies around the cupcakes for a festive touch.

Carrot Patch Cake: Chocolate cake, crushed cookies, candy carrots.

The Carrot Patch Cake is a fun and delicious dessert perfect for Easter celebrations. This cake features rich chocolate layers, creamy fillings, and a delightful crunch from crushed cookies that mimic the look of soil. Topped with vibrant candy carrots, this cake is a visual treat and a tasty delight that everyone will love.

Making this cake is straightforward, making it a great choice for both seasoned bakers and beginners. With its combination of chocolate and cookie crumbs, it offers a unique twist that adds excitement to your Easter dessert table.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 package crushed chocolate sandwich cookies (for topping)
• Candy carrots (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, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.
3. Stir in the boiling water until well combined; the batter will be thin. Pour evenly into the prepared pans.
4. Bake for 30-35 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.
5. Once cooled, layer the cakes with a frosting of your choice and sprinkle the crushed cookies on top to resemble soil. Decorate with candy carrots to complete the look.