Easter Cake
Easter cake is a delicious dessert that captures the spirit of the holiday. It’s not just about the taste; it’s also a fun way to spend time with family and friends. This cake is usually decorated in bright colors and has spring themes. It stands for new beginnings and happiness, making it a great centerpiece for your holiday parties.
Easter Cake with Lemon and Raspberry
This Lemon Raspberry Easter Cake is a great springtime treat because it has a nice mix of sweet and sour flavors. The zesty lemon cake has layers of fresh raspberry filling that make it taste both bright and refreshing.
Even if you’re new to baking, this cake is easy to make. It’s easy to make a dessert that will impress your friends and family because the steps are simple and the ingredients are easy to find. The bright colors and flavors will also make any Easter gathering more fun!
Ingredients
- 2 cups of all-purpose flour
- 1 ½ cups of sugar in granules
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- ¾ cup of softened butter without salt
- Three big eggs
- 1 teaspoon of vanilla extract
- 1 cup of buttermilk
- 2 tablespoons of lemon zest
- 1 cup of fresh raspberries
- One cup of raspberry jam
- 2 cups of thick whipping cream
- ½ cup of sugar in powder form
- 1 tsp lemon juice
Instructions
- To make the cake, turn the oven on to 350°F (175°C). Put grease and flour on two 9-inch round cake pans.
- Put the flour, sugar, baking powder, and salt in a big bowl and mix them together. Add the softened butter and mix until the mixture is crumbly.
- Add the wet ingredients: In a different bowl, whisk together the eggs, vanilla extract, buttermilk, and lemon zest. Slowly add this mixture to the dry ingredients and mix until they are just mixed.
- For the baking part, split the batter evenly between the pans that are ready. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean.
- Let them cool in the pans for 10 minutes, then move them to wire racks to cool all the way down.
- To make the raspberry filling, heat fresh raspberries and raspberry jam in a small saucepan over low heat. Cook for 5 to 7 minutes, or until the raspberries break down and the mixture gets a little thicker. Let it cool.
- Make the whipped cream by beating the heavy cream, powdered sugar, and lemon juice together in a cold mixing bowl until stiff peaks form.
- Put the cake together by putting one layer on a plate. Put the raspberry filling on top. Put the second layer of cake on top and frost the top and sides with whipped cream.
- Use any leftover whipped cream to make decorative swirls on top of the cake. If you want, you can add more fresh raspberries on top. Cool down before serving.
Carrot Cake with Cream Cheese Nest
This delicious carrot cake is a great way to celebrate Easter. It’s sure to impress your family and friends with its moist texture and warm cinnamon and nutmeg flavors. The cream cheese frosting on top gives it a sweet and tangy balance that goes perfectly with the spiced cake.
Making this cake is simple, so even if you’re not a pro at baking, you’ll be able to do it. The layers of frosting make a beautiful background for decorating your cake, making it not only taste good but also look good.
Ingredients
- 2 cups of flour for all purposes
- Two cups of sugar in granules
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1 cup of oil from plants
- Four big eggs
- 3 cups of shredded carrots
- 1 cup of crushed pineapple that has been drained
- 1 cup of chopped walnuts (optional)
- 8 ounces of cream cheese that has been softened
- 1/2 cup of soft, unsalted butter
- Four cups of sugar powder
- 1 teaspoon of vanilla extract
Instructions
- Set the oven to 350°F (175°C). Put grease and flour on three 9-inch round cake pans.
- Put the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a big bowl and mix them together.
- In a different bowl, mix the oil and eggs together with a whisk until they are smooth. Add the grated carrots and crushed pineapple and mix.
- Mix the wet and dry ingredients together until they are just mixed. If you’re using walnuts, fold them in.
- Put the batter evenly into the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Take the cakes out of the pans and let them cool completely on wire racks after 10 minutes.
- Beat the cream cheese and butter together until they are smooth for the frosting. Add the powdered sugar and vanilla slowly until they are well mixed and fluffy.
- Once the cakes are completely cool, put cream cheese frosting between and on top of them. Add edible decorations to make it look like a pretty nest, which is great for Easter!
Malt Cake with Speckled Eggs
The Speckled Egg Malt Cake is a great way to celebrate Easter. This cake has a light, malted frosting and rich chocolate flavors. It’s a sweet treat for any event. The fun speckled eggs on top make it look like a party, and everyone will love it.
This recipe is easy to follow, so anyone can make it, no matter how skilled they are at baking. You can make a cake that looks and tastes great in just a few easy steps. This cute dessert will wow your friends and family!
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups of sugar that has been granulated
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 big 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
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
- Add in the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until well combined.
- Stir in the boiling water slowly until the batter is smooth and thin.
- 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.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- 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.
- 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.
- 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 delicious dessert that mixes 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 big eggs
- 1 teaspoon vanilla extract
- 1 cup of milk
- 8 ounces of melted white chocolate
- 2 cups of fresh strawberries, with the tops cut off and the fruit cut into pieces
- 1 cup of thick cream
- 2 tablespoons of powdered sugar
- Chocolate shavings to decorate
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- 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.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Finally, fold in the melted white chocolate.
- 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.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 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.
- Frost the top and sides of the cake with the remaining whipped cream, and decorate with chocolate shavings and additional strawberries if desired.
- 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 big 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
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, baking powder, and salt. Add softened butter and coconut milk, then mix until combined.
- 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.
- 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.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- 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.
- Once the cakes are completely cooled, spread frosting between the layers and over the top and sides of the cake. Garnish with toasted coconut.
- Slice, serve, and enjoy your Coconut Lime Easter Cake!