15 Fresh and Fluffy Spring Cakes You’ll Want to Bake Right Now

15 Fresh and Fluffy Spring Cakes You’ll Want to Bake Right Now is your go-to guide for celebrating the sweet side of the season. As the days grow warmer and the flowers begin to bloom, it’s the perfect time to swap out heavy winter desserts for light, airy confections bursting with the bright flavors of spring. Think lemon, berries, coconut, and floral notes—all wrapped up in beautifully baked cakes that feel as cheerful as a sunny afternoon.

Whether you’re planning a spring brunch, an Easter celebration, or simply craving something fresh from the oven, these cake recipes are here to inspire. From pillowy chiffon cakes and zesty citrus loafs to layered berry delights and delicately frosted creations, there’s something here for every kind of baker and every kind of sweet tooth.

These spring cakes are not just about flavor—they’re about mood. They bring a sense of freshness, joy, and a little indulgence to your table. Whether you’re an experienced baker or just looking for a weekend project, this list will guide you toward a treat that’s as delightful to make as it is to eat.

So grab your mixing bowl, turn on the oven, and dive into these irresistible spring cake recipes that are practically made for sunshine and smiles.

Raspberry Almond Cake with Chopped Almonds

This Raspberry Almond Cake is a delightful treat that perfectly captures the essence of spring. The combination of fresh raspberries and almond flavor creates a light and fluffy texture that’s sure to please your taste buds. Not only is it delicious, but it’s also simple to make, making it a great option for both experienced bakers and beginners.

The vibrant raspberries add a burst of tartness, while the chopped almonds provide a lovely crunch, creating a harmonious balance in every bite. Whether you’re hosting a spring gathering or simply treating yourself, this cake is a delightful choice that looks as good as it tastes.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup fresh raspberries
• 1/4 cup chopped almonds

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. In another bowl, beat the softened butter and sugar until fluffy. Add the eggs, vanilla extract, and almond extract, mixing well until combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the fresh raspberries and chopped almonds.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into 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 before serving.

Strawberry Shortcake with Whipped Cream

Spring is the perfect time to indulge in a light and fluffy strawberry shortcake. This classic dessert combines tender, buttery biscuits with fresh strawberries and a dollop of whipped cream. The sweetness of the strawberries perfectly balances the richness of the cream, making it a delightful treat for any occasion.

Not only is this cake delicious, but it’s also quite simple to make. With just a few ingredients and minimal preparation time, you can whip up a batch that will impress family and friends. Ideal for a picnic or a casual get-together, strawberry shortcake is a celebration of spring in every bite!

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 ½ cups all-purpose flour
• 2 tablespoons baking powder
• ½ teaspoon salt
• ¼ cup unsalted butter, chilled and cubed
• ¾ cup milk
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Strawberries: In a bowl, combine the sliced strawberries and granulated sugar. Toss gently and let sit for about 30 minutes to allow the strawberries to release their juices.
2. Make the Biscuits: Preheat your oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
3. Shape and Bake: Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick round and cut into desired shapes. Place on a baking sheet and bake for 12-15 minutes or until golden.
4. Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
5. Assemble: Split the baked biscuits in half. Layer the bottom half with strawberries, add whipped cream, and then place the top half back on. Top with more strawberries and cream before serving.

Lemon Lavender Cake with Cream Cheese Frosting

Lemon Lavender Cake is a delightful spring treat that brings together the zesty brightness of lemon and the floral notes of lavender. This cake is light, fluffy, and perfect for any occasion, whether it’s a picnic, a garden party, or just a cozy afternoon at home. It’s surprisingly easy to make, making it accessible for bakers of all skill levels.

The cream cheese frosting adds a rich, tangy contrast to the cake’s citrus flavor, making each bite a refreshing experience. With its unique flavor combination and beautiful presentation, this cake is sure to impress your family and friends.

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
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons dried culinary lavender
• 1 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs, lemon juice, and lemon zest.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Stir in the dried lavender until evenly distributed.
5. Divide the batter 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 a wire rack to cool completely.
7. For the frosting, whip together 8 oz cream cheese, 1/2 cup softened butter, and 4 cups powdered sugar until smooth. Frost the cooled cakes and enjoy!

Coconut Pineapple Cake with Toasted Coconut Topping

This Coconut Pineapple Cake is like a slice of tropical paradise on a plate. With its light and fluffy texture, it perfectly balances the sweetness of pineapple with the rich, nutty flavor of coconut. It’s an easy recipe to follow, making it a great choice for both novice and experienced bakers.

The toasted coconut topping adds an extra crunch, enhancing the cake’s overall appeal. Perfect for a spring gathering or simply a treat for yourself, this cake is sure to bring sunshine to your day!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut
• 1 cup toasted coconut (for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients until just combined. Fold in the crushed pineapple and shredded coconut.
5. Pour the batter into the prepared bundt pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Once cooled, sprinkle the top with toasted coconut before serving.

Blueberry Lemon Drizzle Cake

Blueberry Lemon Drizzle Cake is a delightful treat that perfectly captures the essence of spring. The combination of sweet blueberries and zesty lemon creates a harmonious balance of flavors that is both refreshing and satisfying. This cake is incredibly simple to make, making it an excellent choice for both novice bakers and seasoned pros.

The soft, fluffy texture of the cake, combined with the bright, tangy drizzle, makes every bite a little piece of heaven. Whether you’re serving it at a spring gathering or enjoying a slice with your afternoon tea, this cake is sure to please everyone around the table.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup fresh blueberries
• Zest of 1 lemon
• 2 tablespoons lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined.
5. Fold in the blueberries, lemon zest, and lemon juice gently to avoid crushing the berries.
6. 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.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Enjoy this delicious Blueberry Lemon Drizzle Cake warm or at room temperature, and savor the flavors of spring!

Carrot Cake with Citrus Glaze

Carrot Cake with Citrus Glaze is a delightful spring treat that brings together the warmth of spiced carrots and the refreshing zest of citrus. This cake is moist and fluffy, making it a fantastic option for any gathering. The subtle sweetness of the carrots paired with the tangy glaze adds a bright touch that really makes the flavors pop.

Plus, this recipe is simple to follow even for novice bakers. With just a few ingredients and steps, you can whip up a cake that impresses everyone. It’s perfect for brunch, afternoon tea, or even a light dessert. Let’s dive into the recipe!

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1 cup chopped walnuts (optional)
• 1 cup powdered sugar
• 2 tablespoons fresh orange juice
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a large mixing bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing thoroughly after each addition.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots, crushed pineapple, and walnuts if using.
5. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. To prepare the glaze, whisk together powdered sugar, orange juice, and lemon juice until smooth. Drizzle over the cooled cake before serving.

Orange Olive Oil Cake with Citrus Zest

This Orange Olive Oil Cake is a delightful treat that captures the essence of spring with its light and airy texture. The combination of fresh orange juice and zest gives it a bright, citrusy flavor, while the olive oil adds a subtle richness that makes each bite satisfying.

Making this cake is a breeze, perfect for both novice bakers and seasoned pros. It’s a great way to bring a bit of sunshine into your kitchen, and you’ll love how simple it is to whip up with just a few ingredients!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup olive oil
• 3 large eggs
• 1 cup fresh orange juice
• 2 tablespoons orange zest
• Powdered sugar for dusting

Instructions

1. Preheat the 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.
3. In another bowl, mix the olive oil and sugar until well combined. Add the eggs, orange juice, and orange zest, mixing until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Peach Bundt Cake with Vanilla Glaze

This Peach Bundt Cake brings a taste of summer right to your kitchen. With juicy, ripe peaches folded into a fluffy cake batter, each slice is bursting with flavor. Topped with a smooth vanilla glaze, it’s a delightful treat that’s easy to whip up for any occasion.

Not only is this cake visually appealing, but it’s also simple to make. Whether you’re an experienced baker or just starting out, you’ll find this recipe straightforward. The combination of fresh peaches and sweet vanilla makes for a comforting dessert that’s perfect with a cup of tea or as a light finish to a meal.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh peaches, peeled and diced
• 1 cup powdered sugar
• 2-3 tablespoons milk (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt together. Add the softened butter, sour cream, eggs, and vanilla. Beat until well combined.
3. Gently fold in the diced peaches until evenly distributed.
4. Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
5. Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over the cooled cake before serving.

Vanilla Bean Cake with Fresh Berries

This vanilla bean cake is a delightful treat that captures the essence of spring. With its light, fluffy texture and rich vanilla flavor, it makes for a perfect base to highlight the freshness of seasonal berries. Whether you’re celebrating a special occasion or just want a sweet bite, this recipe is simple enough for bakers of all skill levels.

The layers of moist cake paired with whipped cream and an assortment of berries create a delicious harmony of flavors. Each slice is not only beautiful but also a refreshing indulgence, making it a go-to dessert for picnics and gatherings.

Ingredients

• 2 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 bean paste
• 1 cup whole milk
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)

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 flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly.
3. In a separate bowl, whisk together eggs, vanilla bean paste, and milk. Gradually add this mixture to the dry ingredients, stirring until just combined.
4. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. Once the cakes are cool, layer them with whipped cream and fresh berries in between each layer. Top with more whipped cream and additional berries.
8. Slice and serve your delicious vanilla bean cake with fresh berries. Enjoy!

Pistachio Rose Water Cake with Edible Roses

This Pistachio Rose Water Cake combines the delightful nutty flavor of pistachios with the floral notes of rose water, creating a unique dessert that’s perfect for spring. The cake is light and fluffy, making it a joy to eat. Plus, it’s not too complicated to whip up, so even novice bakers can give it a try.

The subtle sweetness and fragrant aroma make this cake a lovely centerpiece for any gathering or celebration. Topped with edible roses, it’s not just a treat for the taste buds, but also a feast for the eyes. Let’s dive right into the recipe!

Ingredients

• 1 cup finely ground pistachios
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 tablespoon rose water
• Edible rose petals, for decoration

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, combine the ground pistachios, flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract and rose water.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. Once cooled, layer the cakes with your favorite frosting, and decorate with edible rose petals for a beautiful finish. Enjoy!

Mango Chiffon Cake with Creamy Topping

This Mango Chiffon Cake is a light and airy delight that captures the essence of spring. With its fluffy texture and refreshing mango flavor, it’s like a slice of sunshine on your plate. The creamy topping adds a smooth richness that perfectly complements the bright notes of the cake, making each bite a delicious experience.

Not only is this cake a treat for your taste buds, but it’s also simple to make. If you’re looking to impress at your next gathering or just want to indulge in a sweet treat, this recipe is a fantastic choice!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• 5 large eggs, separated
• ½ cup water
• 1 teaspoon vanilla extract
• 1 cup pureed ripe mango
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Fresh mango slices for topping

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, combine oil, egg yolks, water, vanilla extract, and mango puree. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
3. In another bowl, beat egg whites until stiff peaks form. Carefully fold the egg whites into the cake batter in three additions until no white streaks remain.
4. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. For the creamy topping, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the cooled cake and decorate with fresh mango slices.

Cherry Almond Cake with Cherry Compote

Cherry almond cake is a delightful treat that celebrates the vibrant flavors of spring. The combination of sweet cherries and nutty almond enhances the cake’s light texture, making it a perfect choice for any gathering or a simple afternoon snack. With a straightforward preparation process, even novice bakers can whip this up in no time!

This cake is moist and fluffy, topped with a rich cherry compote that adds a delicious burst of flavor. The balance between the sweetness of the cherries and the subtle almond essence creates a delightful taste experience. It’s a lovely way to enjoy seasonal fruit while impressing friends and family.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup fresh cherries, pitted and halved
• 1/4 cup slivered almonds, for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk, until just combined.
4. Fold in the halved cherries gently to avoid breaking them. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake cools, prepare the cherry compote by simmering additional fresh cherries with a little sugar and lemon juice until thickened. Serve the cake topped with the warm compote and slivered almonds.

Zucchini Bread Cake with Cream Cheese Frosting

Zucchini bread cake is a delightful twist on the classic zucchini bread, transforming it into a light and fluffy cake. The natural moisture from the zucchini makes this cake incredibly tender, while the warm spices add a comforting depth of flavor. Topped with rich cream cheese frosting, each bite offers a perfect balance of sweetness and creaminess.

Not only is this recipe simple to whip up, but it’s also a fantastic way to sneak in some veggies. Whether you’re looking for a spring treat or a delicious dessert, this zucchini bread cake is sure to please everyone at the table.

Ingredients

• 2 cups grated zucchini
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In another bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Stir in the grated zucchini.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake cools, make the frosting by beating together cream cheese, powdered sugar, and vanilla until smooth.
7. Once the cake is completely cool, spread the cream cheese frosting over the top and enjoy!

Apricot Cornmeal Cake with Whipped Topping

This Apricot Cornmeal Cake is a delightful treat that combines the sweet, fruity flavor of apricots with the unique texture of cornmeal. The cake has a light and fluffy consistency, making it perfect for springtime gatherings or a cozy afternoon snack. Plus, it’s easy to whip up, so even beginner bakers can enjoy making this delicious dessert.

Served with a dollop of whipped topping, this cake becomes an inviting dessert that’s sure to impress your family and friends. The combination of apricots and cornmeal gives it a lovely rustic charm, and it’s a fantastic way to celebrate the flavors of the season!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup diced fresh apricots
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, oil, eggs, and vanilla. Gradually stir the wet ingredients into the dry ingredients until just combined.
4. Fold in the diced apricots gently.
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. While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
7. Serve slices of the cooled cake topped with a generous swirl of whipped cream.

Chocolate Mint Cake with Fresh Mint Garnish

If you’re looking for a cake that’s both rich and refreshing, this chocolate mint cake is just what you need. Combining the deep flavors of chocolate with the coolness of fresh mint, it’s a delightful treat for any occasion. Plus, it’s surprisingly simple to whip up, making it a perfect choice for beginner bakers or anyone short on time.

The cake is moist and fluffy, while the mint adds a bright note that balances the sweetness. It’s not just about the taste; the presentation is stunning, especially with the fresh mint garnish that adds a pop of color. Whether you’re serving it at a spring gathering or enjoying a slice at home, this cake is sure to brighten your day.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 and 1/4 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1 cup boiling water
• 1 cup chocolate chips (optional)
• Fresh mint leaves for garnish

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, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the softened butter, buttermilk, eggs, vanilla extract, and peppermint extract. Beat on medium speed for about 2 minutes until smooth.
4. Stir in the boiling water gradually until the batter is well combined. If using, fold in the chocolate chips.
5. Pour the batter evenly into the prepared 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 about 10 minutes, then turn out onto wire racks to cool completely.
7. Once cooled, frost with your favorite chocolate frosting and decorate with fresh mint leaves before serving.

Final Thoughts

From light-as-air textures to vibrant seasonal flavors, these 15 fresh and fluffy spring cakes are sure to lift your spirits and add something special to your table. Each recipe is a celebration of the season, offering a delicious way to welcome spring with open arms—and an open oven.

Whether you’re baking for a special occasion or just to treat yourself, these cakes prove that there’s always a reason to indulge in a slice of something sweet. So pick your favorite, dust off your cake pans, and let springtime baking begin!