17 Easter Cake Ideas That Look As Good As They Taste

17 Easter Cake Ideas That Look As Good As They Taste is your go-to guide for creating sweet showstoppers that will dazzle your holiday guests. Easter is a time of renewal, joy, and indulgence—and what better way to celebrate than with a beautiful, mouthwatering cake that doubles as a centerpiece?

From pastel-colored layers and spring-inspired flavors to adorable bunny and egg-themed decorations, these cakes are designed to capture the spirit of the season. Whether you’re a seasoned baker or just looking to try something festive and fun, this collection has something to spark your creativity. Think fluffy carrot cakes with cream cheese frosting, lemon lavender delights, coconut-covered confections, and chocolate nests topped with mini eggs—each one as visually stunning as it is delicious.

These Easter cakes aren’t just desserts; they’re conversation starters, memory-makers, and the perfect sweet ending to your holiday meal. Whether you’re hosting a brunch, an afternoon tea, or a full family feast, one of these eye-catching creations will make your celebration feel extra special.

So grab your baking tools and get ready to be inspired—because these cake ideas are here to steal the spotlight on your Easter table.

Pistachio Cake with Light Frosting

This pistachio cake is a delightful treat, combining the rich, nutty flavor of pistachios with a light and airy frosting. It’s a beautiful dessert that’s perfect for Easter celebrations or any special occasion. The cake itself is moist and tender, making it a joy to eat.

The process of making this cake is quite simple, which is great for bakers of all levels. With just a few ingredients, you can whip up this tasty dessert that not only looks lovely on the table but also tastes fantastic!

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 cup ground pistachios
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. In another bowl, whisk together flour, ground pistachios, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with milk. Stir in vanilla extract until just combined.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. For the frosting, beat together 1 cup of unsalted butter, 4 cups of powdered sugar, and 2 tablespoons of milk until creamy. Add a splash of vanilla extract for flavor. Frost the cooled cakes and garnish with chopped pistachios on top before serving.

Coconut Cream Cake with Toasted Coconut

Coconut Cream Cake is a delightful treat that perfectly balances rich coconut flavor with a light, fluffy texture. This cake is not only delicious but also visually appealing, making it an excellent choice for Easter celebrations. With layers of moist cake and luscious cream, each bite transports you to a tropical paradise.

The recipe is relatively simple, allowing you to impress your friends and family without spending the entire day in the kitchen. Toasted coconut adds a crunchy texture and nutty flavor, elevating this cake to a new level of deliciousness. Let’s dive into the recipe!

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened coconut milk
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups shredded coconut, toasted
• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for cream)

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 flour, sugar, baking powder, and salt. In another bowl, whisk together coconut milk, softened butter, eggs, and vanilla extract.
3. Gradually combine the wet and dry ingredients, mixing until just combined. Fold in 1 cup of the toasted coconut.
4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
5. While the cakes cool, whip the heavy cream with the powdered sugar and vanilla until soft peaks form.
6. Once cooled, place one cake layer on a serving platter. Spread a generous layer of whipped cream on top and sprinkle with some of the remaining toasted coconut. Add the second layer of cake and repeat the process, topping with more whipped cream and toasted coconut.
7. Serve chilled and enjoy this delightful Coconut Cream Cake!

Easter Bunny Cake

If you’re looking to impress your guests this Easter, the Easter Bunny Cake is a fun and whimsical choice. This cake is not only adorable but also delicious, with layers of moist cake and creamy frosting that will have everyone coming back for seconds. Plus, it’s simple enough to make, even if you’re not a baking expert!

With its charming bunny design, this cake is perfect for kids and adults alike. The combination of flavors can be customized to your taste, whether you prefer chocolate, vanilla, or something fruity. Gather your ingredients and let’s hop into making this delightful dessert!

Ingredients

• 1 box of cake mix (your choice of flavor)
• 3 eggs
• 1 cup of water
• 1/3 cup of vegetable oil
• 2 cups of buttercream frosting
• 1 cup of fondant (white and pink)
• 1/2 cup of edible decorations (like candy or sprinkles)
• Green colored coconut (for grass)
• Black edible marker or chocolate chips (for eyes)

Instructions

1. Prepare the Cake: Preheat your oven according to the cake mix instructions. In a bowl, combine the cake mix, eggs, water, and oil. Mix until fully combined. Pour the batter into a greased round cake pan and bake according to package directions.
2. Cool and Frost: Once baked, let the cake cool completely. Cut the cake in half and place one half on a serving platter to form the bunny’s body. Frost the top with buttercream.
3. Shape the Bunny: Use additional cake pieces (or leftover cake scraps) to create the bunny’s head and feet. Frost these pieces too. Cover all cake parts with fondant to create a smooth surface.
4. Add Details: Use pink fondant to create the inside of the ears and add eyes with chocolate chips or an edible marker. Attach the feet with edible decorations.
5. Final Touch: Sprinkle green colored coconut around the base to mimic grass. Your Easter Bunny Cake is now ready to hop onto the table!

Strawberry Shortcake with Fresh Berries

Strawberry Shortcake is a delightful dessert that celebrates the bright, sweet flavor of fresh strawberries. This recipe combines light and fluffy cake layers with rich whipped cream and juicy berries, creating a treat that’s both delicious and visually appealing. Plus, it’s quite simple to make, making it perfect for Easter gatherings or any springtime celebration.

The lightness of the cake, paired with the creaminess of the whipped topping and the natural sweetness of the strawberries, makes every bite a joy. It’s a wonderful way to enjoy seasonal fruit and impress your friends and family with a dessert that looks as lovely as it tastes.

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 fresh strawberries, sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Add softened butter, milk, eggs, and vanilla extract. Mix until smooth.
3. Divide the batter equally between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
5. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
6. Once the cakes are cool, slice each in half horizontally to create four layers. Place one layer on a serving plate, spread a layer of whipped cream, and top with sliced strawberries. Repeat with the remaining layers.
7. Top the final layer with more whipped cream and strawberries. Serve and enjoy!

Lemon Blueberry Layer Cake

This Lemon Blueberry Layer Cake is a delightful combination of bright citrus and sweet berries, making it a perfect treat for Easter gatherings. The cake layers are light and fluffy, infused with fresh lemon zest, while the blueberries add a burst of flavor with each bite. If you enjoy baking, this recipe is simple to follow and will impress your guests!

The tangy lemon frosting complements the cake beautifully, creating a refreshing dessert that balances sweetness and tartness. It’s a wonderful way to celebrate the season with vibrant colors and flavors. Let’s dive into the recipe!

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 cup fresh blueberries
• 1 teaspoon vanilla extract

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 flour, sugar, baking powder, and salt. Mix well.
3. Add the softened butter, milk, eggs, and lemon zest to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
4. Gently fold in the blueberries and vanilla extract.
5. Divide the batter evenly among the prepared cake pans and smooth the top.
6. 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 to wire racks.
7. Once cooled, layer the cakes with lemon frosting between each layer and on top. Decorate with additional blueberries and lemon slices if desired.

Carrot Cake with Cream Cheese Frosting

Carrot cake is a delightful blend of sweet and spiced flavors, making it a beloved treat for many. The moist texture, complemented by the rich cream cheese frosting, creates a dessert that’s both comforting and satisfying. Plus, it’s surprisingly simple to make, making it an ideal choice for Easter gatherings.

This cake not only tastes great but also brings a festive look to the table, especially when adorned with colorful decorations. Whether you’re a seasoned baker or a beginner, this recipe will guide you through easily creating a delicious carrot cake that everyone will love.

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 salt
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix the oil and eggs until well combined. Gradually add this mixture to the dry ingredients, stirring until just combined.
4. Fold in the grated carrots, crushed pineapple, and walnuts, if using.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. 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 to wire racks to cool completely.
7. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.
8. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides as desired.

Chocolate Easter Egg Cake

If you’re looking for a delightful dessert to celebrate Easter, the Chocolate Easter Egg Cake is a fantastic choice! This cake combines rich chocolate flavors with a fun, festive design that will surely impress your guests. It’s relatively simple to make, making it a great project for both beginner and experienced bakers alike.

This cake is moist and decadent, with layers of chocolate cake and creamy frosting, all topped off with a glossy chocolate ganache. The sprinkles add a fun pop of color, making it perfect for the holiday. Everyone will love digging into this sweet treat!

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 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
• 2 cups heavy cream
• 8 ounces semi-sweet chocolate, chopped
• 1 cup colorful sprinkles

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer for 2 minutes on medium speed. Stir in the boiling water until the batter is smooth.
4. 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. Allow to cool for 10 minutes before transferring to wire racks.
5. For the ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth. Let it cool slightly.
6. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of ganache on top, then add the second cake layer. Pour the remaining ganache over the top, allowing it to drip down the sides.
7. Decorate the top with colorful sprinkles before slicing and serving.

Raspberry Lemonade Cake

The Raspberry Lemonade Cake is a delightful treat that captures the essence of springtime. This cake combines the tartness of fresh raspberries with the zesty brightness of lemon, creating a refreshing flavor that’s perfect for any Easter celebration.

Not only is it delicious, but it’s also simple to make, making it a great option for bakers of all skill levels. With its layered design and vibrant colors, this cake will surely be a showstopper at your holiday gathering.

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add the softened butter, buttermilk, eggs, vanilla extract, and lemon zest. Mix until smooth.
3. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
4. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
5. Once cooled, spread a layer of whipped cream mixed with lemon juice and fresh raspberries between the cake layers. Top with the remaining whipped cream and garnish with lemon slices and additional raspberries before serving.

Vanilla Almond Cake with Pastel Frosting

Light and fluffy, vanilla almond cake is the perfect choice for Easter celebrations. The subtle flavor of almond combined with the sweet notes of vanilla creates a deliciously rich cake that is sure to please everyone. Plus, it’s simple to make, making it an ideal option for bakers of all skill levels.

The pastel frosting adds a cheerful touch, making this cake not only a treat for the taste buds but also a feast for the eyes. With its vibrant hues and delicate flavors, this cake is a delightful centerpiece for your holiday table.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 large eggs
• 4 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons milk (for frosting)
• Food coloring (in pastel shades)

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Add softened butter, milk, vanilla, and almond extract. Beat on medium speed for about 2 minutes.
3. Add eggs one at a time, mixing well after each addition. Scrape the sides of the bowl and continue beating until smooth.
4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
6. While the cakes are cooling, prepare the frosting by beating together powdered sugar, butter, and milk until smooth. Divide the frosting into separate bowls and add food coloring to each, mixing until you achieve your desired pastel shades.
7. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake. Decorate with additional pastel candies if desired.

Mango Passion Fruit Cake

This Mango Passion Fruit Cake is a delightful blend of tropical flavors that brings a refreshing twist to your dessert table. The light sponge cake infused with mango is layered with a creamy passion fruit frosting, making it a perfect treat for spring celebrations like Easter. With its bright flavors and vibrant colors, this cake not only tastes great but also looks inviting and cheerful.

Making this cake is quite straightforward, and it doesn’t require any complicated techniques, perfect for both novice bakers and experienced cooks. Whether you’re hosting a gathering or simply baking for yourself, this cake will surely brighten up your day!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• ½ cup mango puree
• ½ cup milk
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup heavy cream
• ½ cup passion fruit puree
• 2 tablespoons powdered sugar
• Slices of fresh mango and passion fruit for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Stir in the mango puree and vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the mango mixture, alternating with the milk, and mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 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 turn out onto wire racks to cool completely.
7. For the frosting, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and passion fruit puree, continuing to whip until stiff peaks form.
8. Once the cakes are completely cooled, spread frosting between the layers and over the top and sides of the cake. Decorate with fresh mango slices and passion fruit.
9. Slice and serve to enjoy the tropical flavors!

Almond Joy Cake

The Almond Joy Cake captures the delightful flavors of the classic candy bar in a moist, layered dessert. It brings together rich chocolate and creamy coconut, topped with crunchy almonds for a tasty treat that feels both indulgent and nostalgic. This cake is not only delicious but also surprisingly simple to whip up, making it a great choice for your Easter celebrations.

As you slice into this cake, you’ll enjoy the layers of chocolate and coconut together, creating a flavor profile that’s both familiar and exciting. The chocolate frosting drips down the sides, adding a sense of decadence that will have everyone coming back for another piece. Whether you’re a seasoned baker or just starting out, this cake is sure to impress and satisfy your sweet tooth!

Ingredients

• 1 3/4 cups all-purpose flour
• 1 3/4 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 whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup shredded coconut
• 1 cup sliced almonds
• 1/2 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped

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 flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
3. Stir in boiling water until well combined. The batter will be thin.
4. 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.
5. Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
6. For the frosting, heat the heavy cream in a small saucepan over medium heat. Once hot, remove from heat and add the chopped chocolate. Stir until smooth.
7. Assemble the cake: Place one layer on a serving plate, spread a layer of shredded coconut on top, then add the second layer. Pour the chocolate frosting over the top, allowing it to drip down the sides. Sprinkle with sliced almonds before serving.

Honeycomb Honey Cake

If you’re looking for a sweet treat to celebrate Easter, this Honeycomb Honey Cake is a delightful choice. The cake offers a soft, moist texture and a rich honey flavor that perfectly balances sweetness with a hint of floral notes. It’s a simple recipe that even novice bakers can tackle, making it a great option for family gatherings or festive occasions.

This cake shines with its golden appearance and is often adorned with honeycomb pieces for added crunch. The combination of the fluffy cake and the sticky honey glaze creates a comforting dessert that everyone will love. Plus, it looks beautiful on any dessert table!

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 honey
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup honeycomb, chopped (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. Add softened butter, honey, milk, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Pour the batter into the prepared baking pan and smooth the top.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool before drizzling with more honey and topping with chopped honeycomb.

Mulberry Chocolate Chip Cake

Mulberry Chocolate Chip Cake is a delightful combination of rich chocolate and fruity mulberries that perfectly complements each other. The cake has a moist texture and a wonderful balance of sweetness from the chocolate chips and tartness from the mulberries. It’s an easy recipe to whip up, making it a great choice for any occasion, especially during Easter gatherings.

This cake is not only delicious but also visually appealing, making it a fantastic centerpiece for your dessert table. With minimal ingredients and simple steps, you’ll be able to impress your family and friends without spending too much time in the kitchen.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh or frozen mulberries
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until well combined and smooth.
4. Gently fold in the mulberries and chocolate chips, being careful not to overmix.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Peanut Butter Chocolate Cake

If you’re in the mood for a dessert that perfectly balances rich chocolate and creamy peanut butter, look no further than this Peanut Butter Chocolate Cake! With its delightful layers and sweet frosting, this cake is sure to satisfy any sweet tooth. The combination of flavors creates a comforting indulgence, making it ideal for Easter celebrations and gatherings.

This recipe is straightforward, making it a fun baking project whether you’re a seasoned pro or a beginner. The cake is moist and delicious, layered with a smooth peanut butter frosting that complements the chocolate perfectly. It’s sure to impress your friends and family!

Ingredients

• 1 ¾ cups all-purpose flour
• 1 ¾ 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 creamy peanut butter
• 1 cup powdered sugar
• ½ cup unsalted butter, softened
• ½ cup heavy cream

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 flour, sugar, cocoa powder, baking powder, baking soda, and salt together. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
3. Stir in boiling water carefully—the batter will be thin. Pour evenly into the prepared pans.
4. Bake for 30-35 minutes. Check with a toothpick; it should come out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
5. For the frosting, beat together peanut butter, powdered sugar, and softened butter until smooth. Gradually add heavy cream until desired consistency is reached.
6. Once the cakes are cool, spread a layer of frosting between the cakes and on top. Decorate as desired.

Buttercream Flower Cake

The Buttercream Flower Cake is a delightful treat that not only tastes great but also looks like a work of art. This cake is perfect for any celebration, especially Easter, with its vibrant colors and beautiful flower designs. The combination of buttery cake and rich buttercream frosting makes for a sweet and satisfying dessert that will impress everyone at the table.

This recipe is relatively simple to make, even for novice bakers. With a little patience and creativity, you can create stunning flowers that will elevate your cake to a new level. Gather your ingredients and let’s get started on making this show-stopping Buttercream Flower Cake!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder (for chocolate buttercream)
• Food coloring (various colors for flowers)
• 1/4 cup heavy cream (for smoothing buttercream)

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans.
2. Make the Cake Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
3. Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, until well combined.
4. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks.
5. Prepare the Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder (if making chocolate buttercream), mixing until smooth. If the frosting is too thick, add heavy cream until desired consistency is reached.
6. Decorate: Once the cakes are completely cooled, spread a layer of buttercream between them and cover the entire cake with a smooth layer of frosting. Use additional colored buttercream to pipe flowers and decorations as desired.

Confetti Cake with Whipped Icing

Confetti cake is a delightful treat that brings a splash of color and joy to any celebration, especially during Easter. With its soft and fluffy layers, this cake features colorful sprinkles that add both texture and a fun, festive look. The whipped icing on top is light and airy, perfectly complementing the sweetness of the cake. Plus, it’s simple to make, making it a great choice for bakers of all skill levels.

This cake not only tastes delicious but also brings smiles to everyone who sees it. The combination of moist cake and creamy frosting makes each bite a delightful experience. It’s a perfect dessert to share with family and friends during the holiday!

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• ¾ cup rainbow sprinkles
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract (for icing)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar together until creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined, then fold in the rainbow sprinkles.
5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. Once the cakes are cool, prepare the whipped icing by beating the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Place one cake layer on a serving plate, spread a layer of whipped icing on top, then place the second layer on top. Frost the top and sides of the cake with the remaining whipped icing. Decorate with additional sprinkles as desired.

Orange Poppy Seed Cake

Get ready to brighten your Easter table with an Orange Poppy Seed Cake that’s bursting with zesty flavor. This delightful cake combines the refreshing taste of oranges with the nutty crunch of poppy seeds, creating a perfect balance that’s both flavorful and fun. It’s not only visually appealing but also simple to whip up, making it a great choice for bakers of all levels.

Each slice offers a light, moist texture that’s elevated by a creamy orange frosting. The poppy seeds add a unique touch that sets this cake apart from traditional recipes. Whether you’re hosting a festive gathering or enjoying a sweet treat at home, this cake is sure to impress everyone around the table. Here’s how to make it:

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup poppy seeds
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh orange juice
• Zest of 2 oranges
• For the frosting:
• 1 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup fresh orange juice
• Zest of 1 orange

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, mix the flour, baking powder, salt, and poppy seeds. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla, orange juice, and orange zest.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, orange juice, and zest until smooth.
8. Once the cakes are cool, spread a layer of frosting between the two layers and cover the top and sides with the remaining frosting.
9. Garnish with additional poppy seeds or orange zest, if desired. Serve and enjoy!

Final Thoughts

From rustic homemade charm to bakery-level beauty, these 17 Easter cake ideas offer the perfect blend of flavor and flair. Whether you’re going for simple and elegant or bold and whimsical, there’s a cake here that will bring your vision to life—and satisfy your sweet tooth in the process.

Easter is all about joy and togetherness, and there’s nothing like sharing a lovingly baked cake to make those moments even sweeter. So go ahead—pick your favorite, bake with heart, and watch your creation become a highlight of the holiday.

Happy Easter and happy baking!