5 Delightful Cake Recipes to Try This Spring
Looking to sweeten up your Easter celebration? Here are five fantastic cake recipes that will bring a smile to everyone’s face. From classic flavors to unique twists, these treats are sure to impress your family and friends this holiday. Let’s jump right in!
Coconut Cream Cake with Toasted Coconut Topping
This Coconut Cream Cake is a delightful treat perfect for any Easter celebration. Its light and airy texture combined with the creamy coconut flavor makes each bite a little piece of paradise. The toasted coconut topping adds a delightful crunch that contrasts beautifully with the smooth frosting, making this cake not only delicious but visually stunning.
Making this cake is quite simple, even for those who may not have a lot of baking experience. With just a few straightforward steps, you can impress your guests with a homemade dessert that tastes like it came from a bakery!
Chocolate Raspberry Layer Cake
This Chocolate Raspberry Layer Cake is a delightful combination of rich chocolate and tart raspberries. It’s perfect for Easter celebrations, offering a delicious balance of flavors that everyone will love. The cake is simple to make, yet it gives an impressive look with its layers and fresh fruit topping.
With each bite, you get the moistness of chocolate cake paired with the sweet and slightly tangy raspberries, creating a treat that’s sure to please. Whether you’re an experienced baker or trying your hand at cake making for the first time, this recipe is easy to follow and yields outstanding results.
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
- 2 cups fresh raspberries
- 2 cups chocolate frosting (store-bought or homemade)
- Additional raspberries for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove them to wire racks to cool completely.
- Once cooled, place one layer on a serving plate. Spread a layer of chocolate frosting on top, then sprinkle with fresh raspberries. Add the second layer on top and frost the top and sides of the cake.
- Garnish with additional raspberries on top before serving. Enjoy this beautiful Easter cake!
Carrot Cake with Pineapple and Walnuts
This Carrot Cake with Pineapple and Walnuts is a delightful treat to celebrate Easter. It’s moist and flavorful, combining the sweetness of carrots with the tropical touch of pineapple. The walnuts add a nice crunch, making each bite satisfying. Perfect for any gathering, this cake is also pretty simple to whip up, even if you’re not an experienced baker!
The blend of spices gives it a cozy warmth, while the cream cheese frosting provides a creamy sweetness that complements the cake beautifully. Not only does this cake taste amazing, but it also looks festive, making it a great centerpiece for your Easter table.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the oil and eggs until well combined. Stir in the grated carrots, crushed pineapple, and chopped walnuts.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides. Garnish with additional walnuts if desired.
Lemon Lavender Cake with Cream Cheese Frosting
This Lemon Lavender Cake is the perfect treat for your Easter celebration. The bright, zesty lemon flavor pairs beautifully with the subtle floral notes of lavender, creating a refreshing dessert that feels light and fancy at the same time. It’s surprisingly simple to make, so even if you’re not an expert baker, you can whip this up with ease.
The cream cheese frosting adds a rich and creamy finish that complements the cake wonderfully. Together, they create a delightful combination that will impress your guests and leave them asking for seconds. Let’s dive into the recipe!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1 tablespoon dried culinary lavender
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 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. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the buttermilk, until fully combined.
- Mix in the lemon juice, lemon zest, and dried lavender.
- 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 before transferring them to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and heavy cream until smooth. Gradually add the powdered sugar until you reach your desired consistency.
- 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 cake. Decorate as desired.
Vanilla Almond Bundt Cake with Glaze
This Vanilla Almond Bundt Cake is a delightful treat for your Easter celebrations. With a light and moist texture, it combines the classic flavors of vanilla and almond to create a cake that is both comforting and refreshing. The subtle nutty notes of almond extract harmonize beautifully with the vanilla, making each bite a joy.
Not only is this cake delicious, but it’s also simple to make. The Bundt shape makes it visually appealing, and the glaze adds a sweet finishing touch. Perfect for sharing with family and friends, this cake is sure to become a favorite at your Easter gathering!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 2-3 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Stir in the vanilla and almond extracts until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over the cooled cake before serving.
