Carrot cake is a classic dessert at Easter time, but why stop there? Try our recipes for flower-topped angel food cake, chocolate cake, and more for surprising Easter desserts.See Popular Easter Cakes Recipes
Check out our best cakes for Easter!
Halloween might get all the credit when it comes to sweet holidays, but Easter is no slouch when it comes to treats. And while everyone loves brightly colored jelly beans and marshmallow chicks, candy isn't exactly appropriate for dessert after the big Easter meal. No worries--cake to the rescue!
Offer to bring the dessert when you head to Grandma's house for Easter. Your family will be amazed at your creation!
Hop into creating the easiest pair of bunny cakes you'll ever make.
Egg candies, darling bunny cakes, and delicious dessert ideas are some of the sweetest ways to end an Easter celebration. Try one of these this weekend.
A classic vanilla cake gets special treatment with a sweet malted buttercream frosting. Decorate with malted milk balls, other candies or frosting flowers.
"The lemon-poppy seed combo is classic," says Vinny Dotolo. "When I was a kid, I ate lemon-poppy seed muffins for breakfast and with ice cream for dessert." Now he turns the pairing into lovely cakes: They have a tender cakey layer on the bottom, a luscious curd-like layer on top and poppy-seed creme fraiche to finish the whole thing off.
Colored fondant makes the pretty daisies that top this light green frosted cake. Impress guests when you serve it for Easter dinner or any spring party.
"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely." It's tough to imagine beating the 16 egg whites by hand, as Pearl used to do...until the day this recipe won her a KitchenAid stand mixer.
For a refreshing variation on basic bundt cake, add thyme, lemon juice and zest to the batter, then top the finished dessert with a creamy lemon and powdered sugar glaze.
Unlike many poppy seed cakes, this one is baked in layers and generous with the seeds--about 1/4 cup per layer. The lemon buttercream filling is perfect with the nutty tasting cake.