Divine Dinner Party

Recipe for Easter Cakes:
Ideas, Recipes, and How to Make Easter Cake

Looking for a recipe for Easter cakes? Almost any cake can be transformed into something wonderful for Easter. But the best Easter cake recipes are ones that revolve around spring flavors or spring ingredients... the kinds of desserts that look and taste bright and festive for the holiday.

If you want to know how to make Easter cake that will really impress your family and holiday guests, stick around. Because the cake recipes you'll see below will do just that. And if you don't see anything here you're just dying to make, you might want to check out some of my other Easter cake recipes, such as:

Sunny Day Strawberry Cake

Easter Strawberry CakeThis is one of my favorite recipes for Easter cakes, based off of a recipe created by Taste of Home. It's fresh and springy, it's gorgeous, and it's got to be the best strawberry Easter cake you'll ever have. Like strawberry short cake on steroids!

The final result is a moist and springy cake with a wonderfully light frosting. Don't be fooled by the simplicity of the ingredients. The flavors somehow combine to create something much greater than the sum of its parts. Served with vanilla-strawberry ice cream, it's a little slice of heaven.

This is the Easter cake recipe to make if you want to know how to make Easter cakes that will really impress.

Serves 12.

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1 C. egg whites
1/2 tsp. cream of tartar
1/2 tsp. salt
1 1/2 C. sugar, divided
5 egg yolks
2 tbsp. water
1/2 tsp. almond extract
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
1 C. flour

Strawberry Filling:
1 (3 ounce) pkg. strawberry Jello
1 C. water
1/2 C. ice water
2 C. fresh strawberries, chopped
1/2 C. Cool Whip (or other whipped topping)

Frosting and Garnish:
2 C. fresh strawberries, sliced
2 C. Cool Whip (or other whipped topping)

Instructions: 1. Preheat oven to 325 degrees F.

2. To prepare the cake, combine the egg whites, cream of tartar, and salt in a large mixing bowl. Beat with an electric mixer until soft peaks form. Bit by bit, beat in one cup of the sugar, a tbsp at a time, until stiff peaks form. Set aside.

3. In a separate bowl, whip the egg yolks until they are a bit thickened, 5 minutes. Bit by bit, add the remaining 1/2 cup of sugar. Beat the yolks until they're a thick, lemony-colored mixture.

4. Beat in water and lemon, almond, and vanilla extracts.

5. Sift the flour into the egg yolk-lemon mixture. Beat until smooth. Fold in the egg whites (don't over-blend).

6. Pour mixture into a 10" tube pan or a 9" cake pan (ungreased). Using a butter knife, move the knife through the batter in the pan. This helps to release air pockets and make for a more uniform consistency. Smooth top of batter.

7. Bake 50-55 minutes, or until the middle and sides are springy. As soon as the cake comes out of the oven, invert it (leave the pan on) onto a wire rack. Let it cool completely before attempting to remove it from the pan. It helps to run a butter knife around the edge to loosen it before removing.

8. Meanwhile, prepare your strawberry filling. Bring the 1 c. of water to a boil and stir in the gelatin until dissolved. Remove from heat and stir in the ice water.

9. Place your bowl in the freezer for about 5 minutes, or until it's just a bit thicker. Stir in the strawberries. Fold in the Cool Whip.

10. Slice your cooled cake into three equal layers with a serrated knife. Use strawberry filling mixture between the two layers-- you'll want to use it all up.

11. Frost top and sides of the completed cake with Cool whip and garnish with sliced strawberries. Refrigerate this recipe for Easter cake until ready to serve.

A Luscious and Lemony Recipe for Easter Cake

Easter Lemon Cake Recipe
This is such a beautiful cake! The cake itself is moist, buttery, and intensely lemony. It tastes like spring on a plate. And the frosting is smooth, creamy, and mild-- the perfect combination.

The cake pictured is decorated with Easter peanut M&M's and some ultra-cute egg-shaped Easter cookies. You can decorate this recipe for Easter cakes the same way, or get creative and do your own thing with it. Even left plain, it's a very pretty Easter cake! And the scent of this lemon cake cooking will have even the Easter Bunny drifting into your kitchen!

Serves 10-12.

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1/2 lb. unsalted butter, softened
2 1/2 C. sugar, divided
4 lg. eggs, (should be at room temperature)
1/3 C. lemon, grated zest of
3 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 C. freshly squeezed lemon juice, divided
3/4 C. buttermilk, (should be at room temperature)
1 tsp. vanilla extract

2 C. confectioners' sugar
1/2 C. unsalted butter, softened
4 oz. cream cheese, softened
2 tbsp. fresh lemon juice
1/2 tsp. vanilla extract

Instructions: 1. Preheat the oven to 350 degrees F.

2. Grease and flour 2 8" cake pans, place parchment paper in the bottom, then grease and flour parchment.

3. In a large mixing bowl, beat together the butter and two cups of the sugar on medium speed until creamy and fluffy. Add eggs one at a time, beating on medium speed between each addition. Beat in lemon zest.

4. In another bowl, sift together the flour, baking powder, baking soda, and salt.

5. In a third bowl stir together the buttermilk, vanilla extract, and lemon juice.

6. With an electric mixer on medium speed, gradually add flour mixture and lemon juice mixture to the butter-egg mixture, alternating between adding the flour and the liquid. You'll want your first and last additions to be the flour mixture.

7. Pour batter equally into the two pans. Smooth out the tops with a rubber spatula. Bake about 50-60 minutes, or until cake tests done with a toothpick. Invert on a wire rack and let cool completely before removing from the pan.

8. Meanwhile, prepare the recipe for Easter cakes frosting: In a medium mixing bowl, combine sugar, butter, and cream cheese over low speed until fluffy and well mixed. Add lemon and vanilla and beat on high speed until fluffy.

9. Frost cooled layer cake with frosting. Decorate with Easter candies, etc., as desired.

Easter Coconut Layer Cake

Recipe for Coconut Easter CakeThis cake, adapted from a recipe found at Bon Appetit, makes --as far as I'm concerned-- a perfect coconut layer cake. This great recipe for Easter cakes is wonderful served as pictured-- covered in coconut and decorated with Easter candy. Or it can be formed into an Easter Bunny cake. Or leave off the coconut garnish and simply enjoy the perfect creamy texture and flavor of this cake and frosting recipe.

You'll need to shop for sweetened coconut cream to make this recipe. The common brand name is Coco Lopez, and it's often used to make cocktails.

This recipe for Easter cake serves 10-12.

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2 3/4 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 C. granulated sugar
1 C. unsalted butter, softened
1 C. sweetened cream of coconut
4 lg. eggs
1 tsp. vanilla extract
1 C. buttermilk

16 oz. cream cheese, softened
1/2 C. unsalted butter, softened
2 C. powdered sugar
1/2 C. sweetened coconut cream (like Coco López)
1 tsp. vanilla extract
4 C. sweetened, flaked coconut

Instructions: 1. Preheat your oven to 350 degrees F. Grease and flour two 9" round cake pans.

2. Separate your egg yolks into a small bowl and your whites into a large mixing bowl. With an electric mixer on high speed, beat the egg whites (add a pinch of salt before beating) until stiff peaks form. Set aside.

3. In a large mixing bowl, combine the sugar, butter, and coconut cream. Beat with an electric mixer on medium speed until fluffy. Beat in egg yolks and vanilla.

4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.

5. Beat flour mixture into butter mixture, just until blended. Beat in buttermilk, just until blended.

6. Pour batter into prepared pans. Bake 45 minutes, or until a tester comes out clean.

7. Cool about 15 minutes, then turn cakes onto a rack and let cool completely.

8. Meanwhile, make the recipe for Easter cakes frosting: beat cream cheese and butter together until fluffy. Add powdered sugar, coconut cream, and vanilla and beat until fluffy. Reserve flaked coconut for later-- it doesn't go into the frosting.

9. Place your first layer of cooled cake on your serving platter. Spread about a cup of your frosting over (you can simply eyeball it). Sprinkle with 1 cup of your coconut.

10. Add the next layer. Frost entire cake with remaining frosting and sprinkle remaining coconut over, pressing into the sides. Decorate this recipe for Easter cakes with Easter candy, if desired.

11. Wrap and refrigerate until ready to serve. Best when eaten at room temperature.

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You'll find lots of other recipes for Easter cakes right here at Divine Dinner Party! Take a look at:

Easter Dessert Recipes


Simple Desserts for Easter


Coming Up...

Hippity, Hoppity,
Easter's on its Way

The date for Easter falls on April 20th this year!

Take a look at Easter Dinner and Party Planning for recipes, edd dye tips, assembling Easter baskets, and more!

And plan to make this adorable...

It's so cute, it may be the best thing you do this Easter.

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