15 Best Easter Themed Cake Recipes

Byzain

These sweet creations bring joy and color to your celebration table, making the holiday even more memorable for family and friends.

From adorable bunny designs to vibrant spring florals, Easter cakes offer endless creative possibilities.

The recipes below range from simple to elaborate, ensuring every baker finds their perfect match. Get ready to create something truly special that your guests will talk about long after Easter ends.

1. Classic Carrot Cake Bunny

This moist carrot cake decorated with cream cheese frosting bunny ears and tail captures Easter’s playful spirit. The perfect blend of cinnamon and nutmeg makes every bite heavenly and nostalgic.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 8 oz cream cheese (softened)
  • 1/2 cup butter (softened)
  • 4 cups powdered sugar
  • Marshmallows and pink fondant for decoration

Instructions:

  1. Preheat oven to 350°F. Grease two 9-inch round pans.
  2. Mix flour, baking soda, cinnamon, and salt in a bowl.
  3. Beat eggs, oil, sugar, and vanilla until smooth.
  4. Add dry ingredients gradually, then fold in carrots and walnuts.
  5. Divide batter between pans and bake 35-40 minutes.
  6. Cool completely on wire racks.
  7. Beat cream cheese and butter until fluffy, add powdered sugar.
  8. Frost cake layers and stack them.
  9. Create bunny ears with fondant, use marshmallow for tail.

2. Lemon Blueberry Spring Cake

Bright lemon sponge layers with fresh blueberry compote create a refreshing springtime treat. Light, fruity, and beautifully decorated with edible flowers, this cake embodies the season’s freshness perfectly.

Ingredients:

  • 2 1/2 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter (room temperature)
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • Zest of 3 lemons
  • 1/4 cup lemon juice
  • 2 cups fresh blueberries
  • 1/2 cup sugar (for compote)
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • Edible flowers for garnish

Instructions:

  1. Preheat oven to 350°F. Prepare three 8-inch pans.
  2. Combine flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well.
  5. Alternate adding dry ingredients and milk, mix in lemon zest and juice.
  6. Divide batter among pans, bake 25-30 minutes.
  7. Cook blueberries with sugar until syrupy for compote.
  8. Whip cream with powdered sugar until stiff peaks form.
  9. Layer cakes with cream and blueberry compote, decorate with flowers.

3. Chocolate Nest Cake

Rich chocolate cake topped with chocolate buttercream and crunchy chow mein noodle “nests” filled with candy eggs. This whimsical design delights kids and adults alike with its playful presentation.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup strong coffee (cooled)
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup butter (for frosting)
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder (for frosting)
  • 1/4 cup heavy cream
  • 3 cups chow mein noodles
  • 2 cups chocolate chips (melted)
  • Candy eggs

Instructions:

  1. Preheat oven to 350°F. Grease two 9-inch pans.
  2. Mix all dry ingredients together.
  3. Add eggs, coffee, buttermilk, and oil. Beat 2 minutes.
  4. Pour into pans, bake 30-35 minutes.
  5. Cool completely before frosting.
  6. Beat butter, add powdered sugar, cocoa, and cream for frosting.
  7. Frost cooled cake layers.
  8. Mix noodles with melted chocolate, form into nests.
  9. Place nests on cake, fill with candy eggs.

4. Coconut Lamb Cake

Fluffy vanilla cake covered in shredded coconut resembles an adorable lamb. This classic Easter centerpiece never fails to bring smiles and compliments from every generation gathered around.

Ingredients:

  • 3 cups cake flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 1/2 cups butter (for frosting)
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • 4 cups sweetened shredded coconut
  • Black jelly beans (for eyes and nose)

Instructions:

  1. Preheat oven to 350°F. Prepare lamb-shaped mold or round pans.
  2. Combine flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy.
  4. Add eggs one at a time, beating well.
  5. Alternate dry ingredients and milk, add vanilla.
  6. Pour into prepared mold, bake 45-55 minutes.
  7. Cool completely before unmolding.
  8. Make buttercream with butter, powdered sugar, and cream.
  9. Frost cake completely, press coconut all over, add jelly bean features.

5. Pastel Rainbow Layer Cake

Six layers of soft pastel-colored vanilla cake stacked high create a stunning visual masterpiece. Each slice reveals a gorgeous rainbow that captures Easter’s joyful, colorful spirit wonderfully.

Ingredients:

  • 4 cups cake flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups butter (room temperature)
  • 3 cups sugar
  • 6 eggs
  • 1 1/2 cups milk
  • 1 tbsp vanilla extract
  • Gel food coloring (pink, purple, blue, green, yellow, orange)
  • 2 cups butter (for frosting)
  • 8 cups powdered sugar
  • 1/2 cup heavy cream
  • Pastel sprinkles

Instructions:

  1. Preheat oven to 350°F. Prepare six 8-inch pans.
  2. Mix flour, baking powder, and salt.
  3. Cream butter and sugar thoroughly.
  4. Add eggs one at a time, mixing well.
  5. Alternate adding flour mixture and milk, add vanilla.
  6. Divide batter into 6 bowls, color each differently.
  7. Pour into pans, bake 18-22 minutes each.
  8. Make buttercream frosting, frost between layers and outside.
  9. Decorate with pastel sprinkles.

6. Hot Cross Bun Cake

Traditional spiced cake infused with cinnamon, nutmeg, and dried fruits, topped with white chocolate crosses. This cake transforms the beloved Easter bread into an elegant dessert everyone loves.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 3/4 cup butter (softened)
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 1 cup milk
  • 1 1/2 cups mixed dried fruit
  • 1 cup white chocolate (melted)

Instructions:

  1. Preheat oven to 350°F. Grease a 9×13 pan.
  2. Combine flour, baking powder, spices, and salt.
  3. Cream butter and brown sugar until light.
  4. Beat in eggs one at a time.
  5. Alternate adding dry ingredients and milk.
  6. Fold in dried fruit.
  7. Pour into pan, bake 35-40 minutes.
  8. Cool completely in pan.
  9. Pipe melted white chocolate crosses on top.

7. Strawberry Cream Egg Cake

Delicate strawberry sponge filled with mascarpone cream and shaped into a giant Easter egg. Covered in smooth pastel fondant with decorative piping, it’s both beautiful and delicious.

Ingredients:

  • 2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter (softened)
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup strawberry puree
  • 1/2 cup milk
  • 1 1/2 cups mascarpone cheese
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 lbs pastel fondant
  • Royal icing for decoration

Instructions:

  1. Preheat oven to 350°F. Prepare egg-shaped pan or two round pans.
  2. Mix flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy.
  4. Add eggs, then strawberry puree.
  5. Alternate adding dry ingredients and milk.
  6. Bake in prepared pan 35-40 minutes.
  7. Beat mascarpone, cream, and powdered sugar until stiff.
  8. Fill and shape cake into egg, chill.
  9. Cover with fondant, decorate with royal icing.

8. Pineapple Hummingbird Cake

Southern classic filled with pineapple, banana, and pecans, frosted with tangy cream cheese icing. This tropical-inspired dessert brings warmth and sweetness to your Easter celebration table.

Ingredients:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 3 eggs (beaten)
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 (8 oz) can crushed pineapple (undrained)
  • 2 cups mashed bananas
  • 1 cup chopped pecans
  • 12 oz cream cheese (softened)
  • 3/4 cup butter (softened)
  • 6 cups powdered sugar
  • Toasted coconut for garnish

Instructions:

  1. Preheat oven to 350°F. Grease three 9-inch pans.
  2. Combine flour, sugar, baking soda, cinnamon, and salt.
  3. Add eggs and oil, stir until moistened.
  4. Fold in vanilla, pineapple, bananas, and pecans.
  5. Divide batter among pans, bake 25-30 minutes.
  6. Cool completely on wire racks.
  7. Beat cream cheese and butter until smooth.
  8. Add powdered sugar gradually, beat until fluffy.
  9. Frost layers, garnish with toasted coconut.

9. Vanilla Bean Easter Basket Cake

Soft vanilla cake decorated to look like a woven basket, filled with frosted cupcakes disguised as eggs. This creative presentation makes serving easy while impressing every guest visually.

Ingredients:

  • 2 3/4 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 vanilla beans (scraped)
  • 1 1/2 cups butter (for frosting)
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • Green fondant (for grass)
  • 12 cupcakes (for eggs)
  • Gel food coloring

Instructions:

  1. Preheat oven to 350°F. Prepare 9-inch round pan.
  2. Mix flour, baking powder, and salt.
  3. Cream butter and sugar until light.
  4. Add eggs one at a time, mix in vanilla bean seeds.
  5. Alternate dry ingredients and milk, pour into pan.
  6. Bake 35-40 minutes, cool completely.
  7. Make buttercream, frost cake smooth.
  8. Pipe vertical lines to create basket weave pattern.
  9. Top with green fondant grass and decorated cupcakes.

10. Lemon Lavender Honey Cake

Sophisticated floral cake with subtle lavender notes, bright lemon, and sweet honey drizzle. Perfect for adults seeking an elegant, fragrant dessert that celebrates spring’s delicate beauty perfectly.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter (softened)
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup buttermilk
  • Zest of 2 lemons
  • 2 tbsp dried lavender (finely ground)
  • 1 cup butter (for frosting)
  • 4 cups powdered sugar
  • 3 tbsp lemon juice
  • 1/2 cup honey
  • Fresh lavender sprigs for garnish

Instructions:

  1. Preheat oven to 350°F. Grease two 8-inch pans.
  2. Combine flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy.
  4. Add eggs one at a time, beating well.
  5. Mix in lemon zest and lavender.
  6. Alternate dry ingredients and buttermilk.
  7. Divide batter, bake 28-32 minutes.
  8. Make buttercream with butter, powdered sugar, and lemon juice.
  9. Frost cake, drizzle with honey, garnish with lavender.

11. Red Velvet Bunny Ear Cake

Striking red velvet layers with cream cheese frosting, topped with tall bunny ear cookies. The dramatic color contrast and fun design make this cake a guaranteed conversation starter.

Ingredients:

  • 2 1/2 cups cake flour
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 16 oz cream cheese (softened)
  • 1 cup butter (softened)
  • 8 cups powdered sugar
  • Large sugar cookies (cut as bunny ears)
  • Pink royal icing

Instructions:

  1. Preheat oven to 350°F. Prepare three 8-inch pans.
  2. Mix flour, cocoa, baking soda, and salt.
  3. Whisk sugar, oil, and eggs together.
  4. Add buttermilk, food coloring, vanilla, and vinegar.
  5. Stir in dry ingredients until smooth.
  6. Divide among pans, bake 25-30 minutes.
  7. Beat cream cheese and butter, add powdered sugar.
  8. Frost cooled layers and stack.
  9. Decorate cookies as bunny ears with pink icing, insert into cake top.

12. Pistachio Rose Cake

Delicate pistachio sponge infused with rosewater and topped with crushed pistachios creates an exotic, elegant dessert. The subtle Middle Eastern flavors offer a unique twist on traditional Easter cakes.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter (softened)
  • 1 3/4 cups sugar
  • 4 eggs
  • 1 cup milk
  • 1 cup ground pistachios
  • 2 tbsp rosewater
  • 1 1/2 cups butter (for frosting)
  • 5 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tbsp rosewater
  • 1 cup crushed pistachios
  • Dried rose petals

Instructions:

  1. Preheat oven to 350°F. Grease three 8-inch pans.
  2. Combine flour, baking powder, and salt.
  3. Cream butter and sugar until light.
  4. Add eggs one at a time, mixing well.
  5. Stir in ground pistachios and rosewater.
  6. Alternate adding dry ingredients and milk.
  7. Divide batter, bake 25-28 minutes.
  8. Make buttercream with butter, powdered sugar, cream, and rosewater.
  9. Frost layers, press crushed pistachios on sides, garnish with rose petals.

13. Orange Creamsicle Bundt Cake

Refreshing orange cake with vanilla glaze reminds everyone of childhood creamsicle treats. The simple bundt shape makes preparation easy while the bright citrus flavor screams spring celebration.

Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 eggs
  • 1 cup orange juice
  • Zest of 2 oranges
  • 1 cup sour cream
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • Orange food coloring (optional)

Instructions:

  1. Preheat oven to 350°F. Grease bundt pan thoroughly.
  2. Mix flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar until fluffy.
  4. Add eggs one at a time, beating well.
  5. Mix in orange juice, zest, and sour cream.
  6. Stir in dry ingredients until just combined.
  7. Pour into bundt pan, bake 55-65 minutes.
  8. Cool 15 minutes, invert onto plate.
  9. Whisk powdered sugar, milk, and vanilla; drizzle over cake.

14. Funfetti Chick Cake

Colorful sprinkle-filled vanilla cake decorated as an adorable baby chick with yellow frosting. Kids absolutely adore this cheerful, whimsical creation that’s both cute and incredibly tasty.

Ingredients:

  • 2 3/4 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter (softened)
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 tsp vanilla extract
  • 1 cup rainbow sprinkles
  • 1 1/2 cups butter (for frosting)
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • Yellow gel food coloring
  • Orange fondant (for beak)
  • Candy eyes

Instructions:

  1. Preheat oven to 350°F. Prepare two 8-inch rounds and one 6-inch round.
  2. Mix flour, baking powder, and salt.
  3. Cream butter and sugar until light.
  4. Add eggs one at a time, beating well.
  5. Alternate dry ingredients and milk, add vanilla.
  6. Gently fold in sprinkles.
  7. Divide batter, bake 25-30 minutes.
  8. Make yellow buttercream frosting.
  9. Stack cakes as chick body and head, frost, add fondant beak and candy eyes.

15. Carrot Cake Cheesecake

Decadent fusion combining spiced carrot cake layers with creamy cheesecake center and cream cheese frosting. This show-stopping hybrid dessert offers the best of both worlds in every slice.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 2 cups grated carrots
  • 24 oz cream cheese (divided)
  • 1/2 cup butter (softened)
  • 3/4 cup sugar (for cheesecake)
  • 2 eggs (for cheesecake)
  • 1 tsp vanilla
  • 4 cups powdered sugar (for frosting)
  • Chopped pecans for garnish

Instructions:

  1. Preheat oven to 325°F. Prepare 9-inch springform pan.
  2. Mix flour, baking soda, cinnamon, and salt.
  3. Beat 3 eggs, oil, and 2 cups sugar; add carrots.
  4. Stir in dry ingredients, pour half into pan.
  5. Beat 16 oz cream cheese, 3/4 cup sugar, 2 eggs until smooth.
  6. Pour cheesecake batter over carrot layer.
  7. Top with remaining carrot batter, bake 75-85 minutes.
  8. Cool completely, refrigerate 4 hours.
  9. Beat 8 oz cream cheese, butter, powdered sugar; frost and garnish.

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