Make a beautiful and decadent Easter cake to serve as the focal point for your dessert table this year! There are many Easter cake recipes that are perfect to serve at the end of a family dinner.
Additionally, you can always make your own favorite cake recipe and use some fabulous Easter cake decorating ideas to put the Easter spin on a traditional cake. Decorate your Easter cake with peeps, jelly beans, chocolate bunnies, and spring flowers!
Here are just a few Easter cake ideas to get you inspired to make a special dessert treat for your Easter celebration.
Easter Bunny Cake: This festive Easter cake is shaped like the Easter bunny so it will certainly get the children at your Easter celebration excited! The coconut cake flavor is a favorite for many adults.
- 1 package yellow cake mix
- 3 ¾ cups flaked coconut
- 1 package (16 oz) vanilla frosting
- 4 red licorice
Mix the cake batter following the directions on the yellow cake box. Mix in ½ cup coconut to the batter. Pour the batter evenly between two round 9-inch cake pans and bake at the temperature designated on the cake box. Once the cakes have cooled, place one cake on a serving tray to form the bunny’s head. In the second cake, cut out two convex shaped bunny ears from opposite sides of the cake pan. Place the two bunny ears above the bunny head on the serving tray. Then, remove the concave shaped piece of cake from the cake pan and place it below the bunny’s head as a bowtie. Carefully frost the entire cake pieces using vanilla frosting. Sprinkle the remaining 3 ¼ cups of coconut over the vanilla frosting, placing it evenly on the top and sides of the Easter bunny cake. Decorate the bunny’s face using the jellybeans for the eyes and nose. Use the red licorice to create whiskers for the bunny and a mouth.
Carrot Pineapple Cake: This is a delicious variation to a traditional carrot cake. The pineapple and carrots work together to keep this Easter cake tasty and moist.
- 2 cups all purpose flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 ¾ cup white sugar
- 1 cup vegetable oil
- 3 eggs
- 1 tsp. vanilla extract
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 can (8 oz) crushed pineapple - drained
In a large bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Then add the sugar, oil, eggs, and vanilla. Mix with a spoon until the batter is smooth. Stir in the carrots, coconut, walnuts, and pineapple. Then, grease and flour two round 9-inch pans. Distribute the batter evenly between the two pans. Bake at 350 degrees for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool and then frost both of them with a vanilla frosting. Carefully place one of the cakes on top of the other and smooth out the frosting. Sprinkle chopped walnuts on the top of the frosting.
Daffodil Easter Cake: This Easter cake recipe is a delicious angel food cake variation that is that is light and airy and perfect for springtime.
- 1 cup egg whites
- ½ tsp salt
- 1 tsp cream of tartar
- 1 cup and 2 tbs. granulated sugar
- ½ cup flour
- ½ tsp. pure vanilla extract
- 6 egg yolks
- 2/3 cup flour
- ½ tsp. orange extract
Pour the egg whites into a bowl and whisk until foamy. Add the salt and cream of tartar to the bowl. Mix until it is firm. Add the sugar to the bowl and carefully fold the batter. Then, divide the batter into two parts in separate bowls. In one bowl, add the ½ cup flour and vanilla extract. In the other bowl, add the egg yolks, 2/3 cup flour, and orange extract. Then, add a spoonful of each batter into a 9 inch ungreased cake pan. Continue to alternate between the yellow and white cake batters to marble it. Bake at 325 degrees for 60 minutes. Once the cake has cooled, frost it with vanilla icing.
As a fun alternative to an Easter cake, make Easter cake pops! Decorate them using fondant, icing and some premade Easter candy decorations.