Easter Cake Recipes – Top Ideas Made Easy

Easter Cake Recipes

Are you done with your Easter preparations? Planning an Easter celebration and not including great recipes to your menu isn’t done. For those people who like to come up with some delicious meals ideas; however, running short of time can try hands-on simple recipes for Easter. Therefore, following is a list of simple Easter cake recipes from where you can make any of your choices.

Lemon Buttermilk Cake with Pistachio Ice Cream

Lemon Buttermilk Cake With Pistachio Ice Cream

This Easter cake recipe with fresh lemon zest and lemon juice offer this simple loaf cake along with a bright citrus zing.


  • ¼ cup chopped roasted pistachios
  • 2 pints of pistachio ice cream
  • ½ tsp pure vanilla extract
  • 1 tbsp. grated lemon zest
  • ¼ cup lemon juice
  • 2 big eggs
  • ¾ cup buttermilk
  • 1 ½ cups sugar
  • ½ tsp. Baking powder
  • 2 cups all-purpose flour
  • ½ cups canola oil

How to Cook

  1. Heat your oven to 350 degrees F. Brush your loaf pan with an oil and sprinkle with flour, tap the excess. In a big bowl, whip the salt, baking powder, and flour, set aside.
  2. In a medium-size bowl, whip together the lemon juice and zest, eggs, buttermilk, sugar, oil, and Add them to the dry ingredients and mix to combine.
  3. Transfer your batter to your prepared pan and bake it until a toothpick attached in the middle comes out clean, for 65-75 minutes. For 15 minutes, cool in the pan and transfer to a rack to cool.
  4. Cut the cake and serve it with a tasty ice cream and dust with the pistachios.

Rich Chocolate Cake with Truffle Egg Nest and Ganache Frosting

Your guest’s jaws will surely drop once you offer this amazing Easter cake recipe! The decadent chocolate cake is frozen with ganache and concealed with a coat of chocolate before being embellished out of chocolate shavings as well as truffle eggs and sprinkled with a metallic luster.


  • 1 tbsp. instant espresso powder
  • ½ cup cocoa powder
  • Truffle eggs
  • 2 tbsp. corn syrup
  • 8 ounces’ semisweet chocolate
  • 1-pound bar of milk chocolate
  • ¾ cups heavy cream
  • Whipped Ganache Frosting
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 cups all-purpose flour
  • 2 big eggs
  • ¾ cup of water
  • 2 cups sugar
  • 1 cup unsalted butter
  • Vegetable-oil cooking spray

How to Cook

  1. Preheat your oven to 350 degrees F and coat 2 three inches high, 7 inches round cake pans along with a cooking spray. Make sure to line the bottoms with a parchment paper. Cover parchment with a cooking sprays and dust it with cocoa powder.
  2. Melt the butter in a big saucepan over a medium heat. Add espresso and cocoa powders and water; beat until dissolved. Whip in sugar until smooth. Remove from the heat and whip in vanilla, buttermilk, and Add salt, baking soda and flour, whip until combined.
  3. Divide the batter among the prepared pans. Cook until the cake tested attached into middles comes out clean, at least 45 minutes. Let it simmer for twenty minutes. Unmold and get rid of the parchment.
  4. Cut the tops of the cake layers’ level. Put one layer, trim side up, on a wire rack set on a rimmed baking sheet. Spread along with ½ cup ganache frosting. Put the excess layer, trim side down, on top. Cover sides and top with the remaining cup frosting. Froze until firm for at least fifteen minutes.
  5. Place semisweet chocolate, corn syrup, and cream into a heatproof bowl set over a pan of boiling water, and mix until smooth. Let it simmer for five minutes. Pour over the cake and freeze until firm for at least fifteen minutes.
  6. With the help of a chef’s knife, you can now scrape milk chocolate bar at a ninety-degree angle, creating enough shards and curls to measure 1 and ½ cups. Allocate to a rimmed baking sheet and freeze until its ready to use.

Vanilla Cheese Cake

This Easter cake recipe will surely make you forget your name if you just add two teaspoons of vanilla extract to the batter to improve the taste of this creamy classic.


  • 1 cup sour cream
  • 1 pre-baked Ginger Graham Cracker Dust
  • 2 tsp. Pure vanilla extract
  • 1 ¼ cups sugar
  • 4 eggs
  • 3 eight-ounce packages cream cheese

How to Cook

  1. Create the Ginger Graham Cracker Crust
  2. Preheat your oven to 325 degrees F.
  3. With your big mixing bowl, whip the eggs individually. Then add one cup of sugar and one tsp of vanilla and combine until well mixed.
  4. Transfer the dough into your crust and heat until its set for at least 45 to 50 minutes.
  5. Cool and freeze overnight before you serve.

Apricot Coconut Cake

Thanks to the sweet apricot and a tasty rich icing, this coconut cake gets a huge flavor upgrade!


  • 2 tbsp. confectioner’s sugar
  • ¼ cup sour cream
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 ¼ cups apricot preserves
  • 1 tsp. pure vanilla extract
  • 4 big eggs
  • 1 ½ cups granulated sugar
  • ½ tsp. Baking powder
  • 3 cups all-purpose flour
  • ¾ cups unsalted butter
  • 1 cup shredded sweetened coconut

How to Cook

  1. Heat your oven to 350 degrees F then Browned the coconut on a baking sheet and tossing frequently, Do this until golden for ten to twelve minutes. When you finished that then butter 2 8 inches round cake pans. In a big bowl, whip together the salt, baking powder, and
  2. With an electric mixer, beat your granulated sugar and butter until fluffy. Whisk in the eggs one at the time and the vanilla as well as the ¾ cups of the preserves. Add the milk and flour mixture alternative, whipping until incorporated.
  3. Split the batter between the pans and cook until a toothpick attached in the middles comes out clean for at least 40-45 minutes. Transfer the cake from your pans and let it simmer on racks.
  4. With an electric mixer, whip the confectioner’s sugar, sour cream, and heavy cream up to stiff peaks form. Spread the outstanding ½ cup of preserves on the top of your cakes and the other with a sandwich. Refrigerate with the cream mixture and press the coconut on both sides.

These are only some of the simple Easter cake recipes which you can try out this coming Easter month! Happy baking folks!

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  1. Wow. These look amazing. Is it possible to eat a picture? I especially love the lemon buttermilk with pistachio ice cream. It looks like an interesting combination, and I love pistachios. Your directions are simple, by the way

  2. that cheesecake <3

    Off to the kitchen to check my ingredient list now 🙂

    thanks for sharing, letting my inner sugarholic out!

  3. Wow, I will definitely have to try to make that buttermilk cake. It looks delicious!

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