20 Sweet Easter Cake Ideas

Spring is in the air, and Easter celebrations are just around the corner! If you’re looking for delicious cake ideas that will wow your family and friends, you’re in the right place. From tangy citrus cakes to classic carrot flavors, these 20 sweet Easter cake ideas will help you create the perfect dessert for your holiday feast. Get ready to impress your guests and make this Easter unforgettable!

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1 Springtime Citrus Delight Cake

The Springtime Citrus Delight Cake is a bright and zesty dessert that brings a taste of spring to any gathering. Bursting with citrus flavors, this cake is perfect for celebrations like Easter or a simple afternoon tea. Light, fluffy, and full of fresh citrus, it’s sure to be a crowd-pleaser!

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 8

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• ½ cup whole milk
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• Juice of 1 lemon
• Juice of 1 orange
• Pinch of salt

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.

In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This usually takes about 3 to 5 minutes. Next, add the eggs one at a time, mixing well after each addition.

In a separate bowl, combine the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Stir until just combined.

Now, gently fold in the zest and juice of the lemon and orange, along with the vanilla extract. Be careful not to overmix; you want the cake to stay light and airy.

Pour the batter into the prepared cake pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.

For added delight, you can dust the cooled cake with powdered sugar or prepare a simple citrus glaze using powdered sugar and a little citrus juice.

Tips:

1. Make sure the butter is at room temperature for easier mixing.
2. To enhance the citrus flavor, add more zest or a splash of orange liqueur to the batter.
3. This cake pairs beautifully with fresh berries or whipped cream for serving.

Nutrition Facts:

• Calories: 280 per serving
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Sodium: 150mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 4g

2 Bunny Hop Carrot Cake

This Bunny Hop Carrot Cake is a delightful treat that brings the sweetness of Easter right to your table. Packed with moist carrot goodness and topped with a creamy frosting, it’s sure to be a hit with family and friends. Let’s hop to it and make this delicious cake!

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1 cup crushed pineapple, drained
• ½ cup chopped walnuts (optional)
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir these dry ingredients together until they’re well blended.

Next, add the oil, eggs, and vanilla extract to the dry mixture. Beat everything together until smooth. Then, gently fold in the grated carrots, crushed pineapple, and walnuts if you’re using them.

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes before transferring the cakes onto a wire rack. Allow them to cool completely for about 1 hour.

While the cakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar and mix until smooth, then stir in vanilla extract.

Once the cakes have cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake. Decorate with additional walnuts or edible decorations if you’d like.

Tips:

1. For a fun touch, use edible decorations like small chocolate eggs on top of the frosting.
2. Make sure the cream cheese and butter are at room temperature for a smoother frosting texture.
3. Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts:

• Calories: 450 per slice
• Total Fat: 25g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 200mg
• Total Carbohydrates: 55g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 4g

3 Chocolate Cadbury Egg Surprise Cake

Get ready to impress your family and friends with this delicious Chocolate Cadbury Egg Surprise Cake! This cake is not only rich and chocolaty, but it also has hidden Cadbury eggs inside, making it a perfect treat for Easter. Follow this simple recipe to create a cake filled with sweet surprises.

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes (for cooling)
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup mini Cadbury eggs (plus extra for decoration)
• 1 cup chocolate frosting (store-bought or homemade)

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will help the cake come out easily after baking.

In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir these dry ingredients until they are well combined.

Next, add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat this mixture on medium speed for about 2 minutes. Then, slowly pour in the boiling water and mix until smooth. Your batter will be very thin, but that’s okay!

Now, gently fold in 1 cup of mini Cadbury eggs into the cake batter. This is where the surprise comes in! Distribute the batter evenly between the prepared cake pans.

Bake in the preheated oven for about 30 minutes. To check if they are done, stick a toothpick in the center; it should come out clean. Once done, remove from the oven and let them cool in the pans for about 20 minutes. After that, turn them out onto wire racks to cool completely.

Once the cakes are completely cool, spread a layer of chocolate frosting on top of one cake layer. Carefully place the second layer on top and frost the top and sides of the cake. You can add extra mini Cadbury eggs on top for decoration and an extra surprise for your guests!

Tips:

1. For an even richer flavor, use dark chocolate cocoa powder.
2. If you want a bit more fun, color the frosting with food coloring to match Easter themes.
3. Store any leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition Facts:

• Calories: 350 per slice
• Total Fat: 15g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 51g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g

4 Lemon Lavender Easter Cake

This Lemon Lavender Easter Cake is a delightful treat that’s perfect for celebrating the holiday! The bright lemon flavor paired with subtle lavender makes it unique and refreshing. It’s sure to impress your family and friends this Easter!

Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 2 tablespoons lemon zest
• 1 tablespoon dried culinary lavender
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.

In a large mixing bowl, combine butter and sugar. Beat them together until the mixture is light and fluffy. This will take about 3-5 minutes.

Next, add the eggs, vanilla extract, lemon juice, and lemon zest to the butter and sugar mixture. Beat again until all the ingredients are well combined.

In a separate bowl, mix together the flour, baking powder, salt, and dried lavender. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start with the dry ingredients and end with the dry ones. Stir gently until you have a smooth batter.

Pour the batter into the prepared cake pan. Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for about 10 minutes before removing it to cool completely on a wire rack.

Once the cake is cool, you can dust it with powdered sugar for a beautiful finish, if desired. It’s now ready to slice and serve!

Tips:

1. Make sure to use culinary lavender that is safe for cooking.
2. For extra lemon flavor, consider adding a lemon glaze on top by mixing lemon juice with powdered sugar.
3. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts:

• Calories: 320 per slice
• Fat: 12g
• Carbohydrates: 50g
• Protein: 6g
• Sugar: 25g
• Cholesterol: 80mg

Enjoy baking this lovely Lemon Lavender Easter Cake!

5 Vanilla Bean Peeps Cake

Get ready for some fun with this Vanilla Bean Peeps Cake! This cheerful cake is perfect for celebrating Easter with its bright colors and delicious flavors. Topped with fluffy vanilla frosting and adorable Peeps, it’s sure to delight kids and adults alike.

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 12

Ingredients:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla bean paste (or 1 tablespoon pure vanilla extract)
• 1 cup whole milk
• 2 cups vanilla frosting
• 12-15 Peeps (any color)
• Sprinkles (optional for decoration)

Instructions:

First, preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. You can use baking spray or line the pans with parchment paper for easy removal later.

In a large bowl, combine the flour, baking powder, and salt. Whisk them together and set the bowl aside. In another large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Next, add the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla bean paste (or extract) until it’s fully incorporated. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once they’re done, let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are cool, it’s time to frost! Place one cake layer on a serving plate and spread a thick layer of vanilla frosting on top. Place the second cake layer on top and frost the whole cake. Decorate the top with Peeps and sprinkle some festive sprinkles around for an extra touch of fun.

Tips:

1. Make sure all your ingredients are at room temperature for the best results.
2. For added fun, add food coloring to the frosting for a bright, colorful cake!
3. If you have cake scraps, crumble them and sprinkle as a crunchy topping.

Nutrition Facts:

• Calories: 410 per serving
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 90mg
• Sodium: 250mg
• Total Carbohydrates: 53g
• Dietary Fiber: 0g
• Sugars: 32g
• Protein: 4g

6 Raspberry Almond Bundt Cake

Raspberry Almond Bundt Cake is a delicious treat that’s perfect for celebrating special occasions, like Easter. With the sweetness of raspberries and the nutty flavor of almonds, every bite is soft and moist. This beautiful cake is not only tasty but also looks fantastic on any dessert table!

Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter (softened)
• 3 large eggs
• 1 cup buttermilk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup fresh or frozen raspberries
• ½ cup sliced almonds (for topping)
• Powdered sugar (for dusting)

Instructions:

First, preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure the cake releases easily after baking.

In a large mixing bowl, combine the flour, baking powder, and salt. Mix these dry ingredients well and set them aside.

In another bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Then, pour in the buttermilk, almond extract, and vanilla extract. Stir everything together until it’s smooth.

Gradually add the dry flour mixture to the wet ingredients. Mix gently until just combined. Be careful not to overmix, as this can make the cake tough.

Next, fold in the raspberries carefully to avoid crushing them too much. Pour the batter into your prepared Bundt pan and spread it evenly.

Sprinkle the sliced almonds on top of the batter. Bake the cake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a cake plate. Allow it to cool completely before dusting the top with powdered sugar.

Tips:

1. If using frozen raspberries, do not thaw them to avoid too much moisture in the batter.
2. For a more intense almond flavor, increase the almond extract to 1 ½ teaspoons.
3. This cake is delicious served with a dollop of whipped cream or a scoop of vanilla ice cream!

Nutrition Facts:

• Calories: 300
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 150mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

7 Coconut Lamb Cake

This Coconut Lamb Cake is a fun and festive dessert that’s perfect for Easter! It’s shaped like a cute lamb and covered in fluffy coconut. Everyone will love this sweet treat, and it’s sure to be the centerpiece of your celebration.

Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 10-12

Ingredients:

• 1 box (15.25 oz) yellow cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups shredded coconut (sweetened)
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Coconut flakes for decoration

Instructions:

First, preheat your oven to 350°F (175°C). Prepare a lamb-shaped cake pan by greasing it with butter and lightly dusting it with flour. This will help the cake come out easily later.

In a large bowl, mix the cake mix, water, vegetable oil, and eggs. Beat it on medium speed for about 2 minutes until everything is well combined. Pour the batter into the prepared pan.

Bake the cake for 45 minutes or until a toothpick inserted in the center comes out clean. Once done, take the cake out and let it cool in the pan for 15 minutes. Then, remove it from the pan and place it on a wire rack to cool completely for about 1 hour.

While the cake is cooling, make the frosting. In a mixing bowl, whip the heavy cream, powdered sugar, vanilla extract, and salt together until soft peaks form. This should take about 3-5 minutes.

Once the cake is completely cool, use a serrated knife to trim the top slightly if it’s domed. Frost the entire lamb cake with the whipped cream frosting. Then, generously sprinkle shredded coconut over the frosting, making sure to cover it completely.

Finally, decorate your lamb cake with some extra coconut flakes to add some flair. You can place it on a decorative platter, and it’s now ready to impress your guests!

Tips:

1. To make the cake more flavorful, you can add 1 teaspoon of almond extract to the batter.
2. If you don’t have a lamb-shaped cake pan, use a regular cake pan and shape it into a lamb after baking.
3. Store any leftovers in the refrigerator for up to 3 days to keep the cake fresh.

Nutrition Facts:

• Serving Size: 1 slice
• Calories: 300
• Total Fat: 15g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 200mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 3g

8 Pistachio Rosewater Easter Cake

This Pistachio Rosewater Easter Cake brings a lovely flavor to your Easter celebration. The nutty pistachios and fragrant rosewater come together to create a delightfully moist cake that’s perfect for sharing with family and friends. Get ready to impress everyone with this beautiful and tasty dessert!

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 8

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/4 cup milk
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup finely chopped pistachios
• 2 tablespoons rosewater
• Powdered sugar for dusting
• Pistachios for garnish (optional)

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to make sure the cake doesn’t stick.

In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy. This will take about 3-5 minutes.

Next, add in the eggs, one at a time, mixing well after each addition. You want the mixture to be well combined and smooth.

In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.

Now, gently fold in the finely chopped pistachios and rosewater. Make sure the nuts are evenly distributed throughout the batter.

Pour the cake batter into the prepared pan. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. After, transfer it to a wire rack to cool completely.

Finally, dust the cooled cake with powdered sugar and garnish with additional pistachios if desired before serving.

Tips:

1. For extra flavor, you can add a few drops of vanilla extract to the batter.
2. Serve the cake with a dollop of whipped cream for a richer taste.
3. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts:

• Calories: 280 per slice
• Protein: 4g
• Carbohydrates: 38g
• Fat: 14g
• Sugar: 20g

9 Strawberry Shortcake with Cream Cheese Frosting

Make this delicious Strawberry Shortcake with Cream Cheese Frosting for a sweet treat any day! This cake is fluffy, fruity, and oh-so-decadent with its creamy frosting. Perfect for celebrations like Easter or just any day you crave something special.

Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes (for cooling)
Total Time: 1 hour 15 minutes
Servings: 8-10

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, granulated sugar, baking powder, and salt. Mix them well.

Add the softened butter into the dry ingredients. Then, pour in the milk, and crack in the eggs. Mix everything together until the batter is smooth. Stir in 1 teaspoon of vanilla extract. Now, divide the batter evenly into the two prepared cake pans.

Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

While your cakes are cooling, you can prepare the cream cheese frosting. In a mixing bowl, whip the heavy cream until stiff peaks form. Set this aside. In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and the remaining 1 teaspoon of vanilla extract, mixing until smooth.

Now, gently fold the whipped cream into the cream cheese mixture until fully combined. Once your cakes are cool, place one layer on a serving platter. Spread a layer of sliced strawberries on top, followed by a generous amount of cream cheese frosting. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.

Finish decorating with more sliced strawberries on top if you’d like. Slice and serve this delightful cake to your friends and family!

Tips:

1. For extra flavor, try adding a tablespoon of lemon zest to the cake batter.
2. If you’re short on time, feel free to use store-bought frosting instead of making it from scratch.
3. To make decorating easier, chill the frosting for about 15 minutes before applying it to the cake.

Nutrition Facts:

• Calories: 400 per serving
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 200mg
• Total Carbohydrates: 54g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 5g

10 Funfetti Easter Egg Cake

This Funfetti Easter Egg Cake is a colorful and festive dessert perfect for your Easter celebration! It combines the joy of sprinkles with the whimsical shape of an Easter egg. Everyone will love this cheerful cake that adds a pop of fun to your holiday table.

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 12

Ingredients:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• ½ cup rainbow sprinkles
• 1 cup buttercream frosting
• Additional sprinkles for decoration
• Food coloring (optional for pastel colors)

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour your egg-shaped cake pans. This will help the cake come out easily after baking.

In a large bowl, mix the flour, baking powder, and salt together. Set this mixture aside while you prepare the wet ingredients.

In another bowl, cream the butter and sugar together until it’s light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract.

Combine the dry mixture with the creamed mixture in three parts, alternating with the milk. Start and end with the dry mixture. Gently fold in the rainbow sprinkles, being careful not to overmix.

Pour the batter into your prepared cake pans, filling them about three-quarters of the way full. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This can take an additional 30 minutes.

Once the cakes are cool, layer them with buttercream frosting in between. Frost the whole cake and smooth it out. Decorate the top with extra sprinkles and, if desired, use food coloring to create fun pastel designs.

Tips:

1. Make sure the butter is at room temperature for easier mixing.
2. If you don’t have egg-shaped pans, you can bake the cake in regular round pans and then shape it afterward.
3. Store leftover cake in an airtight container for up to 3 days at room temperature.

Nutrition Facts:

• Calories: 350 per serving
• Fat: 15g
• Carbohydrates: 52g
• Sugar: 30g
• Protein: 3g
• Sodium: 150mg

11 Marble Chocolate and Vanilla Cake

Marble Chocolate and Vanilla Cake is a delightful treat that combines the rich flavor of chocolate with the light, sweet taste of vanilla. This cake is perfect for any occasion, especially Easter gatherings. Its beautiful marbled design makes it visually appealing and delicious!

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 12

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 ½ tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt
• ½ cup chocolate chips (optional)

Instructions:

Begin by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking pan. This step helps your cake come out easily when it’s baked.

In a large mixing bowl, beat the butter and sugar together until they are light and fluffy. This usually takes about 5 minutes. Then, add the eggs, one at a time, mixing well after each addition.

In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk. Mix until everything is just combined. Be careful not to over-mix.

Now, divide the batter into two bowls. In one bowl, add the unsweetened cocoa powder and mix well. You should have one bowl of vanilla batter and one bowl of chocolate batter.

Spoon large dollops of both batters into the prepared pan. Use a knife or a skewer to swirl the batters together gently, creating a marbled effect. If you’d like, sprinkle the optional chocolate chips on top for extra flavor.

Bake the cake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:

1. For a festive touch, add colorful sprinkles on top of the cake after frosting.
2. You can use a mixture of dark and milk chocolate for a richer chocolate taste.
3. Make sure all your ingredients are at room temperature for the best results.

Nutrition Facts:

• Calories: 320 per slice
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 150mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 5g

12 Honey Bunny Cheesecake

This delightful Honey Bunny Cheesecake is perfect for celebrating Easter or any special occasion! With a creamy texture and a touch of honey, it’s a dessert that everyone will love. Plus, it’s super fun to decorate with cute bunny toppers!

Prep Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 8

Ingredients:

• 1 pack of graham cracker crumbs (about 2 cups)
• 1/2 cup of unsalted butter, melted
• 2 packs of cream cheese (each 8 oz), softened
• 1/2 cup of sugar
• 1/4 cup of honey
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• Optional: Fresh fruit or bunny decorations for topping

Instructions:

Start by preheating your oven to 325°F (160°C). Next, grab a mixing bowl and combine the graham cracker crumbs with the melted butter. Stir until the crumbs are evenly coated. Press this mixture into the bottom of a 9-inch springform pan to create your crust.

In another large bowl, use a hand mixer to beat the cream cheese until it’s smooth and creamy. Add in the sugar and honey, continuing to mix until everything is combined well. This will give your cheesecake a wonderful sweetness.

Next, add the eggs one at a time while mixing on low speed. Be sure to scrape down the sides of the bowl as needed. Then, mix in the vanilla extract and salt until all ingredients are well combined and smooth.

Pour the cheesecake mixture over the prepared crust in the springform pan. Gently smooth the top with a spatula. Now, place the pan in the preheated oven and bake for about 60-70 minutes, until the edges are set but the center still shakes a little.

Once baking is done, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks. After that, take the cheesecake out and let it cool completely at room temperature. Then, cover and refrigerate for at least 3 hours, or until chilled.

When you’re ready to serve, remove the cheesecake from the springform pan. You can decorate the top with fresh fruit or even cute bunny decorations to add a fun touch. Slice it up and enjoy your delicious Honey Bunny Cheesecake!

Tips:

1. Make sure the cream cheese is fully softened for a smooth batter.
2. For a unique flavor, try adding a pinch of cinnamon to the crust.
3. This cheesecake can be made a day in advance and kept in the refrigerator.

Nutrition Facts:

• Calories: 320 per serving
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 250mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 6g

13 Choco-Mint Easter Egg Cake

This Choco-Mint Easter Egg Cake is a fun and festive treat perfect for celebrating Easter. With rich chocolate flavors and a refreshing mint twist, this cake will surely delight your family and friends. Easy to make, it’s the perfect centerpiece for your Easter dessert table.

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 1 hour (cooling and setting)
Total Time: 1 hour 50 minutes
Servings: 12

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup mint chocolate chips
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 2 drops peppermint extract (optional)
• Decorative chocolate Easter eggs (for garnish)

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk everything together until well mixed.

Next, add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture with an electric mixer on medium speed for about 2 minutes. Then, slowly stir in the boiling water until the batter is smooth.

Fold in the mint chocolate chips, ensuring they are evenly distributed. Pour the batter into the prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely, which will take about 1 hour.

While the cakes are cooling, whip the heavy cream with powdered sugar and peppermint extract in a mixing bowl until stiff peaks form.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of the whipped cream mixture on top, then place the second layer on top.

Top the cake with the remaining whipped cream and garnish with decorative chocolate Easter eggs.

Tips:

1. For an extra minty flavor, add crushed peppermint candies on top of the cake.
2. You can use store-bought chocolate frosting if you’re short on time.
3. Keep the cake refrigerated until serving to maintain its freshness.

Nutrition Facts:

• Calories: 320 per slice
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 290mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g

14 Blueberry Lemon Curd Layer Cake

This Blueberry Lemon Curd Layer Cake is a delightful treat that’s perfect for any special occasion! Layers of moist cake are paired with zesty lemon curd and bursting blueberries, creating a refreshing dessert that will impress your family and friends.

Prep Time: 30 minutes
Total Time: 2 hours
Servings: 12

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 tablespoon lemon zest
• 1 cup fresh blueberries
• 1 cup lemon curd (store-bought or homemade)
• ½ cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will help the cakes come out easily when they are done baking.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use. In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes.

Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest for added flavor. Now, alternately add the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Mix until just combined, then gently fold in the blueberries.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

While the cakes are cooling, whip the heavy cream in a separate bowl with the powdered sugar until stiff peaks form. Once your cakes are completely cooled, it’s time to layer! Place one cake layer on a serving plate, spread a generous layer of lemon curd on top, and then add some whipped cream. Place the second cake layer on top and repeat the process.

To finish off, spread more lemon curd on top of the cake and decorate with any remaining blueberries.

Tips:

1. For a stronger lemon flavor, add more lemon zest to your batter.
2. Ensure your buttermilk is at room temperature for the best mixing results.
3. This cake is great for leftovers and can be stored in the refrigerator for up to 3 days.

Nutrition Facts:

• Calories: 350 per slice
• Protein: 4g
• Carbohydrates: 48g
• Fat: 17g
• Sugar: 25g

15 Pistachio and Raspberry Cream Cake

This Pistachio and Raspberry Cream Cake is a delicious dessert that combines nutty flavors with tangy raspberries. It’s perfect for any celebration or just to enjoy at home. With its creamy layers and vibrant colors, this cake is a showstopper!

Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 10

Ingredients:

• 1 cup of unsalted pistachios, shelled
• 1 cup of all-purpose flour
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 cup of heavy whipping cream
• 1/2 cup of raspberries, fresh or frozen
• 2 tablespoons of powdered sugar (for whipped cream)
• 2 tablespoons of raspberry jam (optional, for layering)

Instructions:

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking. In a food processor, pulse the pistachios until finely ground but not powdery.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. This should take about 3-4 minutes. Next, add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the ground pistachios, flour, baking powder, and salt. Slowly add this dry mixture to the wet mixture, mixing until just combined. Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

While the cake cools, make the raspberry cream. In a mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the raspberries. If desired, you can add a bit of the raspberry jam into the cream for extra flavor.

Once the cake is completely cooled, slice it in half horizontally. Spread half of the raspberry cream on the bottom layer, add the top layer, and then spread the remaining cream on top. Garnish with extra pistachios and raspberries.

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together. Enjoy your Pistachio and Raspberry Cream Cake!

Tips:

1. For a richer flavor, toast the pistachios before using them in the cake.
2. You can swap the raspberries for other berries like blueberries or strawberries if you prefer.
3. Serve with extra whipped cream on the side for those who want a little more!

Nutrition Facts:

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 120mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 6g

16 Peep-Filled Chocolate Cake

This Peep-Filled Chocolate Cake is the perfect dessert to brighten up your Easter celebrations! It features a rich chocolate cake, with adorable marshmallow Peeps hidden inside for a fun surprise. Everyone will love this sweet and festive treat!

Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 10

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 package of marshmallow Peeps (about 10-12 Peeps)
• Chocolate frosting (store-bought or homemade)

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to make sure your cake comes out easily.

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix it together until it’s well combined.

Next, add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth.

Carefully stir in the boiling water. The batter will be thin, but that’s okay; it helps keep the cake moist.

Pour the batter evenly into your prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

After baking, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Once your cakes are cool, take one layer and place it on a serving plate. Gently press the Peeps into the top of the first layer. You can arrange them however you like!

Spread a layer of chocolate frosting on top of the Peeps, then place the second cake layer on top. Cover the entire cake with more frosting.

Decorate your cake with extra Peeps or sprinkles if you wish. Serve and enjoy this delicious peep-filled delight!

Tips:

1. For a fun twist, try using different colors or shapes of Peeps.
2. Make the cake a day ahead and store it in an airtight container for even better flavor.
3. If you want to make a smaller cake, you can halve the recipe and use 6-inch round cake pans.

Nutrition Facts:

• Calories: 350 per slice
• Total Fat: 16 g
• Saturated Fat: 5 g
• Cholesterol: 50 mg
• Sodium: 300 mg
• Total Carbohydrates: 50 g
• Dietary Fiber: 2 g
• Sugars: 35 g
• Protein: 4 g

17 Almond Joy Easter Cake

Dive into the delightful flavors of Almond Joy with this delicious Easter cake! Combining chocolate, coconut, and almonds, this cake is a sweet way to celebrate the holiday. Perfect for family gatherings or dessert tables, it’s sure to impress everyone.

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour (for cooling and decorating)
Total Time: 1 hour 55 minutes
Servings: 12

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup sweetened shredded coconut
• 1 cup chopped almonds
• 1 cup chocolate frosting (store-bought or homemade)
• Extra shredded coconut and almonds for decoration

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to prevent sticking. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well using a whisk.

In a separate bowl, beat together the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until fully combined. Carefully stir in the boiling water, which will thin the batter.

Now, fold in the shredded coconut and chopped almonds. Divide the cake batter evenly between the prepared cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Once done, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

When the cakes are completely cool, spread a generous amount of chocolate frosting on one cake layer. Place the second cake layer on top, and frost the top and sides of the entire cake. For decoration, sprinkle with extra shredded coconut and chopped almonds.

Tips:

1. For a richer flavor, you can substitute buttermilk for the whole milk.
2. If you want an extra layer of sweetness, add a layer of coconut-flavored cream between the cake layers.
3. Make sure your cakes are completely cooled before frosting to avoid melting the frosting.

Nutrition Facts:

• Calories: 350 per serving
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 50mg
• Sodium: 250mg
• Total Carbohydrates: 48g
• Dietary Fiber: 3g
• Sugars: 30g
• Protein: 6g

18 Pastel Rainbow Layer Cake

This Pastel Rainbow Layer Cake is a cheerful and vibrant dessert that brings joy to any celebration! With its soft pastel colors and fluffy layers, it’s perfect for Easter or any spring gathering. Get ready to impress your friends and family with this stunning cake.

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour (for cooling and frosting)
Total Time: 1 hour 55 minutes
Servings: 12

Ingredients:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup milk
• Gel food coloring (pink, blue, yellow, green, purple)
• Frosting of your choice (buttercream or cream cheese recommended)

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour five 8-inch round cake pans.

In one bowl, mix together the flour, baking powder, and salt. In another bowl, beat the butter and sugar together until light and fluffy. This should take about 3-5 minutes.

Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract. Now, slowly mix in the flour mixture, alternating with the milk, starting and ending with the flour mixture.

Once your batter is smooth, divide it into five equal portions. Add a different color of gel food coloring to each portion and mix until you achieve your desired pastel shades.

Pour each colored batter into its prepared pan. Bake in the oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. After baking, let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Once the layers are cool, use your favorite frosting to stack them, one layer at a time. Spread frosting between each layer and on top and sides of the cake. Decorate with sprinkles or edible flowers for a special touch.

Tips:

1. Make sure your butter is softened for easy mixing.
2. You can make the cake layers ahead of time and freeze them for easier assembly later.
3. Experiment with different pastel colors to match your theme or preference!

Nutrition Facts:

• Calories: 400 per slice
• Protein: 3g
• Fat: 20g
• Carbohydrates: 55g
• Sugar: 30g
• Fiber: 1g

19 Caramelized Pineapple Upside-Down Cake

Caramelized Pineapple Upside-Down Cake is a delightful treat that combines the sweetness of caramel with the tropical flavor of pineapple. This cake is perfect for any celebration or family gathering, and its presentation will surely impress your guests. Let’s dive into this delicious recipe!

Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings

Ingredients:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1 can (20 oz) sliced pineapple in juice, drained
• Maraschino cherries (about 10-12)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup pineapple juice (reserved from canned pineapple)

Instructions:

First, preheat your oven to 350°F (175°C). Take an 8-inch round cake pan and melt 1/2 cup of butter in it. Once melted, sprinkle the brown sugar evenly over the butter.

Now, arrange the pineapple slices on top of the brown sugar mixture, and place a maraschino cherry in the center of each pineapple slice. Set the pan aside while you prepare the cake batter.

In a large bowl, mix the flour, baking powder, and salt together. In another bowl, beat the white sugar and 2 large eggs until light and fluffy. Then add the vanilla extract and 1/2 cup of reserved pineapple juice, mixing well.

Gradually add the dry ingredients into the wet ingredients while stirring until just combined. Avoid overmixing the batter. Pour the batter over the arranged pineapple and cherries in the cake pan, spreading it evenly.

Bake the cake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes. After that, carefully invert the cake onto a serving plate, so the pineapples are on top.

Tips:

1. For added flavor, consider sprinkling some chopped walnuts on top of the pineapple before baking.
2. Serve the cake warm with whipped cream or vanilla ice cream for a delicious treat.
3. Store any leftovers in an airtight container at room temperature for up to 2 days.

Nutrition Facts:

• Calories: 250 per serving
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 200mg
• Total Carbohydrate: 37g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 3g

20 Flowers and Buttercream Easter Cake

This Flowers and Buttercream Easter Cake is a delightful treat that brings a burst of color and sweetness to your Easter celebrations. It features soft layers of fluffy cake adorned with vibrant buttercream flowers, perfect for sharing with family and friends. Get ready to create a showstopper that everyone will love!

Prep Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 10 servings

Ingredients:

• For the cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter (softened)
  • 1 cup milk
  • 3 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 large eggs

• For the buttercream frosting:

  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons heavy cream (as needed)
  • Food coloring (various colors for flowers)

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour two round cake pans to prepare them for the batter.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well. Add in the softened butter, milk, vanilla extract, and eggs. Beat the mixture with an electric mixer on medium speed until it’s smooth and fluffy, which should take about 2 minutes.

Next, pour the batter evenly into the prepared cake pans. Bake them in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

While the cakes are cooling, make the buttercream frosting. In a large bowl, beat the softened butter with an electric mixer until it’s creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and add heavy cream one tablespoon at a time until you reach your desired consistency.

Once the cakes are completely cool, level the tops with a knife if needed. Place one cake layer on a serving platter and spread a layer of buttercream on top. Carefully place the second cake layer on top.

Now, it’s time to frost the entire cake with a thin layer of buttercream to create a crumb coat. Chill the cake in the fridge for 30 minutes. After chilling, apply a thicker layer of buttercream all over the cake for a smooth finish.

Using the remaining buttercream, divide it into small bowls and add food coloring to create your desired flower colors. Pipe flowers and decorations on the cake as you like. Feel free to add edible decorations like sprinkles or chocolate eggs for a fun touch!

Tips:

1. Make sure your butter and eggs are at room temperature for a fluffier cake.
2. Use gel food coloring for more vibrant shades in your buttercream flowers.
3. Store any leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition Facts:

• Calories: 400 kcal per serving
• Fat: 20g
• Carbohydrates: 57g
• Protein: 3g
• Sugar: 35g