Easter Desserts add a little color and brightness to early spring. This list of my favorite Easter recipes includes beautiful show-stopping cakes, fun cupcakes and plenty of color.
Especially here in Minnesota, Easter is one of those first milestones of spring. By this time of year we are getting some warmer weather, and that makes it a great time to make colorful and floral desserts. Below is a list of some of my favorite Easter desserts that you can make for the holiday, or on any of those nice spring days.
Looking for more spring dessert ideas?
- Try my favorite lemon recipes
- Or check out more bright and tasty spring desserts
- Plus, it’s a holiday, so you could brush up on your pie making
15 Easter Desserts
This carrot cake is perfectly spiced, moist and unbelievably good! Using candied carrot peels as decoration (optional), cream cheese frosting and sweetened shredded coconut, this cake is simply the best — I make it all the time! A half batch can be made in three 6-inch round cake pans and it only needs to bake 20-25 mins.
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This Almond Cake with Buttercream Roses is a simple cake made fancier with blood orange glaze and piped roses. Perfect for a special occasion.
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This honey cake is unique in the way it is made and baked. There is honey in the layers, the filling and the buttercream is made with honey instead of sugar. I decorated it with easy-to-make sunflowers, the national flower of Ukraine.
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This cheesecake is decorated with an all-white blanket of roses over a swirl of wild color within.
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These Easter Egg Cupcakes are decorated for kids, but the flavors will satisfy adults. Go with whatever flavor combinations get you excited.
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Fresh, local strawberries need very little to become a spectacular dessert, so I kept thing simple for this strawberry shortcake. I used my son's signature scone recipe for the "shortcake" and it worked perfectly.
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My kids love crepes, and I suspect yours will too. This recipe is simple and delicious, and can be topped with almost anything.
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It's funny how rather retro American desserts, like the Banana Cream Pie bring back memories of grandmothers and childhoods. I am happy to report this version, inspired by Sarabeth's Bakery, does not disappoint. You have to make one to see how beautifully it cuts and how fantastic it tastes.
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This is a delight on a cake stand, with all the party presence of Phyllis Diller. If this cake could laugh, it would cackle. This tropical taste of whimsy is a blast to make.
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Lemon meringue pie with it's gorgeous toasted top is a classic. A little lemon thyme amps up the flavor in this recipe.
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My stepmother, Patricia, is from Alabama, and she introduced me to the Southern red velvet cake. The cake's origins are a little murky, but the bright-red version we see today was invented in the 1920s by an extract company and then suddenly became one of the most beloved cakes in every city, not just the south. A note about this recipe: I baked the layers in three 6×2-inch cake pans, which is why it is soooooo tall. If you go with smaller pans, you will want to check them about 5-10 minutes earlier when baking, since they will be done sooner the smaller they are.
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The curd in this mango curd tart is made just as you would a lemon curd, but I used a combination of mango and lime. It makes very little sense, but the lime makes the mango taste more like mango and not just cloyingly sweet. Slow cooking the curd over a double boiler is the key to the satiny texture. This will make an 8-inch tart that is very full, or a 9-inch tart that leaves room for the fruit on top.
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Victoria sponge cake deliciously light thanks to "self-raising" flour, a common ingredient in the UK, which contains baking powder and salt in the mix. The traditional filling is whipped cream and jam with a dusting of confectioners' sugar. I added some strawberries for flavor, texture, and decoration along with some edible flowers.
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A pavlova is a study in perfect imperfection. It bakes into a delicate, smooth shell that collapses in the middle, begging for any manner of filling.
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Delicate and brittle on the outside with rich buttercream or ganache in the middle, macarons are not as difficult as you think. You can color them for any occasion and they're just beautiful, delicious and fun. Note: This recipe does require a scale, otherwise there is too much variability in the measurements to come out well.
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Stunningly beautiful, as each individual contribution you create, always is.
so many wonderful desserts to choose from, have to go with the ultimate carrot cake first, too creative too ignore and also just love carrot cake, thank you for all of them
I love dessert and cake and really happy to come across this site of yours as I was searching for some dessert recipe so that I try making it myself at home. This weekend I will surely try making easter cheesecake. Thank you for sharing these recipes.