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Easter is right around the corner. This means searching for the perfect cake recipes to impress the guests so that you can enjoy this perfect occasion with your family and friends. It doesn’t matter if you are an amateur or a professional baker because we have got recipes for everyone in this post. What are you waiting for? Continue reading our article to whip up the perfect cake recipe this Easter!
1. Coconut Angel Cake
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Ingredients:
- Flour – 3 cups
- Granulated sugar – 1.5 cups
- Baking powder – 4.5 tsp
- Kosher salt – 1/2 tsp
- Egg whites – 5
- Unsweetened coconut milk – 1 can
- Unsalted butter – 2 sticks
Frosting:
- Cream cheese – 8 ounce
- Confectioner’s sugar – 1/4 cup
- Heavy cream (chilled, divided) – 2 cup
- Toasted flaked coconut – 1.5 cup
Preheat oven to 350 degrees Fahrenheit. Mix all the dry ingredients for the cake mix. In another bowl, whisk all the wet ingredients until smooth. Now slowly add both and combine well. Transfer the batter equally into two pans which are lined with butter paper and let it bake for 30 minutes.
For the frosting, whisk all the ingredients until stiff peaks begin to form. Layer the frosting on top of each cake layer and cover the sides as well. Now top it with toasted coconut.
2. Raspberry Lemon Bundt Cake
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Ingredients:
- Cake flour – 2.5 cups
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- Salt – a pinch
- Unsalted butter – 8 ounces
- Full fat cream cheese – 8 ounces
- Granulated sugar – 2 cups
- Lemon zest – 1 tbsp
- Eggs – 5
- Raspberries – 2 cups
Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by greasing and dusting with flour. Set it aside and get working on the cake mix.
In a large bowl, mix all the dry ingredients until it is well combined. Take another bowl and slowly add the wet ingredients one by one and start whisking. Now blend both until it is well incorporated. Add the raspberries into the mix and pour it into the prepared pan. Bake for about an hour or until the inserted toothpick comes out clean.
3. Easter Brownie Bites
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Ingredients:
- Butter – 175 g
- Dark chocolate – 150 g
- Sugar – 250 g
- Self-raising flour – 850 g
- Eggs – 3 (beaten)
- Milk choco chips – 100 g
- Mini chocolate eggs – 22
Preheat oven to 180-degree Celcius. Grease the muffin tray and dust with flour. Heat the dark chocolate, butter, and sugar in a pan until it is smooth and well combined. Keep it aside for cooling. Now mix the other ingredients except mini eggs until everything is incorporated properly. Now transfer the mix into the muffin tray and place one mini chocolate egg on each muffin case. Bake for a quarter of an hour so that it is gooey on the inside. Leave it on the wire rack for cooling. It will continue to cook from there for about 10 minutes. Let it cool completely before popping it into your mouth.
4. Vanilla Bundt Cake
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Ingredients:
- Butter – 3 sticks
- Granulated sugar – 2 cups
- Eggs – 4
- Vanilla extract – 1 tbsp
- Almond extract – 1/2 tsp
- Flour – 3 cups
- Cornstarch – 6 tbsp
- Baking powder – 2 tsp
- Kosher salt – 1 1/2 tsp
- Whole milk – 1 cup
Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by greasing and dusting with flour. Set it aside and get working on the cake mix.
Mix the dry and wet ingredients separately before combining them to form a smooth blend. Pour the batter into the pan and let it bake for about an hour. Serve once it is cooled.
5. Upside Down Sticky Banana Cake
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Ingredients:
- Flour – 250 g
- Baking powder – 2 1/2 tsp
- Cinnamon – 1 tsp
- Ground ginger – 1/2 tsp
- Caster sugar- 300 g
- Unsalted butter – 120 g
- Eggs – 3
- Sour cream – 150 g
Topping:
- Unsalted butter – 80 g
- Light muscovado sugar – 150 g
- Vanilla bean paste – 1/2 tsp
- Bananas – 4 (large)
Preheat the oven to 180 degrees Celcius and grease the pan with butter paper. Set it aside and start preparing the topping.
Melt the butter and sugar in a pan on low flame until it is melted completely. Add the vanilla bean paste. Now pour this mix into the cake pan and spread it evenly. Using a knife, cut the bananas lengthways and place it over the caramel.
For the batter, mix all the ingredients and blend it well. Pour the batter on top of the banana and caramel spread. Make sure it is spread evenly by using a spatula. Pop it in the oven for about one hour or until the knife inserted in the middle of the cake comes out clean. Allow it to cool for a few minutes before turning it on to a plate. It can be served warm or cold.
6. Birds Nest Chocolate Cake
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Ingredients:
- Softened butter – 370 g
- Caster sugar – 370 g
- Eggs – 6
- Vanilla extract – 2 tsp
- Self-raising flour – 370 g
- Milk – 3 tbsp
- Cocoa powder – 75 g
- Chocolate chips – 50 g
Buttercream:
- Chocolate fudge frosting – 2 tubs
- Or you can make your own buttercream with the following ingredients:
- Softened butter – 250 g
- Icing sugar – 500 g
- Vanilla essence – 1 tsp
- Milk – 3tbsp
- Chocolate powder – 30 g
Decoration:
- Chocolate mini eggs
- Chocolate sprinkles
To make your own buttercream icing, mix all four ingredients for buttercream except milk until it becomes smooth. Then slowly add milk to loosen the mix. Next, preheat the oven to 180-degree Celcius and prepare the cake tins.
Blend all the ingredients except for chocolate chips and milk and blitz until smooth. Slowly add the milk and chocolate chips into it and give it a blend to mix thoroughly. Now pour the mixture into the two prepared tins and pop it in the oven for about an hour or until the skewer inserted into the center of the cake comes out clean.
Once baked, let it cool for some time before removing from the tins and placing it on a cooling rack. Once completely cooled, trim the edges to give an even smooth look so that you can add the buttercream. Place one layer of cake on the cake stand and add a large dollop of buttercream on the bottom layer of cake and spread it evenly. Now add the next layer on top of it and check if it is placed properly. Using a mug or a glass, scoop out the center of the top layer of cake to give it a nest look. Now put a huge dollop of buttercream in the center of the cake and spread it along the edges as well. Using a palette knife, cover the entire cake with a nice even layer of frosting. Now grab the chocolate sprinkles and sprinkle it on top of the cake as well as the sides and the center. Finally, add the chocolate mini eggs in the center of the cake.
7. Traditional Easter Cake
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Ingredients:
- Strong white bread flour – 450 g
- Salt – 1/2 tsp
- Mixed spice – 1 1/2 tsp
- Cinnamon – 1/2 tsp
- Butter – 50g
- Caster sugar – 50 g
- Fast action dried yeast – 14 g
- Milk – 200ml
- Egg – 1 (beaten)
- Mixed dried fruits – 100 g
- Citrus peel (mixed) – 25 g
Icing:
- Icing sugar – 100 g
- Juice of half a lemon
For decoration:
- Toasted almonds
- Sprinkles
Prepare six tin cans by buttering and lining with parchment paper. Sieve salt, mixed spice, cinnamon, and flour into a bowl. Add the butter into the mix using the tip of your fingers. Create a well in the middle of the mixture to add the yeast and sugar. Add the eggs and milk to the mix knead well to form a soft dough. To this, add the dry fruits and the citrus peel to incorporate it well. Knead this dough into a ball and place it in a buttered bowl. Keep it aside for half an hour to prove.
After an hour, place the dough into a lightly floured surface and shape it into a ball again. Now place it in the same bowl for half an hour.
Once it is proved, divide the dough into 6 pieces and shape each piece into a cylindrical shape. Now place each one into the prepared tins and leave it to rise for half an hour.
Preheat the oven to 250-degree Celcius and bake it until it is golden brown on the outside. Once done, place it on a cooling rack.
Next, start by preparing the icing. Mix the lemon juice with the icing sugar to form a runny icing. Spoon the icing over the top of the kulich and decorate each with toasted almonds and sprinkles.
What are you waiting for? It’s time to don your baking hat and get right to it. Also, make sure you take some time out from your busy schedule to let us know how it turns out.
