This Simple Easter Cake-Making Tutorial is the perfect way to bring extra joy to your Easter celebrations. Whether you are an experienced baker or a novice, this guide will help you make a delicious and festive cake that will impress family and friends! We’ll take you through step-by-step instructions for making the cake and provide some tips and tricks to help make the process easier. So grab your ingredients, and let’s get baking!
1. Triple chocolate & peanut butter layer cake
This delicious triple chocolate and peanut butter layer cake will surely be the star of your Easter festivities. It is a moist, rich, and decadent cake with three layers of dark chocolate cake separated by two layers of creamy peanut butter frosting. The top is adorned with chocolate shavings for an elegant finishing touch.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cocoa powder
- 1 ½ cups dark brown sugar
- 3 eggs ⅔ cup vegetable oil
- 1 teaspoon vanilla extract1 cup semi-sweet chocolate chips
- 2 tablespoons melted butter
- ¼ cup creamy peanut butter
Instructions:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan.
- Mix the flour, baking powder, salt, and cocoa powder in a medium bowl.
- In a separate large bowl, whisk together the dark brown sugar, eggs, and oil until well combined. Stir in the vanilla extract.
- Slowly add the dry ingredients to the wet ingredients, stirring until combined. Stay undermixed.
- Pour batter into the prepared cake pan and bake for 25–30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before frosting.
- Mix the chocolate chips and melted butter in a medium bowl until combined.
- Spread the chocolate mixture over the top of the cooled cake—place it in the refrigerator for 10 minutes to set up.
- Remove from the refrigerator and spread peanut butter over the top of the chocolate layer.
- Garnish with chocolate shavings and serve.
2. Mini Egg cake
These Mini Egg Cakes are a fun and festive treat for any Easter celebration. They are sweet balls of moist chocolate cake coated in pastel-colored candy melts and topped with colorful mini eggs. They’re easy to make, requiring some pre-baked cake, other ingredients, and decorations.
Ingredients:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cocoa powder
- 1 ½ cups dark brown sugar
- 3 eggs ⅔ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ounces of semi-sweet chocolate chips
- 2 tablespoons melted butter
- 1 cup pastel-colored candy melts
- 1/3 cup colorful mini eggs
Instructions:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan.
- Mix the flour, baking powder, salt, and cocoa powder in a medium bowl.
- In a separate large bowl, whisk together the dark brown sugar, eggs, and oil until well combined. Stir in the vanilla extract.
- Slowly add the dry ingredients to the wet ingredients, stirring until combined. Stay undermixed.
- Pour batter into the prepared cake pan and bake for 25–30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before making the pops.
- Once cooled, crumble the cake into a large bowl to resemble crumbs.
- Add melted butter and mix until the texture is moist.
- Form small balls with a tablespoon of the cake mixture, using your hands to roll them in the palms of your hands to form perfectly round shapes.
- Place cake balls on a parchment-lined baking sheet and place in the freezer for 30 minutes so that they are firm.
- Melt candy melts in a bowl according to package instructions.
- Take the cake pops out of the freezer and dip each into the melted candy, ultimately coating and ensuring no gaps are left uncovered. Let any excess drip off and place on a parchment-lined baking sheet.
- Place mini eggs on each cake pop before the melted candy can set.
- Allow the pops to cool completely before serving or packaging for gift-giving.
3. Coconut Cream Gingham Cake
This Coconut Cream Gingham Cake is a simple yet flavorful sweet treat. The moist white cake layers are flavored with coconut cream, giving it an extra tropical twist. The soft gingham pattern between the layers makes for a unique presentation, making this perfect for any special occasion!
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup coconut cream (or 1/2 can of coconut milk)
- 1 teaspoon vanilla extract
- 1 cup coconut flakes
- ¼ cup white sugar
Instructions:
- Preheat oven to 350 degrees Fahrenheit—grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream the butter and sugar in a separate bowl until light and fluffy. Add the eggs one at a time, mixing each until combined.
- Alternate adding the coconut cream and dry ingredients to the egg mixture, beginning and ending with the wet ingredients. Mix until just combined. Stir in coconut flakes.
- Divide the batter evenly between the two prepared cake pans and bake for 25–30 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Allow the cakes to cool completely before frosting and assembling.
- To assemble, place one layer on a plate or cake stand. Spread a thin layer of frosting over the top and sprinkle with white sugar. Place the second layer on top of the first and frost the entire cake. Sprinkle the remaining white sugar over the top and serve.
4. Spiced hummingbird cake
This Spiced Hummingbird Cake is a classic Southern treat that combines sweet banana, juicy pineapple, and crunchy pecans in a moist, spiced cake. The cream cheese frosting adds an extra burst of creamy sweetness that takes this cake to the next level!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 cup granulated sugar
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 4 ounces cream cheese, softened
- ¼ cup butter softened
- 2 cups powdered sugar
Instructions:
- Preheat oven to 350 degrees Fahrenheit and grease & flour a 9-inch round cake pan.
- In a medium bowl, whisk the flour, baking soda, cinnamon, and nutmeg until combined.
- Mix the oil, eggs, and sugar in a separate bowl until light and fluffy. Add in mashed bananas, pineapple, and vanilla extract until just combined.
- Gradually add the dry and wet ingredients, mixing until just combined. Fold in chopped pecans until evenly distributed throughout the batter.
- Pour batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely before frosting.
- For the cream cheese frosting, beat cream cheese and butter until light and fluffy. Slowly add in powdered sugar until desired consistency is reached.
5. Sangria cake
This Sangria Cake is a fun twist on the classic Spanish beverage! Rich, red velvet cake is soaked in a sweet wine syrup and topped with a light cream cheese frosting. This recipe is perfect for any special occasion and will surely be the talk of the party.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons cocoa powder
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 cup water
- ½ cup white wine, such as Sauvignon Blanc
Instructions:
- Preheat oven to 350 degrees Fahrenheit and grease & flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until combined.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, followed by the buttermilk, food coloring, and vanilla extract until just combined.
- Gradually add the dry and wet ingredients, mixing until just combined. Divide batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center of each cake comes out clean. Allow to cool completely before frosting.
- Combine water, sugar, and white wine in a small saucepan over low heat for the sangria syrup. Stir occasionally until the sugar is completely dissolved and the syrup has thickened slightly. Remove from heat, allow cooling, and pour over the cake layers before frosting.
- For the cream cheese frosting, beat cream cheese and butter until light and fluffy. Slowly add powdered sugar until desired consistency is reached, adding a little milk if needed.
6. Dolly’s Donut Coconut Bundt Cake
This decadent Dolly’s Coconut Bundt Cake is inspired by a childhood favorite of Dolly Parton’s. It’s made with a moist vanilla bundt cake soaked in sweet sugar syrup and topped with creamy coconut buttercream frosting. This recipe is sure to be a hit at any gathering!
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Instructions:
- Preheat oven to 350 degrees Fahrenheit and grease & flour a 9-inch Bundt pan.
- Whisk the flour, baking powder, and salt in a medium bowl until combined.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract and buttermilk until combined.
- Gradually add the dry and wet ingredients, mixing until just combined. Pour batter into the prepared Bundt pan and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely before frosting.
- For the sugar syrup, combine water and sugar in a small saucepan over low heat. Stir occasionally until the sugar is completely dissolved and the syrup has thickened slightly. Remove from heat, allow cooling, and pour over the cake while still warm.
- For the coconut buttercream frosting, beat together cream cheese and butter until light and fluffy. Add in coconut extract and slowly add in powdered sugar until desired consistency is reached, adding a little bit of milk if needed. Frost cake as desired and serve. Enjoy!
- Gluten-Free Blueberry Streusel Cake
Conclusion
When you’re looking for a special dessert to share, a personalized biscuit tin, funny hand towels or these unique cakes are sure to make an impression. Whether it’s the sweet sangria syrup of the Coconut Bundt Cake, the tart streusel of Blueberry Streusel Cake, or simply delicious vanilla cake with creamy frosting, there’s something for everyone to enjoy.
