11 Easter Special Cakes with Their Recipes : Dessert

Recipes

11 Easter Special Cakes with Their Recipes : Dessert

Need a sweet centerpiece for your holiday meal? Celebrate the season with these festive spring cakes.

1. Lemon Buttermilk Cake With Pistachio Ice Cream

Fresh lemon juice and zest give this easy loaf cake a bright citrus zing.

INGREDIENTS

½ cup canola oil, plus more for the pan
2 cups all-purpose flour, spooned and leveled, plus more for the pan
2 teaspoons baking powder
½ teaspoon kosher salt
1½ cups sugar
¾ cup buttermilk
2 large eggs
1 tablespoon finely grated lemon zest, plus ¼ cup lemon juice
½ teaspoon pure vanilla extract
2 pints pistachio ice cream
¼ cup chopped roasted pistachios

DIRECTIONS

  • Heat oven to 350° F. Brush an 8½-by-4½-inch loaf pan with oil and dust with flour, tapping out the excess. In a large bowl, whisk together the flour, baking powder, and salt; set aside.
  • In a medium bowl, whisk together the oil, sugar, buttermilk, eggs, lemon zest and juice, and vanilla. Add to the dry ingredients and whisk to combine.
  • Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool in the pan for 15 minutes, then transfer to a rack to cool completely.
  • Slice the cake. Serve with the ice cream and sprinkle with the pistachios.

2. Carrot Cake

Studded with grated carrot, pecans, and raisins, this classic two-layer cake is covered with a rich cream cheese frosting.

INGREDIENTS

1/2 cup unsalted butter, melted, plus more for the pans
2 cups all-purpose flour, spooned and leveled, plus more for the pans
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
3/4 cup sour cream
3 large eggs, lightly beaten
1 pound carrots, grated (3 cups)
1 cup chopped pecans, plus more for garnish
1/2 cup raisins
1 recipe Cream Cheese Frosting

DIRECTIONS

  • Heat oven to 350° F. Butter two 8-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess.
  • In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Make a well in the center of the flour mixture. Place the butter, sour cream, and eggs in the well. Whisk together, then gradually incorporate the dry ingredients (the batter will be thick). Fold in the carrots, pecans, and raisins.
  • Transfer the batter to the prepared pans and bake, rotating pans halfway through, until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
  • Invert one of the cooled cakes on a serving plate and spread with 1 cup of the frosting. Top with the remaining cake. Spread the top and sides with the remaining frosting. Sprinkle with pecans.

3. Olive Oil Cake With Vanilla Oranges

Olive oil, buttermilk, and cornmeal flavor a not-too-sweet dessert dressed up with vanilla-infused orange segments.

INGREDIENTS

¾ cup olive oil, plus more for the pan
1½ cups all-purpose flour, spooned and leveled, plus more for the pan
¾ cup finely ground cornmeal
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup buttermilk
2 large eggs
1¾ cups sugar
2 blood oranges or navel oranges
½ teaspoon pure vanilla extract
mascarpone or sweetened whipped cream, for serving

DIRECTIONS

  • Heat oven to 350° F. Oil an 8-by-4-inch loaf pan and dust with flour, tapping out the excess.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together the olive oil, buttermilk, eggs, and 1½ cups of the sugar; add to the dry ingredients and mix just until combined (do not overmix).
  • Transfer the batter to the prepared pan and bake until golden and a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.
  • Meanwhile, cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl. Toss the orange segments with the vanilla and the
  • remaining ¼ cup of sugar. Let sit for at least 30 minutes and up to 2 hours, tossing occasionally.
    Serve the cake, sliced, topped with the oranges and mascarpone.

4. Glazed Lemon Pound Cake

A cup of healthful Greek yogurt makes this beautiful bundt cake moist and rich.

INGREDIENTS

1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
2½ cups all-purpose flour, spooned and leveled, plus more for the pan
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
3 cups granulated sugar
2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
6 large eggs, at room temperature
1 cup plain full-fat Greek yogurt
1 cup confectioners’ sugar

DIRECTIONS

Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.

5. Classic Cheesecake
Top this heavenly dessert with a freshly-made cherry topping—so much better than the canned version.

INGREDIENTS

Cake:
18 graham crackers (2 sleeves)
1/2 cup (1 stick) unsalted butter, melted
1/4 teaspoon kosher salt
1 cup plus 4 tablespoons sugar
3 8-ounce packages cream cheese, at room temperature
2 cups sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 large eggs, at room temperature
Cherry sauce:
1 10-ounce bag frozen cherries
1/2 cup sugar
1/4 teaspoon kosher salt
1 tablespoons cornstarch
2 tablespoons fresh lemon juice

DIRECTIONS

Make the cake: Heat oven to 325° F. In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt, and 2 tablespoons of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.
Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. Beat in the eggs one at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.
In a small bowl, combine the remaining 1 cup of sour cream, 2 tablespoons of sugar, and ½ teaspoon of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unmolding.
Make the cherry sauce: In a large skillet, combine the cherries, sugar, salt, and 2 tablespoons water. Cook over medium-high heat, stirring often, until the mixture begins to thicken, 4 to 6 minutes.
In a small bowl, stir together the cornstarch and 2 tablespoons water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.

6. Yellow Cake With Strawberries and Chocolate Sour Cream Frosting
Sandwich the two layers of cake with fresh strawberry filling and garnish with an impressive-looking (yet easy) strawberry fan.

INGREDIENTS

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2½ cups all-purpose flour, spooned and leveled, plus more for the pans
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1½ cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk
1 recipe Fresh Strawberry Filling
1 recipe Chocolate Sour Cream Frosting
1 quart strawberries, thinly sliced
¼ cup seedless raspberry jam, warmed

DIRECTIONS

Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the filling. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top and sides with the frosting.
Starting from the outside perimeter, place a ring of the sliced strawberries around the cake, points facing out. Continue layering concentric rings around the cake until you reach the center. Carefully brush with the jam.

6. Pineapple Upside-Down Cake
The pineapple pieces caramelize as they bake at the bottom of the pan, resulting in a deep, roasted, tropical sweetness.

INGREDIENTS

12 tablespoons (1½ sticks) unsalted butter, at room temperature, plus more for the pan
1½ cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup packed light brown sugar
½ medium pineapple
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup whole milk

DIRECTIONS

Heat oven to 350° F with a rack in the lowest position. Butter a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a small saucepan, combine the brown sugar and 4 tablespoons of the butter. Bring to a simmer over medium heat and cook, stirring, until the mixture is slightly darkened, 3 to 5 minutes. Pour into the prepared pan.
Using a sharp knife, cut off the pineapple peel, cut the fruit into wedges, and cut out the core; thinly slice crosswise. Starting in the center of the pan, arrange the slices in concentric circles, with the rounded part of each piece toward the outside of the pan (you may not need all of the pineapple).
Using an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar on medium-high until fluffy, 2 to 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs, one at a time, then the vanilla. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Carefully spread the batter over the pineapple and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool 10 minutes, then invert cake onto a serving platter. Rearrange any pieces of pineapple that have stuck to the pan. Serve warm.

6. Yellow Lemon Cake With Candied Lemons and Pistachios
Press chopped nuts into the sides of the cake for a simple and fun garnish.

INGREDIENTS

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2½ cups all-purpose flour, spooned and leveled, plus more for the pans
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1½ cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk
1 recipe Lemon Curd
1 recipe Lemon Frosting
2 cups chopped pistachios
1 recipe Candied Lemons

DIRECTIONS

Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
Transfer one of the cooled cakes to a plate and spread with 1 cup of the lemon curd. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top and sides with the frosting. Using the palm of your hand, gently press the pistachios into the sides of the cake and top with the candied lemon slices.

7. Yellow Cake With Vanilla Frosting and White Chocolate Chips

For an elegant and unexpected dessert, decorate with white chocolate chips.

Say hello to your new go-to yellow cake recipe. The moist but light end result will have you swearing off the convenience of the boxed stuff for good. After baking and cooling two simple round cakes, you’ll layer then, with frosting in the center, before frosting the exterior, too. We covered the side with two cups of white-chocolate chips for a gorgeous, all-white effect, but you could also employ chocolate chips, butterscotch chips, or even small pieces of candy, to fit your party’s theme. But hey, no party required to whip up this simple but stunning cake. It’s that delicious.

INGREDIENTS

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2½ cups all-purpose flour, spooned and leveled, plus more for the pans
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1½ cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk
1 recipe Vanilla Frosting
12 ounces white chocolate chips (about 2 cups)

DIRECTIONS

Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Using the palm of your hand, gently press the chips into the sides of the cake.

8. Apricot-Coconut Cake
This fruity cake has a layer of apricot preserves and a toasted coconut exterior.
This coconut cake gets a major flavor upgrade, thanks to sweet apricot preserves and a deliciously rich icing. Half of the jelly gets mixed into the batter before baking, and the other half is sandwiched between the two layers of moist white cake. That sinfully creamy frosting incorporates heavy cream, whole milk, and sour cream, for a thick whipped topping that’s spread over the top, and along the sides, where you’ll press toasted, shredded coconut for a little texture and crunch. Plan ahead to bake the two layers, in 8-inch round cake pans, well before you’re ready to put the dessert together.

INGREDIENTS

1 cup shredded sweetened coconut
¾ cup (1½ sticks) unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1½ cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1¼ cups apricot preserves
1 cup whole milk
1 cup heavy cream
¼ cup sour cream
2 tablespoons confectioners’ sugar

DIRECTIONS

Heat oven to 350° F. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk together the flour, baking powder, and salt.
Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and ¾ cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated.
Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on racks.
Using an electric mixer, beat the heavy cream, sour cream, and confectioners’ sugar until stiff peaks form. Spread the remaining ½ cup of preserves on top of one of the cakes; sandwich with the other. Frost with the cream mixture and press the coconut onto the sides.

9. Vanilla Cheesecake
Add 2 teaspoons of vanilla extract to the batter to enhance the flavor of this creamy classic.

INGREDIENTS

38-ounce packages cream cheese, at room temperature
4 eggs
1 1/4cups sugar
2teaspoons pure vanilla extract
1 prebaked Ginger Graham Cracker Crust
1cup sour cream

DIRECTIONS

Make the Ginger Graham Cracker Crust.
Preheat oven to 325° F.
In a large mixing bowl, beat the cream cheese until smooth, about 1 minute. Beat in the eggs one at a time. Add 1 cup of the sugar and 1 teaspoon of the vanilla and mix until well combined.
Pour the batter into the crust and bake until set, 45 to 50 minutes.
In a small bowl, whisk together the sour cream and the remaining sugar and vanilla. Pour the mixture over the cheesecake, spreading it to the edge. Bake 5 minutes.
Cool and refrigerate overnight before serving.

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