15 Irresistible Spring Cake Recipes for Every Celebration

Spring is here, and what better way to celebrate than with delicious cakes? You deserve sweet treats that bring a burst of flavor and joy to your gatherings. Imagine impressing friends and family with beautiful, tasty creations that capture the essence of the season. Dive into these 15 irresistible spring cake recipes that will add delight to every celebration!

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1 Lavender Lemonade Spring Cake

This Lavender Lemonade Spring Cake is a delightful treat that brings the flavors of spring to your table. With a light and fluffy texture infused with refreshing lavender and zesty lemon, it’s perfect for celebrations or just a sunny afternoon. Get ready to impress your family and friends with this beautiful cake!

Prep Time: 30 minutes
Total Time: 1 hour
Servings: 12

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 fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon dried culinary lavender
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup lavender lemonade (store-bought or homemade)
• 1 cup powdered sugar (for frosting)

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, so the cake won’t stick.

In a large mixing bowl, combine the flour, baking powder, and salt. Whisk them together until well mixed. In a separate bowl, cream the butter and granulated sugar until fluffy. This should take about 3-4 minutes.

Add the eggs one at a time into the butter mixture. Mix well after each addition. Now, stir in the lemon juice, lemon zest, and dried lavender. Mix until combined.

Pour in the milk and the flour mixture alternately into the bowl. Start and end with the flour mixture. This will help to keep everything nice and fluffy.

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

While the cakes cool, prepare the frosting. In a bowl, combine the powdered sugar with enough lavender lemonade to reach your desired consistency. Mix until smooth.

Once the cakes are cooled, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake. Decorate with a sprinkle of dried lavender, if desired.

Tips:

1. For an extra burst of flavor, add a few drops of lavender extract to the batter.
2. Make sure to use culinary lavender to ensure it’s safe for eating.
3. This cake can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts:

• Calories: 320 per slice
• Fat: 15g
• Carbohydrates: 45g
• Protein: 5g
• Sugar: 28g

2 Strawberry Basil Layer Cake

The Strawberry Basil Layer Cake is a delicious and refreshing dessert that combines sweet strawberries with fragrant basil. It’s perfect for spring celebrations or any time you want to impress your friends and family with a unique treat. The layers of cake are moist and filled with creamy frosting that makes every bite delightful!

Prep Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients:

• For the Cake:

  • 2 cups all-purpose flour
  • 1 and ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 eggs
  • 2 and ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

• For the Strawberry Basil Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup fresh strawberries, pureed
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

• For Decoration:

  • Fresh strawberries and basil leaves

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, mix the butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.

Next, add in the eggs one at a time, mixing well after each addition. Now, stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.

Pour the batter evenly into the prepared pans. Bake in the oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

While the cakes cool, prepare the strawberry basil frosting. In a big bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing well until smooth. Then, mix in the pureed strawberries, chopped basil, heavy cream, and vanilla extract. Beat until fluffy and well combined.

Once the cakes are completely cool, it’s time to layer them. Place one cake layer on a serving plate and spread a generous amount of frosting on top. Then, place the second cake layer on top of the frosting. Frost the top and sides of the entire cake.

Finally, decorate the top of your cake with fresh strawberries and basil leaves for a beautiful presentation. Enjoy every bite of your lovely Strawberry Basil Layer Cake!

Tips:

1. Make sure all ingredients are at room temperature for the best mixing and baking results.
2. For a stronger basil flavor, you can add more finely chopped basil to the frosting.
3. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts:

• Calories: 450 per serving
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrates: 60g
• Dietary Fiber: 1g
• Sugars: 45g
• Protein: 4g

3 Citrus Burst Flower Cake

This Citrus Burst Flower Cake is a bright and zesty treat that’s perfect for spring celebrations. With the flavors of fresh oranges, lemons, and limes, this cake is both refreshing and delightful. It’s sure to impress your family and friends with its beautiful flower decoration!

Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 10

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup buttermilk
• 4 large eggs
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp lemon zest
• 1 tbsp lime zest
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 cup powdered sugar (for frosting)
• 2 tbsp citrus juice (lemon, lime, or orange) for frosting
• Edible flowers for decoration (optional)

Instructions:

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

In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This will take about 3-4 minutes.

Next, add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, lemon zest, lime zest, and orange zest into the mixture.

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

Divide the batter evenly between the two prepared pans. Bake in the preheated oven for about 25-30 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 about 10 minutes. Then transfer them onto a wire rack to cool completely.

While the cakes cool, prepare the frosting by mixing the powdered sugar with the citrus juice until smooth. Adjust the consistency if necessary by adding more powdered sugar or juice.

Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the other cake on top. Frost the top and sides of the entire cake. For a beautiful finish, decorate with edible flowers if you wish!

Tips:

1. Use fresh citrus for the best flavor in your cake and frosting.
2. You can substitute the buttermilk with regular milk mixed with a little vinegar.
3. Make sure the cakes are completely cool before frosting to prevent melting.

Nutrition Facts:

• Calories: 350 per serving
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrates: 52g
• Dietary Fiber: 0g
• Sugars: 30g
• Protein: 5g

4 Minty Spring Green Velvet Cake

This Minty Spring Green Velvet Cake is a delightful twist on the classic red velvet cake, perfect for spring celebrations. With a vibrant green color and a refreshing mint flavor, it’s sure to impress your friends and family!

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8-10

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 ½ cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon peppermint extract
• 1 tablespoon green food coloring
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar (for frosting)
• 4 tablespoons heavy cream (for frosting)
• 1 teaspoon peppermint extract (for frosting)
• Fresh mint leaves (for decoration)

Instructions:

Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. This will be your dry mixture.

In another bowl, mix the oil, buttermilk, eggs, vanilla extract, peppermint extract, and green food coloring. Stir until fully combined.

Pour the wet mixture into the dry mixture. Mix gently until everything is just combined. Make sure there are no dry spots, but don’t over-mix!

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the cakes cool in the pans for 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely.

While the cakes cool, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Pour in the heavy cream and peppermint extract, and beat until light and fluffy.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top of the frosting, then frost the top and sides of the cake evenly.

Decorate with fresh mint leaves for a lovely spring touch. Slice and enjoy your Minty Spring Green Velvet Cake!

Tips:

1. For a more intense mint flavor, add extra peppermint extract to the frosting.
2. Make sure your eggs and buttermilk are at room temperature for the best texture.
3. Store the cake in an airtight container at room temperature for up to 3 days.

Nutrition Facts:

• Calories: 450 per slice
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 60g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g

5 Almond Blossom and Honey Cake

This Almond Blossom and Honey Cake is a lovely treat that captures the essence of spring. Made with fragrant almond flour and sweet honey, this cake is perfect for any occasion, bringing a sweet touch to your day.

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

Ingredients:

• 1 cup almond flour
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup honey
• 1/2 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• Powdered sugar, for dusting

Instructions:

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This helps ensure that the cake comes out easily after baking.

In a large mixing bowl, combine the almond flour, all-purpose flour, granulated sugar, baking powder, and salt. Mix these dry ingredients well to make sure everything is evenly distributed.

In another bowl, cream the unsalted butter and honey together until the mixture is light and fluffy. This will take about 3-4 minutes. Then, add the eggs one at a time, mixing well after each addition. Follow this by pouring in the milk, vanilla extract, and almond extract. Stir until well combined.

Gradually add the dry ingredient mixture into the wet ingredients. Mix until just combined; be careful not to overmix as this can make your cake dense.

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

Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. After the cake has cooled, dust the top with powdered sugar for a beautiful finish.

Tips:

1. For extra flavor, you can add sliced almonds on top before baking.
2. Serve with a little bit of whipped cream or fresh fruits for a delightful treat.
3. Store any leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition Facts:

• Calories: 240 per slice
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 160mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 4g

6 Blossom Berry Cream Cheese Cake

Get ready to enjoy a delightful treat that brings together the flavors of spring! This Blossom Berry Cream Cheese Cake is perfect for gatherings, birthdays, or just a sweet indulgence on a sunny day. With creamy richness and fruity bursts, it’s sure to be a hit!

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

Ingredients:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 ½ cups mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons lemon juice
• Fresh mint leaves for garnish (optional)

Instructions:

Start by preheating your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool.

In another bowl, beat the softened cream cheese with a mixer until it becomes smooth. Gradually add in the powdered sugar and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Now, chop the mixed berries into small pieces and stir them in along with the lemon juice. Pour the cream cheese and berry mixture over the cooled crust. Spread it out evenly and smooth the top with a spatula. Cover and refrigerate for at least 1 hour to set.

Once chilled, remove the cake from the springform pan. Garnish with extra mixed berries and fresh mint leaves if desired. Slice and serve this delicious dessert to your family and friends!

Tips:

1. You can substitute the mixed berries with your favorite fruits like peaches or mangos.
2. For an extra touch, drizzle honey or chocolate sauce on top before serving.
3. This cake can be made a day ahead and stored in the refrigerator for even more flavor.

Nutrition Facts:

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 150mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 5g

7 Rhubarb and Strawberry Delight Cake

Rhubarb and Strawberry Delight Cake is a sweet and tangy treat that perfectly captures the essence of spring. This cake combines the tartness of rhubarb with the sweetness of strawberries, creating a deliciously moist dessert. It’s a delightful way to celebrate the season!

Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 8

Ingredients:

• 2 cups rhubarb, chopped
• 2 cups strawberries, hulled and sliced
• 1 cup granulated sugar, divided
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• Optional: powdered sugar for dusting

Instructions:

Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.

In a mixing bowl, combine the chopped rhubarb and sliced strawberries with 1/4 cup of sugar. Toss them together and let them sit while you prepare the batter. This helps to release some of the juices from the fruit.

In another large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and the remaining 3/4 cup of sugar until light and fluffy. Add the eggs one at a time, making sure they are fully combined. Stir in the vanilla extract.

Gradually mix in the dry ingredients, alternating with the milk until fully combined and smooth. Finally, gently fold in the rhubarb and strawberries along with their juices.

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

If desired, dust with powdered sugar before serving for an extra touch of sweetness!

Tips:

1. Make sure to chop the rhubarb into small pieces to blend better with the cake.
2. You can substitute buttermilk for regular milk for a richer taste.
3. Adding a sprinkle of cinnamon can enhance the flavor profile of the cake.

Nutrition Facts:

• Calories: 210 per serving
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 150mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 4g

8 Carrot Cake with Pineapple Cream

Carrot Cake with Pineapple Cream is a delightful dessert that balances the sweetness of carrots with the tropical touch of pineapple. This cake is moist, flavorful, and perfect for any occasion, especially during springtime celebrations. Let’s get started on making this delicious treat!

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes (for cooling)
Total Time: 1 hour, 5 minutes
Servings: 8

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
• 4 large eggs
• 1 cup vegetable oil
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract

Instructions:

Begin by preheating your oven to 350°F (175°C). Make sure to grease and flour two 9-inch round cake pans to prevent sticking.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix well so all the dry ingredients are evenly distributed. In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.

Now, pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to overmix. Add the grated carrots and crushed pineapple, folding them gently into the batter. Divide the batter evenly between the two prepared pans.

Bake the cakes in your preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely before frosting.

While the cakes are cooling, you can make the pineapple cream frosting. In a mixing bowl, beat together 1 cup of softened cream cheese and ½ cup of powdered sugar until smooth. Then, fold in 1 cup of whipped cream and ½ cup of crushed pineapple.

Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of pineapple cream on top. Add the second layer and frost the top and sides with the remaining pineapple cream.

Tips:

1. For extra flavor, add a handful of chopped nuts or raisins into the batter.
2. Best served chilled: Refrigerate the cake for an hour before serving for a refreshing taste.
3. Store any leftovers in an airtight container in the fridge for up to three days.

Nutrition Facts:

• Calories: 420 per serving
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 350mg
• Total Carbohydrates: 53g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 4g

9 Pistachio and Orange Zest Spring Cake

This Pistachio and Orange Zest Spring Cake is a delightful treat that’s perfect for springtime gatherings. The combination of crunchy pistachios and zesty oranges makes every bite refreshing and delicious. Whether you’re hosting a brunch or simply want to enjoy a slice with your afternoon tea, this cake is sure to impress.

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

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped pistachios
• Zest of 1 large orange
• ½ cup buttermilk
• Powdered sugar for dusting (optional)

Instructions:

Preheat 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, cream 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 flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.

Fold in the chopped pistachios and the zest of the orange, making sure they are evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely for an additional 20 minutes.

For serving, dust the cooled cake with powdered sugar if desired. Slice and enjoy your delicious Pistachio and Orange Zest Spring Cake!

Tips:

1. For an added citrus flavor, you can add a few drops of orange extract to the batter.
2. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
3. Store any leftovers in an airtight container to keep the cake fresh for a few days.

Nutrition Facts:

• Calories: 310 per serving
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 65 mg
• Sodium: 200 mg
• Total Carbohydrates: 32 g
• Dietary Fiber: 1 g
• Sugars: 17 g
• Protein: 5 g

10 Floral Honey Cake with Edible Flowers

Brighten up your springtime celebrations with this delightful Floral Honey Cake! This cake not only looks pretty but tastes amazing with the sweetness of honey and a touch of floral freshness. Plus, it’s adorned with beautiful edible flowers that make it an eye-catching treat for any occasion.

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

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup edible flowers (such as pansies, violets, or nasturtiums)
• Powdered sugar for dusting (optional)

Instructions:

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

In a medium bowl, mix together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this aside for later use.

In a large mixing bowl, cream together the softened butter and honey using a mixer. Beat them until the mixture is light and fluffy. This might take about 3-4 minutes.

Add in the eggs, one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract and milk until everything is well combined.

Slowly incorporate the dry ingredient mixture into the wet ingredients. Mix just until combined and be careful not to overmix.

Now, gently fold in the edible flowers into the batter. Be sure to keep some flowers for decorating the top of the cake too.

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

Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

When the cake is cool, dust with powdered sugar and arrange the remaining edible flowers on top for a lovely spring touch.

Tips:

1. Make sure to wash the edible flowers thoroughly before adding them to the cake.
2. For added flavor, consider using floral-infused honey if you can find it.
3. This cake pairs wonderfully with a cup of tea or coffee, perfect for a spring gathering!

Nutrition Facts:

• Calories: 210
• Protein: 3g
• Carbohydrates: 27g
• Fat: 10g
• Sugar: 15g
• Fiber: 1g

Enjoy crafting this beautiful Floral Honey Cake and celebrate the flavors and colors of spring!

11 Coconut Lime Paradise Cake

This Coconut Lime Paradise Cake is a tropical treat that will transport your taste buds to a sunny beach. With its light, fluffy texture and zesty flavor, it’s perfect for any special occasion or just a sunny afternoon!

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

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsweetened shredded coconut
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup coconut milk
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• Zest of 2 limes
• Juice of 3 limes
• 1 teaspoon vanilla extract
• ½ cup powdered sugar (for icing)
• 1 tablespoon coconut milk (for icing)

Instructions:

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.

In a large bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix these dry ingredients well.

In a separate bowl, cream the softened butter until it’s light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, stir in the coconut milk, lime zest, lime juice, and vanilla extract.

Gradually add the dry ingredients to the wet mixture while stirring until well combined. Finally, fold in the shredded coconut for that tropical touch.

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

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, turn it out onto a wire rack to cool completely, which should take around 1 hour.

For the icing, mix the powdered sugar with 1 tablespoon of coconut milk until smooth. Drizzle this icing over the cooled cake, allowing it to set before slicing.

Tips:

1. To make the cake even more tropical, add some slices of fresh lime on top of the icing.
2. You can substitute lime juice with lemon juice for a different citrus flavor.
3. Make sure the butter is softened to room temperature for the best texture.

Nutrition Facts:

• Calories: 320 per slice
• Total Fat: 18g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 150mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 3g

12 Mango Passionfruit Spring Celebration Cake

Get ready to celebrate spring with a delightful Mango Passionfruit Spring Celebration Cake! This cake is a burst of tropical flavors that will leave everyone wanting more. The combination of mango and passionfruit creates a refreshing treat that’s perfect for any spring gathering.

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup mango puree
• ½ cup passionfruit pulp (fresh or canned)
• 1 cup heavy cream (for frosting)
• 2 tablespoons powdered sugar (for frosting)
• Fresh mango and passionfruit for decoration

Instructions:

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

In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This should take about 3-5 minutes. Then, add the eggs, one at a time, beating well after each addition.

Next, mix in the mango puree, passionfruit pulp, and vanilla extract. In another bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet mixture, alternating with the milk. Make sure everything is well combined.

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick comes out clean when inserted in the center. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

While the cakes cool, prepare the frosting. In a mixing bowl, beat the heavy cream until it forms soft peaks. Gradually add the powdered sugar and continue to beat until the mixture is thick and holds stiff peaks.

Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of the whipped cream on top. Then, carefully place the second cake layer on top. Frost the sides and top of the cake with the remaining whipped cream.

Finally, decorate the cake with fresh mango slices and passionfruit on top to make it look festive and inviting. Slice and serve this delicious cake to your friends and family, and enjoy the spring celebration!

Tips:

1. To make the cake even more flavorful, you can add some zest from a lime or lemon into the batter.
2. If you can’t find fresh passionfruit, canned passionfruit pulp works perfectly as well.
3. For an extra touch, consider drizzling a mango glaze over the top before serving.

Nutrition Facts:

• Calories: 320 per slice
• Protein: 4g
• Carbohydrate: 48g
• Fat: 14g
• Sodium: 180mg
• Fiber: 1g

13 Blueberry Maple Spring Chiffon Cake

This Blueberry Maple Spring Chiffon Cake is a light and fluffy dessert that’s perfect for any spring gathering. Bursting with fresh blueberries and drizzled with maple syrup, it’s a delightful treat that will wow your friends and family. Let’s dive into making 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
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 5 large eggs, separated
• 1 cup water
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries
• 1/4 teaspoon cream of tartar
• 1/2 cup maple syrup (for drizzling)

Instructions:

Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch tube pan, or use a non-stick pan to prevent sticking.

In a large bowl, mix together flour, sugar, baking powder, and salt until well combined. In another bowl, whisk together vegetable oil, egg yolks, water, and vanilla extract until smooth.

Next, pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries, being careful not to crush them.

In a separate bowl, use a mixer to beat the egg whites with cream of tartar until they form stiff peaks. Carefully fold the beaten egg whites into the batter in three additions. This step will help make your chiffon cake super light and airy.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30 minutes, or until a toothpick comes out clean.

Once baked, remove the cake from the oven and let it cool upside down in the pan for about 1 hour. This prevents the cake from collapsing.

After it’s cooled, gently remove the cake from the pan. Drizzle with maple syrup before serving. Enjoy your light and delicious chiffon cake!

Tips:

1. For added flavor, consider tossing the blueberries in a tablespoon of flour before mixing them into the batter. This helps them to not sink.
2. Make sure your egg whites are at room temperature for the best volume when beating them.
3. Serve with whipped cream or additional maple syrup for an extra treat!

Nutrition Facts:

• Calories: 210 per slice
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 70mg
• Sodium: 190mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 4g

14 Peony Pink Velvet Cake

Peony Pink Velvet Cake is a delightful, soft cake that brings the beauty of spring to your table. With its stunning pink hue and velvety texture, it’s perfect for any celebration or just a sweet treat. Let’s dive into this delicious recipe!

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

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups vegetable oil
• 1 cup buttermilk, room temperature
• 3 large eggs, room temperature
• 2 tablespoons liquid red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar (for frosting)
• 2 tablespoons milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Fresh peonies or other edible flowers for decoration (optional)

Instructions:

First, preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. This will prevent the cake from sticking when it’s baked.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine these dry ingredients well.

In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and almond extract. Whisk until everything is well blended and smooth.

Now, slowly add the wet mixture to the dry mixture. Stir gently until just combined. Be careful not to overmix, as this can make the cake tough.

Divide the batter equally between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

While your cakes are cooling, make the frosting. In a large bowl, beat the softened butter with an electric mixer until it’s creamy and smooth. Gradually add the powdered sugar, mixing well after each addition.

Next, mix in the milk and vanilla extract until the frosting is fluffy and spreadable. You can add a little more milk if it is too thick.

Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the entire cake.

For a lovely spring touch, decorate with fresh peonies or other edible flowers. Your gorgeous Peony Pink Velvet Cake is now ready to impress!

Tips:

1. Make sure all your ingredients are at room temperature for the best results.
2. The frosting can be stored in the fridge for up to 1 week, but it’s best used fresh.
3. If you want to make mini cupcakes instead of a layer cake, bake for about 18-20 minutes.

Nutrition Facts:

• Calories: 450 per slice
• Total Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 230mg
• Total Carbohydrates: 60g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 4g

15 Green Tea and Cherry Blossom Cake

This Green Tea and Cherry Blossom Cake is a delightful and elegant dessert perfect for springtime celebrations. The unique combination of green tea and cherry blossom flavors creates a lovely taste that will impress your friends and family. Light and fluffy, this cake pairs beautifully with a cup of tea.

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour (for cooling and frosting)
Total Time: 1 hour 55 minutes
Servings: 8

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 tablespoons matcha green tea powder
• 1 teaspoon cherry blossom extract
• 1/2 cup cherry blossoms (edible), preferably pickled or preserved
• Buttercream frosting (for decoration)

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 bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix these dry ingredients until well combined. In another bowl, cream together the butter and the sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then, pour in the milk, matcha green tea powder, and cherry blossom extract. Mix until everything is smooth. Gradually add the dry ingredients to the wet ingredients until just combined.

Gently fold in the cherry blossoms into the batter. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which will take about 1 hour. When the cake is cool, you can frost it with your favorite buttercream frosting. Decorate with additional cherry blossoms on top, if you like.

Tips:

1. Make sure to use edible cherry blossoms to avoid any harmful effects.
2. For extra flavor, consider adding a splash of almond extract to the batter.
3. To make the cake even more festive, use colorful sprinkles that match the spring theme.

Nutrition Facts:

• Calories: 320 per slice
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 150mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 4g