12 Easter Cake Ideas That Are Perfect for Spring Celebrations

This page contains affiliate links and I earn a commission if you make a purchase through one of the links, at no cost to you.

Did you know that 70% of people say dessert is the best part of a holiday meal? As we welcome the joys of spring and the festive spirit of Easter, it’s the perfect time to indulge in delightful cakes that capture the essence of the season. In this collection, you’ll discover 12 creative Easter cake ideas that will not only satisfy your sweet tooth but also add a vibrant touch to your celebrations. From Springtime Carrot Cake Delight to the whimsical Coconut Bunny Cake, each recipe is designed to inspire and impress your family and friends.

Shop Our Must-Haves

Sale

Pillsbury Easter Funfetti Cake Mix Kit! Spring Cake Mix With Candy Bits and Vanilla Frosting! Enjoy...

cake mixes

$8.75

Sale

Duncan Hines Signature Perfectly Moist Carrot Cake Mix

One 15.25 oz box of Duncan Hines Signature perfectly moist carrot cake Mix; Made with real carrots for indulgent flavor

$1.50

Duncan Hines Epic Fruity Pebbles Cake Mix Kit, 28.5 oz, 1 Count

Contains one 28.5-ounce Duncan Hines Epic Baking Kit, Fruity Pebbles Cake Mix Kit; Makes the perfect cake baking kit for beginners or pros, kids and adults

$5.98

easter-cake-ideas-that-are-perfect-for-spring-celebrations

Table of Contents

1. Springtime Carrot Cake Delight

Experience the vibrant flavors of spring with this delightful Springtime Carrot Cake Delight. This cake is a perfect blend of moist carrot, warm spices, and a luscious cream cheese frosting, making it a delightful addition to any spring gathering.

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

Ingredients:

2 cups grated carrots
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1-2 tablespoons milk (to adjust consistency)

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, mixing thoroughly after each addition.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Fold in the grated carrots, crushed pineapple, chopped nuts (if using), and vanilla extract until evenly distributed.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the cream cheese frosting, beat together the cream cheese and butter until creamy. Gradually add the powdered sugar, then mix in the vanilla and milk until the desired consistency is reached.
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Tips:
For an extra burst of flavor, consider adding a teaspoon of orange zest to the batter and frosting. You can also swap out half of the oil for applesauce to reduce the fat content while keeping the cake moist. Don’t forget to sprinkle some toasted coconut on top for an added crunchy texture!

Nutrition Facts:

Calories: 360 per slice
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 200mg
Carbohydrates: 50g
Fiber: 2g
Sugar: 30g
Protein: 4g

2. Lavender Lemon Easter Cake

Experience the gentle and aromatic delight of the Lavender Lemon Easter Cake, perfect for celebrating the spring season! This cake combines refreshing lemon flavors with the subtle floral notes of lavender, making it an extraordinary centerpiece for your Easter gathering.

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 1 hour (for cooling and frosting)
Total Time: 1 hour 50 minutes
Servings: 8

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk
1 tablespoon lemon zest
2 tablespoons lemon juice
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon dried culinary lavender
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the buttermilk, lemon zest, lemon juice, and vanilla extract until fully combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and dried lavender.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, frost with your favorite lemon glaze or buttercream and sprinkle extra dried lavender on top if desired.

Tips:
Enhance the flavor by using fresh lemon juice instead of bottled for a more zesty taste. For an extra indulgent touch, add a lavender-infused simple syrup to each cake layer before frosting!

Nutrition Facts:

Calories: 300 per serving
Protein: 3g
Carbohydrates: 38g
Fat: 15g
Sugar: 20g
Fiber: 0g

3. Chocolate Egg Surprise Cake

The Chocolate Egg Surprise Cake is the perfect treat to celebrate any occasion, especially during Easter! This delightful cake hides a sweet surprise inside – chocolate eggs – making it a delightful centerpiece for any gathering.

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes for cooling
Total Time: 1 hour and 10 minutes
Servings: 12

Ingredients:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
½ cup boiling water
12-15 small chocolate eggs (hollow or filled with cream)

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
Add the eggs, vegetable oil, and vanilla extract, mixing until smoothly blended.
Gradually add the buttermilk and mix until the batter is smooth and well combined.
Carefully stir in the boiling water until just combined (the batter will be thin).
Pour half of the batter into each prepared cake pan.
Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 15 minutes before transferring them to wire racks to cool completely.
Once the cakes are completely cooled, place one layer on a serving platter.
Use a small knife to carefully cut a deep hole in the center of the cake layer, making space for the chocolate eggs.
Fill the hole with the chocolate eggs, then place the second layer of cake on top.
Frost the entire cake with your favorite chocolate frosting and decorate as desired.

Tips:

For an extra layer of flavor, add a teaspoon of espresso powder to the batter to enhance the chocolate taste.
Consider drizzling melted chocolate or caramel over the frosted cake for added indulgence.

Nutrition Facts:

Calories: 320 per serving
Fat: 15g
Carbohydrates: 45g
Protein: 4g
Sugar: 25g

4. Coconut Bunny Cake

The Coconut Bunny Cake is a delightful and festive dessert perfect for celebrating Easter. This charming cake is not only visually appealing but also bursting with delicious coconut flavor. A fun treat for both kids and adults alike!

Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 2 hours (for cooling and decorating)
Total Time: 3 hours
Servings: 12

Ingredients:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 1/4 cups shredded coconut
1 cup butter, softened
4 cups powdered sugar
4 tablespoons coconut milk
Green and pink food coloring
1 cup mini chocolate chips (for decoration)
Additional shredded coconut (for decoration)

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until well combined. Fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
While the cakes are cooling, prepare the frosting by beating the butter until creamy. Gradually add the powdered sugar and coconut milk, mixing until fluffy.
Once the cakes are cool, use a serrated knife to level the tops if necessary. Place one cake layer on a serving platter and spread a layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake.
Use the remaining frosting to create a bunny face on top of the cake, adding mini chocolate chips for eyes and a nose. Use coconut to create fur, and green and pink food coloring to create grass and ears.

Tips:
For an extra burst of flavor, add 1 teaspoon of almond extract to the cake batter. You can also toast the shredded coconut lightly before decorating for a richer texture and flavor.

Nutrition Facts:

Serving Size: 1 slice
Calories: 400
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 180mg
Total Carbohydrates: 55g
Dietary Fiber: 1g
Sugars: 35g
Protein: 4g

5. Pastel Layered Vanilla Bliss Cake

Indulge in a slice of heaven with this Pastel Layered Vanilla Bliss Cake! Perfectly soft and fluffy, this cake is a stunning centerpiece for your Easter celebrations. Its vibrant layers and creamy frosting will delight both the eyes and the taste buds.

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour (for cooling)
Total Time: 1 hour 55 minutes
Servings: 10

Ingredients:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup milk
Food coloring (red, blue, yellow, green)
3 cups powdered sugar
1 cup heavy cream
1 ½ tsp vanilla extract (for frosting)

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
Beat in the eggs, one at a time, followed by 1 tbsp vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with milk, and mix until just combined.
Divide the batter equally into four bowls. Add a few drops of food coloring to each bowl (red, blue, yellow, green) and stir until desired colors are achieved.
Pour the colored batter into prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the heavy cream, powdered sugar, and 1 ½ tsp vanilla extract until stiff peaks form.
Once the cakes are cooled, place one layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers, stacking them and frosting the sides and top.
Decorate as desired with sprinkles, fresh fruit, or edible flowers.

Tips:

For added flavor, consider mixing in a teaspoon of almond extract into the cake batter for a delightful twist.
To enhance the look, use piping bags for beautiful frosting designs and patterns on the cake.

Nutrition Facts:

Calories: 450
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 250mg
Total Carbohydrates: 60g
Dietary Fiber: 1g
Sugars: 40g
Protein: 5g

6. Raspberry Cream Cheese Bundt Cake

This Raspberry Cream Cheese Bundt Cake is a delightful blend of creamy richness and fruity goodness that’s perfect for any spring celebration! Bursting with fresh raspberries and a luscious cream cheese swirl, this cake will surely impress your guests and leave them craving more.

Prep Time: 20 minutes
Cook Time: 50-55 minutes
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12

Ingredients:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 (8 oz) package cream cheese, softened
3 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 cup fresh raspberries

Instructions:

Preheat your oven to 350°F (175°C) and grease a Bundt pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and cream cheese together until creamy. Gradually add the sugar, beating until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and buttermilk to the cream cheese mixture, beginning and ending with the flour. Mix until just combined.
Gently fold in the fresh raspberries, being careful not to break them.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake in the preheated oven for 50-55 minutes, or until a toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Tips: For extra flavor, consider adding zest of a lemon to the batter or drizzling a lemon glaze over the cooled cake. If you prefer, you can use frozen raspberries—just be sure to thaw and drain them before folding them into the batter.

Nutrition Facts:

Serving Size: 1 slice
Calories: 270
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 150mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugars: 18g
Protein: 4g

7. Funfetti Easter Egg Cake

The Funfetti Easter Egg Cake is a delightful, vibrant dessert that brings a festive touch to your Easter celebrations. Bursting with color and flavor, this cake features a rainbow of sprinkles and a fun egg-shaped twist that kids and adults alike will adore.

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

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tablespoon vanilla extract
1 tablespoon baking powder
1 teaspoon salt
1 cup rainbow sprinkles
1 cup buttercream frosting
Chocolate eggs or other candies for decoration

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs, milk, and vanilla extract to the mixture and mix until well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the rainbow sprinkles, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost the top of one cake layer with buttercream frosting, then place the second layer on top and frost the top and sides of the cake.
Decorate with chocolate eggs or other candies, adding a festive touch.

Tips:

For an extra pop of flavor, consider adding almond extract along with the vanilla.
To make the cake even more colorful, try using themed sprinkles that match your Easter decor.

Nutrition Facts:

Calories: 350 per serving
Protein: 4g
Carbohydrates: 50g
Fat: 15g
Saturated Fat: 9g
Sugar: 28g
Fiber: 0g

8. Strawberry Shortcake Spring Fling

Celebrate the arrival of spring with this delightful Strawberry Shortcake Spring Fling. This cake is the perfect balance of sweet and tangy, featuring fresh strawberries layered in a fluffy whipped cream, all resting on a tender biscuit-style cake.

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

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 pound fresh strawberries, hulled and sliced

Instructions:

Preheat your oven to 400°F (200°C) and grease an 8-inch round cake pan.
In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, cream together the butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture, mixing until well incorporated.
Gradually add the dry mixture into the wet mixture, stirring until just combined.
Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted in 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.
While the cake cools, whip the heavy cream and powdered sugar together in a bowl until soft peaks form.
Once cool, slice the cake in half horizontally. Spread a layer of whipped cream on the bottom half, then top with half of the sliced strawberries.
Repeat the process with the top half of the cake and the remaining whipped cream and strawberries.

Tips:
For an extra flavor boost, consider adding a splash of almond extract to the cake batter. You can also macerate the strawberries in a tablespoon of sugar and a squeeze of lemon juice to enhance their sweetness.

Nutrition Facts:

Calories: 320
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 120mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 18g
Protein: 4g

9. Honey Almond Flour Cake

Indulge in the rich flavors of this Honey Almond Flour Cake that perfectly balances sweetness with a delightful nutty texture. This cake is not only gluten-free but also incredibly moist and fragrant, making it a perfect dessert for any occasion.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients:

2 cups almond flour
1/2 cup honey
1/4 cup coconut oil, melted
3 large eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
Optional: sliced almonds for garnish

Instructions:

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
In a large mixing bowl, whisk together the honey, melted coconut oil, and vanilla extract until well combined.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, combine the almond flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Garnish with sliced almonds before serving.

Tips:
For an extra layer of flavor, consider adding a teaspoon of almond extract to the batter. You can also drizzle some additional honey over the cake once it has cooled for a sweeter finish. Pair it with a side of fresh fruit for a delightful contrast.

Nutrition Facts:

Calories: 250
Protein: 6g
Fat: 20g
Carbohydrates: 14g
Fiber: 3g
Sugar: 8g

10. Meyer Lemon Pound Cake with Whipped Cream

A delightful twist on a classic dessert, Meyer Lemon Pound Cake with Whipped Cream is the perfect way to celebrate any occasion. The zesty notes of Meyer lemon combined with the buttery richness of pound cake create a heavenly treat that is light and refreshing.

Prep Time: 20 minutes
Cook Time: 60 minutes
Additional Time: 15 minutes to cool
Total Time: 95 minutes
Servings: 8

Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 tablespoon Meyer lemon zest
⅓ cup freshly squeezed Meyer lemon juice
1 teaspoon pure vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch loaf pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
Stir in the Meyer lemon zest, lemon juice, and vanilla extract until incorporated.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form for the whipped cream topping.

Tips:

For extra flavor, add a teaspoon of Meyer lemon extract to the batter.
Serve warm or at room temperature with a dollop of whipped cream and a sprinkle of extra lemon zest.

Nutrition Facts:

Calories: 350 per serving
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 180mg
Total Carbohydrates: 44g
Dietary Fiber: 1g
Sugars: 25g
Protein: 4g

11. White Chocolate Berry Bloom Cake

Indulge in the delightful flavors of spring with this White Chocolate Berry Bloom Cake. Infused with rich white chocolate and vibrant berries, this cake is perfect for any festive occasion.

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 10

Ingredients:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 ½ cups sugar
3 large eggs
1 tsp vanilla extract
1 cup milk
1 cup white chocolate chips
1 ½ cups mixed berries (strawberries, blueberries, raspberries)
1 cup heavy cream, for whipping
2 tbsp powdered sugar, for whipping cream
Extra berries for garnish

Instructions:

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add in the eggs, one at a time, followed by the vanilla extract. Mix well.
Gradually alternate adding the flour mixture and milk, starting and ending with the flour. Mix until just combined.
Fold in the white chocolate chips and mixed berries gently.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25 minutes or until a toothpick comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, whip the heavy cream with powdered sugar until soft peaks form.
Place one layer of cake on a serving plate and spread a layer of whipped cream on top.
Place the second layer on top and frost the top and sides of the cake with the remaining whipped cream.
Decorate with extra berries on top for a blooming effect, and serve.

Tips:
For an extra flavor boost, consider adding a splash of almond extract to the batter. You can also drizzle some white chocolate ganache over the top for a more decadent touch.

Nutrition Facts:

Calories: 450 per serving
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 180mg
Total Carbohydrates: 60g
Dietary Fiber: 1g
Sugars: 35g
Protein: 6g

12. Pistachio and Rosewater Easter Cake

Indulge in the exquisite flavors of this Pistachio and Rosewater Easter Cake. Perfect for celebrating the season, this cake combines the nutty crunch of pistachios with the delicate floral notes of rosewater, creating a delightful treat that will impress your guests.

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour (for cooling)
Total Time: 1 hour 55 minutes
Servings: 10

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup ground pistachios
1/2 cup whole pistachios, chopped
1/4 cup rosewater
1/2 cup milk
Powdered sugar for dusting

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and rosewater.
Fold in the ground pistachios and chopped pistachios until evenly combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar before serving.

Tips:
For an extra pop of flavor, consider adding zest from one lemon to the batter. You can also incorporate some rose petals as a garnish for a beautiful presentation.

Nutrition Facts: