Especially here in Minnesota, Easter is one of those first milestones of spring. By this time of year we are getting some warmer weather, and that makes it a great time to make colorful and floral desserts. I’ve put together a list of some of my favorite Easter dessert recipes that you can make for the holiday, or are any of those first nice spring days.
Buttercream Rose Cake
This might be the perfect cake for Easter. Creating the buttercream roses and other flowers requires a bit of special equipment and some practice, but this is just the kind of activity that relaxes me and I hope you agree. You’ll get everything you need in this post to make a delicious and beautiful Easter dessert, including links to my Instagram and YouTube pages, which offer tutorials, as well as links to the equipment you need to make an exquisite looking, and tasting, cake. Get the recipe.
Almond Cake with Buttercream Roses
You’ll probably notice a theme of flowers in all these Easter recipes, and why not? What is spring all about if not flowers? At the core this recipe is a pound cake that has a perfectly dense crumb and is rich with almond paste, but it is also a tribute to spring. The decoration came to me after I made the blood orange glaze, that is the prettiest pink you can find in nature. The color is from the red fruit, without use of any food color (although you can recreate the color with all natural food coloring, which I note in the post). Get the recipe.
Easter is the holiday that ushers in spring. The tulips are starting to make their way out of the frozen earth and the trees are hinting at color. It has been a long winter and all of these little changes are so very welcome. It seems fitting to make a cake that is full of color and blooms. But, as a nod of respect to this past winter and all of its fury, I created this Easter cheesecake with an all white blanket of roses over a swirl of wild color within. Get the recipe.
Ultimate Carrot Cake with Candied Carrot Peels
My Ultimate Carrot Cake with Candied Carrot Peels recipe is one of my favorites and one of the most popular posts on my website. I make it a lot. For birthdays, for Tuesdays, for family gatherings, it was the first cake my boys ate, because I could justify giving a baby cake, if it had carrots. I’m not suggesting it replace baby food, but for their first birthday cakes, it was my go to. It’s also, of course, great for Easter. Get the recipe.
Ultimate Carrot Cake Revisited
This is my tweaked recipe for carrot cake. It doesn’t have the candied carrot peels, so check out the other one for those. After all the experiments, this is the recipe I have come to like the best. The changes are subtle, because the original was pretty spot on, but this version wins. Get the recipe.
Crêpes make a great breakfast for a special occasion, and double as a wonderful dessert. For these, I folded lightly sweetened whipped cream into soft chèvre as the filling. I roasted strawberries in balsamic vinegar and quickly cooked the rhubarb in sugar and vanilla. The result was fantastic and very springtime in Minnesota. Get the recipe.
It may be too early for fresh strawberries, but few desserts say “spring” like a strawberry shortcake. So find the freshest strawberries you can and put together this Easter dessert. In fact, consider it the beginning of strawberry shortcake season since you will be eating this one for the next few months. Get the recipe.
Coconut Cream Cake with Toasted Meringue Frosting
This coconut cream cake is always a crowd pleaser, partly because of the meringue topping, all done up like curls that remind me of Phyllis Diller and because it is just delicious. It features a decadent pastry cream full of coconut layered between coconut cream cake, and just seems to have the right balance of whimsy and sophistication. Get the recipe.
Red Velvet Cake with Basket Weave
This red velvet cake recipe, which is adapted from Sarah Kieffer’s white cake recipe from her book, The Vanilla Bean Baking Book, is the best one yet. It is not a traditional take, but the results are tender and tasty, with a beautiful color. I just added cocoa for flavor and color, red food coloring (otherwise the cake is not red velvet) and a bit of vinegar to keep the color as cheeky as possible. Get the recipe.
Lemon Honey-Meringue Pie
I love lemon meringue pie, as much for the look of it, as the taste. The tart filling is covered in sweet honey meringue. I added a floral twist that adds a subtle scent of lavender to the not-so-subtle taste of honey. And all of that just sounds like spring, doesn’t it? Get the recipe.
Mango Curd Tart
This mango curd tart is made just as you would a lemon curd, but I used a combination of mango and lime. It makes very little sense, but the lime makes the mango taste more like mango and not just cloyingly sweet. Slow cooking the curd over a double boiler is the key to the satiny texture. Get the recipe.
These jelly doughnuts grabbed me most of any recipe in Amber Wilson’s cookbook, For The Love of The South. I adore a great doughnut and she delivers. Her dough is scented with lemon zest, then filled with blackberry preserves, but there are a number of other homemade fillings to choose from. You really need to pick up this book, and try out this doughnut recipe. Get the recipe.
This is one of my favorite desserts, because I am a huge fan of meringue in just about any form. I love how it looks, how it tastes and the texture it lends. Pavlova, unlike other meringues, is made with vinegar and cornstarch, so the end result is crisp on the outside, but still has some tooth (chew) on the inside. Traditionally it is served with fruit, such as berries and passionfruit (that’s what is dripping off the edge) and whipped cream. I also added lemon curd, but there are no rules and you can fill this with whatever moves you. Get the recipe.
You will be shocked by how easy these macarons are to make. I love these for a special occasion like Easter because they simple, delicious and colorful. You can serve them as a dessert after a meal or include them as a sweet if you are doing appetizers or snacks. The different color and flavor combinations are sure to please a crowd. Get the recipe.