Easter is a great family-friendly holiday. It’s an especially great holiday to bake for. With dozens of recipes for Easter cakes online, it’s not too difficult to find one to bake with your small humans. Baking with your children is a great way to bond with them. Additionally, it’s great for them to have something they helped make to show off at Easter dinner.
All of these cakes are easy to make and your kids will love them. Not to mention, perfect Easter table deserts, for your guests and family.
Cute and Delicious Recipes Easter Cakes
Here are our five favorite Easter cakes to bake with our kids.
Easter bunny cake
The best carrot cake recipe
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 and ½ teaspoons ground cinnamon
¾ cup canola or vegetable oil
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 and ½ cups light brown sugar
4 large eggs, room temperature
½ cup granulated sugar
½ cup unsweetened applesauce
1 teaspoon pure vanilla extract
3 cups grated carrots, lightly packed
1 can store bought cream cheese frosting
2 9-inch round white cake layers, cooled
1 7-ounce package of flaked coconut
Licorice, gumdrops, jelly beans for decorating
First, preheat the oven to 350°F. Second, grease two 9-inch round cake pans. Second, whisk together flour, baking powder, baking soda, ginger, nutmeg, cinnamon, and salt in a large mixing bowl. Then, in another bowl, mix brown sugar, granulated sugar, oil, eggs, vanilla, and applesauce until combined. Add the grated carrots into the wet ingredients.
Next, incorporate the wet ingredients and the dry ingredients until just combined. Divide the batter evenly into your prepared pans and bake for 30-35 minutes or until a toothpick is inserted and comes out clean.
When they are finished baking, remove from the pans and allow them to cool completely. Next, set one of the Easter cakes off to the side and then put the other on a cutting board. Cut out two bunny ears from the right and left sides of the cake. The leftover cake will be the bunny’s bow tie.
Finally, frost the entire cake, sprinkle with coconut and then use candy to make the bunny’s features. Watch the video below for quick, visual instructions:
Peeps sunflower cake
1 package yellow cake mix ( and necessary ingredients listed on box)
2 (16 ounce) cans chocolate frosting
19 yellow chick marshmallow peeps
1 1⁄2 cups semi-sweet chocolate chips
First, bake the cake according to the directions on the box in two 9-inch round baking pans. Cool the Easter cakes for ten minutes and remove them from the pans. Put frosting on the top of the bottom layer, spread evenly and place top layer on. Frost the entire cake.
Next, arrange the peeps around the top edge of the cake to make sunflower petals. Finally, arrange chocolate chips in the middle of the cake to create sunflower seeds. Watch video below:
Easter cupcakes with lemon chiffon cake recipe
7 large eggs, separated
2 cups all-purpose flour
1 1⁄2 cups sugar
3 teaspoons baking powder
1⁄2 cup canola oil
1 teaspoon salt
¾ cup water
1⁄2 teaspoon cream of tartar
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/3 cup butter, softened
3 cups confectioners’ sugar
4 1⁄2 teaspoons grated lemon peel
¼ cup lemon juice
Green gel food coloring
7 oz. bag coconut flakes
12 yellow chick peeps
Small speckled chocolate malt eggs
These are a great alternative to traditional recipes for Easter cakes. First, put egg whites in a large bowl and let stand at room temperature for 30 minutes. Then preheat oven to 325°. Add cupcake papers to your cupcake tin. Next, sift flour, baking powder, sugar, and salt together twice and place in another bowl. Whisk water, oil, egg yolks, vanilla and lemon peel until smooth. Beat the wet and dry ingredients together.
Add cream of tartar to egg whites and beat on medium speed until stiff but still wet. Fold in one-fourth of egg whites into batter and then add the rest.
Next, spoon batter into cupcake pan until they are all about two-thirds full and then bake for 15-20 minutes or until an inserted toothpick comes out clean. In a small bowl beat together the frosting ingredients. Then pour coconut into another bowl, add a few drops of green food coloring and mix until flakes look like grass.
When the cupcakes have cooled completely, add frosting and then coconut. Once all of the cupcakes have grass, add another dab of frosting to the middle of the grass and place peeps on top. Finally, add tiny dabs of frosting and place eggs on the cupcakes.
Easter cake eggs
Box of carrot cake
1 1⁄2 cups cream cheese frosting
White candy melts
Pink candy melts
Yellow candy melts
Blue candy melts
Purple candy melts
Green candy melts
Gel food coloring
1 cup granulated sugar
First, bake the carrot cake according to the instructions on the box. When the cake is finished, let it cool, and then crumble it in a large bowl. Next, add the cream cheese frosting, mix it all together and then form egg-shaped balls, insert sticks and freeze for ten minutes.
Melt the candy in different bowls and add the colored candy to piping bags with writing piping tips. After, in four different bowls, pour equal amounts of sugar and add a couple of drops of food coloring. Finally, dip the eggs into the white candy melts, use different colors to decorate them and sprinkle colored sugar on them for a glitter effect. Watch the video below:
Two round 8 or 9-inch cakes (any flavor)
7oz shredded coconut
Green gel food coloring
Various colored bunny peeps
1 can cream cheese frosting
Speckled malt candied Easter eggs or pastel peanut M&Ms
Take your prepared cakes and layer them with frosting in between the layers. Frost the entire cake and set aside. Next, add shredded coconut to a bowl and add a few drops of green gel food coloring. Mix the coconut until it is the shade of green you’d like.
After, pull the peeps apart and add them to the sides of the cake, alternating colors. Next, when you have added all of the peeps to your cake, put the green coconut on the top. Finally, place the chocolate eggs on the grass.
So, what are you waiting for? Get baking!
Featured image: CC by-SA 2.0, by James Petts, via Flickr