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11 Beautiful Cakes to Make for Easter

With Easter Sunday around the corner, you may have already planned out your brunch menu. Or, if your big feast comes at the end of the day, maybe you’ve already plotted out your dinner plan. (We’ve got you covered with a slew of ham recipes, including this knockout from James Beard Award-winning Chicago-based chef Sarah Grueneberg.)  And, if you’re like us, you've been celebrating the lead up to Easter by diving into all that great candy. Don’t let all that sugar lead you astray, however. There’s still room for dessert. There are a lot of ways you could go with Easter dessert, but this year, we advise one, show-stopping centerpiece. So, we’ve rounded up 11 beautiful cakes that are perfect for the occasion. They’re bright, colorful, reminiscent of spring and appropriate to eat at any hour of the day.

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3 of 11 Con Poulos

Six-Layer Coconut Cake with Passion Fruit Filling

This towering dessert is made up of layers of super-moist, almost puddinglike coconut cake spread with tangy passion fruit curd, then topped with whipped cream and crispy flakes of toasted coconut. The recipe is from Cynthia Wong, pastry chef in Decatur, Georgia. The cake may look intimidating, but it's easy to make: "Just pop the layers out of the baking pans and slap them together," Wong says.

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6 of 11  Quentin Bacon

Tres Leches Cake with Strawberries

Many versions of this dessert, made by soaking sponge cake in condensed milk, evaporated milk and cream, are too sweet and wet. This one from chef Soledad Correa of Casa Silva is perfect, with just a hint of cinnamon.

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7 of 11 Eva Kolenko

Bibi’s Coconut Cake


Julie Tanous, the food blogger who works with actor Jesse Tyler Ferguson, uses coconut in every part of this festive dessert, from cake to filling to frosting. Bibi was her grandmother, and she inspired this tasty and deeply Southern recipe.

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9 of 11 Roy Zipstein

Angel Food Cake with Three-Berry Compote

Angel food cake is virtually fat-free—it's made with egg whites but no yolks—yet becomes more decadent as it soaks up the sweet juices from a farm-stand-berry compote. Hugo Matheson and Kimbal Musk add, "Don't forget that egg shells are great in compost."

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