Fabulous cake recipes for Easter. Savory and sweet delights

Do you want to bake Easter cakes to treat your visitors?

Are you looking for recipes for treats that are also suitable for children?

However, it doesn’t always have to be a sweet option, because savory cakes are also delicious.

We have selected the best Easter cake recipes for you.

Get inspired!

Raspberry lemon cake

If you don’t have fresh raspberries, frozen ones will do. Thanks to the lemon, your cake will be exceptionally fresh. Try it out!

Cake ingredients

• 1 and 1/2 cup plain flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup soft butter
• 1 tub of soft cottage cheese
• 1 teaspoon of grated lemon peel
• 3 large eggs, room temperature
• 2 teaspoons of vanilla extract
• 1 cup of raspberries

Ingredients for the frosting

• 1/2 cup of powdered sugar
• 5 tablespoons of heavy cream
• 1 tablespoon seedless raspberry jam

Method

• Bake the cake first. Preheat the oven to 180°C. Grease the mold with butter and sprinkle it with flour.
• In a large bowl, whisk together the flour, baking soda, and salt. In a second bowl, using a mixer, beat the sugar, butter, cottage cheese and lemon zest until a smooth dough is formed. Add the eggs, one at a time.
• Mix the dry ingredients with the wet to make a smooth dough. Add the raspberries and gently mix the dough.
• Pour the dough into the prepared form and smooth it.
• Bake the Easter cake for about 1 hour.
• Then let it cool down.
• Meanwhile, mix the sugar, cream and raspberry jam using a mixer. You will have a frosting, which you then drizzle over the cooled cake.

Lemon cake for Easter

Are you more of a cake lover? You can also bake it on Easter. However, forget about the traditional recipe from your grandmother and try this original, yet delicious one instead.

Ingredients

• 2 and 1/2 cups plain flour
• 1 cup finely ground roasted almonds
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup of butter
• 1 and 1/2 cups granulated sugar
• 3 large eggs
• a teaspoon of vanilla extract
• 1 teaspoon finely grated lemon peel
• 1 cup low-fat buttermilk
• 1/2 cup cottage cheese
• 2 tablespoons of lemon juice
• 2 cups fresh blueberries

Cream ingredients

• 1/2 cup heavy cream
• 1/4 cup cottage cheese
• 2 tablespoons of lemon juice
• 1 spoon of sugar
• berry fruit

Method

• Preheat the oven to 180°C.
• Grease your cake tin and sprinkle with flour.
• Bake the Easter cake first. In a medium bowl, whisk together the flour, almonds, baking powder, and salt.
• In a large bowl, using a stand mixer, cream the butter and sugar until the mixture is fluffy and light. Add the egg, vanilla extract and lemon zest.
• Gradually add buttermilk to the flour mixture, then the cottage cheese and lemon juice. Mix the flour mixture with the melted butter, sugar and eggs. Mix until a smooth dough is formed.
• Then sprinkle the blueberries into the dough and mix gently.
• Pour the batter into the cake pan and bake for about 1 hour.
• Allow the cake to cool, then remove from the pan.
• Meanwhile, prepare the lemon glaze. In a bowl, using a mixer, mix all the ingredients needed for the frosting. Then decorate the cake with the icing and put more berries on top.

Savory Italian pie

Bake this delicious savory pie instead of sweet, which cannot be missing in Italian households during the Easter holidays. It’s really light. And you can enjoy it at any other time of the year.

Dough ingredients

• 3 and 1/2 cups plain flour
• 2 spoons of sugar
• 1 and 1/2 teaspoons of salt
• 1 and 1/2 cups butter, cut into pieces

Ingredients for the filling

• 300 g of chard without stems
• 3 tablespoons of extra virgin olive oil
• 2 medium onions, finely chopped
• 10 large eggs
• 1 cup ricotta
• 100 g parmesan, coarsely grated
• 1 large clove of garlic
• 2 teaspoons of finely grated lemon peel
• 1/4 teaspoon of freshly grated nutmeg
• 2 teaspoons of salt
• 1 and 1/2 teaspoons of black pepper
• 2 teaspoons of sugar

Method

• Mix flour, sugar and salt. Add the butter and process the dough until the butter is incorporated.
• Add 1/2 cup cold water and blend.
• Put the dough on the work surface and knead it so that it comes together perfectly. Divide it in half.
• Place one half on cling film.
• Roll out the dough to a sheet 20 millimeters thick, then wrap it.
• Do the same with the other half of the dough.
• Place both sheets in the refrigerator for at least 2 hours.
• Now get to the stuffing.
• Put the water in a large pot and bring it to a boil. Add Swiss chard to it and cook this vegetable until it turns light green. If you can’t find Swiss chard, you can use spinach. Even the spinach pie is delicious.
• Cook the Swiss chard for about 2 minutes, then use tongs to plunge it into cold water to stop the cooking. Allow the vegetables to cool, then finely chop them.
• Heat the oil in a large pot. Fry the onion and mix it with the Swiss chard.
• Beat 4 eggs in a large bowl. Add the ricotta, parmesan and Swiss chard to them. Mix everything. Add garlic, lemon zest, nutmeg, 2 teaspoons salt and pepper.
• Take the dough out of the fridge, leave it at room temperature for about 5 minutes. Roll out one more sheet so that you can put it in the cake pan and that the dough still extends a little over the edges. Press the dough into the sides and bottom of the mold.
• Beat one egg and brush the edges of the dough with it.
• Then spread the filling evenly over the cake.
• Take the second sheet of dough, place it over the filling, then curl the edges.
• Brush the top of the Italian cake with egg, sprinkle it with sugar, wrap it in cling film and put it in the freezer for 10 minutes.
• Meanwhile, preheat the oven to 180°C. Remove the cake from the freezer, remove the cling film, then bake it for about 65 to 75 minutes. Allow to cool before serving.

Cheesecake for Easter

We also started baking Russian shortbread at Easter. Its preparation is simple and quick. Try it out!

Dough ingredients

• 2 and 1/2 cups plain flour
• 1 cup granulated sugar
• 3/4 cup butter
• 2 large eggs
• 2 tablespoons of Dutch cocoa
• 1 baking powder

Ingredients for the filling

• 3/4 cup granulated sugar
• 3 large eggs
• 2 tubs of cottage cheese
• 250 ml whipping cream
• 1 vanilla sugar
• pinch of salt

Method

1. In a large bowl, mix the flour with the baking powder. Add sugar and cocoa to it.
2. Next, mix the eggs and butter in a bowl, and then work the dough on the worktop.
3. Set a quarter of the dough aside, put the rest in the cake pan.
4. Separately, rub the butter with sugar in a bowl, add the cottage cheese and mix everything.
5. Whip the cream from the cream and carefully mix it into the curd.
6. Then add the eggs, a pinch of salt and a bag of vanilla sugar.
7. Mix the filling with a mixer so that all the ingredients are perfectly combined.
8. Put the filling on top of the dough, and then cut out some decorations from the remaining dough to add variety to the cake.
9. Preheat the oven to 180 °C and bake the Russian shortbread for about 60 minutes.

Carrot cake for Easter

Carrot puddings have become more and more popular in recent years. Not only are they healthy, but very tasty. Try our recipe!

Cake ingredients

• 250 g butter, room temperature
• 4 large eggs
• a teaspoon of vanilla extract
• 225 g light brown sugar
• 200 g carrots, coarsely grated
• 300 g plain flour
• 2 teaspoons of baking powder
• 1 teaspoon of spices to taste (cinnamon, nutmeg, cloves, allspice)
• 1 teaspoon of ground ginger

Ingredients for the frosting

• 40 g of butter
• 100 g of cottage cheese
• 175 g of powdered sugar
• 10 g of pistachios, finely chopped for decoration

Method

1. Grease your cake pan with butter.
2. In a large bowl, combine the butter, eggs, vanilla extract and brown sugar.
3. Mix in the grated carrot, flour, baking powder and spices. Mix everything thoroughly to make a smooth dough.
4. Then put the dough in the mold and bake the Easter carrot cake for 55 minutes.
5. After baking, let it cool down.
6. Meanwhile, prepare the frosting by mixing together the butter, cottage cheese and icing sugar.
7. Garnish with pistachios. Easter carrot cake is ready.

Cakes with jam

Get inspired by these delicious Easter cupcakes. Although the procedure is a bit more complicated, the result is worth it! If you don’t have marmalade, replace it with any marmalade or jam.

Ingredients

• 1 cup room temperature butter
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 large egg yolk
• a teaspoon of vanilla extract
• 2 and 1/4 cup plain flour
• 2 teaspoons of cornstarch
• 1/2 teaspoon of salt
• 1/2 cup sugar for coating (optional)
• 1/3 cup jam

Method

1. Beat the butter in a bowl with a mixer until creamy.
2. Add the sugar to the butter, then mix until the ingredients are combined.
3. Add the egg yolk and vanilla extract, mix again for a while.
4. In another bowl, mix the flour, cornstarch and salt.
5. Gradually stir the flour mixture into the wet ingredients until all the ingredients are completely combined. The dough will be dry and crumbly, so you can work it by hand afterwards.
6. Scoop some dough with a spoon, shape it into a ball, then make indentations in the dough with your finger.
7. Roll the Easter cakes in sugar and place them on baking paper.
8. Then put the cakes in the freezer and leave them there for 30 minutes.
9. Preheat the oven to 190°C. Put the jelly in a small container and heat it in the oven.
10. Put a little jam in each hole on the cake, place the cake on a baking sheet lined with baking paper and bake for 11 minutes.

We hope you have chosen and baked the best Easter cake under the sun. Surely there won’t be a single piece of it left.

How to have fun on holidays? The best solution is to keep the children entertained by painting Easter eggs, making Easter decorations or perhaps taking a walk in nature. Be creative and come up with an Easter program for the children. Hide sweets, eggs and other gifts in the garden, in the forest or along the path where you are going for a walk. You will not only entertain the children, but give them an original experience.