Our Prettiest and Most Colorful Easter Desserts

It's springtime, so bring on the pink, yellow, lilac, and baby blue desserts. We can't get enough of these delicious little treats, which are perfect for you Easter dinner menu.


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Pink Lemonade Cake

pink lemonade cake ombre dessert

Marcus Nilsson

Marcus Nilsson

This beautiful ombre cake uses lemon zest and juice to create a sweet and tart combo that is out of this world.

ALSO SEE: How to Make Glitter Easter Eggs

Makes 16
Prep 25 m
Bake 22 m

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Raspberry Crepe Cake

raspberry crepe cake on stand

Photo by Marcus Nilsson

Photo by Marcus Nilsson

This recipe uses 20 ready-to-serve crepes so all you need to do is whip up the raspberry-cream filling and assemble.

ALSO SEE THESE CREPE RECIPES:

Makes 16
Prep 25 m
Refrigerate at least 1 hour

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Spring Cupcakes

Spring Cupcakes

Top these moist chocolate cupcakes with pastel-colored buttercream frosting.

ALSO SEE: Spring Dining Room Table Decor Ideas

Makes 24
Prep 15 m
Bake 25 m

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Simple Lemon Bars

Simple Lemon Bars

You can never go wrong with a tart, sweet lemon filling on a crisp crust.

Makes 24
Prep 15 m
Bake 45 m

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Lemon Tart

lemon tart with whipped cream

Photo by Jen Causey

Photo by Jen Causey

Delicious, tart lemon curd is poured into a pie crust for the ultimate lemon tart.

Makes 8

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Lemon-Lime Mini Tarts

Lemon-Lime Mini Tarts

Homemade lemon-lime curd pairs beautifully with store-bought phyllo dough. You can have these ready in a flash!

Makes 45
Prep 10 m
Cook 10 m
Chill 120 m

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Rhubarb Tart

overhead view of rhubarb tart

Photo by Marcus Nilsson

Photo by Marcus Nilsson

The season for the elusive rhubarb is short, so make this recipe when you see rhubarb in your local grocery store or farmer's market.

Prep 20 m
Roast 22 m
Bake 40 m

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Rhubarb Lattice How-To

Rhubarb Tart How-To April 2019

It's easier than you might think to create the faux lattice rhubarb topping. Watch this quick video to learn our tricks.


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Milk Chocolate Marshmallow Cake

milk chocolate cake with marshmallow

Photo by Marcus Nilsson

Photo by Marcus Nilsson

Chocolate cake, marshmallows, and pink frosting? This one is sure to be a favorite with your guests.

OTHER CHOCOLATE CAKES YOU'LL LOVE:

Makes 14
Prep 60 m
Bake 30 m
Refrigerate 1 hr or overnight

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I Am Baker x McCormick Bunny Cake

bunny cake side by side

Photos courtesy of I Am Baker

Photos courtesy of I Am Baker

Recipe courtesy of I Am Baker.

Ingredients:

  • White Cake Recipe (can also use 2 boxes white cake mix)
  • Buttercream Recipe (below)
  • McCormick® Neon Food Color
  • White Sanding Sugar (can use granulated sugar)
  • Parchment Paper
  • Toothpick
  • Pastry Bags
  • Decorating Tips #32, #18, #13 (or similar shapes like #21 or #16)

DIRECTIONS

Start by baking your cake.

  • Prepare 2 boxes of cake mix and then divide between three bowls. I add 10 drops of neon purple, 10 drops of neon blue, and 20 drops of neon green to each bowl. Stir well (make sure there are no lumps!) and then pour into three 8-inch round cake pans. Bake according to directions.
  • After baking, allow cakes to cool and then level the cakes if necessary.

Prepare the frosting.

  • Make up two batches of Whipped Vanilla Buttercream. The first batch will remain white for frosting the cake and then the next batch was divided equally between 4 bowls. Add 10 drops of purple to one bowl, 10 drops of blue to the next, 10 drops of pink to the next, and 20 drops of green.
  • Now take your bowl of purple and remove half of the frosting and place into a pastry bag fitted with a #18 tip. Add more purple food color to the remaining frosting (about 5 drops) so that you will have a darker purple. Place that frosting in a pastry bag fitted with a #32 tip. You now have two colors in the same tone and two different tip sizes!
  • Repeat this with the remaining frostings. Set aside until ready to decorate the cake.

Start to assemble the cake.

  • Place the purple layer of cake on serving platter or a cake stand. Cover with about 1/2 cup of whipped vanilla buttercream. Add the neon layer of cake. Cover with about 1/2 cup of buttercream. Place the blue layer of cake on top. Now cover the cake with a thin coat of whipped vanilla buttercream. This is called a crumb coat and will seal in all the crumbs. Set cake in the fridge to chill for about 15-minutes.

Cut Out the Bunny.

  • While the crumb coated cake is chilling, cut out the bunny. You can use this bunny template. You may need to size it on your computer so that the size of the template is smaller than the size of the cake. I printed out the bunny then placed a piece of parchment paper over the top and traced it with a permanent marker. Cut it out. This is the bunny template that you will place directly on the cake.
  • Sprinkle sanding sugar on top of the cake, just barely covering the area that the bunny will be placed on. This will help you to remove the parchment cutout easily. Place the bunny cutout on top of the sugar and press down slightly.
  • Begin to pipe dollops on the cake. To pipe a dollop simply pick up your bag of frosting, barely touch the tip to the cake and apply pressure. Release pressure and quickly pull up and away from the cake.

PRO TIP: I start with one color then apply that around the bunny cutout, making sure to pipe directly on the edges of the cutout. I repeat this with all of the colors, making sure every edge of the cutout is covered and then slightly beyond. You will NOT finish piping the cake here, just enough dollops to cover the edges of the bunny cutout and a bit beyond. You want to remove the bunny cutout while the frosting is still soft and not starting to harden.

Remove the bunny cutout. 

  • Once you have dollops all around the cutout you can remove it. To do this, I use a toothpick to find the end of the parchment and pull it up slightly. Set down the toothpick and then, using both hands, start to pull the parchment up and away from the cake. Move slowly. You want the bunny cutout to pull away any of the frostings that were piped on top of it and leave a nice clean edge on the frosting remaining on the cake.
  • Go as slowly as you need to.
  • Once removed you can discard the bunny. Use the toothpick and carefully clean up any edges or spots that may have been messed up on the cake. If any frosting gets on the sanding sugar area, you can easily remove it with the toothpick and add a bit more sanding sugar to make it pretty again.

Continue piping around the top of the cake and down over the sides.

  • I chose to go about 1/2 way down the side of the cake and used the smallest tips (or applied very little pressure to a larger tip) towards the bottom edge.
  • You will have frosting left over! You can either decorate some cupcakes to accompany this bunny cake or you can store your frosting right in the pastry bag in the refrigerator for up to 2 weeks.

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I Am Baker x McCormick Easter Egg Cakes

easter egg cakes

Photos courtesy of I Am Baker

Photos courtesy of I Am Baker

Recipe courtesy of I Am Baker.

How to Make Egg Cakes
To make these egg cakes you only need a few easy ingredients:

  • Pound Cake – Use store bought for a quicker treat, or try our Orange Pound Cake recipe.
  • Frosting – I used store-bought frosting because of the convenience, but you could also you a homemade buttercream. The final result will not be as shiny as the store-bought, but you could add a little corn syrup to your buttercream to achieve the same look.
  • Cocoa Powder + Water – this is how we will achieve the fun speckled effect!

RELATED: Make These Beautiful Speckled Easter Eggs

Prepare the frosting. 
Remove lid and foil wrapper on store-bought vanilla frosting (make sure all of the foil is removed) and then heat for 30-45 seconds. Frosting should stir easily and be warm.

Add in 5-10 drops of McCormick® Neon food color to one frosting container and stir well.

Slowly pour some frosting over 1 egg, starting at the edges and then moving towards the center. Make sure the frosting spills over and covers all of the egg, down to the bottom edge. Continue with the remaining eggs. One container of frosting should be enough for 9 eggs. If you are making a few different colors of frosting, prepare each color as you go, not all at once. The frosting could harden a bit and not be as pourable if you let it sit for a while.

Prepare the cocoa + water for speckling. Take 1 tablespoon dark cocoa powder and 1/4 cup water and stir until combined.

Place cake on a table outside or on a table lined with newspaper. (The cocoa water can splatter, so this will help with clean up.) Dip brush into cocoa water and then hold it in your hand near the cake. With your pointer finger, run your finger along the bristles of the paintbrush. The first time you do this, try to be a little farther away just so you are able to gauge how much pressure you can use, how much liquid you need on your brush, and how close you need to be.

Another option is to hold the brush in one hand and then tap it against your other hand over the cake. This is the method I did in the video below. Do this all over the top and sides of the egg cakes.

How to Serve Egg Cakes
After the egg cakes have set, they can be moved. I simply took a cupcake liner, flattened it out with my hand, and then placed the liner on a serving platter. Using a small offset spatula, carefully lift the egg and then set the egg cake on top of the cupcake liner. You can also serve them individually on a small side plate. I preferred to eat them with a fork, but my kids really enjoyed just picking one up and taking a big bite!