10+ Easter Desserts Recipes to Sweeten Your Holiday Celebration

Easter’s the perfect excuse to nibble on sweet treats with family and friends. Whether you’re into simple desserts or want to try something a bit fancier, there’s no shortage of ways to make your celebration extra tasty.

Easter dessert recipes bring you ideas for sweets that fit the spring season and the holiday mood.

You’ll find recipes that use fresh flavors and bright decorations to liven up your table. Even if you’re not much of a baker, you can still pull these off with the right ingredients and a bit of patience.

Making these desserts can actually be pretty fun and satisfying. You might even surprise yourself with how good they turn out.

1) Carrot Cake with Cream Cheese Frosting

Carrot cake is a classic Easter go-to. It’s moist, a little bit spiced, and packed with grated carrots for sweetness and texture.

The cream cheese frosting? That tangy, smooth layer really brings it all together. Just beat cream cheese and butter until they’re soft and creamy.

Bake your cake in one or two layers. Once it’s cooled off, spread the frosting on top and between the layers.

This one’s perfect if you want something simple but honestly delicious.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/4 cups vegetable oil
• 1 1/2 cups granulated sugar
• 1 cup brown sugar
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)

For the frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9-inch cake pans.
3. Mix flour, baking soda, cinnamon, and salt in a bowl.
4. In another bowl, beat eggs, oil, and both sugars until smooth.
5. Add dry ingredients to wet, a bit at a time.
6. Fold in carrots and walnuts if you’re using them.
7. Pour batter into pans.
8. Bake 30-35 minutes or until a toothpick comes out clean.
9. Let cakes cool before frosting.
10. For frosting, beat cream cheese and butter until creamy.
11. Add powdered sugar and vanilla and beat until smooth.
12. Frost the cake and enjoy.

Get more tips here: carrot cake recipe with cream cheese frosting.

2) Lemon Blueberry Pound Cake

This lemon blueberry pound cake just feels right for Easter. It’s dense, moist, and every bite is loaded with blueberries.

Lemon zest and juice add a fresh kick that works beautifully with the berries. If you want, drizzle a simple lemon glaze on top for a little extra sweetness and shine.

Use fresh or frozen blueberries—whatever’s handy. This cake is a nice change of pace from the usual holiday desserts.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 teaspoon lemon extract
• Zest of 2 lemons
• ½ cup fresh lemon juice
• 1 cup fresh or frozen blueberries

Cooking Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. Combine flour, baking powder, and salt.
3. Beat butter and sugar until fluffy. Add eggs one at a time.
4. Mix in lemon extract, zest, and juice.
5. Add dry ingredients, mixing just until blended.
6. Gently fold in blueberries.
7. Pour into pan and bake 60-70 minutes, or until a toothpick comes out clean.
8. Let it cool before removing from pan.

3) Easter Dirt Cake with Oreos and Pudding

Easter Dirt Cake is the kind of dessert you can throw together fast. It’s a no-bake recipe with layers of crushed Oreos, creamy pudding, and whipped topping.

Decorate with Easter candy—Peeps, jelly beans, whatever makes you smile. This one’s just fun to eat and share.

No oven needed. Just chill it in the fridge and let everything set.

Ingredients:

• 2 packages Oreo cookies, crushed
• 1 package instant chocolate pudding mix
• 3 cups cold milk
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 16 oz Cool Whip or whipped topping
• Easter candy for decoration

Cooking Instructions:

1. Mix pudding with cold milk; let it sit 5 minutes.
2. Beat cream cheese and powdered sugar together.
3. Fold in Cool Whip.
4. Layer Oreos, pudding, and the whipped mixture in a dish.
5. Repeat layers and add candy on top.
6. Chill at least 4 hours.

4) Chocolate Bunny Cupcakes

Chocolate bunny cupcakes just scream Easter. Start with rich chocolate cupcakes, soft and moist.

Top them with chocolate buttercream or vanilla frosting. Add chocolate bunny ears or candy decorations for that extra cute factor.

You could go with chocolate ganache if you want a glossy look. Kids and adults both seem to love these.

Check out a Chocolate Bunny Cupcakes tutorial or try edible grass and candy carrots for even more fun.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• Chocolate buttercream or vanilla frosting
• Chocolate bunnies or candy decorations

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix flour, cocoa, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine milk, oil, egg, and vanilla.
4. Add wet to dry ingredients and mix until smooth.
5. Pour batter into cupcake liners, about 2/3 full.
6. Bake 18-20 minutes; check with a toothpick.
7. Cool before frosting.
8. Decorate with frosting and bunnies or candy.

5) Hot Cross Buns

Hot Cross Buns are an Easter staple. They’re soft, spiced, and dotted with sweet dried fruit, plus that classic cross on top.

You can buy them, but making your own just tastes better. If you’ve got leftovers, turn them into a creamy bread pudding—no waste, just more dessert.

Baking Hot Cross Buns at home is pretty satisfying. You get to fill your kitchen with that amazing fresh-baked smell.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1 cup warm milk (110°F/43°C)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup mixed dried fruit (currants, raisins)
• For the cross: 1/2 cup flour and water paste

Cooking Instructions

1. Mix yeast with warm milk and let it sit 5 minutes.
2. Combine flour, sugar, cinnamon, nutmeg, and salt in a bowl.
3. Add butter, egg, and yeast mix. Stir into a dough.
4. Knead on a floured surface for 10 minutes.
5. Work in dried fruit.
6. Put dough in a greased bowl, cover, and let rise 1 hour.
7. Shape into buns and set on a tray.
8. Let rise 30 minutes.
9. Pipe cross paste over buns.
10. Bake at 375°F (190°C) for 15-20 minutes.
11. Brush with glaze if you like.
12. Cool a little before eating.

6) Lemon Bundt Cake with Whipped Cream

Lemon Bundt cake just feels like spring. It’s fresh, light, and topped with soft whipped cream.

The lemon flavor pops without being too sweet. You can add a lemon glaze or just stick with whipped cream.

The cake stays moist, thanks to the pudding mix. Serve it with berries if you want to make it extra special.

Ingredients

• 15.25 oz lemon cake mix (dry)
• 3.4 oz instant lemon pudding mix (dry)
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix cake mix, pudding mix, eggs, oil, and water until smooth.
3. Pour into a greased Bundt pan.
4. Bake 45-50 minutes, toothpick should come out clean.
5. Let cool.
6. Whip cream, powdered sugar, and vanilla until soft peaks form.
7. Spread whipped cream on the cooled cake.

7) Easter Egg Sugar Cookies

Easter egg sugar cookies are just plain fun to make and decorate. They’re crisp outside, soft inside, and perfect for spring.

Use royal icing to add bright colors or patterns. Kids love decorating these, but honestly, adults do too.

The dough’s easy to handle, so cutting shapes is a breeze. Bake at the right temp for that perfect texture.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 ½ cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. In a small bowl, mix flour, baking soda, and baking powder.

3. In a large bowl, cream butter and sugar until smooth.

4. Beat in egg, vanilla, and almond extract.

5. Gradually blend in the dry ingredients.

6. Roll out dough to ¼ inch thickness and cut into egg shapes.

7. Place cookies 1 inch apart on ungreased baking sheets.

8. Bake for 8-10 minutes or until edges are lightly browned.

9. Let cool before decorating with icing.

If you’re looking for a more detailed recipe, check out these Easter Egg Sugar Cookies.

8) Persian Rice Pudding

Persian rice pudding—Sholeh Zard or Sheer Berenj—is a sweet, fragrant dessert. It uses rice, sugar, rosewater, and saffron.

Some recipes skip milk or cream, so it feels lighter. The rice cooks slowly with water, saffron, and cardamom for a warm, cozy flavor.

Rosewater gives it a gentle floral note. The color pops thanks to saffron, and it looks gorgeous on any dessert table.

Ingredients

• 1 cup white rice
• 6 cups water
• 1 ½ cups sugar
• 1 teaspoon saffron threads (soaked in 2 tbsp hot water)
• 2 tablespoons rosewater
• ½ teaspoon ground cardamom
• Slivered almonds or cinnamon for garnish (optional)

Cooking Instructions

1. Rinse the rice well and soak in water for 30 minutes.

2. Drain and add rice to a large pot with 6 cups of water.

3. Cook on medium heat until rice is soft and water is almost gone, about 45 minutes.

4. Stir in sugar, saffron water, rosewater, and cardamom. Mix well.

5. Simmer for 15 more minutes, stirring often to thicken.

6. Pour into dishes and cool to room temperature.

7. Garnish with almonds or cinnamon if you like.

8. Chill before serving.

9) Chocolate Donut Cake

Chocolate Donut Cake is a playful spin on dessert. It looks like a giant donut but tastes like a rich, moist chocolate cake.

You get that soft, cake-like bite with all the chocolatey goodness of a glazed donut. The shiny vanilla glaze on top adds just enough sweetness.

It’s baked in a bundt pan, so you skip the deep frying. That classic donut shape comes easy.

This recipe’s great for sharing—no fancy tricks or complicated steps.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup cocoa powder
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk buttermilk, eggs, oil, and vanilla.

4. Combine wet and dry ingredients gently until smooth.

5. Pour batter into a greased bundt pan.

6. Bake for 35-40 minutes or until a toothpick comes out clean.

7. Let the cake cool before adding glaze or frosting.

Want more details? Have a look at Browned Butter Blondie’s Chocolate Donut Cake.

10) Mini Cadbury Creme Egg Cupcakes

Mini Cadbury Creme Egg cupcakes are a cheeky treat for Easter. You bake rich chocolate cupcakes and tuck a gooey Cadbury Creme Egg inside.

When you bite in, that creamy filling is such a surprise. Top with buttercream frosting—pipe it to look like a cracked egg if you’re feeling fancy.

These cupcakes are small, so they’re easy to share or serve at a party. You get moist chocolate cake and that sweet, creamy center in every bite.

Ingredients

• 1 cup flour
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 6 mini Cadbury Creme Eggs
• Buttercream frosting (for topping)

Cooking Instructions

1. Crank your oven up to 350°F (175°C).

2. Toss all the dry ingredients into a bowl.

3. Pour in the milk, oil, and crack in the egg. Stir it up until you don’t see lumps.

4. Scoop the batter into cupcake liners, but only fill them halfway.

5. Drop a mini Cadbury Egg right in the center of each one.

6. Spoon a bit more batter on top so each liner is about 3/4 full.

7. Slide the tray into the oven. Bake for 18-20 minutes. Poke with a toothpick—if it comes out clean, they’re done.

8. Let the cupcakes cool off. Slather on some buttercream when they’re ready.