Easter Sunday is the perfect time to showcase your baking skills and impress your family with homemade desserts that celebrate the season. As we look ahead to Easter 2025, I’ve compiled a collection of ten show-stopping sweet creations that will become the highlight of your holiday table. From traditional favorites to creative new recipes, these desserts capture the vibrant essence of spring while offering options for various skill levels.
Whether you’re hosting a grand Easter gathering or enjoying an intimate family celebration, these budget-friendly Easter dessert options provide something for everyone. I’ve carefully selected recipes that balance festive appearance with achievable techniques, ensuring your 2025 Easter celebration will be remembered for its delicious finale. Let’s dive into these mouthwatering seasonal treats that will have everyone reaching for seconds!
Berry Patch Pavlova: A Cloud-Like Spring Sensation
The pavlova, named after Russian ballerina Anna Pavlova, combines crisp meringue with fresh berries for a dessert that’s as beautiful as it is delicious. This Australian-New Zealand favorite has become a springtime classic worldwide, with its airy texture and vibrant berry topping making it perfect for Easter celebrations. The contrast between the crunchy exterior and marshmallowy center creates an unforgettable texture experience.
What makes this pavlova special is its adaptability to whatever spring berries look best at your market. The light, elegant dessert won’t weigh you down after a hearty Easter meal, making it an ideal finale to your feast.
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh berries (strawberries, raspberries, blueberries, blackberries)
- Mint leaves for garnish (optional)
Step 1: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper and draw an 8-inch circle for guidance.
Step 2: In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and sugar dissolves.
Step 3: Gently fold in vanilla extract, white vinegar, and cornstarch with a spatula.
Step 4: Spoon the meringue onto the prepared circle, creating a slight well in the center for holding toppings later.
Step 5: Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside with the door ajar.
Step 6: Just before serving, whip cream and powdered sugar until soft peaks form. Spread over the cooled pavlova and top with fresh berries and optional mint leaves.
Easter Egg Sugar Cookie Cake: A Festive Family Favorite
This oversized decorated sugar cookie combines the playful spirit of Easter with the classic appeal of a sugar cookie. It’s essentially a giant sugar cookie baked in a round pan and decorated to resemble a festive Easter egg. Kids especially love this bright, cheerful dessert that’s easier to make than individual cookies.
The beauty of this recipe is its versatility – you can customize the decorations with pastel colors, spring-themed sprinkles, or even candies to create your own creative Easter dessert masterpiece. This showstopper will become a new tradition on your Easter table.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1/4 cup heavy cream
- Food coloring (optional)
- Easter-themed sprinkles for decoration
Step 1: Preheat your oven to 350°F (175°C) and grease a 12-inch round cake pan.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until well combined.
Step 4: Gradually add dry ingredients to wet ingredients, mixing just until combined.
Step 5: Press the dough evenly into the prepared pan and bake for 15-20 minutes until the edges are golden brown.
Step 6: Cool completely in the pan before removing. Mix powdered sugar and heavy cream to make frosting, adding food coloring if desired.
Step 7: Frost the cooled cookie cake and decorate with Easter-themed sprinkles.
Classic Carrot Cake: A Traditional Easter Masterpiece
Carrot cake has earned its place as an Easter dessert tradition across countless family tables. This spiced cake studded with grated carrots and topped with tangy cream cheese frosting embodies the renewal theme of spring. The natural sweetness of carrots creates a moist texture that keeps this cake fresh for days.
Dating back to the Middle Ages when sugar was scarce, carrots were used as a natural sweetener in baking. Today, this timeless classic remains a favorite for its perfect balance of spice and sweetness. My version includes optional walnuts for added texture and flavor complexity.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Step 4: Stir in grated carrots, walnuts (if using), and vanilla extract.
Step 5: Gradually add dry ingredients to the wet ingredients, mixing just until combined.
Step 6: Divide batter evenly between prepared pans and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
Step 7: Cool in pans for 10 minutes, then remove to wire racks to cool completely before frosting with cream cheese frosting.
Grasshopper Pie: A Minty Spring Indulgence
Grasshopper pie captures the fresh essence of spring with its mint-chocolate flavor combination. Named after the grasshopper cocktail popular in the 1950s, this retro dessert features a cool mint filling nestled in a chocolate cookie crust. The vibrant green color makes this pie a stunning addition to your Easter dessert lineup.
This no-bake treat is perfect for busy holiday preparations. I find the refreshing mint flavor provides a wonderful counterpoint to the richness of other Easter dishes. For extra festivity, garnish with chocolate curls or mint leaves before serving.
- 1 cup chocolate cookie crumbs
- 1/4 cup melted butter
- 1 cup whipped evaporated milk (chilled overnight)
- 1 package green mint-flavored gelatin
- 1 cup heavy cream
- 1 tablespoon sugar
Step 1: Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture firmly into a 9-inch pie plate to form the crust.
Step 2: Chill the crust in the refrigerator while preparing the filling.
Step 3: In a chilled bowl, whip the evaporated milk until fluffy and thick.
Step 4: Dissolve mint gelatin in 1/4 cup hot water, then let cool slightly. Fold into the whipped evaporated milk.
Step 5: Pour the filling into the chilled crust and refrigerate for at least 4 hours or until set.
Step 6: Before serving, whip heavy cream with sugar until soft peaks form and spread over the pie.
Blackberry Preserves Pound Cake: A Southern-Inspired Delight
This rich, dense pound cake with ribbons of blackberry preserves brings a Southern flair to your Easter celebration. The recipe dates back to plantation-era cooking when pound cakes earned their name from the pound each of butter, sugar, eggs, and flour they contained. My updated version incorporates blackberry preserves for a seasonal twist that complements the buttery richness.
The vibrant purple swirls of blackberry preserves create a beautiful pattern when the cake is sliced. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an elevated Easter dessert experience that will have guests asking for the recipe.
- 1 1/4 cups unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 large eggs
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- 1/3 cup blackberry preserves
- 1/2 teaspoon vanilla extract
Step 1: Preheat your oven to 300°F (150°C). Grease and flour a 10-inch Bundt pan.
Step 2: In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
Step 3: Add eggs one at a time, beating well after each addition.
Step 4: In a separate bowl, mix flour and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with flour.
Step 5: Gently fold in blackberry preserves and vanilla extract, creating a marbled effect without overmixing.
Step 6: Pour batter into the prepared Bundt pan and bake for approximately 1 hour 20 minutes, until a toothpick inserted comes out clean.
Step 7: Cool in pan for 15 minutes before inverting onto a wire rack to cool completely.
Easter Coconut Cake: A Snow-White Celebration
This triple-layer coconut cake resembles a fresh spring snowfall with its snowy white appearance. The history of coconut cakes in American baking dates back to the 19th century when imported coconuts became widely available. The cake’s pristine white appearance makes it a perfect Easter dessert centerpiece that symbolizes purity and new beginnings.
Each fluffy layer is infused with coconut flavor through coconut milk in the batter, while the exterior is covered with coconut cream frosting and shredded coconut. For an Easter-themed decoration, add pastel-colored candy eggs or edible spring flowers on top.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Step 4: Alternate adding dry ingredients and coconut milk to the butter mixture, beginning and ending with flour.
Step 5: Fold in shredded coconut and divide batter evenly among prepared pans.
Step 6: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Step 7: Cool in pans for 10 minutes, then remove to wire racks to cool completely before frosting with coconut cream frosting and covering the exterior with additional shredded coconut.
Lemon Meringue Pie: A Burst of Sunshine
This bright, tangy dessert brings sunshine to your Easter table with its vibrant yellow filling and cloudlike meringue topping. Lemon meringue pie has been gracing American tables since the 19th century, with its popularity peaking during the Victorian era. The refreshing citrus flavor cuts through the richness of traditional Easter meals for a perfectly balanced finish.
The contrast between the smooth, tart lemon filling and billowy sweet meringue creates a delightful textural experience. For those with dietary restrictions, this pie can be adapted using gluten-free crust options without sacrificing flavor.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup ice water
- 3 egg yolks (reserve whites for meringue)
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- 1/4 cup melted butter
- 3 egg whites
- 1 cup sugar (for meringue)
Step 1: Preheat your oven to 375°F (190°C). For the crust, mix flour, sugar, and salt. Cut in cold butter until crumbly, add ice water until dough forms.
Step 2: Roll out dough, place in a 9-inch pie plate. Blind bake for 15 minutes until golden.
Step 3: For filling, whisk egg yolks, sugar, lemon juice, and melted butter in a saucepan over medium heat until thickened, about 7-10 minutes.
Step 4: Pour filling into baked crust. For meringue, beat egg whites until foamy, gradually add sugar until stiff peaks form.
Step 5: Spread meringue over filling, sealing to the edge of the crust. Create peaks with the back of a spoon.
Step 6: Bake for 10-12 minutes until meringue is lightly browned. Cool completely before serving.
Easter Lamb Cake: A Symbolic Tradition
The lamb cake holds special symbolic significance for Easter, representing the Lamb of God in Christian traditions. This three-dimensional cake, baked in a lamb-shaped mold, has European roots dating back centuries. Though impressive looking, this charming dessert is surprisingly achievable for home bakers with the right pan.
Typically covered with white frosting and coconut “wool,” the lamb cake makes for a stunning centerpiece. Children especially delight in this whimsical creation. Traditional recipes often include almond extract for a distinctive flavor that complements the vanilla base.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Step 1: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a lamb-shaped cake mold, paying special attention to details like ears.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 4: Gradually add dry ingredients to the wet ingredients, mixing just until combined.
Step 5: Fill the face side of the mold about 2/3 full. Place the back half on top and secure with kitchen twine if needed.
Step 6: Bake for 40-45 minutes until a toothpick inserted comes out clean. Cool in mold for 15 minutes before removing.
Step 7: Once completely cooled, frost with white frosting and cover with shredded coconut. Use raisins or chocolate chips for eyes and a pink jelly bean for the nose.
Classic Cheesecake with Spring Berries
A perfectly executed creamy, smooth cheesecake provides an elegant canvas for celebrating spring’s first berries. This versatile dessert has ancient roots dating back to Greece, though the modern New York-style version we recognize today was perfected in the early 20th century. The rich, tangy filling pairs beautifully with fresh spring berries for a sophisticated Easter dessert.
What makes this cheesecake special for Easter is the seasonal berry topping arranged in a decorative pattern. You can customize the flavor profile by adding lemon zest to the batter or creating a vegan alternative using plant-based cream cheese. This make-ahead dessert actually improves with an overnight chill, reducing day-of holiday stress.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Fresh spring berries for topping
Step 1: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and sugar, then stir in melted butter until combined.
Step 2: Press mixture firmly into the bottom of a 9-inch springform pan. Bake crust for 10 minutes, then cool.
Step 3: Reduce oven temperature to 325°F (165°C). Beat cream cheese until smooth, then gradually add sugar.
Step 4: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Step 5: Pour batter over prepared crust. Place the springform pan in a larger roasting pan and add hot water to create a water bath reaching halfway up the sides of the springform pan.
Step 6: Bake for 55-60 minutes until the edges are set but the center is slightly jiggly.
Step 7: Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour. Chill overnight, then top with fresh berries before serving.
Easter Egg Cookie Dough Truffles: No-Bake Nibbles
These egg-shaped bite-sized treats combine the nostalgic joy of eating cookie dough with festive Easter decorations. Unlike traditional raw cookie dough, this eggless version is safe to eat while maintaining that beloved cookie dough taste and texture. They’re perfect for Easter baskets or as part of a dessert buffet.
Their miniature size makes these truffles ideal for serving alongside other desserts. The colorful springtime sprinkles add a celebratory touch that appeals to adults and children alike. Make them ahead and store in the refrigerator for up to a week.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour (heat-treated)*
- 1 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- 16 ounces chocolate candy coating
- Easter egg sprinkles
*To heat-treat flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes to kill any bacteria. Cool completely before using.
Step 1: In a large bowl, cream butter and both sugars until light and fluffy. Stir in vanilla extract.
Step 2: Add heat-treated flour and salt, mixing until combined. Fold in mini chocolate chips.
Step 3: Shape dough into egg-shaped balls, about 1-1/2 tablespoons each. Place on a parchment-lined baking sheet and chill for 30 minutes.
Step 4: Melt chocolate coating according to package directions. Using a fork, dip each truffle into melted chocolate, tapping off excess.
Step 5: Place dipped truffles back on parchment paper and immediately decorate with Easter sprinkles before the chocolate sets.
Step 6: Refrigerate until firm, about 15 minutes. Store in an airtight container in the refrigerator for up to one week.
Sweet Endings to Your Easter Celebration
These ten Easter desserts offer a perfect mix of traditional favorites and fresh innovations for your 2025 celebration. From the delicate Pavlova to the whimsical Lamb Cake, each recipe brings its own special touch to your holiday table. I’ve designed these desserts to be approachable for home bakers while still creating that wow factor when presented.
Remember that many of these desserts can be partially prepared ahead of time, allowing you to enjoy more moments with loved ones on Easter Sunday. Don’t forget to submit your own favorite recipe if you have a special Easter dessert tradition in your family. And if you’re looking for inspiration throughout the year, browse our dessert shop directory to discover local bakeries creating seasonal specialties. Happy baking and Happy Easter 2025!