If you’re looking for Easter dessert recipes to serve as the finale at an Easter meal, I have you covered. Light and fresh springtime flavors abound, like lush lemon, fluffy coconut, and juicy berries. And you may be surprised at how easy it is to make homemade Easter chocolates, like these peanut butter Easter eggs and chocolate buttercream Easter egg candies!
And if carrot cake is on the menu (a certain somebunny’s favorite!), I have several variations.
Easter Dessert Ideas
As a published baking cookbook author, I’ve made my fair share of seasonal and holiday treats. I particularly love Easter desserts because they’re filled with fresh flavors, florals, lots of lemon and coconut, plus plenty of pretty pastel colors.
Whether you’re planning an Easter brunch or dinner, my team and I know first-hand that hosting, cooking, and/or baking adds a lot to your plate (literally). Plus, it can feel overwhelming to select a dessert for a holiday! We want to make it easier for you to find dependable recipes that turn out right and always taste delicious.
*On the first try.*
The following list includes some of my highest-rated Easter dessert recipes—from show-stopping cakes to easy kid-approved goodies—each reviewed and loved by bakers around the world.
My favorite? Easter cookies are always a specialty, and a fun way to spend the afternoon, especially if you have young bakers looking for an activity. Break out those cookie decorating supplies!
More Spring Baking Inspiration
Fresh spring flavors when the weather warms up!
20 Favorite Easter Dessert Recipes
My Favorite Carrot Cake Recipe
This popular carrot cake sets the standard for carrot cakes everywhere. It’s deeply moist, filled with toasted pecans, and topped with classic cream cheese frosting. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots.
Easter Sugar Cookies
These festive Easter Cookies are soft and buttery with hints of vanilla and almond. Pretty in pastel shades, they’re decorated like PEEPS-inspired bunnies, Easter eggs, and carrots. I have a couple icing recipes you can choose from depending how detailed you want to get with decorating.
Coconut Easter Nest Cake
This beautiful springtime nest cake is easy enough for cake decorating beginners (and if you have any fledglings in your nest, they love to help). Top the subtly sweet coconut Bundt cake with creamy lemon cream cheese frosting, feathery sweetened coconut, and, of course, plenty of candy-coated chocolate eggs!
Jelly Bean Sugar Cookies
You need just 9 easy ingredients to make these soft drop sugar cookies. No rolling pin or cookie cutters required! Press a few jellybeans into the warm cookies after baking for a simple yet festive Easter treat nobunny could resist.
Hummingbird Layer Cake
This classic Southern layer cake is unbelievably moist, packed with ripe bananas, crushed pineapple, warm spices, and toasted pecans, and finished with tangy cream cheese frosting.
Easter Egg Peanut Butter Candies (GF)
Everyone’s favorite dessert flavor combination comes together in these easy no-bake chocolate peanut butter Easter egg candies! They’re like a homemade version of the popular Reese’s Peanut Butter Eggs, only a bit softer and sweeter, which makes the crisp coarse salt on top a wonderful addition.
Easter Egg Buttercream Candies (GF)
A step away from the peanut butter version! You can flavor the buttercream filling with a variety of extracts, or even add shredded coconut. Give them a dunk in chocolate and let each bite completely melt in your mouth.
Lemon Blueberry Layer Cake
This super popular lemon cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch to this zingy blueberry-speckled beauty—it literally tastes like spreadable cheesecake.
Lemon Bars
Learn how to make the BEST lemon bars with a buttery shortbread crust and creamy thick lemon curd filling. Everyone needs this recipe. No need to cook the filling on the stovetop, either.
Fluffy & Moist Coconut Cake
Homemade with love for coconut enthusiasts everywhere, this coconut cake is flavorful, soft, and extra moist. Not a coconut lover? This cake will convert you.
Perfect No-Bake Cheesecake Recipe
And 1 more! By following this easy no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. (Another ideal make-ahead dessert!)
Coconut Chocolate Easter Cupcakes
These ganache-filled Easter cupcakes feature the most moist and deeply chocolate cupcake ever, and a smooth tangy coconut cream cheese frosting. Top with coconut and festive Easter egg candies.
Hummingbird Bundt Cake
With its signature flavors of banana, pineapple, pecans, and spice, this hummingbird Bundt cake is topped with a cinnamon-spiced cream cheese frosting and more toasted pecans for a truly memorable dessert.
Iced Lemon Pound Cake
This bright and cheery citrus version of pound cake is supremely moist and bursting with lemon flavor. A creamy lemon icing that sets on top is the only decorating this small-yet-stunning cake requires.
Homemade Banana Cream Pie
Creamy and smooth from-scratch custard joins bananas, whipped cream, and a buttery flaky pie crust to make one epic banana cream pie. This classic dessert is an excellent make-ahead option because the layered beauty needs to set before garnishing and serving.
Pineapple Upside Down Cake
With its caramelized brown sugar fruit topping and soft, buttery cake below, this pineapple upside down cake is a fun retro favorite. The fruit juices seep down into the cake, adding even more luscious flavor and texture.
Classic Cheesecake
This is my go-to recipe for simple, yet classic cheesecake. It’s become such a staple around here, that I also published it in my cookbook, Sally’s Baking 101!
Mini Cheesecakes
If you’re entertaining a crowd, it’s nice to individual servings already portioned out! These are very easy to throw together.
Bread Pudding with Butter Rum Sauce
My best version! Studded with raisins, cinnamon chips, and/or chocolate chips, bread pudding is a texture lover’s dream. The creamy butter rum sauce is optional, but highly recommended!
Lemon Meringue Pie
The beautiful, the timeless, the always impressive lemon meringue pie! This recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust.
Gluten-Free Easter Dessert Ideas
Just in case you’re looking for gluten-free options, here are a few:
- Pavlova is always a lovely GF choice for Easter.
- This 7-ingredient chocolate coconut almond tart is GF and vegan.
- Tint these French macarons with pretty pastels.
- Coconut macaroons are a popular choice!
- Only 6 ingredients needed for crème brûlée.
And don’t forget about classic hot cross buns, which can be served any time of day!
Reader Comments and Reviews
Hello, can’t wait to try it.
I love that my daughter found you and passed on your lovely recipes. At 81, women can still spot worthy recipes.
looking for your lemon cream cheese filled muffin/cupcake please
Hi TJ, We have these Lemon Blueberry Cupcakes with cream cheese frosting if that’s what you’re looking for.
this recipe is so good
Your Recipes are Delicious! The Instructions are so easy to follow!
I look forward to more Baking… thank you…
the recipe is really easy to follow thank you I look forward onto baking more
Love your cooking page . Thank you for the amazing recipes.
I always enjoy the recipes that you send. I don’t always like them all, could never understand carrots in a cake. I I retired and don’t have a clan to bake for, so o bake and share with neighbors and friends. I’m really into bread, loafs and especially rolls. Keep’em coming.
carrot cake is the best!! i have a lot of siblings so i have to cook a lottt haha i also love backing for my neighbours but carrots in cake sooooo good!
Good day,
I simply want to thank you, not everyone can support you financially and still you make your amazing recipes available for everyone!
You have a kind heart!
Happy Easter
Can’t wait to make this for Easter. One question….will the wet cake strips around each cake pan help to make a more level cake without the domed top? I don’t ever see these recommended on your site with any cake I have baked. I used to refer to King Arthur site before I found yours ….they frequently recommend.
Have a blessed Easter. Thank you for helping me with all of the wonderful recipes I have tried …adore your site
Hi Jennie! We don’t use cake strips, but many bakers swear by them. We usually just level the cakes after they’ve baked. You can do either!
Have you ever baked using duck eggs in place of chicken eggs? If so what is the ratio? 1 duck egg is equivalent to 2 chickens eggs?
I’m curious about using them..
I love all your recipes and I’ve made many..
Thank you
Generally, 1 duck egg ≈ 1.5 chicken eggs in terms of volume and richness.
For most recipes, you can do a 1:1 swap one duck egg for one chicken egg and it’ll usually work just fine.
If a duck egg is really large, you can beat it lightly and measure out what you need (about 1/4 cup = 1 large chicken egg).
I LOVE all your recipes and notes – so beyond helpful! Thank you for making baking easy to understand – love the details that you provide!
i made the lemon meringue pie for Easter. I would add more lemon zest to give it a bit more lemon zing and a little less corn starch. The pie was a little stiff. The overall flavor is the best lemon meringue pie recipe ever and the meringue recipe itself, with full directions is perfect. I love the recipes that come from Sally.
Hi! I’ve made this bark before and everyone loved it! I made it today and when I cut it, the white chocolate separated from the semi-sweet chocolate. It’s still delicious and adorable, but I’m wondering why it may have separated. Any thoughts?
Hi Kary, after you melt the white chocolate, be sure to let it sit for 5-10 minutes before pouring on top of the cold bottom layer. (The high heat on the cold bottom layer may prevent the two layers from sticking together.) So glad it was a hit!
I followed the directions, used Ghirardelli chocolate ,decorated it, it looked so pretty and cute. Then it started melting as I was boxing it up for friends. I even put it back in the fridge but soon as i took it out just started melting on my fingers again. What a mess I am so disappointed.
Hi Michele! Candy bark should be stored in a cool, dry place. Is it particularly warm where you are? Chocolate will melt in warm conditions.
I have just found your website and your amazing recipes, last December………..I have tried your Carrot Cake recipe for my husband’s birthday and it’s delicious. It’s moist and not too sweet. Also, it turned out to be my husband’s most favourite carrot cake recipe. Can’t wait to try some more of your recipes. Thanks Sally
Made over Easter! Delicious easy and great way to use up some extra candies. Thanks Sally
Can these be frozen for a few days? Will the jelly beans get weird.
Hi Pat! Are you referring to our jellybean sugar cookies? Baked cookies freeze well for up to 3 months.
Just found your recipes..can’t wait to try them!!
Thank you for the GF labeling and GF Easter dessert suggestions! Having it right there makes the baking world seem more accessible to my little one with celiac. Your recipes have always turned out beautifully for us! Thank you
I’m so glad that is helpful! Here are all of my gluten free recipes if you want to browse more.
I love all your recipes!! I use them all the time and I cannot say which is my favorite. Yours are the first emails I read each day. Thank you!!
Thank you so much, Judy!
Your recipes are wonderful
Thank you so much!
you have some of the most wonderful recipes in the world, thank you for sharing !
Thank you Melisa!