10 Delicious Cakes That You Can Make in the Spring Season

Spring is a great time to host parties. There is something about spring, the season of rebirth, that makes you want to indulge in a sliver of a pie—and we are here to help you make the best cakes of the season. We have put together a list of some of the most delicious spring-themed cakes that reflect the blossoming colours of the season.

10 Yummy Spring Cakes Ideas

The party season of spring is the perfect excuse to whip up some sweet treats. These versatile spring cake recipes can add a lot of flavour to this wonderful season.

1. Hummingbird Cake

Make the best of the bananas in your kitchen pantry with this cake.

Ingredients

For the cake

• All-purpose flour – 3 cups
• Sugar – 2 cups
• Pecans – 1 cup (toasted, finely chopped)
• Lemon zest – 1 tsp. (finely grated)
• Baking soda – 1 tsp.
• Cinnamon – 1 tsp.
• Salt – ½ tsp.
• Pepper – ⅛ tsp.
• Eggs – 3 (large, lightly beaten, at room temperature)
• Vegetable oil – 1 cup
• Vanilla extract – 2 tsp.
• Crushed Pineapple – 18-oz can (packed in juice and not drained)
• Bananas – 2 (ripe, chopped)

For the frosting

• Cream cheese – 28 oz (packaged, at room temperature)
• Unsalted butter – 16 tbsp. (2 sticks) (at room temperature)
• Confectioners’ sugar – 3 cups
• Vanilla extract – 1 tsp.
• Pecans – ½ to 1 cup (toasted and chopped) (optional)

Total Time

1 hour

Servings

6-8

How to Make

1. Preheat the oven to 350ºF. Grease and flour the 29-inch round cake pans that are at least 2 inches deep. Line and grease them with parchment paper.
2. Whisk the flour, pecan, zest, baking soda, cinnamon, flour, salt, and pepper in a bowl. Beat the eggs, oil, and vanilla in a separate bowl. Add in the fruits. Fold the flour mixture into the egg mixture. Divide the batter and pour it into the pans.
3. Bake the cakes and rotate the pans halfway until the cakes are golden. Insert a toothpick in the centre after 40-45 minutes to see if it comes out clean.
4. Let the cakes cool on a wire rack for 30 minutes and turn them onto the rack.
5. To make the frosting, beat the cream cheese and butter on high speed with an electric mixer for 3 minutes until it’s light. Scrape the sides and bottom, reduce the speed to low, and beat in the sugar and vanilla.
6. Cut through the cakes horizontally to make four cakes. Frost the cut side up of one of the cakes with frosting twice. Now, place another cake, bottom side up, and spread the remaining frosting. Sprinkle the pecans and refrigerate.

2. Carrot Cheesecake

The cream cheese frosting makes this cake a worthy indulgence.

Ingredients

For the cake

• Pecans – ½ cup (chopped)
• All-purpose flour – 1 cup
• Baking powder – 1 tsp.
• Baking soda – ¾ tsp.
• Cinnamon – 1 tsp. (ground)
• Ginger – ½ tsp.
• Vegetable oil – ½ cup
• Kosher salt
• ½ cup sugar
• Eggs – 2 (large)
• Carrot – 1½ cups (shredded)

For the cheesecake

• Cream cheese – 3 (8-oz) packages (softened)
• Sour cream – ⅔ cup
• Granulated sugar – ⅔ cup
• Eggs – 3 (large)
• All-purpose flour – 3 tbsp.
• Lemon zest – 1 tsp.
• Lemon juice – 2 tbsp. (from 1 lemon)
• Pure vanilla extract – 1 tsp.

For the sour cream topping

• Confectioners’ sugar – ½ cup
• Sour cream – 2 tbsp.
• Pure vanilla extract – ¼ tsp.
• Kosher salt – 1 pinch

Total Time

1 hour

Servings

6-8

How to Make

1. Preheat the oven to 350ºF. Spread the pecans on a rimmed baking sheet and bake them till they’re golden and toasted for 10-12 minutes. Chop after cooling.
2. Combine the pecans, baking powder, baking soda, cinnamon, flour, ginger, and ¼ teaspoon salt in a large bowl. Whisk the oil, eggs, sugar in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture and combine.
3. Pour the batter into a 9-inch cake pan (ungreased) and tap the batter to even it out. Bake for 20-25 minutes or until a toothpick, when inserted, comes out clean.
4. Preheat the oven to 350ºF. Beat the cream cheese, granulated sugar, sour cream in a mixer until smooth and creamy (for about 5 minutes). Add the eggs one at a time and beat well. Beat the flour, lemon zest, juice, and vanilla for about 1 minute.
5. Pour the cheesecake mixture over the carrot cake. Put it in a roasting pan or a large baking dish. Bake for an hour or until the cheesecake is pale yellow and jiggles in the centre. Turn off the oven and let the cheesecake rest in it for 30 minutes. Remove and run a sharp knife around the edge and let it cool completely. Cover and refrigerate for 8 hours or overnight.
6. Whisk the confectioner’s sugar, vanilla, salt, and sour cream. Spread the mixture on the cheesecake and garnish it with pecans. Refrigerate for 30 minutes.

3. Arnold Palmer Cupcakes

These spring-themed cupcakes end with a pucker-finish with a slice of lemon.

Ingredients

• Butter – 1 cup (softened)
• Sugar – 2 cups
• Eggs – 3 (large, at room temperature)
• Lemon zest – 1 tbsp. (grated)
• Lemon juice – 2 tsp.
• All-purpose flour – 3½ cups
• Baking soda – 1 tsp.
• Baking powder – ½ tsp.
• Salt – ½ tsp.
• Sour cream – 2 cups

For the iced tea frosting

• Butter – 9 tbsp. (softened)
• Confectioners’ sugar – 6¾ cups
• 2% milk – ¾ cup 
• Iced tea mix with lemon and sugar – ¾ cup

Total Time

1 hour

Servings

6-8

How to Make

1. Beat the cream butter and sugar in a large bowl for 5-7 minutes and until it’s light and fluffy. Add the eggs, one at a time, and beat well. Add in the lemon juice and lemon zest. Combine the flour, baking soda, baking powder, and salt in a bowl, and add it to creamed mixture alternating with sour cream and beating well intermittently.
2. Fill the muffin cups with ¼ cup batter. Bake at 350ºF for 25-30 minutes. Cool for 10 minutes before removing the pans.
3. Combine the butter and confectioner’s sugar in a bowl until it’s light and fluffy. Stir the milk and iced tea in another bowl. Add to the butter mixture until smooth. Frost the cupcakes.

4. Chocolate Strawberry Cake

This spring chocolate cake is three layers of decadence filled with chocolate and strawberry.

Ingredients

For the cake layers

• Chocolate baking bar – 1 (semi-sweet)
• Boiling water – ½ cup
• Salted butter – 1 cup (softened)
• Granulated sugar – 1 cup
• Light brown sugar – 1 cup (packed)
• Eggs – 4 (large)
• Vanilla extract – 1 tsp.
• All-purpose flour – 2 cups
• Unsweetened cocoa – ¼ cup
• Baking soda – 1 tsp.
• Table salt – 1 tsp.
• Whole buttermilk – 1 cup

For the frosting

• Salted butter – 1 cup (softened)
• Powdered sugar – 6 cups (unsifted)
• Vanilla extract – 1 tsp.
• Table salt – ¼ tsp.
• Strawberries – ½ cup (chopped)

Total Time

2 hours

Servings

12

How to Make

1. Preheat the oven to 350°F. Grease and flour the round cake pans. Place the chopped chocolate in a heatproof bowl and pour boiling water over the chocolate. Whisk until the chocolate is melted. Let it cool for 20 minutes.
2. Beat the butter in a mixer for 1 minute until it’s creamy. Gradually, add the granulated sugar, brown sugar, and beat for 3 minutes until it’s light and fluffy. Add the egg yolks one at a time and beat well. Add the vanilla, cooled melted chocolate, and blend.
3. Whisk the flour, cocoa, baking soda, and salt in another bowl. Add the flour mixture to the butter mixture alternating with the buttermilk–begin and end with the flour mixture and beat on low speed until blended.
4. Beat the egg whites in a separate bowl with a mixer for 5 minutes. Fold in the chocolate batter, then pour it in the pans. Bake in the preheated oven for 20-30 minutes. Let it cool for 10 minutes in the owen and then take it out and let it cool for 40 minutes.
5. Beat the butter for the frosting in a bowl for 1 minute. Add the powdered sugar, vanilla, sugar, salt, 2 tablespoons of chopped strawberries, and mix on medium speed. Increase the speed gradually until the frosting is light and fluffy.
6. Place 1 cake on a platter and spread ½ cup of the frosting. Repeat the process with the next cake layer and frost it as well. The last layer must have the frosting and should be garnished with whole and halved strawberries.

5. Lemon Naked Cake With Flower Crown

This impressive spring flower cake will win people’s hearts and get you a lot of compliments.

Ingredients

• Lemon cake mix – 2 packets
• Lemon Vanilla Buttercream
• Edible flowers (daisies, pansies, begonias)
• Fresh mint leaves

Total Time

1 hour 50 minutes

Servings

16

How to Make

1. Preheat the oven to 350°F. Mix together all the wet ingredients to prepare cake batter in a large bowl. Mix all the dry ingredients from the cake mix in a separate bowl. Add the dry ingredients to the wet ingredients and blend.
2. Divide the batter into 3 greased and floured 9” round cake pans. Bake for 25-30 minutes. Let the cakes cool for 10 minutes on a wire rack and invert the cakes and let them cool for 45 minutes.
3. Prepare the lemon-vanilla buttercream.
4. Use a knife, trim the domed tops of cake layers to make it flat and even. Spread the buttercream between the layers, on the top and sides, letting some cake being visible on the sides. Smoothen it and arrange a ring of edible flowers interspersed with mint leaves on top.

6. No-Bake Chocolate Éclair Cake

A simple recipe with no baking, this one can be a show stopper.

Ingredients

For the filling

• Instant vanilla pudding – 3 boxes
• Milk – 3 cups
• Cool whip – 1 container
• Graham crackers

For the topping

• Cocoa – ⅓ cup
• Sugar – 1 cup
• Milk – ¼ cup
• Butter – 1 stick
• Vanilla extract – 1 tsp.

Total Time

1 hour

Servings

6-8

How to Make

1. Prepare the filling by combining the vanilla pudding and milk. Beat and stir in the cool whip.
2. Place a layer of graham crackers at the bottom of a 9 by 13 inch dish. Spread half the filling mixture on top. Layer it with another set of crackers and top with filling. Finish with a final layer of the crackers.
3. To make the topping, add the cocoa, sugar, milk to a pan and bring it to a boil. Let it boil for 1 minute and stir constantly.
4. Remove from heat and let it cool for 1 minute. Add the butter and vanilla extract to the mixture and stir until the butter melts.
5. Pour the chocolate topping over the graham crackers and refrigerate overnight.

7. Peach Cobbler Dump Cake

Pair peach cobbler with a boxed cake mix to make an easy dump cake.

Ingredients

• Cooking spray
• Peach slices – 3 cans (with the syrup)
• Peach slices – 1 cup (drained)
• Kosher salt – ¼ tsp.
• Ground cinnamon – ¼ tsp. (divided)
• Yellow cake mix – 1 pack
• Unsalted butter – ½ cup (thinly sliced)
• Sliced almonds – ⅓ cup

Total Time

45 minutes

Servings

8

How to Make

1. Preheat the oven to 375°F. Coat a 13 by 9 inch baking dish with cooking spray.
2. Toss the peaches, salt, ⅛ teaspoon of cinnamon in a bowl. Transfer the mixture to the prepared baking dish. Spread the cake mix over the peaches and sprinkle the remaining ⅛ teaspoon of cinnamon. Arrange the butter evenly over the cake mix and sprinkle the almonds.
3. Bake in the preheated oven for 35-40 minutes until golden brown. Serve at room temperature.

8. Fresh Strawberry Sheet Cake

Easy to slice, this one needs no special cake frosting.

Ingredients

• Unsalted butter – 1¼ cups (softened)
• Granulated sugar – 2½ cups
• Eggs – 5 (large)
• Fresh lemon juice – 1 tbsp.
• Vanilla extract – 1½ tsp.
• All-purpose flour – 3 cups
• Strawberry flavoured gelatin – 1 pack
• Baking soda – 1 tsp.
• Table salt – 1 tsp.
• Whole buttermilk – 1¼ cups
• Fresh strawberries – 1½ cups (diced)
• Ready-to-spread vanilla frosting – 2 containers
• Fresh strawberries – 10 (halved)

Total Time

1 hour 50 minutes

Servings

20

How to Make

1. Preheat the oven to 350°F. Line an 18 by 13 by 1 inch rimmed baking tray with parchment paper and grease the parchment with cooking spray.
2. Beat the butter in a large bowl with a mixer until it’s creamy. Gradually, add the sugar and beat for 3 minutes until it’s light and fluffy. Add the eggs, one at a time, and beat well. Add in the lemon juice and vanilla extract.
3. Combine the flour, gelatin, baking soda, salt in a separate bowl. Add the flour mixture and buttermilk alternately to the butter mixture in 5 lots (begin and end with the flour mixture), beating until everything is blended well. Add 1 cup of the chopped strawberries.
4. Spread the mixture in the baking tray and bake in the preheated oven for 30 minutes.
5. Let the cake cool in the baking tray for 1 hour. Finely chop ½ cup diced strawberries and mix it with the vanilla frosting. Spread the frosting on the cooled cake and refrigerate overnight. Garnish each slice with strawberries before serving.

9. Million Dollar Pound Cake

All you need is 7 ingredients to whip up this classic recipe.

Ingredients

• Butter – 1 pound (softened)
• Sugar – 3 cups
• Eggs – 6 (large)
• All-purpose flour – 4 cups
• Milk – ¾ cup
• Almond extract – 1 tsp.
• Vanilla extract – 1 tsp.

Total Time

2 hours

Servings

10-12

How to Make

1. Beat the butter in a mixer for 7 minutes until it’s creamy and becomes light yellow in colour. Add the sugar and beat until it’s light and fluffy. Add the eggs, one at a time, and beat until the yellow yolk disappears.
2. Add the flour to the cream mixture alternating with the milk (begin and end with flour). Beat until the batter is smooth and mix it with a rubber spatula.
3. Pour the batter to a greased and floured 10-inch pan. Bake at 300°F for 1 hour and 40 minutes. Let it cool for 10-15 minutes and remove from the pan.

10. Easy Vanilla Cake

A simple cake is given a twist with edible flowers.

Ingredients

• Yellow cake mix – 1 pack
• Vanilla buttercream
• Small edible flower petals
• Edible flower – 1 large

Total Time

1 hour 50 minutes

Servings

10-12

How To Make

1. Preheat the oven to 350°F. Prepare the cake batter according to the instructions. Divide the batter into 3 6-inch round cake pans.
2. Bake the cakes for 25 minutes. Let the cake layers cool for 10 minutes on a wire rack. Invert the cake layers and let them cool for 45 minutes.
3. Prepare the vanilla buttercream.
4. Use a serrated knife to trim the domed tops of the cake layers, and even them. Then, spread the buttercream layer on the top of the first cake and place the next layer on top. Repeat this step, then spread the frosting on the top and sides of the cake. Arrange the edible flower petals around the base to form a cuff and place the large edible flower on top.

Say hello to spring by baking a bunch of these exquisite cakes that will make the ultimate treat.

Also Read:

Importance of a Well-Balanced Diet
Foods for a Healthy Heart
Boiled Food Recipes for a Healthy Lifestyle