Our Best Easter Desserts
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
Make your Easter menu memorable by ending on a sweet note. From cookies to cakes, our Easter desserts are fresh, bright, and pretty enough for your holiday table.
If you can't decide whether you want vanilla or chocolate, this Black and White Angel Food Cake is just for you. Beaten egg whites create the light, airy texture of this classic dessert.
This lighter twist on traditional carrot cake features a tender cake packed with grated carrot, juicy pineapple, flaked coconut, and chopped pecans. Cream cheese frosting and a garnish of grated carrot tops the cake.
When it comes to creamy, dreamy coconut pie, never settle for anything less than mile-high. We fluff up the flavor, deploy an Italian meringue, and re-create a blue-ribbon dessert that won't march your diet into madness (learn how our Test Kitchen made over this recipe).
If you're one to equate vanilla with plain and boring, this recipe will change your opinion. A touch of butter adds rich, luxurious flavor to the meringue, but, if you prefer a fluffy, snow-white cap, omit the butter as we did for the photo.
Rather than knocking you out with fake coconut extract overtones, this towering, tender cake offers balanced flavor and nutrition—two things you can feel good about when serving a slice to your lucky guests.
A classic southern dessert gets a boozy finish when topped with our delectable bourbon cream. Gingersnaps stand in for traditional vanilla wafers giving the pudding a spicy edge of sophistication.
This reader-favorite pound cake is perfect for making ahead. Simply bake the cake (omitting the glaze) and freeze until ready to serve. After it's thawed, drizzle the glaze over the top of the cake.
Mashed ripe banana adds moistness to this springtime cake while a hint of lemon in the cream cheese frosting provides just the right amount of tartness.
Here's a case where you want your soufflés to fall. As they do, the lemon flavor intensifies, and the texture becomes almost cakelike. Any berries will work in place of the strawberries for the compote.
Perfect for brunch, this light cake features sweet, seasonal berries and a lemony glaze. Garnish with ribbons of lemon rind and fresh blueberries.
Channel the tropics with these cheesecake bars that feature fresh, in-season pineapple. This recipe uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten-free. Look for it in health-food stores or order online from Bob's Red Mill. You also can substitute an equal amount of all-purpose flour.
To make this cake kid-friendly, use fresh orange juice instead of Grand Marnier in the cream cheese frosting. The bright pink cake will be a lovely surprise when you make the first slice.
Boiling coffee down to a concentrated syrup, then mixing it with milk in an airy chiffon filling makes this chocolate-graham-cracker-crusted pie a dessert that's sure to give you a buzz.
Based on the classic whoopie pie, these soft sandwich cookies provide all the pleasures of traditional carrot cake in a fun-to-eat package, including the thick, tangy cream cheese frosting—especially the cream cheese frosting.
Tender biscuits get a little lift from sweet, floral lemon rind. For slightly taller shortcakes with soft sides, pack biscuits into a round cake pan; for separate shortcakes with crisp edges, arrange onto a baking sheet with space between.
These delectable morsels melt in your mouth, because they're so moist. If the frosting is too thin, place it in the refrigerator for 30 minutes or until it's spreadable.
Rather than knocking you out with fake coconut extract overtones, this cake offers balanced flavor and nutrition—two things you can feel good about when serving a slice to your lucky guests.
Our simple directions make a properly risen soufflé a cinch. For easy variations in flavor, substitute almond, lemon, or orange extract for the vanilla.
Studded with plump, juicy fresh berries, these cupcakes are perfect for an Easter gathering. Be as creative as you want when frosting the cupcakes. For a more homespun look, use a small, flat spatula. Want to be fancy? Pipe frosting onto cupcakes with a pastry bag fitted with a star tip for a fun, swirled appearance.
You'll find potato starch on the baking aisle at most of your local supermakets and health-food stores. Also known as potato flour, it helps ensure the cake will have a fine crumb and moist texture.
Here's a moist, buttery dessert that can make even the smallest spring gathering a true celebration. Fresh edible flowers, such as mums, make an easy, pretty decoration; most people remove the flowers before eating the cake.
Ground ginger and grated lemon zest lend a subtle spice to a humble base of cornmeal and all-purpose flour. These light and unpretentious cookies make a guilt-free indulgence, with just 55 calories apiece.
The added creaminess of two percent milk (as opposed to fat-free or one percent) makes richer ice cream with fewer ice crystals. Cream of coconut is a sweet, thick mixture that's used to make piña coladas; look for it in cans near the drink mixes.
Make the shortcakes up to two days ahead, and store in an airtight container. Use a serrated knife to cut in half before serving. Prepare the berry filling up to 12 hours ahead, and refrigerate until serving. Use any combination of fresh berries available.
Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.
Heart-healthy canola oil helps lighten this classic dessert. And an ingenious technique of soaking a vanilla bean in the oil adds deep, rich flavor. Serve this as a sweet finish to a delicious Easter dinner.
Here we offer three garnishing options for these adorable, delicious cakes: Simply dust with powdered sugar, pipe a bit of glaze over the top, or completely dunk the cakes for a heavier coating.
This sweet, creamy treat is a festive, elegant showcase for everyone's favorite spring fruit: ripe, juicy strawberries, served up two ways — sliced and macerated and cooked into a ruby-red jelly.
A favorite sweet treat among the Cooking Light staff, you can't go wrong when indulging in one of these coconut-and-cream filled cups. Best part? They're only 142 calories each!
You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.