Our Best Easter Dessert Recipes

This recipe kicks carrot cake to elegant new heights. Tender layers of carrot-tinted spice cake are sandwiched with a luscious coconut-pecan filling—and it's all covered in swirls of classic cream cheese frosting. It's an event to make (plan for some dish-washing), but well worth the effort. To spread the work over two days, make the carrot puree and start the Coconut-Pecan Fluff Filling on Day 1 and let them chill overnight. Then finish it all off on Day 2.

Malted milk powder and chopped malted Easter egg candies give this festive sweet-and-salty springtime snack mix a double hit of malt-shop flavor.

Impress Easter guests with this layer cake made from almond cake and rich mocha glaze. Our sheet pan technique makes prep extra simple. 

Cream cheese frosting is always the answer, especially when it's on a 6-inch cake that's perfectly sized for life's celebrations.

Perfect farm-fresh eggs are the inspiration for these crisp, mini meringues topped with cream and lemon curd. Serve au naturel or scatter them with fresh mint leaves, if you like.

Sweetly vying for a spot on your Easter brunch table, these cinnamony whole-wheat cakes bake over nests of glazed carrots. Serve warm with extra honey for drizzling.

"The lemon curd is one of our favorite workhorses," says Patrick Groth of Incredibly Delicious in Springfield, Illinois. "My mother, who has worked for us for the last 16 years, is the only one who makes it. Hers is perfect, tart and smooth."

Craving a light and airy dessert? Our goof-proof fools call for just four simple ingredients: your favorite fruit, granulated sugar, whipping cream and vanilla. 

When did being vanilla become an insult? This stack of golden crepes and creamy mascarpone is simple, elegant and deceptively delicious. Supermarket crepes are larger than homemade ones, so if you use purchased, you'll need to make an extra half batch of filling, or just make a cake with fewer layers.

Fresh berries work best in this elegant dessert (frozen berries get too watery). Keep fruit refrigerated and dry and use within a couple of days of purchase.

A rich, fruity filling bakes in a rosemary-infused crust, then gets drizzled with a powdered sugar icing.

The memory of a childhood orchard trip inspired Melinsa Murphey of Olathe, Kansas, to create this recipe. The cakes are moist and sweet and quite generously proportioned, so you may want to serve a half-cake to each person (or bake them in muffin cups instead).

Mildly nutty meringue cradles fresh berries in this classic dessert named for a ballerina. Use your favorite nut to flavor the meringue. Our Test Kitchen recommends pistachios, almonds or pecans. Any fruit works: blueberries, kiwi, bananas.

These cupcake-size treats are a fantastically simple alternative to a full-size cheesecake. You could also garnish them with fresh raspberries or blueberries.

A Mexican standard and guaranteed backyard crowd-pleaser, our brown-sugar sheet cake is soaked in milky syrup, chilled, then topped with whipped cream and berries.

This old-fashioned cake holds up to slicing after 6 hours, but the cookies soften more with a longer rest, making it a make-ahead dream.

This pie earns its triple-lemon name from lemon zest, lemon juice and lemon extract. (You can add lemon slices and whipped cream on top of the baked pie for even more lemony goodness.) A store-bought piecrust speeds prep time.

Layering flapjack-like cakes in a springform pan is an easy way to prep this one-of-a-kind dessert. Hints of lime and honey enhance sweet, juicy apricots. Freshly whipped cream tops this potluck star.

Fresh fruit tops crispy-chewy meringue and whipped cream in this luscious dessert traditionally served at summer celebrations in New Zealand and Australia.

Based on a recipe from Michigan Peach Sponsors, this cake roll is a flavor chameleon. Swirl in any ice cream you like, and top the cake with any complementary fruit.

Do you love strawberries dipped in chocolate? This recipe puts the same flavor combination into a beautiful, easy-to-make layer cake.

Billowy Meringue Frosting tops a moist and buttery lime-flecked cake whose subtle coconut flavor comes from canned cream of coconut.

Strawberry-rhubarb pie filling gets a touch of zesty ginger flavor, then goes into a slice-and-bake crust.

Layers of cheesecake, raspberry filling, almonds and coconut form dessert bars perfect for summer picnics and potlucks.

Irresistible tangy lemon and rich pecans flavor one of the easiest cookies around: buttery shortbread. Serve with a cool dish of ice cream in warm weather or a hot cup of tea when it's chilly outside.

This three-layer wonder stays extra moist thanks to butter and buttermilk. The blue-ribbon recipe is from Teresa Reese of Osceola, Nebraska.

This longtime reader-favorite recipe makes two pies; if you like, freeze one. To thaw, let the frozen pie stand in the fridge overnight.

Lemon liqueur and lemon zest flavor these cupcakes, while swirled lemon frosting adds an elegant topping. Finish with glazed lemon slices or crushed lemon drop candies.