70+ Spring Cake Recipes I Tried This Year
I have been baking for more than half a century. Spring is my favorite season for cake. The air feels fresh and the colors bloom. I love to share bright, light cakes that wake up the senses. In this guide I will walk you through ten spring recipes. Each cake has a story and a simple method. You will find a mix of flavours that match the season. Let’s get started.
With 50 years in the kitchen I have learned to keep things simple and fun.
When I bake spring cakes, I follow a few simple habits that keep the flavor bright and the texture light. I always use room‑temperature butter, measure ingredients carefully, and let each layer rest a few minutes before frosting. These little tricks make every slice a celebration. I also love to add a splash of citrus zest to lift the aroma. Fresh fruit, like blueberries or raspberries, adds a pop of color and taste.
Quick Glance of Recipes
| Cake Name | Key Flavor | Best Occasion | Skill Level |
| Lemon Blueberry Layer Cake | Citrus and berries | Spring birthdays | Medium |
| One-Bowl Lemon Yogurt Cake | Simple lemon | Weekday treats | Easy |
| Pastel Buttercream Birthday Cake | Vanilla | Easter celebrations | Medium |
| Pastel Vanilla Cake Pops | Vanilla on sticks | Kids parties | Easy |
| Pressed Flower Buttercream Cake | Vanilla and flowers | Weddings | Medium |
| Fresh Berry Cream Cake | Mixed berries | Mother’s Day | Medium |
| Lemon Raspberry Cream Cake | Tart and sweet | Bridal showers | Medium |
| Bunny Funfetti Cake | Sprinkle fun | Easter morning | Easy |
| Honey Almond Loaf Cake | Nutty sweetness | Coffee breaks | Easy |
| Lemon Lavender Cake | Floral citrus | Afternoon tea | Medium |
1. Lemon Blueberry Layer Cake
I have made this cake many times for Easter. The lemon adds a bright start. The blueberries bring a fresh finish. The cake is layered with a light cream. It feels spring in every bite.
Ingredients
- 2 cups all‑purpose flour
- 1 ½ cups granulated sugar
- 3 eggs
- 1 cup unsalted butter, softened
- ½ cup milk
- 2 tbsp lemon zest
- 1 cup fresh blueberries
How to Make
- Preheat oven to 350°F.
- Cream butter and sugar until light.
- Add eggs one at a time.
- Mix in milk and lemon zest.
- Fold in flour gently.
- Pour half batter into a greased pan.
- Sprinkle blueberries on top.
- Bake 25‑30 min, cool, then frost with lemon buttercream.
2. One-Bowl Lemon Yogurt Cake
I love the light crumb of this one‑bowl cake. The yogurt keeps it moist. A hint of lemon lifts the flavor. It is easy to pull together even on a busy day.
Ingredients
- 2 cups all‑purpose flour
- 1 cup granulated sugar
- 3 eggs
- ½ cup unsalted butter, melted
- 1 cup plain yogurt
- 2 tbsp lemon extract
- 2 tsp baking powder
- ½ tsp salt
How to Make
- Preheat oven to 350°F.
- Mix dry ingredients in a bowl.
- Add butter, yogurt, eggs, lemon extract.
- Stir until smooth.
- Pour batter into a greased loaf pan.
- Bake 35‑40 min, test with a toothpick.
- Cool on a rack, dust with powdered sugar.
Read More: 99+ Spring Desserts Recipes I Love To Make
3. Pastel Buttercream Birthday Cake
This cake is perfect for soft celebrations. The pastel frosting adds a gentle hue. I always bake a small batch for a friend’s birthday. The buttercream stays creamy for days.
Ingredients
- 2 ½ cups cake flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1 cup milk
- 2 tbsp vanilla extract
- 2 tsp baking powder
- Pinch of salt
- 4 cups buttercream frosting (pastel pink)
How to Make
- Preheat oven to 350°F.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in milk and vanilla.
- Fold in flour and baking powder.
- Divide batter into two round pans.
- Bake 25‑30 min, cool completely.
- Layer with buttercream, frost the top and sides.
4. Pastel Vanilla Cake Pops
These pops are tiny bites of vanilla clouds. I dip them in chocolate and sprinkle with colorful sugar. Kids love to grab them while they are still warm.
Ingredients
- 1 ½ cups cake crumbs (vanilla)
- 2 tbsp butter, melted
- ¼ cup powdered sugar
- 1 cup chocolate coating
- Pastel sprinkles
How to Make
- Bake a small vanilla cake and crumble it.
- Mix crumbs, butter, and powdered sugar.
- Form into bite‑size balls.
- Chill balls until firm.
- Dip each ball in melted chocolate.
- Roll in pastel sprinkles, set to dry.
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5. Pressed Flower Buttercream Cake
I enjoy the delicate look of pressed flowers on frosting. The cake stays soft while the flowers add a gentle scent. It is a showpiece for a spring tea.
Ingredients
- 2 cups all‑purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 3 eggs
- ½ cup milk
- 2 tsp baking powder
- 1 tsp salt
- 2 cups buttercream frosting
- Edible flowers (pressed)
How to Make
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add eggs one at a time.
- Mix in milk.
- Fold in flour, baking powder, salt.
- Bake in two 9‑inch rounds.
- Cool, then spread buttercream.
- Press edible flowers gently onto frosting.
6. Fresh Berry Cream Cake
The bright berries make this cake feel like summer in spring. I toss the berries with a little sugar before adding them. The cream keeps the cake light.
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 cup butter, softened
- 3 eggs
- 1 cup milk
- 2 cups fresh berries (mixed)
- 1 cup whipped cream
How to Make
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add eggs one at a time.
- Mix in milk, then berries.
- Fold in flour and baking powder.
- Bake 30‑35 min, cool.
- Top with a layer of whipped cream.
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7. Lemon Raspberry Cream Cake
I love the contrast of tangy lemon and sweet raspberry. The cream adds a silky finish. This cake is great for a brunch spread.
Ingredients
- 2 ½ cups flour
- 1 ½ cups sugar
- ½ cup butter, softener
- 3 eggs
- ½ cup milk
- 1 tbsp lemon zest
- 1 cup raspberry jam
- 2 cups whipped cream
How to Make
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add eggs and lemon zest.
- Mix in milk, then raspberry jam.
- Fold in flour.6. Bake 30‑35 min, cool.
- Spread whipped cream, add raspberry jam on top.
8. Bunny Funfetti Cake
This fun cake brings a smile to any table. The pastel sprinkles feel like Easter confetti. I bake it in a sheet pan for easy slicing.
Ingredients
- 2 ½ cups flour
- 1 ½ cups sugar
- ½ cup butter, softened
- 3 eggs
- 1 cup milk
- 2 tsp baking powder
- 1 tsp salt
- ½ cup pastel sprinkles
- ½ cup rainbow chips
How to Make
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add eggs and vanilla.
- Mix in milk, sprinkles, chips.
- Fold in flour and baking powder.
- Pour into a greased sheet pan.
- Bake 25‑30 min, cool, frost as you like.
Read More: 80+ Trending Spring Rolls Ideas And Recipes
9. Honey Almond Loaf Cake
I like this loaf because the honey gives a golden glow. The almond flavor adds a nutty note. It pairs well with coffee.
Ingredients
- 2 cups almond flour
- 1 cup honey
- 3 eggs
- ½ cup melted butter
- 2 tsp baking soda
- 1 tsp vanilla extract
- ¼ cup chopped almonds
How to Make
- Preheat oven to 350°F.
- Mix almond flour and baking soda.
- Add honey, butter, eggs, vanilla.
- Stir in chopped almonds.
- Pour into a greased loaf pan.
- Bake 30‑35 min, cool.
10. Lemon Lavender Cake
I use lavender for a subtle floral note that pairs with lemon. The sponge stays airy and fragrant. It feels like a garden in a slice.
Ingredients
- 2 cups all‑purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 3 eggs
- ½ cup milk
- 1 tbsp lemon zest
- 1 tbsp dried lavender bud2 tsp baking powder
How to Make
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add eggs one at a time.
- Mix in milk, lemon zest, lavender.
- Fold in flour and baking powder.
- Bake 30‑35 min, cool.
- Dust with powdered sugar, serve with tea.
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Frequently Asked Questions
Can I freeze these cakes?
Yes, you can wrap each cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.
What if I don’t have fresh blueberries?
Use frozen berries, thaw and pat dry. They work just as well in the batter.
How do I store the buttercream frosting?
Keep frosting in an airtight container in the fridge for 5 days. Let it soften to room temperature before using.
Can I replace honey with sugar?
Yes, you can use an equal amount of granulated sugar, but the flavor will change.
Do I need to sift the flour?
Yes, sifting gives a lighter crumb and prevents lumps.
Can I use almond extract instead of real almonds?
You can, but the texture will be softer and flavor milder.
Can I make these gluten-free?
Absolutely. I have substituted almond flour or gluten-free all-purpose blends in many of these recipes. The texture changes slightly, but they still taste wonderful. I find that adding an extra egg helps with the structure when using gluten-free flour.
What is the best way to get pastel colors?
I use gel food coloring because it does not add liquid to my buttercream. Start with one tiny drop. You can always add more, but you cannot take it away. Mix well before adding more color to avoid streaks.
Which cake is best for beginners?
The One-Bowl Lemon Yogurt Cake is nearly impossible to mess up. It was the first cake I taught my granddaughter to make when she was eight years old. It is forgiving and delicious every time.
Conclusion
Spring baking should bring joy, not stress. These ten cakes have carried me through decades of Easter dinners, birthday parties, and quiet afternoons with coffee. I hope you find a new favorite among them. Remember that a cake made with love tastes better than any perfect bakery creation. Get into your kitchen, open the windows, and let the spring air inspire you. Do not worry about perfect frosting or layers that slide. Just bake with your heart. Happy baking, my friends.
