These light spring cakes are the perfect way to celebrate the change of seasons.
Because we all deserve a treat for surviving that long, dark winter!
30 Best Spring Cake Recipes to Sweeten Your Day
Cake is the ultimate treat. And these spring cakes are ideal for the early days of warm weather.
So forget the heavy puddings and hot cobblers, and serve these light, bright, scrumptious cakes at your next family dinner.
From zippy lemon and sweet strawberry to tropical pineapple and tender coconut, each one is better than the last.
How pretty is this simple coconut cake? It’s white on white, super moist, and delicately sweet.
But every bite explodes with a sweet milky, buttery coconut flavor.
There is triple coconut in the cake itself and triple coconut in the frosting.
I like to add a smear of raspberry jam to the middle, but it’s spectacular as is.
This cheesecake tastes the way spring feels. It’s surprisingly light, incredibly bright, and fabulously fresh.
It starts with a buttery Graham Cracker crust that’s crunchy but not overwhelmingly so.
Then you have the lemon and blueberry filling. In short, it’s heavenly.
Move aside Key Lime Pie! There’s a new lime dessert in town, and it’s a stunner.
This cake is light, tender, and bursting with zippy lime flavor. It’s ideal for anyone craving citrus who doesn’t like the sourness of lemons.
Add a simple glaze and icing, then sprinkle some lime zest over the top, and it’s ready to go.
Strawberry shortcake isn’t always made with biscuits. But it’s my favorite version.
I think the fluffy, golden scone-like base is the perfect match for whipped cream and juicy, ripe strawberries.
Serve them warm, or make them ahead and serve it cold. Either way, it’ll be a hit.
This cake is simple and rustic yet oh-so-beautiful.
If you’ve never heard of naartjies, fear not, you’ll still be able to make this cake.
They’re South African citrus fruits, much like mandarins or tangerines. So, you can just use those.
And the result is an absolutely scrumptious orange cake with notes of vanilla. Delish!
This spiced honey cake is like spring’s answer to winter’s gingerbread cake.
Both have deliciously warm and aromatic spices. But this cake uses honey instead of molasses, which is decidedly more spring-like.
Add whipped cream, vanilla frosting, and fresh berries – and don’t worry about the decoration. The messier, the better!
Pretty in pink and covered in crunch, this strawberry cake is ideal for your next spring brunch.
Feel free to make the sponge from scratch. Or take a little shortcut with boxed mixes.
As for the crunch, it’s a mix of freeze-dried strawberries and Nilla wafers. So it’s got great taste and texture.
Ultra-moist and boozy, this Bacardi rum cake is too good for words.
It’s buttery, nutty, and wonderfully sweet. And thanks to the pudding mix, it’s impossibly soft and moist.
Of course, it’s also soaked in a tasty rum glaze. So it’ll be moist even without the pudding.
Light, creamy, and oh-so-milky, I just adore tres leches cake.
I mean, how can you go wrong with butter cake soaked in condensed milk, evaporated milk, and cream?
It sounds like a lot, but the sponge devours that creamy goodness, making every bite pure bliss.
Here’s another fabulous citrus recipe for anyone craving something sweeter than lemon.
There’s Orange Crush orange soda in the batter, plus an orange glaze. So that juicy flavor is front and center.
And while this sponge is already super moist, you could add an orange glaze after baking. It’ll seep into the crumb beautifully.
This cake is speckled like a robin’s egg inside and out! And it’s as delicious as it is adorable.
The vanilla and chocolate chip cake is divine, and it’s frosted with blue, chocolate-scented cream cheese buttercream.
Chocolate shavings add speckles to the outside, and the mini eggs are the perfect finishing touch.
This joyful spring cake is a showstopper, inside and out.
The cake features three distinct, colorful layers of lavender, lemon, and strawberry sponge.
Drenched in elderflower simple syrup and frosted in a fabulous floral elderflower Swiss meringue buttercream, it’s every bit as elegant as it sounds.
But the pièce de résistance is the buttercream wreath adorning the top.
When you want something simple yet scrummy, you can’t beat buttery pound cake.
It’s a terrific recipe that’ll pair well on its own with coffee or jazzed up with fruit and cream.
My favorite part of spring is watching the pollinators do their thing. Especially the bees.
To me, bees are a true herald of spring. Plus, bees mean honey… and I love honey!
This cake features that sticky goodness in all its glory. It’s floral and fruity, with a yummy fig jam filling.
Here’s another rustic cake I. know you’ll adore.
Of course, the flavor is what is most important. And this lemon berry cake definitely delivers.
The three ginger-spiced lemon buttermilk cake layers are super soft, delicate, and delectable.
From there, you’ll add a vanilla and sour cream whipped cream frosting and a mountain of fresh berries.
Upside-down cakes are so fun, don’t you think?
They look so unassuming when they come out of the oven, but when you flip them over, they reveal a vibrant surprise on the bottom.
You can use all kinds of fruits to make one too. But pineapple is the OG!
17. Atomic Cake
Chocolate cake is yummy all year. But if you want to lighten it up for spring, try this fun Atomic cake recipe.
Not only is it a layer cake with yellow (or banana), chocolate, and white sponge. There’s also fresh banana and strawberry slices in the middle.
Oh, and there’s gooey pudding in the mix, to boot!
Carrot cake is the epitome of spring. It’s loaded with flavor, fresh, sweet carrots, and has plenty of creamy frosting.
It’s the Easter Bunny’s go-to, so why not make one too?
I think nuts are a must for the crunch, but you can leave them out if you prefer.
This cake features an orange-scented vanilla cake, which is delicious on its own.
But the star of this cake is the roasted strawberry and rhubarb filling. It’s bright, sweet, and wonderfully tart.
Citrus is another favorite flavor of spring, and this lemon cake has enough to make your lips pucker.
Use a box mix and lemon jello for taste and texture. Then add a zesty lemon glaze to cap it off.
It’s super easy, but looks like a million bucks!
21. Pistachio Cake
Pistachios may not scream spring, but you can’t deny that pastel green is super festive.
Serve this for easter lunch, and everyone will beg for seconds.
Hummingbird cake is a classic Southern delight known for its sweet, fruity, and nutty flavors.
And this is a healthier, gluten-free version everyone will adore.
Between the almond flour, cinnamon, honey, pineapple, bananas, and pecans, it’s got everything you love in the traditional treat.
There’s even a dreamy cream cheese frosting!
As the name suggests, this pineapple cake is a dream.
It’s light, fruity, and super creamy. Oh, and it only calls for a handful of ingredients!
Just mix crushed pineapple into a box cake mix (plus butter and eggs, of course), then top it with a blend of pudding, pineapples, and Cool Whip.
How easy is that?
Featuring sour cream and buttermilk, this one is about as tender as it gets.
It’s totally from scratch, so you’ll need all the usual suspects too. But before pouring the batter into the pan, you’ll add sugar and coconut.
That’s the signature crunch!
White chocolate plus raspberry is one of my favorite flavor combinations. It’s rich yet balanced and seriously crave-worthy.
And this cake highlights that combination beautifully.
You’ll drool over layers of vanilla cake, raspberry filling, and white chocolate cream cheese frosting.
Each element compliments the others, so you get a perfect bite.
This delicious lemon cornmeal cake is bright, springy, and wonderfully textured. With each bite, citrusy goodness will explode in your mouth.
And while it is made with cornmeal, it doesn’t have a grainy texture.
It’s still soft, fluffy, and the kind of crumb Paul Hollywood would approve of.
This may not be a traditional cake, but it’s not one to miss.
From the ice cream and bananas to the cherries, nuts, and cream, it’s like an upgraded sundae.
There’s a Graham Cracker crust, cheesecake-like filling, and the typical banana split faves.
Drizzle over some chocolate sauce and grab a napkin because this might get messy!
This colorful cake is totally plant-based. And it’s so insanely good, non-vegans won’t even be able to tell!
Its delicious vanilla flavor will tantalize your taste buds, while those pastel hues excite your eyeballs.
And though many vegan bakes tend to be a little bit dry, this one is as moist as can be!
And did I mention it’s also gluten-free? You’re welcome!
We’ve had pineapple upside-down cake, but I just had to include this stunning strawberry version.
It’s an unexpected delight that’s picture-perfect and totally moreish.
Roasted, caramelized strawberries stud the top of the cake and look like gemstones. Under that, the almond cake is moist, sweet, and just a little nutty.
I love coffee cakes because they’re acceptable to have for breakfast. And my perpetual sweet tooth is all about cake for breakfast.
The sponge here is lemon-infused but bursts with bright raspberries. And it’s topped with a buttery crumble that simply melts in your mouth.
The final touch is a tart lemon glaze.
How good does that sound?!
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