It wouldn’t be a proper holiday without one (or more!) of these conversation-stopping Easter cakes, cupcakes, pies, tarts, and other celebrations of spring.
Kulich is a traditional Easter bread popular in Eastern Europe that’s sorta like panettone and made from cardamom and saffron-infused dough and topped with a creamy confectioners’ sugar glaze and colorful sprinkles.
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This Victoria sponge cake—a simple yet sophisticated dessert named after the Queen—is made with a stack of sponge cakes sandwiching raspberry jam.
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This Hoosier sugar cream pie is perhaps the best dessert to ever come out of Indiana. Who knew a little sugar, flour, cream, and vanilla could become something so magnificent? Easy to understand why it’s so common since it comes together from pantry staples.
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This lemon cake is similar to a classic, old-fashioned pound cake but not quite so dense. It's magnificently buttery and exponentially lemony thanks to a tart soak in a lemon and sugar syrup and a drizzle of lemony confectioners' sugar glaze.
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Making crystallized flowers is easier than you may think. Read on to find out how to make those stunning edible garnishes.
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Adding coconut to the batter and the frosting gives these cupcakes an incredible depth of flavor.
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This hummingbird cake, a Southern specialty, is an exceptionally sweet fruit and nut-speckled cake made with bananas, pineapple, pecans, and a cream cheese frosting.
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Chopped homemade peanut brittle sits atop a creamy coconut milk panna cotta.
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This lemon meringue tart has a crunchy almond tart shell that’s filled with creamy lemon curd and buried beneath clouds of pillowy meringue.
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This Brown Betty Bakery coconut cake is dubbed Company’s Comin’ Coconut Cake at the boutique where it’s sold in Philadelphia. True to it’s name, this beauty of a pound cake will have you dreaming up excuses to invite guests for dinner.
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Chess pie, a sweet confection made with sugar, butter, eggs, cornmeal, and vinegar (yes, vinegar), is a classic Southern dessert. It’a perfect for entertaining and holidays or sweltering afternoons on the porch.
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These classic shortbread cookies are made with just 5 ingredients: butter, sugar, flour, vanilla, and a pinch of sea salt. A simple, perfect approach to a beloved Scottish tradition that’s a perfect Christmas cookie.
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This coconut cream pie is an old-fashioned recipe for bliss. A luscious coconut custard is topped with billows of meringue and sprinkled with shredded coconut. A buttery, flaky crust instead of a graham cracker crust adds just the right savoriness.
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These cream-filled meringue cookies are made with a whipped cream filling sandwiched between two ethereally light meringue cookies.
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This is a classic. An incredibly light and airy three-layer angel food cake is filled and frosted with a billowy egg-white frosting and dusted all over with shredded coconut. Easy as can be. Add fresh berries for a tart counterpoint.
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Coconut crème brûlée tart is a bit of a showstopper—creamy coconut filling, buttery pastry and a sweet and crackly top. What’s not to love?
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Hot cross buns are traditional, old-fashioned buns that are slightly sweet and incredibly tender thanks to the inclusion of milk and eggs in the bread dough. Commonly served on Easter.
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This lemon meringue pie is made with a buttery pâte brisée or store-bought pie crust filled with sweet-tart lemon custard and topped with clouds of meringue. The best version we’ve had of an American dessert classic.
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