15 Irresistible Spring Cake Recipes for 2025
As spring blossoms and the days grow longer, there’s an undeniable craving for desserts that reflect the season’s freshness. Light textures, vibrant colors, and fruit-forward flavors define these delightful springtime creations. From citrus-infused cakes to berry-laden confections, here are 15 cake recipes that will make your gatherings feel like a charming garden party.
Berry Yogurt Cake
Packed with fresh berries and creamy yogurt, this moist and tender cake brings a lovely tang and natural sweetness to your table. Perfect for brunches or afternoon teas, it’s an inviting way to embrace the flavors of spring.
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup yogurt (plain or flavored)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the yogurt, oil, eggs, and vanilla until smooth.
- Combine the wet and dry ingredients, mixing until just combined. Gently fold in the berries.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Lemon Single Layer Cake
This zesty single-layer cake is simplicity at its best! It offers a delightful citrus punch, further enhanced by a sweet lemon glaze. It’s the perfect pick-me-up to match sunny spring skies.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- Juice and zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
- In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until golden and a toothpick inserted comes out clean.
- Allow the cake to cool before glazing with a simple lemon syrup made from lemon juice and powdered sugar.
Classic Fraisier Cake
A beloved French classic, the Fraisier cake layers fresh strawberries with a delicate sponge and rich cream. Its stunning presentation makes it an elegant choice for special spring celebrations.
Ingredients
- 1 sponge cake, baked and cooled
- 2 cups fresh strawberries, hulled and halved
- 1 cup heavy cream
- ½ cup sugar
- 1 tsp vanilla extract
- 2 cups pastry cream (homemade or store-bought)
Instructions
- Prepare the sponge cake and pastry cream according to your favorite recipe.
- Whip the heavy cream with sugar and vanilla until stiff peaks form.
- Cut the cake into two layers. Place one layer on a serving plate.
- Spread a layer of pastry cream on top, arrange strawberries on the edges, and pour more pastry cream over them.
- Top with the second layer of cake and decorate the top with the whipped cream and remaining strawberries.
- Chill before serving for the best flavor and presentation.
Victoria Sponge Cake
This timeless British classic is made with light sponge layers filled with jam and whipped cream. Pair it with a pot of tea for a refined springtime treat.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup jam (strawberry or raspberry)
- ½ cup heavy cream, whipped
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla.
- Gradually mix in the flour and baking powder until just combined.
- Divide the batter evenly between the two pans and bake for 25-30 minutes.
- Once cooled, spread jam on one layer, add whipped cream, and top with the second layer. Dust with powdered sugar before serving.
Hummingbird Cake
Bringing together bananas, pineapple, and coconut, this Southern staple offers a naturally sweet, tropical flavor. A cream cheese frosting beautifully ties it all together.
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup mashed bananas
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- For frosting: 8 oz cream cheese, softened, ½ cup butter, softened, 4 cups powdered sugar, 1 tsp vanilla
Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt.
- Add the oil, eggs, bananas, pineapple, and coconut. Mix until combined.
- Divide the batter among the prepared pans and bake for 25-30 minutes.
- Let the cakes cool, then make the frosting by beating together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Layer the cakes with frosting between them and cover the top and sides. Decorate with additional coconut if desired.
Pavlova Cake
With crisp meringue shells topped with whipped cream and fresh fruit, this airy dessert is perfect for alfresco dining and elegant garden parties.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp vinegar
- 2 cups heavy cream, whipped
- Fresh fruits (berries, kiwi, passionfruit, etc.) for topping
Instructions
- Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk the egg whites until soft peaks form. Gradually add the sugar and continue whisking until stiff and glossy.
- Fold in the vanilla and vinegar gently.
- Spoon the meringue mixture onto the parchment, shaping it into a disc with a slight hollow in the center.
- Bake for 1 hour, then turn off the oven and let it cool inside.
- Once cooled, top with whipped cream and your choice of fresh fruits. Serve immediately for the best texture.
Lemon Poppy Seed Cake
Refreshingly zesty, this cake not only delights the palate but also provides a protein boost. Enjoy the tangy lemon notes and poppy seed crunch as a guilt-free treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup yogurt
- ¼ cup olive oil
- 2 large eggs
- Zest and juice of 1 lemon
- 2 tbsp poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the yogurt, olive oil, eggs, lemon zest, and juice.
- Combine the wet and dry ingredients until just mixed, then fold in the poppy seeds.
- Pour into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before removing from the pan. Slice and enjoy!
Carrot Cake
A perennial favorite, carrot cake features warming spices and a moist crumb, all smothered in velvety cream cheese frosting. This classic is sure to impress at any spring gathering.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- For frosting: 8 oz cream cheese, softened, ½ cup butter, softened, 4 cups powdered sugar, 1 tsp vanilla
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add the oil and eggs, then fold in the grated carrots and walnuts.
- Divide the batter into the prepared pans and bake for 25-30 minutes.
- Cool the cakes before frosting them with the cream cheese frosting made by beating the ingredients until smooth.
Lemon Drizzle Cake
This fragrant cake is bright, moist, and utterly irresistible. Its simple preparation and tart-sweet flavor make it a must-try for citrus lovers.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- ½ cup butter, softened
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- Juice and zest of 2 lemons
- ½ cup powdered sugar (for drizzle)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, cream together the butter and sugar until fluffy, then beat in the eggs one at a time.
- Add the flour, baking powder, vanilla, and lemon zest and juice.
- Mix until just combined and pour into the prepared pan.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let cool slightly before drizzling with a mixture of lemon juice and powdered sugar.
Blueberry Coconut Cake
Transport yourself to a tropical paradise with this blueberry and coconut fusion. With vibrant berries speckled in a moist cake and a hint of coconut’s sweetness, this dessert is a delightful spring indulgence.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup butter, softened
- 3 large eggs
- 1 cup coconut milk
- 1 tsp baking powder
- 1 cup fresh blueberries
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a mixing bowl, cream together the butter and sugar, then beat in the eggs.
- Add the coconut milk and mix well.
- Gradually add the flour and baking powder. Fold in the blueberries and coconut.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Cool before serving, perhaps with a sprinkle of powdered sugar on top.
Matcha Cheesecake
With a delicate, grassy flavor, matcha pairs beautifully with creamy cheesecake, resulting in a sophisticated dessert that perfectly complements the freshness of spring.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 2 tbsp matcha powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and grease a springform pan.
- In a bowl, mix graham cracker crumbs and melted butter, then press into the bottom of the pan.
- In a separate bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing in the matcha powder and vanilla until well combined.
- Pour the cheesecake mixture over the crust and bake for 50-60 minutes.
- Cool before refrigerating for at least 4 hours. Serve chilled!
Strawberry Cake
Embrace the sweetness of spring with this fluffy strawberry cake, featuring a gentle pink hue. It’s a guaranteed showstopper for birthdays, baby showers, or cozy weekend gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter, softened
- 3 large eggs
- 1 cup pureed strawberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a mixing bowl, cream together the butter and sugar until fluffy.
- Add eggs one at a time, mixing well. Stir in the pureed strawberries and vanilla.
- Combine the flour, baking powder, baking soda, and salt in another bowl.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool before serving.
Tres Leches Cake
This airy Latin American favorite is soaked in three kinds of milk, creating a heavenly treat that’s perfect for a warm spring day. Its light sweetness and creamy texture beautifully capture the softness of the season.
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 5 large eggs
- 1 cup whole milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream (for topping)
- Fresh fruit for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, mix flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then gradually add to the flour mixture.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes.
- While the cake is baking, whisk together the whole milk, evaporated milk, and condensed milk in a bowl.
- Once the cake has cooled, poke holes all over the top and pour the milk mixture over it. Allow it to soak in the fridge for a few hours.
- Before serving, whip the heavy cream and spread it on top of the cake. Garnish with fresh fruit if desired.
Almond Butter Banana Cake
With its subtle nuttiness and delicate sweetness, almond cake is a versatile dessert that pairs wonderfully with spring fruits and a cup of floral tea. Infused with fruity olive oil and bright lemon zest, this cake is moist and refreshingly simple.
Ingredients
- 1 ½ cups almond flour
- ½ cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup almond butter
- 3 ripe bananas, mashed
- ¼ cup honey or maple syrup
- ½ cup olive oil
- 2 large eggs
- Juice and zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the almond flour, whole wheat flour, baking powder, baking soda, and salt.
- In another bowl, combine almond butter, mashed bananas, honey, olive oil, eggs, lemon juice, and zest.
- Mix the wet and dry ingredients together until just combined. Pour into the prepared pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow to cool before slicing and serving.
Lemon Olive Oil Cake
This delightful lemon olive oil cake is infused with fruity olive oil and zest, making it moist, fragrant, and refreshingly simple. Serve it with whipped cream and seasonal berries for an ideal spring treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- ½ cup fruity olive oil
- 3 large eggs
- Juice and zest of 2 lemons
- ½ cup yogurt
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine the flour, baking powder, and salt.
- In another bowl, whisk together sugar, olive oil, eggs, lemon juice, and zest until smooth.
- Add the dry ingredients to the wet, alternating with yogurts. Mix until just combined.
- Pour into the prepared pan and bake for 30-35 minutes.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with whipped cream and berries.
