Home Buzz 46 7 Traditional Easter Desserts That You Need To Try This Year 

7 Traditional Easter Desserts That You Need To Try This Year 

7 Traditional Easter Desserts That You Need To Try This Year 

Easter holds great significance for Christians because it marks the return or resurrection of Jesus Christ after his crucifixion. No wonder, it is a time of joy and merriment for them. And no celebration is complete without delicious starters and meals, and decadent desserts to complete it. 

Know more about these 7 easy yet delish traditional Easter desserts you can try out.

7 Recipes For Easter Desserts You Can Try Your Hand On

1. Danish Easter Cake

Preparation Time: 20 minutes

Cooking Time: 1 hour 25 minutes


  • ½ cup room temperature milk
  • 2 tbsp granulated sugar
  • 1 large egg or 2 small eggs
  • 125g margarine
  • 250 -300g flour
  • 1 pinch yeast

For The Filling

  • 100g sugar
  • 100g butter (unsalted)
  • 1 -2 tsp cinnamon
  • ⅛ cup raisins
  • ⅛ cup candied lemon and orange dried fruit, chopped

For Garnishing

  • Cold coffee or egg
  • 2 tbsp coarse sugar
  • ⅛ cup blanched slivered almond


  1. To start with the preparation of this Easter cake, add yeast to lukewarm milk and stir thoroughly.
  2. Blend in sugar, margarine, and egg, and then pour ¾th of the flour and mix well again.
  3. Next, use the rest of the flour into a dough using your hands. Make sure you don’t overdo it.
  4. Dust some flour on its surface for the dough to rise, and cover with a clean cloth for about 30 minutes at normal temperature.
  5. For the filling, mix sugar, butter, raisins, cinnamon, and candied fruits.
  6. Roll the dough into an oblong shape.
  7. Spread the filling all over the surface of the dough, except at the edges.
  8. Fold in the edges to prevent the filling from oozing out.
  9. Allow the cake to rise again while keeping it covered for 30 minutes with a clean dish towel.
  10. Brush with cold coffee and sprinkle sugar (not powdered sugar) on top, along with blanched almonds.
  11. Bake the middle part of the oven at 400 degrees F for 30 minutes.
  12. Store the Easter Cake, thaw it, and reheat it in the oven when needed.

2. Key Lime Pound Cake

Preparation Time: 15 minutes

Cooking Time: 2 hours 15 minutes


  • 1 cup melted butter
  • ½ cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp lime zest
  • ¼ cup fresh lime juice

Key Lime Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh Key lime juice
  • ½ tsp vanilla extract


  1. Preheat the oven to 325°F.
  2. Beat butter at medium speed with a heavy-duty electric stand mixer until it gets a creamy texture.
  3. Add sugar gradually and beat at medium speed until it turns light and fluffy.
  4. Add eggs, one at a time, beating until it is well blended.
  5. Next, stir in baking powder, flour, and salt. 
  6. Add butter and milk alternatively, beginning and ending with flour. 
  7. Beat at low speed until well blended, but don’t overdo it.
  8. Mix lime zest, vanilla, and lime juice.
  9. Pour this batter into a greased and floured 10-inch tube pan.
  10. Bake at 325°F for 1 hour and 15 minutes to 1 hour and 20 minutes or longer, until a toothpick pricked at the middle of the cake comes out clean.
  11. Let this cool in the pan for 10 to 15 minutes, and then remove from the pan to the wire rack.
  12. For the lime glaze, whisk together vanilla, powdered sugar, and lemon juice. 
  13. Brush this lime glaze over the top and sides of the cake immediately.
  14. Let this traditional Easter cake cool completely for about an hour before you can serve it.

2. Cheesecake In A Jar

Preparation Time: 55 minutes

Cooking Time: 2 hours


  • 6 pecan shortbread cookies (finely crushed)
  • 2 tbsp butter, melted
  • 2 tbsp white sugar
  • 6 (½ pint) canning jars with lids
  • 12 ounces sliced fresh strawberries
  • 1 (8-ounce) package of cream cheese (softened)
  • 2 tbsp fresh lemon juice
  • ½ cup white sugar
  • ½ cup heavy cream (whipped)


  1. Take butter, cookie crumbs, and 2 tbsp sugar in a large mixing bowl to get an even mixture.
  2. Scoop the mixture into jars of 3½ tbsp each and gently press into bottoms.
  3. Halve 6 strawberries for garnishing, and chop the remaining strawberries.
  4. Take a mixing bowl and beat together cream cheese, ½ cup sugar, and lemon juice with an electric mixer at medium speed, until it has been blended well.
  5. Layer whipped cream and chopped strawberries into the jar to fill half the cup.
  6. Garnish with 2 strawberry halves and cover with the lid.
  7. Refrigerate for at least 2 hours and a maximum of 3 days.

4. Banana Pudding

Preparation Time: 10 minutes

Cooking Time: 40 minutes


  • ⅓ cup all-purpose flour
  • 1 dash salt
  • 2½ cups milk
  • 1 (14-ounce) can of sweetened condensed milk
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 3 cups sliced ripe bananas
  • 45 vanilla wafers
  • 4 egg whites
  • ¼ cup sugar


  1. Take a pan and add salt and flour.
  2. Next, add the egg yolk and milk to the pan gradually, stirring constantly over medium heat, until you see the mixture thicken after 7 to 8 minutes.
  3. Remove from heat and stir in the vanilla.
  4. Spread enough banana slices to cover the bottom of a 2-quart casserole dish.
  5. Layer the banana with ⅓rd of the pudding mixture and layer with ⅓ of the vanilla wafers.
  6. Repeat the layering, starting with banana slices, followed by pudding, and then finally vanilla wafers.
  7. Repeat the layering as mentioned above, apart from using the wafers. Instead stick the wafers around the edges of the casserole, lining the pudding.
  8. Beat the egg whites at high speed with an electric mixer until they turn foamy.
  9. Gradually add the sugar and continue beating until stiff peaks form.
  10. Spread this over the pudding.
  11. Bake pudding at 325F for 25 minutes or until the meringue turns light golden.
  12. Keep this aside for 30 minutes before serving.

5. Easter Muffins

Preparation Time: 20 minutes

Cooking Time: 20 minutes


  • 100g melted butter
  • 100g castor sugar
  • 2 large eggs (beaten)
  • 175g flour
  • 5 tbsp milk
  • ½ tsp vanilla extract
  • 2 tbsp desiccated coconut
  • 100g cherries

To Decorate

  • 85g seedless raspberry jam
  • 50g cherries (chopped into quarter sizes)
  • 2 tbsp toasted desiccated coconut


  1. Preheat the oven to 180C 4/fan oven to 160 degrees Celsius and line a large muffin tray with 9 muffin pots. 
  2. Take a large bowl and beat sugar and butter with an electric mixer until it turns paler in colour, light, and fluffy.
  3. Next, add the beaten eggs and beat the mixer until light and creamy.
  4. Beat in the flour, vanilla, coconut, and milk until you get a soft, dropping consistency.
  5. Stir in the cherries.
  6. Spoon the above mixture into the muffin pots and bake for 20 minutes until it rises and has turned golden.
  7. Take the muffins off the tray and let them cool on a wire rack.
  8. Warm up the jam in a small saucepan, while stirring constantly, until it melts and becomes smooth.
  9. Brush the surface of the warm muffins with the jam, garnish with quartered cherries on top, and sprinkle with toasted coconut, and voila, your muffins are ready to be served.

6. Peanut Butter Pie

Preparation Time: 5 minutes

Cooking Time: 10 minutes


  • (8 ounces) package cream cheese
  • ¾ cup confectioners’ sugar
  • 1 cup peanut butter (creamy or crunchy)
  • ⅓ cup milk
  • 8 ounces cool whip
  • 1 graham cracker pie crust or 1 chocolate crumb crust


  1. Take all ingredients in a large mixing bowl and mix them well.
  2. Spread them evenly in a pie shell.
  3. Refrigerate and chill for an hour
  4. Garnish with whipped cream, drizzle with chocolate syrup, sprinkle with peanuts, and, ta-da, your dessert is ready to be served.

7. Chocolate Brownie

Preparation Time: 10 minutes

Cooking Time: 25 minutes


  • ¾ cup cocoa powder (best quality)
  • ¾ cup margarine
  • 2 cups granulated sugar (1 often reduce to 1¾)
  • 4 large free-range eggs
  • 1¼ cup plain flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1 cup chopped walnuts (optional)

For The Icing

  • 2 cups castor sugar
  • 3-4 tbsp cocoa powder
  • Water (enough to make a thick icing)
  • Miniature chocolate egg (approx. 30)
  • Candy sprinkles (optional)


  1. Melt the margarine in a large mixing bowl in the microwave.
  2. Add cocoa powder, sugar, and salt. Blend well and then add the eggs.
  3. Next, add the baking powder, sifted flour, and then the walnuts.
  4. Line the baking dish with greased aluminium foil and bake in the preheated oven at 180°C / 350°F for 30 to 40 minutes, depending on how gooey you want them to be.
  5. For the icing, sift the cocoa powder and icing sugar in a mixing bowl and add a little water to get a nice, thick icing.
  6. Spoon the brownie into the baking dish and use a pallet knife to spread it out evenly.
  7. Let this rest for a few minutes before adding the sprinkles, so they don’t leach out by absorbing moisture.
  8. Score the brownies into approximately 2″ squares using a sharp knife and place a mini egg in the middle of every piece of brownie.
  9. After the icing has been set, cut the brownies into squares.
  10. Store in an airtight container and help yourself to these Eastern brownies whenever you want. 

P.S.: Don’t forget to warm them up a bit before digging in!

Delicious desserts and Easter go hand and hand. But sweet delicacies during this festivity aren’t restricted to Easter eggs alone. The above Easter dessert recipes are just a sneak peek into the plethora of desserts that are typical of this festivity. Try your hand at these Eastern dessert ideas and treat your loved ones and yourself to a sweet surprise. Happy Easter y’all!

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