22 Easter Desserts for a Spring Table Everyone Saves Room For

The ham gets the compliments at dinner. The dessert table is where people actually linger, plate in hand, deciding between the carrot cake and whatever is under that cling wrap at the end.

Twenty-two recipes here cover the whole spread: the showstopper cake, the no-bake tray for when the oven is already full, the pie that needs a full afternoon to set.

Every recipe below carries exact US measurements, a full method and a make-ahead window, because the point of a holiday dessert table is not spending Easter morning at the mixer.

Expect eggs, butter, cream cheese and flour throughout, with walnuts, pistachios and coconut in a few spots: swap or skip those where allergies are a concern. Nothing here is boozy, so the whole table can eat from it.

If the counters are still buried under last season’s craft bins, the Complete Spring Decluttering Guide: Room by Room Checklist clears a kitchen counter in under an hour, which helps more than any recipe does.

Work backwards from Sunday: bake the cakes and bars first since most hold for days, leave the whipped cream and fresh fruit for the morning of.

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Carrot Cake with Cream Cheese Frosting

This is the one someone’s grandmother is quietly judging, so get the frosting right: cold cream cheese makes a grainy mess, so let it sit out a full hour first. Grate the carrots fine rather than shredding them thick, they disappear into the crumb instead of sitting in stringy clumps.

Bake the layers up to two days ahead and keep them wrapped, unfrosted, at room temperature; frost the day you serve it so the icing stays sharp at the edges, not slumped. A thin layer goes further than a thick one on the sides, you can always add more.

Carrot Cake with Cream Cheese Frosting

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Prep Time 35 minutes minutes

Cook Time 35 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Makes 12 servings

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups finely grated carrots about 1 pound
• 1 cup chopped walnuts plus extra for garnish
• 8 ounces cream cheese softened
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract for the frosting
• pinch of salt for the frosting

Instructions

• Heat oven to 350F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• In a large bowl, whisk flour, baking soda, baking powder, salt and cinnamon.
• In another bowl, whisk sugar, brown sugar, oil, eggs and vanilla until smooth, about 1 minute.
• Pour the wet ingredients into the dry, stir until no streaks remain, then fold in carrots and walnuts.
• Divide batter evenly between the pans, smooth the tops, bake 32 to 38 minutes until a toothpick in the center comes out clean.
• Cool in the pans 10 minutes, turn onto wire racks, cool completely, about 1 hour, before frosting.
• Beat cream cheese and butter until smooth and lump-free, about 2 minutes.
• Add powdered sugar 1 cup at a time, beat in vanilla and salt, until the frosting holds a soft peak.
• Set one layer on a plate, spread 3/4 cup frosting to the edge, top with the second layer.
• Frost the top and sides, scatter walnuts over the top, chill 20 minutes before slicing clean.

Good to Know

Bake and cool the unfrosted layers up to 2 days ahead, wrapped well at room temperature; frost the morning of for the cleanest edges.

Bunny Cake in Buttercream

It looks like a project. It is really two round cakes, a sharp knife and a bag of shredded coconut. The trick is cutting the ears and bow tie from the second layer before you start frosting, so the shape is settled before any buttercream goes near it.

Bake and freeze the layers up to a month ahead, wrapped tight in plastic, then thaw overnight and assemble the day before Easter. The coconut fur and candy face hide any small seams in the crumb coat, which is exactly why this cake forgives beginners.

Bunny Cake in Buttercream

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Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Makes 12 servings

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 1/2 cups unsalted butter softened, for buttercream
• 5 cups powdered sugar
• 3 to 4 tablespoons heavy cream
• 1 teaspoon vanilla extract for buttercream
• 1 cup sweetened shredded coconut
• 2 black candy eyes or mini chocolate chips
• 1 pink gumdrop or round candy for the nose
• 2 pieces black licorice for whiskers

Instructions

• Heat oven to 350F, grease and flour two 9-inch round cake pans.
• Whisk flour, baking powder and salt in a bowl.
• Beat butter and sugar until light and fluffy, about 3 minutes, add eggs one at a time.
• Beat in vanilla, then add the flour mixture and milk alternately in three additions, ending with flour, mix just until smooth.
• Divide batter between the pans, bake 28 to 32 minutes until a toothpick comes out clean, cool in the pans 10 minutes, then turn onto a rack to cool completely, about 1 hour.
• Beat butter for the buttercream 2 minutes until pale, add powdered sugar 1 cup at a time, then cream and vanilla, beat 3 minutes until fluffy and spreadable.
• Set one cake layer flat side up on a board or platter, this becomes the face.
• From the second layer, cut two ear shapes and one small bow tie shape with a sharp knife, following a paper template.
• Arrange the ears above the face layer and the bow tie below it, leaving a small gap to suggest a neck.
• Spread a thin crumb coat of buttercream over the whole shape, chill 15 minutes until firm to the touch.
• Frost the whole bunny with the remaining buttercream, then press shredded coconut gently into the icing for a furry texture.
• Add candy eyes, a pink nose and three licorice whiskers on each cheek, chill 20 minutes before slicing.

Good to Know

Bake the layers up to a month ahead and freeze wrapped; thaw overnight and do the cutting and frosting the day before serving.

Carrot Cake Roll with Cream Cheese Filling

Same spiced batter as the layer cake, rolled thin so every slice shows a cream cheese spiral. The one rule: roll it warm, straight out of the oven, or the cake cracks instead of curling.

It slices cleaner than the layer cake does and travels better too, so it is the one to bring if you are not the one hosting. Roll it ahead and chill up to three days; the flavor actually improves on day two.

Carrot Cake Roll with Cream Cheese Filling

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Prep Time 25 minutes minutes

Cook Time 13 minutes minutes

Total Time 2 hours hours

Makes 10 slices

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 large eggs
• 2/3 cup granulated sugar
• 1 cup finely grated carrots
• powdered sugar for rolling and dusting
• 8 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 1 cup powdered sugar for the filling
• 1/2 teaspoon vanilla extract

Instructions

• Heat oven to 375F, line a 10x15 inch jelly-roll pan with parchment and grease the paper.
• Whisk flour, baking powder, baking soda, cinnamon and salt.
• Beat eggs and sugar on high until thick and pale, about 3 minutes, fold in carrots, then fold in the flour mixture just until combined.
• Spread batter evenly into the pan, bake 12 to 14 minutes until the top springs back when touched lightly.
• Dust a clean kitchen towel with powdered sugar, turn the warm cake out onto it, peel off the parchment.
• Starting at a short end, roll the cake up in the towel, set seam side down, cool completely, about 45 minutes.
• Beat cream cheese and butter until smooth, add powdered sugar and vanilla, beat until fluffy.
• Unroll the cooled cake gently, it will hold a slight curve, spread filling to within 1/2 inch of the edges.
• Re-roll the cake without the towel this time, wrap in plastic, chill at least 1 hour until firm enough to slice.
• Trim the ends with a serrated knife, dust with powdered sugar, slice into rounds to serve.

Good to Know

Roll and fill up to 3 days ahead; keep it chilled and wrapped, and dust with fresh powdered sugar right before serving.

Lemon Meringue Pie

Meringue is the part people worry about, and the fix is simple: beat it to stiff, glossy peaks and seal it to the crust edge all the way around before it goes in the oven, so it has nowhere to shrink from.

Bake the filling and meringue the morning of if you can, it holds up to a day but the peaks stay prettiest fresh. The crust can be baked and the filling made the day before and chilled separately, then assembled a few hours before serving.

Lemon Meringue Pie

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Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Makes 8 servings

Ingredients

• 1 9- inch pie crust fully baked and cooled
• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks beaten, whites reserved
• 2 tablespoons unsalted butter
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 large egg whites reserved from above
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar for the meringue

Instructions

• Heat oven to 350F.
• In a saucepan, whisk sugar, cornstarch, salt and water until smooth, cook over medium heat, whisking often, until it thickens and bubbles, about 6 to 8 minutes.
• Whisk 1/2 cup of the hot mixture into the egg yolks to temper, then pour the yolks back into the pan.
• Cook 2 more minutes, whisking constantly, until the mixture coats the back of a spoon.
• Remove from heat, stir in butter, lemon juice and zest until smooth, pour into the baked crust.
• Beat egg whites and cream of tartar on medium until foamy, about 1 minute.
• Increase speed, add sugar 1 tablespoon at a time, beat until stiff glossy peaks hold their shape, about 4 minutes.
• Spread meringue over the hot filling, sealing it to the crust edge all the way around to prevent shrinking.
• Swirl the meringue into peaks with the back of a spoon, bake 12 to 15 minutes until the peaks are golden brown.
• Cool on the counter 1 hour, then chill at least 3 hours until fully set before slicing.
• Slice with a knife dipped in hot water, wiping clean between cuts, for neat pieces.

Good to Know

Bake the crust and cook the filling up to 1 day ahead and chill separately; top with fresh meringue and bake it the morning you serve.

Coconut Cream Pie

The one for people who claim they do not like pie. Toast the coconut in a dry skillet until it just turns gold, it burns fast once it starts, so stay at the stove for the full two minutes.

Chill it at least four hours before you touch the whipped cream, the filling needs that time to set into clean slices instead of a puddle. Make it whole a day ahead and add the whipped cream and coconut topping the morning of.

Coconut Cream Pie

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Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 5 hours hours

Makes 8 servings

Ingredients

• 1 9- inch pie crust fully baked and cooled
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 1 cup canned coconut milk
• 4 large egg yolks beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut toasted, divided
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

• In a saucepan, whisk sugar, cornstarch and salt, then whisk in milk and coconut milk until smooth.
• Cook over medium heat, whisking constantly, until it thickens to pudding consistency and bubbles once, about 8 to 10 minutes.
• Whisk 1/2 cup of the hot mixture into the egg yolks, pour the yolks back into the pan.
• Cook 2 more minutes, whisking constantly, until very thick, remove from heat.
• Stir in butter, vanilla and 1 cup of the toasted coconut.
• Pour filling into the baked crust, press plastic wrap directly onto the surface to stop a skin forming.
• Chill at least 4 hours, or until fully set and sliceable.
• Whip cream and powdered sugar to soft peaks, about 2 minutes.
• Spread or pipe whipped cream over the chilled pie.
• Scatter the remaining toasted coconut over the top, slice and serve cold.

Good to Know

Fill the crust and chill up to 1 day ahead, covered with plastic wrap pressed onto the surface; add the whipped cream topping just before serving.

Key Lime Pie

Short on prep and long on payoff: the condensed milk does most of the work, and the oven time is barely long enough to set the custard without curdling it. Bottled key lime juice works fine if you cannot find the tiny limes.

Make it whole up to two days ahead, it actually slices better cold and firm on day two than it does the night it was baked.

Key Lime Pie

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Makes 8 servings

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter melted
• 4 large egg yolks
• 1 tablespoon lime zest
• 14 ounces sweetened condensed milk 1 can
• 1/2 cup key lime juice or regular lime juice
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• lime slices or extra zest for garnish

Instructions

• Heat oven to 350F.
• Stir graham crumbs, sugar and melted butter until it looks like wet sand, press firmly into a 9-inch pie plate and up the sides.
• Bake the crust 8 to 10 minutes until just set, cool 10 minutes.
• Whisk egg yolks and zest until pale, about 1 minute, whisk in condensed milk, then lime juice, until smooth.
• Pour filling into the warm crust, bake 14 to 16 minutes until the center is set but still jiggles slightly when the pan is nudged.
• Cool on the counter 30 minutes, then chill at least 3 hours until fully firm.
• Whip cream and powdered sugar to soft peaks.
• Spread or pipe the whipped cream around the edge of the chilled pie.
• Garnish with lime zest or thin lime slices, slice with a warm knife to serve.

Good to Know

Bake the whole pie up to 2 days ahead and keep it chilled; add the whipped cream border the day you serve it.

Lemon Bars

Pour the lemon filling over the crust while it is still hot from the oven, not cooled. That single move keeps the two layers from separating when you cut them later.

They cut cleanest cold, so chill them fully before slicing, and they only improve over a day or two in the fridge as the curd layer firms up.

Lemon Bars

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Prep Time 20 minutes minutes

Cook Time 42 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Makes 16 bars

Ingredients

• 2 cups all-purpose flour
• 1/2 cup powdered sugar plus more for dusting
• 1 cup unsalted butter cold and cubed
• 1/4 teaspoon salt
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 2/3 cup fresh lemon juice
• 1 tablespoon lemon zest

Instructions

• Heat oven to 350F, line a 9x13 inch pan with parchment, leaving an overhang on two sides.
• Pulse flour, powdered sugar, butter and salt until it looks like coarse crumbs, press evenly into the pan.
• Bake the crust 18 to 20 minutes until the edges turn light golden.
• Meanwhile whisk eggs, granulated sugar, flour, lemon juice and zest until smooth.
• Pour the filling over the hot crust as soon as it comes out of the oven.
• Bake 20 to 22 minutes until the center is set and no longer jiggles when the pan is shaken gently.
• Cool on a rack 1 hour, then chill at least 2 hours until completely firm.
• Lift the bars out using the parchment overhang, set on a cutting board.
• Dust with powdered sugar and cut into 16 squares with a sharp knife, wiping the blade between cuts.

Good to Know

Bake these up to 3 days ahead and keep chilled in an airtight container; dust with fresh powdered sugar right before they go on the table.

White Chocolate Easter Blondies

For the drawer of dessert people who say cake is too much fuss. The batter is thick, almost cookie dough thick, press it into the corners rather than trying to pour it.

They hold at room temperature for several days in a sealed container, which makes them the easiest thing on this whole table to get ahead of.

White Chocolate Easter Blondies

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Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Makes 16 bars

Ingredients

• 1 cup unsalted butter melted
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 3/4 cup pastel candy-coated chocolate eggs roughly chopped, divided

Instructions

• Heat oven to 350F, line a 9x13 inch pan with parchment, leaving an overhang.
• Whisk melted butter and brown sugar until smooth, whisk in eggs and vanilla.
• Stir in flour, baking powder and salt just until no dry streaks remain, batter will be thick.
• Fold in white chocolate chips and half the chopped candy eggs.
• Spread batter evenly into the pan, press the remaining candy eggs over the top.
• Bake 24 to 28 minutes until the edges are golden and a toothpick in the center comes out with a few moist crumbs.
• Cool in the pan on a rack at least 1 hour, the center firms up as it cools.
• Lift out using the parchment overhang, set on a board.
• Cut into 16 bars with a sharp knife for clean edges.

Good to Know

These keep well for 3 days in a sealed container at room temperature, no fridge needed.

Carrot Cake Cheesecake Bars

Two desserts in one pan for people who cannot choose between them. Pour the cheesecake layer gently over the carrot batter rather than dumping it, so the two stay separate instead of blending into mush.

These need a full three hours in the fridge before they cut cleanly, so plan to bake them the day before rather than the morning of.

Prep 25 min · Bake 34 min · Total about 4 hr 40 min with chilling · Yield 16 bars · Make ahead: bake and chill up to 3 days

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup finely grated carrots
• 1/2 cup chopped walnuts
• 16 ounces cream cheese, softened
• 2/3 cup granulated sugar, for the cheesecake layer
• 2 large eggs, for the cheesecake layer
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 325F, line a 9×13 inch pan with parchment, leaving an overhang.
2. Whisk flour, baking soda, cinnamon and salt for the carrot layer.
3. Whisk sugars, oil and egg until smooth, stir in the flour mixture, fold in carrots and walnuts.
4. Spread the carrot batter evenly into the pan.
5. Beat cream cheese and sugar until smooth, add eggs one at a time, then vanilla, beat until silky.
6. Pour the cheesecake batter over the carrot layer, spread evenly to the edges.
7. Drop small spoonfuls of any reserved carrot batter over the top and swirl gently with a knife, if you like a marbled look.
8. Bake 32 to 36 minutes until the center is just set and only slightly jiggly.
9. Cool in the pan on a rack 1 hour, then chill at least 3 hours until fully firm.
10. Lift out with the parchment, slice into 16 bars with a warm knife.

Easter Sugar Cookies with Pastel Icing

The one the kids actually want to help with. Let the dough chill a full hour before rolling, a warm dough spreads into blob shapes instead of holding the bunny ears.

Flood icing needs the longest runway of anything here: give it a full four hours uncovered, or overnight, to harden before stacking cookies or boxing them up.

While the icing sets, keep small hands busy with 22 Easter Party Games for Kids Beyond the Egg Hunt, which buys more time than anyone expects.

Prep 40 min · Bake 10 min · Total about 6 hr with chilling and icing time · Yield 24 cookies · Make ahead: bake up to 3 days ahead, decorate 1 day before serving

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups powdered sugar
• 2 to 3 tablespoons milk
• 1 tablespoon light corn syrup
• pastel gel food coloring, blue, pink and yellow

Instructions

1. Whisk flour, baking powder and salt.
2. Beat butter and sugar until fluffy, about 3 minutes, beat in egg, vanilla and almond extract.
3. Add the flour mixture, mix on low until a soft dough forms.
4. Divide dough in half, flatten into disks, wrap, chill at least 1 hour until firm enough to roll.
5. Heat oven to 350F, line two baking sheets with parchment.
6. Roll dough 1/4 inch thick on a floured surface, cut shapes with egg or bunny cutters.
7. Space cookies 1 inch apart, bake 9 to 11 minutes until the edges are just barely golden, centers will look slightly underdone.
8. Cool on the sheet 5 minutes, then move to a rack to cool completely, about 30 minutes.
9. Whisk powdered sugar, milk and corn syrup until the icing ribbons off the whisk and settles back in 10 seconds.
10. Divide icing into bowls, tint each pastel blue, pink or yellow with a toothpick of gel color.
11. Outline each cookie with a thicker icing, let set 10 minutes, then flood the center and pop any air bubbles with a toothpick.
12. Let cookies sit uncovered at least 4 hours, or overnight, until the icing is fully hardened before stacking.

Mini Egg Cookies

A chocolate chip cookie base with crushed candy eggs folded through, so every bite gets a little crunch against the soft crumb. Chill the dough before baking, it keeps the cookies from spreading into thin sheets once the candy shell starts to melt.

Scoop the dough ahead and freeze the raw balls; bake straight from frozen, adding about two extra minutes, whenever a plate needs refilling.

Prep 20 min · Bake 11 min · Total about 1 hr 5 min with chilling · Yield 20 cookies · Make ahead: freeze raw dough balls up to 2 months

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups candy-coated mini chocolate eggs, roughly crushed, divided

Instructions

1. Beat butter and both sugars until light and fluffy, about 3 minutes.
2. Beat in eggs one at a time, then vanilla.
3. Whisk flour, baking soda and salt in a separate bowl, add to the butter mixture, mix just until combined.
4. Fold in 1 cup of the crushed candy eggs.
5. Cover and chill the dough 30 minutes, this keeps the cookies from spreading too thin.
6. Heat oven to 350F, line baking sheets with parchment.
7. Scoop 2-tablespoon mounds of dough 2 inches apart, press a few extra candy egg pieces on top of each.
8. Bake 10 to 12 minutes until the edges are set and golden but the centers still look soft.
9. Cool on the sheet 5 minutes before moving to a rack, the centers finish setting as they cool.

Lemon Curd Thumbprint Cookies

A shortbread base with a pool of lemon curd in the center, which keeps it bright next to all the chocolate on the table. Fill the wells while the cookies are still warm, the curd settles in smooth instead of sitting on top in a lump.

Bake the plain shortbread shells up to three days ahead and store them unfilled; add the curd the day you serve them so it stays glossy.

Prep 20 min · Bake 11 min · Total about 1 hr · Yield 24 cookies · Make ahead: bake shells 3 days ahead, fill the day of

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup lemon curd, store-bought or homemade

Instructions

1. Beat butter and sugar until fluffy, about 2 minutes, beat in egg yolks, vanilla and lemon zest.
2. Add flour and salt, mix on low just until a soft dough forms.
3. Cover and chill dough 30 minutes until firm enough to roll into balls.
4. Heat oven to 350F, line baking sheets with parchment.
5. Roll dough into 1-inch balls, space 2 inches apart on the sheets.
6. Press a deep well into the center of each ball with your thumb or the back of a measuring spoon.
7. Bake 10 to 12 minutes until the edges are just set and barely golden.
8. Remove from the oven, press the centers again gently if they have puffed up, then spoon 1/2 teaspoon lemon curd into each well while warm.
9. Cool completely on the sheet, about 20 minutes, before serving, the curd will set as it cools.

Coconut Macaroons Dipped in Chocolate

Five ingredients, no mixer, and they taste like more effort went in than actually did. Pack the mounds tight with your hands before baking, loose ones crumble when you lift them off the tray.

They keep well for almost a week in a sealed container, so this is the one to bake first and forget about while the rest of the list gets done.

Prep 20 min · Bake 22 min · Total about 1 hr 15 min with cooling · Yield 20 macaroons · Make ahead: bake and dip up to 5 days ahead

Ingredients

• 14 ounces sweetened shredded coconut, about 5 cups
• 14 ounces sweetened condensed milk, 1 can
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 8 ounces semisweet chocolate, chopped

Instructions

1. Heat oven to 325F, line a baking sheet with parchment.
2. Stir coconut, condensed milk, egg whites, vanilla and salt together until evenly coated and sticky.
3. Scoop 2-tablespoon mounds onto the sheet, pack each gently into a tight mound with your hands.
4. Bake 20 to 24 minutes until the tips are deep golden but the macaroons are still pale underneath.
5. Cool completely on the sheet, about 30 minutes, they firm up as they cool.
6. Melt chocolate in a heatproof bowl over barely simmering water, stirring, until smooth and glossy.
7. Dip the base of each macaroon into the melted chocolate, set back on the parchment.
8. Chill 15 minutes until the chocolate sets firm before serving.

No-Bake Bird’s Nest Cookies with Candy Eggs

No oven, which makes it the one to hand to someone else while you deal with the pie. Work fast once the butterscotch melts, it sets up firm within minutes and gets harder to shape the longer it sits.

Press the candy eggs in while the nests are still warm and soft, or they will not hold. Once set, they keep at room temperature for days, no fridge needed.

While they firm up, deal out a round from 18 Easter Games for Adults That Are Not Just for the Kids for whoever is stuck waiting in the kitchen.

Prep 15 min · Cook 4 min · Total about 40 min with setting · Yield 16 nests · Make ahead: make up to 3 days ahead, store at room temperature

Ingredients

• 12 ounces butterscotch chips
• 1 cup creamy peanut butter, or sunflower seed butter
• 5 cups chow mein noodles
• 48 small candy eggs, about 3 per nest

Instructions

1. Melt butterscotch chips and peanut butter together in a saucepan over low heat, stirring constantly, about 3 to 4 minutes, until smooth.
2. Remove from heat, pour over the chow mein noodles in a large bowl.
3. Toss gently with a rubber spatula until every noodle is coated.
4. Line a baking sheet with parchment or wax paper.
5. Scoop 1/3-cup mounds onto the sheet, shape each into a nest with a shallow well in the center using the back of a spoon.
6. Let the nests sit at room temperature 15 minutes to firm up slightly.
7. Press 3 candy eggs into the well of each nest while it is still soft enough to hold them.
8. Chill 20 minutes, or until fully set, then store at room temperature in a single layer.

Chocolate Malted Milk Egg Nest Cupcakes

A chocolate cupcake with the frosting piped as little strands instead of a smooth swirl, so it reads as a nest the second it lands on the table. Use a grass or star tip and short, sharp motions, long slow strokes look more like a scribble.

Bake and frost up to a day ahead, but hold the candy eggs until right before serving; they bleed color onto the frosting if they sit too long.

Prep 20 min · Bake 19 min · Total about 55 min with cooling · Yield 12 cupcakes · Make ahead: bake and frost 1 day ahead, add candy eggs just before serving

Ingredients

• 1 1/3 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water
• 1 cup unsalted butter, softened, for frosting
• 1/3 cup cocoa powder, for frosting
• 3 cups powdered sugar
• 3 to 4 tablespoons heavy cream
• 1 teaspoon vanilla extract, for frosting
• 36 malted milk egg candies, about 3 per cupcake

Instructions

1. Heat oven to 350F, line a 12-cup muffin pan with liners.
2. Whisk flour, cocoa, baking soda and salt.
3. Whisk sugar, oil, eggs and vanilla until smooth, whisk in buttermilk.
4. Add the dry ingredients, whisk just until combined, then whisk in the hot water last, batter will be thin.
5. Divide batter among the liners, filling each about two-thirds full.
6. Bake 18 to 20 minutes until a toothpick in the center comes out clean.
7. Cool in the pan 5 minutes, then move to a rack to cool completely, about 30 minutes.
8. Beat butter until pale, add cocoa powder, then powdered sugar alternately with cream, beat in vanilla until fluffy and pipeable.
9. Spoon frosting into a piping bag fitted with a grass or star tip.
10. Pipe a ring of short strands around the top edge of each cupcake to form a nest, leaving a well in the center.
11. Nestle 3 malted milk egg candies into the center of each nest just before serving.

Robin’s Egg Speckled Cupcakes

The speckle is the whole trick, and it is easier than it looks: thin cocoa powder with a little water until it drips off a spoon in fine drops, then flick it off a toothbrush from about six inches away.

Do a test flick onto a paper towel first, the first pass is always too heavy. Bake and frost the day before, then speckle and top with candy eggs the morning of so the dots stay crisp.

Prep 20 min · Bake 17 min · Total about 55 min with cooling · Yield 12 cupcakes · Make ahead: bake and frost 1 day ahead, speckle the day of

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup unsalted butter, softened, for buttercream
• 3 1/2 cups powdered sugar
• 2 to 3 tablespoons heavy cream
• 1 teaspoon vanilla extract, for buttercream
• blue gel food coloring
• 1 teaspoon cocoa powder mixed with 1 teaspoon water
• candy robin eggs, for topping

Instructions

1. Heat oven to 350F, line a 12-cup muffin pan with liners.
2. Whisk flour, baking powder and salt.
3. Beat butter and sugar until fluffy, about 2 minutes, beat in eggs one at a time, then vanilla.
4. Add the flour mixture and milk alternately in three additions, mix just until smooth.
5. Divide batter among the liners, bake 16 to 18 minutes until a toothpick comes out clean.
6. Cool in the pan 5 minutes, then move to a rack to cool completely, about 30 minutes.
7. Beat butter until pale, add powdered sugar alternately with cream, beat in vanilla, tint pale blue with a toothpick of gel color.
8. Pipe or spread buttercream in a smooth dome over each cupcake.
9. Thin the cocoa mixture until it drips off a spoon in fine drops, dip a clean toothbrush or stiff brush into it.
10. Pull your thumb across the bristles over each cupcake from about 6 inches away, to flick fine brown speckles across the blue icing.
11. Top each cupcake with a candy robin egg once the speckles have dried, about 5 minutes.

Pistachio Pudding Poke Cake

The lazy one, in the best sense: a boxed cake mix underneath, instant pudding doing the heavy lifting on flavor. Poke the holes while the cake is still warm, cold cake resists the pudding and it just sits on top instead of soaking in.

It needs a full two hours chilled before it slices cleanly, so this is one to finish the night before rather than the morning of.

Prep 15 min · Bake 28 min · Total about 3 hr 15 min with chilling · Serves 12 · Make ahead: assemble up to 2 days ahead, keep chilled

Ingredients

• 1 box, 15.25 ounces, white or yellow cake mix, plus eggs, oil and water called for on the box
• 2 boxes, 3.4 ounces each, instant pistachio pudding mix
• 3 cups cold whole milk, divided
• 8 ounces frozen whipped topping, thawed
• 1/2 cup chopped pistachios

Instructions

1. Bake the cake in a 9×13 inch pan according to the package directions, cool on a rack 15 minutes.
2. While still warm, poke holes all over the cake with the handle of a wooden spoon, about 1 inch apart.
3. Whisk 1 box of pudding mix with 1 1/2 cups cold milk until it starts to thicken, about 2 minutes.
4. Pour the pudding over the warm cake, working it gently into the holes with a spatula.
5. Chill the cake 30 minutes to let the pudding set into the holes.
6. Whisk the second box of pudding mix with the remaining 1 1/2 cups milk until thick, about 2 minutes, fold in the whipped topping.
7. Spread this pudding frosting evenly over the chilled cake.
8. Scatter chopped pistachios over the top.
9. Chill at least 2 hours, or until fully set, before cutting into squares.

Strawberry Pretzel Salad

Technically a salad, actually a dessert, and the sweet-salty pretzel crust is why it disappears first. Seal the cream layer all the way to the pan edges before the gelatin goes on, or the gelatin seeps down and turns the crust soggy.

It needs a full three hours to set, so make it the night before and it will still be perfect at dinner.

Prep 25 min · Bake 9 min · Total about 4 hr with chilling · Serves 12 · Make ahead: assemble up to 1 day ahead

Ingredients

• 2 cups crushed pretzels
• 3/4 cup unsalted butter, melted
• 3 tablespoons granulated sugar
• 8 ounces cream cheese, softened
• 1 cup granulated sugar, for the cream layer
• 8 ounces frozen whipped topping, thawed
• 2 boxes, 3 ounces each, strawberry gelatin
• 2 cups boiling water
• 2 cups cold water
• 2 cups sliced fresh strawberries, or thawed frozen

Instructions

1. Heat oven to 350F.
2. Stir crushed pretzels, melted butter and sugar together, press firmly into a 9×13 inch pan.
3. Bake the crust 8 to 10 minutes until fragrant, cool completely, about 30 minutes, the crust will crisp as it cools.
4. Beat cream cheese and sugar until smooth, fold in the whipped topping.
5. Spread the cream layer over the cooled crust, sealing it to the edges all the way around, this keeps the gelatin from soaking into the pretzels.
6. Chill 20 minutes while you make the gelatin.
7. Whisk gelatin into boiling water until fully dissolved, about 2 minutes, stir in the cold water.
8. Chill the gelatin 20 to 25 minutes, just until it is thickened to the consistency of raw egg white but not yet set.
9. Stir in the strawberries, pour over the chilled cream layer.
10. Chill at least 3 hours, or until the gelatin is fully set, before cutting into squares.

Mini Pavlovas with Lemon Curd and Berries

Crisp on the outside, soft in the middle, and far less fussy than one giant pavlova. The oven does most of the work here: bake low and slow, then leave the shells inside with the door shut to dry out fully.

Bake the shells up to a day ahead and store them airtight at room temperature, but add the cream, curd and berries no more than an hour before serving or the shells go soft.

Prep 20 min · Bake 1 hr · Total about 3 hr 20 min with resting · Yield 8 pavlovas · Make ahead: bake shells 1 day ahead, top within 1 hour of serving

Ingredients

• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup lemon curd
• 1 1/2 cups mixed berries, raspberries, blueberries, sliced strawberries

Instructions

1. Heat oven to 250F, line a baking sheet with parchment, draw eight 3-inch circles as a guide.
2. Beat egg whites on medium until foamy, about 1 minute.
3. Increase speed, add sugar 1 tablespoon at a time, beat until stiff glossy peaks hold without drooping, about 6 to 8 minutes.
4. Sprinkle cornstarch, vinegar and vanilla over the meringue, fold in gently with a spatula.
5. Spoon the meringue onto the circles, use the back of a spoon to build up the sides and leave a shallow well in the center of each.
6. Bake 1 hour, then turn off the oven and leave the pavlovas inside with the door closed for 1 more hour to dry out.
7. Cool completely on the sheet, the shells should feel dry and crisp on the outside and lift cleanly off the parchment.
8. Whip cream and powdered sugar to soft peaks, about 2 minutes.
9. Spoon a dollop of whipped cream into the well of each pavlova just before serving, not before, or the shells turn soft.
10. Top each with a spoonful of lemon curd.
11. Scatter berries over the top and serve within 1 hour.

Spring Fruit Tart with Pastry Cream

The one that makes the table look like you tried harder than you did. Blind bake the crust fully before filling it, a soggy bottom is the only real way to ruin this.

Bake the shell and make the pastry cream up to two days ahead, kept separate and chilled; arrange the fruit the morning of so it stays bright instead of weeping into the cream.

Prep 35 min · Bake 25 min · Total about 3 hr 30 min with chilling · Serves 10 · Make ahead: shell and cream 2 days ahead, assemble the day of

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1 to 2 tablespoons ice water
• 2 cups whole milk
• 1/2 cup granulated sugar, for the pastry cream
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 cups mixed sliced fruit, strawberries, kiwi, blueberries
• 2 tablespoons apricot jam
• 1 teaspoon water, for the glaze

Instructions

1. Pulse flour, sugar and cold butter until it looks like coarse crumbs.
2. Add egg yolk and 1 tablespoon ice water, pulse just until the dough clumps together, adding more water if needed.
3. Press dough into a disk, wrap, chill 30 minutes until firm.
4. Heat oven to 375F, press the dough into a 9-inch tart pan with a removable bottom, prick the base all over with a fork.
5. Line with parchment and pie weights, bake 15 minutes, remove the weights and bake 8 to 10 more minutes until golden.
6. Cool the crust completely on a rack, about 30 minutes.
7. Whisk milk, sugar and cornstarch in a saucepan, whisk in egg yolks.
8. Cook over medium heat, whisking constantly, until it thickens to a pudding consistency and coats the back of a spoon, about 6 to 8 minutes.
9. Remove from heat, stir in butter and vanilla, press plastic wrap directly onto the surface, chill 2 hours until cold and firm.
10. Spread the chilled pastry cream into the cooled tart shell.
11. Arrange sliced fruit over the top in a pattern, working from the outer edge in.
12. Warm the jam with the water, brush it over the fruit for shine, chill 15 minutes before slicing.

Pastel Marshmallow Pops

Five minutes of actual work and a candy thermometer is not required anywhere in this one. Work in small batches so the candy coating does not firm up in the bowl before you finish dipping.

Hand the sprinkle step to a kid, honestly, they will do it with more enthusiasm than care, and that is exactly the right amount for this one. Fill a few spare minutes with 20 Easy Easter Games That Need Zero Prep (Beyond the Egg Hunt) while the coating sets.

Prep 20 min · Cook 0 min · Total about 40 min with setting · Yield 16 pops · Make ahead: make up to 4 days ahead

Ingredients

• 16 large marshmallows
• 16 lollipop sticks
• 12 ounces pastel candy melts, blue, pink or yellow
• 1/2 cup sprinkles or sanding sugar

Instructions

1. Push a lollipop stick into each marshmallow, about halfway through.
2. Melt candy melts in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth and pourable.
3. Line a baking sheet with parchment.
4. Dip each marshmallow into the melted candy, turning to coat all sides, let the excess drip back into the bowl for a few seconds.
5. Immediately scatter sprinkles over the wet coating before it sets.
6. Stand each pop upright in a block of florist foam or a piece of cardboard with holes punched in it, so the coating sets without a flat side.
7. Let set at room temperature 20 minutes, or until the coating is firm to the touch.
8. Store upright in an airtight container until ready to serve.

Hot Cross Bun Bread Pudding

Good Friday’s leftovers, reheated into a Sunday dessert. The spice and dried fruit already baked into the buns means half the flavor work is already done before you start.

Let the custard soak in a full fifteen minutes before it goes in the oven, dry corners mean dry bites once it bakes. Assemble it the night before and bake it fresh the next day, it holds beautifully in the fridge unbaked.

Prep 15 min · Bake 38 min · Total about 1 hr 8 min, plus overnight if assembled ahead · Serves 8 · Make ahead: assemble up to 1 day ahead, bake fresh

Ingredients

• 6 day-old hot cross buns, torn into large pieces
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted
• 1/4 cup powdered sugar, for the glaze
• 1 to 2 tablespoons milk, for the glaze

Instructions

1. Heat oven to 350F, butter a 9-inch square baking dish.
2. Scatter the torn hot cross bun pieces into the dish.
3. Whisk eggs, milk, cream, sugar, vanilla and cinnamon until smooth.
4. Pour the custard evenly over the bun pieces, pressing down gently so every piece soaks up some liquid.
5. Let it sit 15 minutes, the bread should look softened and swollen, not dry at the edges.
6. Drizzle melted butter over the top.
7. Bake 35 to 40 minutes until the top is golden and puffed and the center no longer looks wet when you press it gently.
8. Cool on a rack 10 minutes, the custard finishes setting as it cools.
9. Whisk powdered sugar with enough milk to make a thin glaze, drizzle over the warm pudding before serving.

Frequently Asked Questions

How far ahead can you make Easter desserts?

Most Easter desserts hold well for two to three days refrigerated. Cakes and bars keep longest, fresh fruit toppings and whipped cream are best added the morning of serving.

Can you freeze a frosted carrot cake?

Yes, but freeze the layers unfrosted for the cleanest result. Wrap tightly, freeze up to a month, thaw overnight in the fridge, then frost with fresh cream cheese icing before serving.

How do you keep a cream pie from getting watery?

Chill it the full time the recipe calls for, usually three to four hours, before slicing. Cutting a pie before the custard fully sets is the most common cause of a runny slice.

Do iced sugar cookies need to be refrigerated?

No, once royal icing fully hardens, usually after four hours or overnight, the cookies store fine in a sealed container at room temperature for about a week.

How many desserts should you plan for an Easter crowd?

Plan for one to two dessert servings per guest if offering a spread of several options, or closer to one and a half slices per person for a single cake or pie.

Do Easter desserts travel well to someone else’s house?

Bars, cookies and sheet cakes travel best since they sit flat and firm. Keep pies and anything with whipped cream in a cooler and add fresh toppings after you arrive.