Easter Cake Recipe days always sneak up on me. One minute I am buying chocolate eggs, and the next I remember I promised to bring dessert to a family lunch. If you want something that looks special but does not feel stressful, this is the kind of cake I lean on. It is sweet, soft, and lightly perfumed, and it makes the kitchen smell like a holiday. I am going to walk you through it like a friend standing next to you at the counter.
What is Easter Cake?
Easter cake can mean different things depending on where you grew up. Some families do a rich chocolate layer cake. Some go for carrot cake with cream cheese frosting. And a lot of Italian households make a tall, lightly sweet bread like cake that is meant to be shared after church or at a long lunch.
In general, an Easter cake is a celebration bake. It is usually a little sweeter than everyday bread, often flavored with citrus or vanilla, and it is made to feel festive. You will see eggs, pastel colors, coconut, and spring decorations all over the place, because Easter desserts are basically allowed to be cute.
For me, the best kind is the one that feels homemade and welcoming, not fussy. Something you can slice up, put on a big plate, and watch it disappear while people chat in the living room.
Easter Cake Recipe (Pigna di Pasqua)
This Easter Cake Recipe is inspired by Pigna di Pasqua, a traditional Italian Easter sweet bread that bakes up tall and golden. It is a little like a cross between a brioche and a simple cake. Soft crumb, gentle sweetness, and a bright pop from citrus. I keep it approachable, using ingredients you can find at a regular grocery store.
Ingredients and what you will need
- 3 cups all purpose flour, plus a little extra for dusting
- 3/4 cup sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup warm milk (warm, not hot)
- 3 large eggs, room temperature
- 1/2 cup melted butter, cooled slightly
- 1 tablespoon lemon zest and 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: 1/3 cup mini chocolate chips or 1/3 cup chopped candied citrus
- For the glaze: 1 cup powdered sugar plus 2 to 3 tablespoons milk or lemon juice
- For topping: shredded coconut, pastel sprinkles, or chopped pistachios
What you will need: a large mixing bowl, a wooden spoon or spatula, a loaf pan or tall round cake pan, and a clean towel. A stand mixer helps, but you truly do not need it.
Step by step directions
1) In a small bowl, stir the yeast into the warm milk with a pinch of sugar. Let it sit for about 5 to 8 minutes until it looks foamy. If nothing happens, your milk may have been too hot or your yeast might be old, so it is worth restarting.
2) In a large bowl, whisk the flour, sugar, and salt. Make a little well in the middle.
3) Add the eggs, melted butter, vanilla, lemon zest, orange zest, and the foamy yeast mixture. Stir until it becomes a shaggy dough. If it feels super sticky, add a tablespoon of flour at a time. If it feels dry, add a splash of milk.
4) Knead for about 8 to 10 minutes by hand on a lightly floured counter, until the dough looks smoother and feels elastic. If you are using a mixer with a dough hook, go about 5 to 6 minutes on medium low.
5) Put the dough in a lightly greased bowl, cover with a towel, and let it rise in a warm spot until doubled, usually 60 to 90 minutes. My favorite trick is to let it rise near the stove while the oven preheats for something else.
6) Punch it down gently, then shape and place into a greased loaf pan or a tall round pan. If you are adding chocolate chips or candied citrus, fold them in right now.
7) Cover again and let rise 30 to 45 minutes, until it puffs up nicely.
8) Bake at 350 F for 30 to 40 minutes. If the top browns too quickly, tent it loosely with foil for the last 10 minutes. It is done when it looks deeply golden and a toothpick comes out mostly clean, with just a few soft crumbs.
9) Cool in the pan for 10 minutes, then move to a rack to cool completely before glazing. I know it is tempting to glaze it warm, but it will melt right off.
10) Mix powdered sugar with milk or lemon juice until you get a thick, pourable glaze. Drizzle over the cooled cake and add coconut or sprinkles while it is still wet.
“I made this for Easter brunch and everyone asked for the recipe. It was light, not overly sweet, and it stayed soft even the next day. The lemon and orange made it taste like spring.”
Here’s Why This Will Be Your Favorite Easter Cake
I have baked a lot of holiday desserts, and I keep coming back to this one because it hits the sweet spot. It looks impressive on the table, but it is not the kind of thing that makes you stressed and sweaty before guests arrive.
Here is what makes it a winner:
It is forgiving. The dough can handle small timing changes, which is helpful on a busy holiday morning.
The flavor feels special. Citrus zest and vanilla make it taste like you tried harder than you did.
It slices beautifully. You get that soft, tender crumb that works for breakfast, dessert, or a snack with coffee.
It is easy to dress up. A simple glaze and a topping turns it into a centerpiece.
If you have ever worried that an Easter dessert needs fancy layers or complicated frosting, this is your friendly reminder that it does not. This Easter Cake Recipe is proof that simple can still feel like a big deal.
How to Decorate This Easter Cake Like a Nest
This part is honestly my favorite, because you can make it look adorable with almost no effort. The goal is to make the top look like a little spring nest. Kids love it, adults take pictures of it, and you get to pretend you are the kind of person who always has cute holiday ideas.
Here is the easiest way:
1) Glaze the cooled cake so the topping sticks.
2) Sprinkle shredded coconut on top. If you want it to look like grass, put coconut in a bag with a tiny drop of green food coloring and shake it around first.
3) Add a ring of coconut thicker around the edges to create that nest shape.
4) Place a few mini chocolate eggs in the middle. Jelly beans work too, but chocolate eggs look the most classic.
If you want to get extra cute, add a few pastel sprinkles over the coconut. Try not to overdo it. A little sprinkle goes a long way, and you still want the cake to look homey, not like it fell into a craft bin.
Can I Make this Poke Cake Ahead of Time?
Yes, you can make it ahead, but quick note: the cake above is more of a sweet bread style. If you came here specifically because you love poke cakes, you can still use this same flavor vibe and make an easy Easter poke cake version too. Either way, planning ahead is totally doable.
For the Pigna di Pasqua style cake: bake it the day before, let it cool fully, and store it tightly wrapped at room temperature. I usually wait to glaze it until the morning of, so the top looks fresh and pretty.
For a poke cake version: bake a simple vanilla sheet cake, poke holes, and pour over sweetened condensed milk mixed with a little lemon zest or vanilla. Chill overnight, then top with whipped topping and coconut nest decor right before serving. That chilled time actually makes it better.
If you are bringing dessert somewhere else, transport it unglazed and glaze on location if you can. If not, just make sure the glaze sets before you cover it so it does not smear all over the lid.
Common Questions
Can I use instant yeast instead of active dry yeast?
Yes. You can mix it right into the dry ingredients. The rise time may be a little faster, so just watch the dough rather than the clock.
What if I do not have citrus zest?
You can skip it, but it really adds that Easter feel. If you have lemon extract or orange extract, use just a tiny splash, like 1/4 teaspoon.
How do I keep the cake from drying out?
Wrap it well once it is fully cool. Also, do not overbake. Start checking at 30 minutes because every oven has its own mood.
Can I freeze it?
Yes. Freeze it unglazed, wrapped tightly, for up to 2 months. Thaw at room temp, then glaze and decorate.
What should I serve with it?
Coffee, tea, or a big bowl of berries is perfect. If you want to go extra, add a scoop of vanilla ice cream for dessert.
A sweet little Easter win for your table
If you want a holiday dessert that feels festive without being complicated, this one really delivers. You get a soft, citrusy cake that looks beautiful with a simple glaze and an easy nest topping. Keep it classic with coconut and chocolate eggs, or make it your own with whatever you have on hand. And if you are juggling a busy Easter weekend, making it ahead is totally part of the plan. I hope this Easter Cake Recipe earns a spot in your spring baking rotation. 
Easter Cake (Pigna di Pasqua)
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A soft, sweet Italian Easter cake infused with citrus and perfect for holiday gatherings.
Ingredients
- 3 cups all purpose flour, plus a little extra for dusting
- 3/4 cup sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup warm milk (warm, not hot)
- 3 large eggs, room temperature
- 1/2 cup melted butter, cooled slightly
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: 1/3 cup mini chocolate chips or 1/3 cup chopped candied citrus
- For the glaze: 1 cup powdered sugar plus 2 to 3 tablespoons milk or lemon juice
- For topping: shredded coconut, pastel sprinkles, or chopped pistachios
Instructions
- In a small bowl, stir the yeast into the warm milk with a pinch of sugar. Let it sit for about 5 to 8 minutes until foamy.
- In a large bowl, whisk the flour, sugar, and salt. Make a well in the center.
- Add the eggs, melted butter, vanilla, lemon zest, orange zest, and the foamy yeast mixture. Stir until it forms a shaggy dough, adding flour or milk as necessary.
- Knead for about 8 to 10 minutes by hand on a floured counter, or 5 to 6 minutes in a mixer.
- Put the dough in a greased bowl, cover, and let it rise in a warm place until doubled (60 to 90 minutes).
- Punch it down gently, shape, and place into a greased loaf pan or tall round pan. If using, fold in chocolate chips or candied citrus now.
- Cover and let rise for another 30 to 45 minutes.
- Bake at 350°F (175°C) for 30 to 40 minutes, tenting with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Mix powdered sugar with milk or lemon juice to create a glaze. Once the cake is cool, drizzle the glaze and add toppings while it’s still wet.
Notes
You can make this cake ahead of time and glaze it the morning of serving. It can be frozen unglazed for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg