19 Light and Airy Spring Cake Recipes for Any Occasion

You might not know a secret about cakes. Incorporating orange blossom water into cakes can make them taste even better. This is a special ingredient that can elevate the flavor of cakes.

Now, let's explore 19 light and airy spring cake recipes that are perfect for any occasion. We'll start with unique options like Lemon Lavender Pound Cake, which is a delicious and refreshing treat. These recipes are sure to make your spring celebrations even sweeter.

1. Vanilla Bean Spring Cake

Moist vanilla cake filled with the sweetness of spring.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk, at room temperature
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla bean paste

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.
4. Gradually add the sugar and beat until light and fluffy, about 3 minutes.
5. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
6. Beat in the vanilla extract.
7. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk and heavy cream, beginning and ending with the flour mixture.
8. Beat in the vanilla bean paste.
9. Divide the batter evenly between the prepared pans and smooth the tops.
10. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Lemon Lavender Pound Cake

Lemon Lavender Pound Cake is a moist and flavorful dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 1 cup whole milk

Instructions

1. Preheat the oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in lemon juice and lavender buds.
6. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
7. Beat just until combined.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

3. Raspberry Almond Cake

Raspberry Almond Cake is a moist and flavorful dessert perfect for spring.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup fresh raspberries
• 1/2 cup sliced almonds

Instructions

1. Preheat oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and almond extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in raspberries and almonds.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

4. Carrot Cake With Cream Cheese Frosting

Moist carrot cake paired with creamy cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 cups grated carrots
• 1 cup chopped walnuts
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the grated carrots and chopped walnuts.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. To make the cream cheese frosting, beat the softened cream cheese and butter until smooth.
10. Beat in the vanilla extract, then gradually add the powdered sugar until smooth and creamy.
11. Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top.
12. Place the second layer on top and frost the entire cake with the remaining frosting.

5. Strawberry Shortcake

Fresh strawberries and whipped cream atop sweet biscuits.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter
• 3/4 cup heavy cream
• 2 large eggs
• 2 cups sliced strawberries
• Whipped cream

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender to work it into the dry ingredients.
4. In a separate bowl, whisk together heavy cream and eggs.
5. Add the cream mixture to the dry ingredients and stir until a dough forms.
6. Roll out the dough to 1 inch thickness and cut into rounds.
7. Place the rounds on a baking sheet and bake for 18-20 minutes.
8. Split the biscuits in half and top with sliced strawberries and whipped cream.
9. Serve immediately and enjoy.

6. Chocolate Mousse Spring Cake

Rich, decadent chocolate mousse cake perfect for spring celebrations.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 6 ounces best-quality bittersweet chocolate
• 1/2 cup unsalted butter, softened
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 425°F and grease two 8-inch round cake pans.
2. Melt chocolate in a double boiler and let cool slightly.
3. Whisk together flour, sugar, and salt in a medium bowl.
4. In a large bowl, whisk together egg yolks and vanilla extract.
5. Add softened butter to egg yolks and whisk until well combined.
6. Add flour mixture to egg yolk mixture and whisk until smooth.
7. Add melted chocolate to batter and whisk until well combined.
8. In a separate bowl, beat egg whites until stiff peaks form.
9. Fold egg whites into chocolate batter until no white streaks remain.
10. Divide batter evenly between prepared pans and smooth tops.
11. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
12. Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
13. Once cakes are cool, place one layer on a serving plate and top with chocolate mousse.
14. Place second layer on top and frost entire cake with remaining mousse.

7. Orange Blossom Water Cake

Delicate orange blossom water infuses this cake with a fragrant and sweet flavor.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons orange blossom water
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, orange blossom water, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

8. Espresso and Ricotta Cake

Moist and rich, this Italian-inspired cake combines espresso and ricotta.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk ricotta cheese
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup strong brewed espresso
• 1/4 cup unsalted butter, softened

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together ricotta cheese, eggs, and vanilla extract.
4. Add the dry ingredients to the ricotta mixture and whisk until combined.
5. Stir in the espresso and softened butter until smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. Classic Victoria Sponge Cake

Classic Victoria Sponge Cake is a traditional British dessert consisting of two light and fluffy sponge cakes filled with jam and buttercream.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 6 tablespoons unsalted butter, softened
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup raspberry jam
• 1 cup buttercream

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whiskether e togggs and butter until light and fluffy.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 20-25 minutes, or until the cakes are golden brown and springy to the touch.
7. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
8. Once the cakes are cool, spread a layer of raspberry jam on top of one of the cakes.
9. Spread a layer of buttercream on top of the jam.
10. Place the second cake on top of the first cake and serve.

10. Fresh Berry Tiramisu Cake

Fresh Berry Tiramisu Cake is a creative twist on the classic Italian dessert.

Ingredients

• 12-16 ladyfingers
• 1 cup of strong brewed coffee
• 8 oz mascarpone cheese
• 1 cup of granulated sugar
• 2 cups of mixed fresh berries
• 2 large egg yolks
• 1/2 cup of unsalted butter, softened
• 2 cups of whipped cream
• 1 tsp of vanilla extract

Instructions

1. Dip each ladyfinger into the brewed coffee for about 3-5 seconds on each side.
2. In a large mixing bowl, combine the mascarpone cheese, granulated sugar, and egg yolks, and mix until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form, then set aside.
4. To assemble the cake, start with a layer of ladyfingers, followed by a layer of the mascarpone mixture, and then a layer of whipped cream.
5. Repeat the layers two more times, ending with a layer of whipped cream on top.
6. Arrange the fresh berries on top of the whipped cream.
7. Refrigerate the cake for at least 3 hours before serving.
8. Slice the cake into individual servings and serve chilled.

11. Peach Cream Cheese Cake

Indulge in a moist peach cake with a creamy cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 cups sliced peaches
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the sliced peaches.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
9. To make the frosting, beat the cream cheese until smooth.
10. Gradually add the powdered sugar and beat until combined.
11. Assemble the cake by spreading the frosting on top of one cake layer and topping with the second layer.
12. Frost the outside of the cake with the remaining frosting.

12. Coconut Lime Cake

Moist coconut cake infused with lime zest and juice.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened coconut milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon grated lime zest
• 2 tablespoons freshly squeezed lime juice
• 1 cup shredded coconut

Instructions

1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, butter, eggs, lime zest, and lime juice.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the shredded coconut.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

13. Lemon Blueberry Poppy Seed Cake

Brighten up your spring with an invigorating Lemon Blueberry Poppy Seed Cake.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon poppy seeds

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.
4. Beat in the eggs one at a time, then stir in the lemon zest and juice.
5. In an alternate manner, add the flour mixture and yogurt, beginning and ending with the flour mixture.
6. Stir in the vanilla extract and blueberries.
7. Fold in the poppy seeds.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

14. Cinnamon Swirl Brioche Cake

Buttery brioche filled with cinnamon swirl, topped with crunchy sugar.

Ingredients

• 1 1/2 cups warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 4 large eggs
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup cinnamon sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Combine warm milk and yeast, stir to dissolve, then let it sit for 5 minutes.
2. Add sugar, eggs, flour, and salt to the mixture, mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Add melted butter and continue kneading for another 5 minutes.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
6. Preheat oven to 375°F (190°C), prepare a 9x5-inch loaf pan.
7. Roll out the risen dough, brush with melted butter, and sprinkle with cinnamon sugar.
8. Roll the dough into a tight log, cut in half lengthwise, and twist the two halves together.
9. Place the dough in the prepared loaf pan, cover, and let it rise for another 30 minutes.
10. Bake the cake for 35-40 minutes, or until golden brown.
11. Remove from oven, let cool for 10 minutes, then transfer to a wire rack to cool completely.

15. Pistachio and Rosewater Cake

Pistachio and rosewater cake is a moist and aromatic dessert perfect for spring.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons rosewater
• 1 cup ground pistachios
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in rosewater, ground pistachios, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
10. Once the cakes are cool, you can frost and decorate as desired.

16. Spring Fling Chocolate Cake

Rich, mocha-flavored cake perfect for spring celebrations.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk

Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine cocoa powder and sugar.
4. Add softened butter to the cocoa mixture and beat until well combined.
5. Beat in eggs one at a time, followed by vanilla extract.
6. Gradually add flour mixture to the cocoa mixture, alternating with milk, beginning and ending with flour mixture.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
10. Once cakes are cool, frost and decorate as desired.

17. Raspberry and White Chocolate Mousse Cake

Indulge in a decadent Raspberry and White Chocolate Mousse Cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 cups fresh raspberries
• 1 cup white chocolate chips
• 1 cup heavy cream

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, and eggs.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
8. In a blender or food processor, puree the raspberries and strain the seeds.
9. In a double boiler, melt the white chocolate chips over low heat.
10. In a large bowl, whip the heavy cream until stiff peaks form.
11. Fold the melted white chocolate into the whipped cream until well combined.
12. To assemble the cake, place one cake layer on a serving plate and spread a layer of raspberry puree on top.
13. Spread a layer of white chocolate mousse over the raspberry puree.
14. Top with the second cake layer and frost the top and sides with the remaining white chocolate mousse.
15. Decorate with fresh raspberries and serve chilled.

18. Amaretto and Almond Cake

Amaretto and Almond Cake is a moist and flavorful dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon almond extract
• 1/4 cup amaretto liqueur
• 1 cup sliced almonds

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, almond extract, and amaretto liqueur.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the sliced almonds.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

19. Honey and Lemon Verbena Cake

Honey and lemon verbena cake is a sweet and invigorating dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons honey
• 1 teaspoon dried lemon verbena
• 1 cup whole milk

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy, then add eggs one at a time.
4. Add honey and lemon verbena to the butter mixture and beat until combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
6. Divide the batter evenly between the prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

Conclusion

You're the sunshine that brightens up spring gatherings with these 19 light and airy cake recipes. Each bite is a flower that blooms with flavor, spreading joy and warmth to all who taste. As you savor the last crumb, you'll be the buzzing bee, collecting sweetness and memories to treasure forever.