Top 5 Proven Easter Cake Recipes for 2025

Custard

To prepare custard Easter cake you will need:

Dough:

• wheat flour – 9 cups;
• yeast – 50 grams;
• eggs – 10 pieces;
• sugar - half a glass;
• ghee – 3/4 cup;
• milk – one and a half glasses;
• salt – to taste.

Filler:

• raisin;
• nuts;
• raisin.

Recipe:

1. Dissolve the yeast in warm cream and mix with three cups of flour. Place the prepared dough in a warm place.
2. Combine the pounded butter with the beaten yolks.
3. Sort out the raisins, wash them and dry them with a napkin.
4. Add the yolk-butter mixture, filling and egg whites, beaten into a foam, to the dough.
5. Place the mixture in a warm place for an hour and a half.
6. The dough has risen and doubled in size, knead it on the table and put it back in a warm place for another hour.
7. Prepare the cylinder-shaped molds. Grease each with butter and line the bottom with oiled parchment paper.
8. Divide the dough into small pieces and place them into the molds so that the dough takes up a third of the space.
9. Bake for one hour until golden brown at 200°C.

Remove the baked goods from the oven and brush with glaze.

Video: "The Process of Making Easter Cake"

This video will show you how to properly prepare Easter cake.

Marble

Ingredients for the dough:

• flour – 300 g;
• sugar – 80 g;
• egg yolks – 3 pcs.;
• yeast – 15 g (fresh);
• butter - 90 g;
• medium-fat milk – 150 ml;
• vanilla sugar - one packet;
• salt – to taste.

For the filling:

• poppy seeds – 100 g;
• chicken egg white – 1 pc.;
• sugar – 50 g;
• zest of one lemon.

Preparation:

1. Dissolve the yeast in warm milk. Add 1 teaspoon of sugar and 1 tablespoon of flour. Mix everything thoroughly and let it sit for 15 minutes.
2. Prepare the poppy seeds for the filling. Pour water over the ground poppy seeds, bring to a boil, and simmer over medium heat for 15 minutes. Strain the mixture through a strainer.
3. Mash the butter with a fork, add regular sugar, vanilla sugar, and egg yolks. Beat the mixture with a whisk.
4. Pour yeast into the yolk-butter mixture and stir.
5. Add flour gradually and, stirring, knead into an elastic dough. Place in a warm place until doubled in size.
6. Sprinkle the table with flour, stretch the dough into a rectangle and fold it in 4.
7. Cover with a bowl and leave on the table for 20 minutes.
8. We repeat the steps again: stretch the rectangle, fold it in 4, cover for 20 minutes.
9. Squeeze the poppy seeds again and grind them in a blender.
10. Beat the egg whites with sugar until a thick foam forms.
11. Add poppy seeds and zest to the protein and stir.
12. Cut the dough in half. Roll one half into a rectangle and spread with poppy seed filling. Then roll it into a roll.
13. Cut the roll down the middle and braid the dough so that the poppy seeds are on the outside. Join the resulting braid to form a circle.
14. We do the same manipulations with the second piece of dough.
15. Place the braids in a mold (one on top of the other) and leave in a warm place to increase in size (doubling).
16. Bake the cake for 50 minutes at 180°C. After 20 minutes, cover the pan with double-folded foil and bake for the remaining half hour.
17. Remove from the oven. Once cool, brush with glaze.

It is better to cut after 6 hours.

Chocolate

To prepare a delicious chocolate Easter cake you will need:

• one orange;
• 7 g yeast;
• 150 ml milk;
• 75 g raisins;
• 100 g granulated sugar;
• 300 g wheat flour;
• 1 chicken egg;
• 30 g almonds;
• dark chocolate bar;
• 140 g butter.

How to cook:

1. Sift the flour through a sieve. Dissolve the yeast in warm milk, add half a cup of flour, and place in a warm place for 60 minutes.
2. Melt the chocolate in a double boiler and let it cool. Grate the orange zest and squeeze out the juice.
3. Add the remaining flour to the dough mixture, then combine with the sugar, eggs, butter, juice, and chocolate. Knead the dough by hand, cover with a bowl, and let it rise for 60 minutes. In the meantime, you can do other things.
4. Pour boiling water over the raisins for 10 minutes to plump them up, then drain. An hour has passed: the raisins are dry, the dough has risen. Now mix everything together, and don't forget the zest. The silicone mold is ready—spray it with water. Place the dough in it for 20 minutes.
5. Pour boiling water over the almonds and place them on top.
6. Place the cake in an oven preheated to 200°C and bake for 45 minutes.

Easter cake with spices and candied fruits

Necessary products:

• 450 g flour;
• a glass of raisins;
• a pack of butter;
• 150 g sugar;
• yolks of four eggs;
• 2 proteins;
• orange zest;
• 21 g yeast;
• 310 g milk;
• vanilla sugar;
• ½ tsp. nutmeg;
• a pinch of saffron, sea salt and cardamom.

Method of preparation:

The main thing in preparing this Easter cake is to make the spice mixture, and otherwise the dough is prepared as usual.

So, first, soak the saffron in water. Prepare the spice mixture: grind the cardamom seeds in a mortar with nutmeg, vanilla sugar, and orange zest. Another preparatory step: pour boiling water over the raisins and pat them dry.

Let's start preparing the dough. Everything is as usual: dissolve the yeast in half of the warm milk, add 150 g of flour, knead the dough, cover with a cloth, and let it rest for 20 minutes.

Add butter to the remaining milk. Beat three egg yolks with sugar using a mixer. Continuing to beat, add the milk and butter, spices, and saffron water. Now, the spiced dough is ready.

Add flour, a pinch of salt, and the beaten mixture to the dough. Add the remaining flour in small drizzles, stirring constantly. Finishing steps: knead the dough by hand and leave in a warm place for a couple of hours. Whisk the egg whites with salt, fold in the raisins and egg white mixture, and knead by hand.

Place the dough in the pan and let it rest for half an hour. Bake at 180°C. After 20 minutes, brush the kulich with egg yolk and continue baking. When you remove the kulich from the oven, it will be golden brown and shiny.

Curd Easter cake

Classic cottage cheese Easter cake is a special dish prepared once a year for a holiday.

What you need:

• 500 g cottage cheese;
• 3 chicken eggs;
• 200 g low-fat sour cream;
• 100 g of butter and the same amount of sugar;
• a packet of vanilla sugar;
• 80 g raisins;
• nuts (to your taste).

How to cook:

Pour boiling water over the raisins and then drain. Chop the nuts. Strain the cottage cheese through a sieve. Mix the cottage cheese, eggs, sour cream, and granulated sugar, then add the vanilla, then soften the butter, and beat everything with a mixer. Place the fluffy mixture over the heat, stirring constantly until bubbles appear. You'll notice that the mixture is thick at first, but becomes more fluid as it heats up. Don't be alarmed; everything is going according to plan. Remember, don't boil it.

Place the cooled mixture in the refrigerator for a couple of hours. When it's time to remove the mixture from the refrigerator, add the raisins and nuts and stir. Place a damp cheesecloth in a kulich mold (if you don't have one, you can use a new flower pot) and pour the curd mixture into it. Fold the edges of the cheesecloth over the cake, press it down with a weight, and let it sit in the refrigerator for 2 days.

Now you can serve the finished dessert on a plate and sprinkle with raisins and candied fruit. If you're a nut lover, they're also a good addition—as the saying goes, you can't spoil porridge with butter.