Here’s what you’ll love about this one: it’s a lemon vanilla layer cake with a lavender-tinted whipped mascarpone frosting, topped with Easter candy, fresh berries, and edible flowers for a gorgeous seasonal look. No fondant, no carving — just bright flavor, soft texture, and a show-stopping finish.

Why This Is Your New Go-To Easter Cake

This cake checks every Easter box:

Bright, citrusy lemon vanilla sponge
Creamy, light whipped mascarpone frosting (no buttercream fuss)
Decorated with easy touches like Mini Eggs, fresh berries, and edible flowers
Uses two standard 8- or 9-inch cake pans
Takes under 90 minutes total, start to finish

Whether you’re baking for brunch, a family dinner, or just want something seasonal without stress, this cake feels spring-fresh and celebration-ready — and it’s surprisingly simple to pull off.

Ingredients

For the Lemon Vanilla Cake:

2 1/4 cups (280g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (170g) unsalted butter, softened
1 1/4 cups (250g) granulated sugar
3 large eggs, room temperature
1 tbsp lemon zest (from 1 large lemon)
2 tbsp fresh lemon juice
1 tbsp vanilla extract
1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice)

For the Whipped Mascarpone Frosting:

8 oz (225g) mascarpone cheese, cold
1 1/2 cups (360ml) heavy cream, cold
1/3 cup (40g) powdered sugar (adjust to taste)
1 tsp vanilla extract
Optional: A tiny drop of purple or lavender food coloring

For Topping / Decoration:

1 cup fresh berries (raspberries, strawberries, blueberries)
A handful of pastel Easter candy (Mini Eggs or jelly beans)
Edible flowers or mint leaves (optional)
Lemon zest curls (optional)

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Butter & Sugar

In a large bowl, beat butter and sugar with a hand or stand mixer until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each.

Mix in lemon zest, lemon juice, and vanilla extract.

4. Add Dry & Buttermilk

Add the dry ingredients in three parts, alternating with the buttermilk in two parts — starting and ending with the dry. Mix until just combined — don’t overmix.

5. Bake

Divide the batter between the two pans. Smooth the tops and bake for 22–27 minutes, or until a toothpick comes out clean and the top springs back lightly when touched.

Cool for 10 minutes in the pan, then transfer to wire racks to cool completely.

6. Make the Frosting

In a large mixing bowl, beat mascarpone, powdered sugar, and vanilla just until smooth.

In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy. If using food coloring, add a drop and gently swirl it in.

💡 Tip: Keep the frosting chilled until ready to use — it holds up best when cold.

7. Assemble the Cake

Place one cooled cake layer on a serving plate or cake stand. Spread a thick layer of whipped frosting on top.

Add the second cake layer and frost the top and sides as desired — you can go for a smooth finish or a rustic “naked cake” look.

8. Decorate!

Now the fun part:

Arrange fresh berries in the center or in a crescent moon shape on top
Nestle in some pastel chocolate eggs or jelly beans
Garnish with lemon zest curls, edible flowers, or mint sprigs

Optional flair: Dust with powdered sugar for a soft, springtime look.

Serving and Storage

Chill for 30–60 minutes before slicing for the cleanest cuts.
Store leftovers covered in the fridge for up to 3 days.
Best served slightly chilled or at cool room temperature.

Optional Add-Ons

Want to take it up a notch?

Add a thin layer of lemon curd between the cake layers
Drizzle white chocolate over the top before decorating
Sprinkle with toasted coconut for a springy “nest” vibe

FAQs

Can I make this ahead?
Yes! Bake the cake layers up to 2 days ahead. Frost the day of serving for best freshness.

Can I use cream cheese instead of mascarpone?
Absolutely — just use full-fat cream cheese and beat it until smooth before folding in the whipped cream.

Can I make this as cupcakes?
Sure! This recipe makes about 18–20 cupcakes. Bake at 350°F for 15–18 minutes.

Can I use a 9×13 pan instead?
Yep! Just bake for 30–35 minutes, and decorate the top with frosting and toppings.