47 spring cake recipes

Happychicken burgers blend pressed tofu, cabbage, carrots, and nutritional yeast into a savory plant-based patty seasoned with poultry herbs. Vegan-friendly and gluten-adaptable.

Garden herb muffins are savory low-fat muffins studded with grated carrot, green onion, garlic, and mustard. A bread basket savory bake for soups and salads.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Restaurant-style sesame beef stir fry with crisp asparagus and red bell pepper. Triple-fried strips get tossed in a savory soy, sesame paste, and Shaoxing wine sauce that clings to every bite.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Homemade cayenne-spiked biscuit bowls cradling hearty ground beef chili loaded with kidney beans and stewed tomatoes. Pile on sharp cheddar, sour cream, and scallions for the ultimate cozy one-bowl dinner.

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

Easy rhubarb dump cake with just 4 ingredients: fresh rhubarb, sugar, yellow cake mix, and whipping cream. A no-fuss spring dessert with a tender cake top and jammy fruit bottom.

Home-candied angelica turns young spring stalks into emerald-green confectionery jewels using just sugar and patience. A traditional British technique for decorating cakes, trifles and Christmas puddings.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Rhubarb upside down cake with a cinnamon-butter base, light muscovado sugar, and an almond shortcake topping. Serve warm with fromage frais for a British-style spring dessert.

These little nests filled with colorful chocolate "eggs" are perfect for spring baking treats or your Easter party.

Rhubarb pecan muffins with fresh orange juice and orange zest for a tart, nutty, citrus-bright spring bake. A quick-mix muffin that uses seasonal rhubarb in every bite.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.