Now that it is officially spring I thought it would be fun to share with you a few cake recipes that I like to bake at this time of year! Cakes which celebrate the advent of Spring and rebirth, and which make good use of some of the produce that we will soon see lining our supermarket shelves and blooming in the hedgerows.
These are all great cakes! Light and beautiful. Some stunning and some plain. If you can get elderflower cordial, that Elderflower cake is amazing. You can often buy the cordial online via sites like Amazon, or British supply shops. If you are lucky enough to have elderflower growing near you, it is very easy to make your own.
Of course one of the very first fruits to be harvested in the Spring is rhubarb. Oh how I delight to see those first ruby shoots popping up through the ground. It is one of my favorite fruits, even though it is technically a vegetable. I have shared two delicious recipes that highlight its lovely flavor.
There is a delicious Easter Cake loaded with orange, sultanas and coconut. Fresh and filled with the joys of Spring.
Finally a lush carrot cake roll, that is not only very simple to make but which uses very simple ingredients and can be the star on your Easter dessert table.
So without any further waffling here they are, my choices of Five Spring Cakes worth baking to celebrate the onset of one of my favorite times of the year! I hope you will approve of my picks and want to bake one, or two or five of them for yourself!
This Lemon & Elderflower Cake is a beautifully moist, fragrant layer cake that captures everything we love about Spring baking. Soft, tender sponge layers are infused with fresh lemon zest and sweet elderflower cordial, then soaked in a warm lemon‑elderflower syrup that keeps every bite irresistibly soft and full of flavor.
Between the layers sits a bright, tangy filling of lemon curd whisked with a splash of cordial, adding a gorgeous burst of citrus that pairs perfectly with the delicate floral notes . The whole cake is finished with a simple buttercream — as full or as “naked” as you like — making it as elegant as it is delicious.
It’s the kind of cake that feels special without being fussy: light, fresh, celebratory, and absolutely perfect for spring gatherings, afternoon tea, or any moment that calls for something a little bit magical.
This Rhubarb Upside Down Cake is one of those bakes that feels like pure kitchen magic — a tender, buttery sponge crowned with a glistening layer of sweet‑tart rhubarb that turns the most beautiful shade of rosy pink when baked. Early forced rhubarb, with its delicate flavor and vibrant color, shines here, melting into a glossy, jammy topping that pairs perfectly with the light, vanilla‑scented cake beneath.
The base begins with a simple caramel of butter and sugar, poured into the tin and topped with chunks of fresh rhubarb. As the cake bakes, the fruit softens into a luscious layer while the sponge rises gently over it, staying moist and tender thanks to the classic creamed‑butter method and a splash of milk in the batter.
Once flipped out — the best part — you’re rewarded with a stunning, jewel‑bright topping that looks far more impressive than the effort it takes. Served warm with whipped cream, ice cream, or custard, it’s the kind of dessert that makes even an ordinary day feel a little bit special.
.jpg "Orange and Sultana Cake")
This Orange and Sultana Cake is the kind of old‑fashioned bake that never goes out of style — buttery, moist, and bursting with bright citrus flavor. A whole orange (peel and all!) is pulsed together with plump sultanas and folded into a tender, lightly spiced batter, giving the cake a gorgeous texture and a flavor reminiscent of a soft, sunny Hot Cross Bun . The sour milk and fresh orange juice keep the crumb beautifully soft, while the mixed spice adds a gentle warmth that makes each bite feel comforting and familiar.
And then there’s the frosting — a simple, creamy buttercream enriched with a spoonful of that orange‑sultana mixture, adding little pops of fruity sweetness in every bite . It’s the perfect finishing touch for a cake that feels both nostalgic and special.
Whether you dress it up for Easter or enjoy it with an afternoon cup of tea, this is one of those bakes that fills the kitchen with joy and always earns compliments. A true keeper.
.JPG "Norwegian Rhubarb Cake")
This Norwegian Rhubarb Cake is the kind of bake that proves just how magical simple ingredients can be. A soft, delicate, melt‑in‑the‑mouth crumb forms the base of this no‑frills Scandinavian classic, topped with tart pink rhubarb, a sprinkle of sugar, and a scattering of flaked almonds for the perfect sweet crunch . As it bakes, the rhubarb sinks ever so slightly into the buttery batter, creating pockets of tangy fruit that contrast beautifully with the tender cake beneath.
There’s nothing fussy here — no streusel, no filling, no complicated steps. Just honest, homey baking that lets the flavor of fresh spring rhubarb shine. Enjoy it warm with a cup of tea, serve it for brunch, or dress it up with cream or ice cream for a simple dessert that tastes far more special than the effort it takes.
It’s the kind of cake you make once and immediately add to your “forever favorites.”
This Carrot Cake Roll takes everything you love about a traditional carrot cake — the warm spices, the tender crumb, the sweet carrots, the raisins and toasted walnuts — and transforms it into something even more special. Baked as a light, gently spiced sponge with no added fat beyond the eggs, it stays wonderfully soft and pliable, perfect for rolling while still warm .
Inside, a billowy cream cheese filling adds that classic tangy sweetness we all adore. Once chilled, the cake slices into perfect spirals of moist carrot cake wrapped around creamy frosting — pretty enough for company, yet simple enough for a weekend bake.
It’s a charming, old‑fashioned dessert with a touch of whimsy, ideal for autumn gatherings, Easter tea, or any day that needs a little extra sweetness. One bite and you’ll understand why it is so beloved — it’s comforting, impressive, and utterly irresistible.
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
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