10 Decadent Cakes for Easter

PHOTO © PETRINA TINSLAY

No, they're not bunny cakes, but here are 10 incredible desserts that will sweeten Easter Sunday.

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Six-Layer Coconut Cake with Passion Fruit Filling

Con Poulos

This towering dessert is made up of layers of super-moist, almost puddinglike coconut cake spread with tangy passion fruit curd, then topped with whipped cream and crispy flakes of toasted coconut. The recipe is from Cynthia Wong, pastry chef in Decatur, Georgia. The cake may look intimidating, but it's easy to make: "Just pop the layers out of the baking pans and slap them together," Wong says.

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Lemon, Poppy and Chèvre Cheesecakes with Rhubarb

PHOTO © JONNY VALIANT

Fresh goat cheese pairs perfectly with cooked rhubarb for these luscious cheesecakes.

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Triple-Cheese Cheesecake with Amaretti Crust

PHOTO © JOHNNY MILLER

This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.

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Cocoa-Carrot Cake with Cocoa Crumble

PHOTO © KATE MATHIS

How do you upgrade the classic carrot cake? Add chocolate.

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Red Velvet Beet Cake with Crème Fraîche Icing

PHOTO © CHRIS TESTANI

Beet puree gives this gorgeous cake its deep red coloring and also helps keep the cake layers nicely moist.

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Chocolate Truffle Layer Cake

PHOTO © ANNA WILLIAMS

This over-the-top dessert features layers of dark chocolate and white chocolate ganache.

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Nutella-Swirl Pound Cake

PHOTO © ALEXANDRA GRABLEWSKI

Swirls of Nutella make this pound cake extra rich.

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Frozen Hazelnut Mousse Cakes

This sophisticated dessert is flavored with Armagnac and maple syrup.

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Revelatory Caramel Cake

This incredible caramel cake is even better the day after it's made.

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Dulce de Leche Layer Cake

Nut-flavored liqueur such as Frangelico adds delicious flavor to this stellar dessert.

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Replay gallery

10 Decadent Cakes for Easter

1 of 11

Six-Layer Coconut Cake with Passion Fruit Filling

2 of 11

Lemon, Poppy and Chèvre Cheesecakes with Rhubarb

3 of 11

Triple-Cheese Cheesecake with Amaretti Crust