This month, we’re going big on flavor. The markets may not be bursting just yet, but we can still lean into bakes that pack a major punch. These include a flaky pastry with a hidden filling of vibrant guava; a pound cake full of zingy lime flavor thanks to a unique ingredient; and a focaccia with chocolate in not one, but two forms. There’s also Guinness for St. Patrick's Day, berries, and bars that have a quadruple hit of ginger. Hope you’re ready for one majorly flavorful month. 

(And of course, there’s plenty to celebrate this time of year, so here are 20 spring celebration bakes for Easter, Passover, Ramadan, and beyond.) 

Basbousa (Syrup-Soaked Semolina Cake) Photography by Rick Holbrook; food styling by Kaitlin Wayne
A simple snacking cake that lasts for days.

1) Basbousa (Semolina Cake)

This syrup-soaked semolina cake from recipe developer Zaynab Issa is sweet, sticky, and super tender. Because it stays soft and flavorful for days, basbousa is the perfect crowd-feeding dessert to make in advance; enjoy it for Ramadan this month, or keep it on the counter for an afternoon snack break all week long. If you have a bag of semolina lying around from making pizza, this is a great way to use it.

Get the recipe: Basbousa (Semolina Cake) 

Shop the recipe: Semolina Flour 

Chocolate Peanut Butter Poke Cake Photography by Rick Holbrook; food styling by Kaitlin Wayne
Peanut butter and chocolate never go wrong. 

2) Chocolate Peanut Butter Poke Cake

Poke cakes are typically made by pouring instant Jell-O or prepared boxed pudding mix into a sheet cake poked with holes; for our version, we chose the more indulgent (and homemade) combination of chocolate and peanut butter. In addition to the rich peanut butter ganache filling, there’s also a fluffy peanut butter frosting to top the cake.

Get the recipe: Chocolate Peanut Butter Poke Cake 

Shop the recipe: Valrhona Milk Chocolate and Triple Cocoa Blend 

Dried Lime Pound Cake with Saffron Glaze Photography by Rick Holbrook; food styling by Kaitlin Wayne
This cake is worth seeking out dried lime powder.

3) Dried Lime Pound Cake with Saffron Glaze 

For intense, concentrated citrus flavor, this cake uses dried lime powder, an ingredient often used in Persian cuisine to season soups and stews. Here, it adds a zingy, slightly bitter note to the rich butter- and cream cheese-based pound cake, which would be perfect for celebrating Nowruz (Persian New Year). A bright saffron glaze provides additional color and flavor. 

Get the recipe: Dried Lime Pound Cake with Saffron Glaze

Shop the recipe: Almond Flour 

Guava Cream Cheese Pastries (Pastelitos) Photography by Rick Holbrook; food styling by Kaitlin Wayne
This Cuban classic is flaky, buttery, sweet, and tangy.

4) Guava Cream Cheese Pastries (Pastelitos)

These Cuban bakery staples are made with buttery, flaky pastry and filled with tangy, tropical guava paste and luscious cream cheese. If this recipe feels like a daunting baking project, just break it up: Prep the puff pastry dough up to two days in advance, then assemble and bake the pastelitos when you’re ready to enjoy.

Get the recipe: Guava Cream Cheese Pastries (Pastelitos)

Shop the recipe: Sparkling Sugar 

Sticky Bun Banana Muffins Photography by Rick Holbrook; food styling by Kaitlin Wayne
Can't decide between sticky buns or muffins for breakfast? Have both

5) Sticky Bun Banana Muffins 

If you took the sweet, gooey topping of a sticky bun and combined it with a banana muffin, you’d have this decadent breakfast mashup. Each muffin is baked on a bed of maple-brown sugar syrup, then flipped out of the pan to reveal the crunchy, caramelly topping. 

Get the recipe: Sticky Bun Banana Muffins 

Shop the recipe: Vermont Maple Syrup

Double Chocolate Focaccia   Photography by Rick Holbrook; food styling by Kaitlin Wayne
This fluffy bread is studded with pockets of melty chocolate.

6) Double Chocolate Focaccia 

This chewy, crispy focaccia proves that chocolate and bread belong together. With ripples of chopped semisweet chocolate and a deep hue from black cocoa, this bread doubles up on the chocolate. Ultimately, it could be served for breakfast or dessert — or both.

Get the recipe: Double Chocolate Focaccia 

Shop the recipe: Black Cocoa and Guittard Semisweet Chocolate Wafers 

Dark and Stormy Ginger Bars Photography by Rick Holbrook; food styling by Kaitlin Wayne
A recipe for ginger lovers.

7) Dark and Stormy Ginger Bars

These frosted bar cookies are flavored with ginger, lime, and rum, evoking the cocktail from which they get their name. Spicy ginger shows up four ways — fresh, ground, candied, and in the form of syrup (buy ginger syrup or make it yourself) — while the cream cheese frosting brings the lime and the rum.

Get the recipe: Dark and Stormy Ginger Bars

Shop the recipe: Ginger People Organic Ginger Syrup 

8) Neapolitan-Style Pizza

With a crispy, chewy crust that puffs up beautifully, this classic pizza is destined to be your new go-to recipe for pizza night. The key is our '00' Pizza Flour, which is milled to exacting standards to yield the best crust (that’s also easy to shape).

Get the recipe: Neapolitan-Style Pizza Crust

Shop the recipe: '00' Pizza Flour

Chocolate Stout Cake Photography by Rick Holbrook; food styling by Kaitlin Wayne
This decadent cake contains both chocolate and malty stout beer.

9) Chocolate Stout Cake     

The malty chocolate and coffee flavors of stout pair well with Dutch-process cocoa, adding a remarkable depth of flavor to this deep, dark cake. If you’re feeling St. Patrick’s Day vibes, a Guinness would be the perfect choice in this recipe.

Get the recipe: Chocolate Stout Cake

Shop the recipe: Double Dark Cocoa

Mile-High Meringue Pie with slice cut out Photography by Kristin Teig; food styling by Liz Neily
Too much meringue? Not possible. 

10) Mile-High Meringue Pie

At the tail end of citrus season and the beginning of spring, lemon’s zippy flavor is especially welcome. One of the best ways to showcase lemons is in this classic meringue pie, which features a towering cloud of meringue atop the tart citrus filling.

Get the recipe: Mile-High Meringue Pie

Shop the recipe: Instant ClearJel and Meringue Powder 

Jammin’ Raspberry Buns Photography and food styling by Liz Neily
Add a little color to your brunch table.

11) Jammin’ Raspberry Buns

A fruity spin on cinnamon rolls, these super-soft raspberry buns are bursting with color and flavor. The secret is freeze-dried raspberries, which are incorporated into the dough and the frosting along with a smear of raspberry jam inside each roll that takes the place of a cinnamon or chocolate filling.

Get the recipe: Jammin’ Raspberry Buns

Shop the recipe: Bread Flour and Baker’s Special Dry Milk

Easiest Sourdough Discard Crackers Photography by Rick Holbrook; food styling by Kaitlin Wayne
This recipe could not be simpler — trust us.

12) Easiest Sourdough Discard Crackers

The easiest way to use up sourdough discard? Turn it into crackers. This recipe lives up to its name: The crackers are made with only sourdough discard, butter, your choice of seasonings, and salt. Mix the four ingredients, spread onto a baking sheet, and bake until crispy. They’ll last in an airtight container at room temperature for several weeks.

Get the recipe: Easiest Sourdough Discard Crackers

Shop the recipe: Small Offset Spatula

Chilindrinas Photography by Rick Holbrook; food styling by Kaitlin Wayne
Gray skies? Add some sunshine to your bakes instead.

13) Chilindrinas

Looking to bake something colorful this spring? Try these Chilindrinas, a soft, sweet bread dough that’s hidden beneath a sweet, crunchy, vibrantly colored cookie-like topping. They get their sunny yellow color from a dash of turmeric, as well as extra sparkle and texture from a garnish of sparkling sugar.

Get the recipe: Chilindrinas

Shop the recipe: Unbleached Bread Flour and Sparkling Sugar

Additional contributions from Laura Scaduto

Cover photo and food styling by Liz Neily.

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Jammin’ Raspberry Buns
Jammin’ Raspberry Buns
4.3 out of 5 stars 9 Reviews
13 hrs 50 mins
10 buns
Filed Under: Recipes
Rossi crimping pie crust
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About Rossi Anastopoulo

Rossi Anastopoulo grew up in Charleston, South Carolina, which is how she fell in love with biscuits. She didn’t have any bakers in her household (with the exception of her grandmother’s perfect koulourakia), so she learned at a young age that the best way to satisfy her sweet tooth was to make dess...
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