By now, we’ve firmly settled into spring baking. Whether you’re looking for a spectacular layer cake for a spring celebration or just want a new scone recipe to bake on repeat, we’ve got you covered. Here, we’re sharing a baker’s dozen batch of recipes to bake all month long and beyond.

Carrot Cake Scones with Cream Cheese Frosting Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
Carrot cake meets scone for the ultimate breakfast treat.

1) Carrot Cake Scones with Cream Cheese Frosting

Shredded carrots, toasted pecans, cinnamon, and ground ginger bring the essence of carrot cake to a tender scone that would fit right in at any breakfast spread. A final swoop of tangy cream cheese frosting provides an extra-special touch.  

Get the recipe: Carrot Cake Scones with Cream Cheese Frosting 

Churro cupcake with cake inside and chocolate ganache on top Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
The only way to make a churro better? Make it into a cupcake.

2) Churro Cupcakes with Chocolate Ganache 

Allow me to introduce you to the cupcake mash-up you didn’t know you needed. To keep the spirit of a churro, pâte à choux cups are baked in a muffin pan and rolled in cinnamon sugar. The hollow choux cups are then filled with tender, cinnamon-scented cake and topped with luscious chocolate ganache for the grand finale. Check out all seven dessert-cupcake mash-ups from our latest feature: It’s Cupcake Season.  

Get the recipe: Churro Cupcakes with Chocolate Ganache 

Pain de Campagne (Country Bread) cut in half Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
A straightforward sourdough recipe you'll return to again and again.

3) Pain de Campagne (Country Bread)  

All sourdough bakers need an everyday bread they can turn to, and that’s where Pain de Campagne comes in. This rustic, artisan-style bread can seamlessly fit into your schedule without much babysitting thanks to long fermentation times and the use of unfed starter. Watch Baking Ambassador Martin Philip walk through the entire process from mixing the dough to baking the final loaf.   

Get the recipe: Pain de Campagne (Country Bread)  

Tiramisu Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
This towering Tiramisu is even better when made with sponge cake.

4) Tiramisu 

Hear me out: The best tiramisu doesn’t call for ladyfingers. Sponge cake is superior! It requires less assembly time, can handle a generous soak of booze-spiked coffee, and gives you a more balanced bite of cake and mascarpone filling. Just look at those layers!

Get the recipe: Tiramisu 

Big and Buttery Croissant Bread Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
Make croissant bread to get the buttery richness of a croissant without the difficult shaping.

5) Big and Buttery Croissant Bread 

Want to make croissants, but afraid to make croissants? Consider this buttery, flaky loaf — made with the same laminated dough used for croissants (and other pastries), it’s a good starter recipe that will help familiarize you with the technique. Baked in a loaf pan, it’s incredibly forgiving, a cinch to shape, and yields an impressive loaf that maybe become the toast to end all toasts. 

Get the recipe: Big and Buttery Croissant Bread 

Lachha Paratha (Flaky Paratha) Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
Lachha Paratha are ready to tear apart and dip into your favorite curries and chutneys.

6) Lachha Paratha (Flaky Paratha)  

If you’re after flaky, flavorful flatbread to accompany weeknight dinner, this Lachha Paratha recipe from Tara O’Brady may be exactly what you’re looking for. These are as fun to make as they are to eat: Each piece of dough is rolled out thinly, brushed with ghee and covered in cilantro, garlic, and roasted cumin powder, then rolled, coiled, and flattened, resulting in a flatbread with irresistibly flaky layers.  

Get the recipe: Lachha Paratha (Flaky Paratha)  

Raspberry Lemon Cake Photography by Mark Weinberg; Food Styling by Erin McDowell
Layers of raspberry, lemon, and buttercream will always impress.

7) Raspberry Lemon Cake 

Bright flavor and brilliant color are in every layer of this fruit-forward cake. There are several elements to this project bake, but each pays off: As you slice into the cake, it’ll reveal tender white cake layers scented with lemon zest, plus raspberry buttercream, fresh berries, and tangy lemon curd sandwiched between. Save it for birthdays, Easter, or a special occasion dinner party. 

Get the recipe: Raspberry Lemon Cake 

Scallion and Cheddar Cathead Biscuits Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
Need biscuits ASAP? Make drop biscuits!

8) Scallion and Cheddar Cathead Biscuits 

Go big or go home is the mantra when it comes to cathead biscuits, so named because they’re said to be as large as a feline’s head. These simple drop biscuits are cheesy, packed with black pepper, and full of spring allium flavor — and they come out perfectly fluffy and golden brown every time. 

Get the recipe: Scallion and Cheddar Cathead Biscuits 

Poticza Liz Neily
This recipe yields two loaves — though no one will know if you keep both for yourself!

9) Potica 

This swirled Slovenian bread is the definition of a special occasion bake. The enriched dough is filled with a sweet mixture of chopped walnuts (or pecans), cinnamon, maple syrup, and orange zest. Getting that signature swirl is easier than it looks: The dough gets rolled like a log, shaped into an oblong ring, then placed into a loaf pan.   

Get the recipe: Potica 

Masa Harina Pancakes with Blueberry Sauce Kristin Teig
Give breakfast a sweet corn spin.

10) Masa Harina Pancakes 

If you’re a tried-and-true fan of our Simply Perfect Pancakes, consider this adaptation made with masa harina. It provides a lovely, earthy corn flavor that pairs beautifully with blueberries (and syrup!).   

Get the recipe: Masa Harina Pancakes 

A simple, single layer lemon cake that's frosted and topped with candied lemon slices Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
No eggs, no butter, no problem.

11) Easy Vegan Lemon Cake 

This simple yet elegant cake comes together in mere minutes and doesn’t skimp on bright citrus flavors. Lemon is used in virtually all of its forms: zest, juice, and candied slices, plus a few not-so-secret ingredients for bolder flavor (lemon juice emulsion and lemon juice powder).  

Get the recipe: Easy Vegan Lemon Cake 

Banana Snacking Cake with Chocolate Malted Cream Cheese Frosting Photograph by Rick Holbrook; food styling by Kaitlin Wayne
Banana bread gets an upgrade with malted milk frosting.

12) Banana Snacking Cake 

This endlessly snackable cake is reminiscent of banana bread, but gets a childhood dose of nostalgia from malted chocolate cream cheese frosting. Rainbow sprinkles and crushed malted milk balls add a touch of fun and celebration to this everyday cake.  

Get the recipe: Banana Snacking Cake 

Gluten-Free Artisan Bread Photography by Danielle Sykes; Food Styling by Liz Neily
This Gluten-Free Artisan Bread could easily be mistaken for any conventional loaf.

13) Gluten-Free Artisan Bread 

Yes, you read that right. With our new Gluten-Free Bread Flour, crusty, country-style bread is possible! An overnight starter adds depth of flavor, and a smooth, kneadable dough makes this a breeze to shape into a boule. The results are impressively similar to conventional wheat bread.  

Get the recipe: Gluten-Free Artisan Bread

Cover photo (Churro Cupcakes with Chocolate Ganache) by Rick Holbrook, food styling by Kaitlin Wayne. 

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Churro Cupcakes with Chocolate Ganache
Churro Cupcakes with Chocolate Ganache
5.0 out of 5 stars 6 Reviews
2 hrs 10 mins
12 cupcakes
Filed Under: Recipes
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The Author

About Tatiana Bautista

Tatiana Bautista is a writer, editor, and avid home baker and cook. She grew up on Long Island, New York, where her family helped instill a lifelong love of food through homestyle Toisanese dishes and weekly outings for dim sum. From a young age, she’s had an interest in baking thanks to her aunt, w...
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