Italian Easter Cake Recipe (Pigna di Pasqua)

Italian Easter Cake, also known as Pigna di Pasqua, is a classic vanilla bundt cake with a simple glaze topped with pastel sprinkles. This moist and flavorful cake is traditionally served Easter Sunday but would be great for any occasion!

Traditional Italian Easter Cake is a beautiful and easy cake that's made with simple ingredients. This traditional Italian dessert can be made ahead and is great to include on your Easter table. 

For more delicious bundt cake or ring-shaped treats, be sure to try the classic Italian Ciambella or the super popular Lemon Ricotta Bundt Cake made with creamy ricotta. For another Easter favorite, don't miss these Cadbury Mini Eggs Cookies, Italian Carrot Cake, or this delicious Lemon Polenta Cake. 

If you love Italian Easter bread be sure to try my Pane di Pasqua or this quick Colomba Cake recipe!

You'll Love Italian Easter Cake!

This recipe for Italian Easter Cake is so simple to make and so delicious, you'll be making it year round. This traditional cake is also known as Pigna di Pasqua, which means Easter pinecone, because of its shape. 

There are many different variations of this recipe from region to region across Italy. In addition, some Italians reference "Italian Easter Cake" as being Pastiera Napoletana (a pie made with wheat berries) or Colomba di Pasqua, which is a cake in the shape of a dove. 

This Italian Easter Cake recipe is one that I grew up eating and that I often see in Italian bakeries. This is a great base recipe and allows for different flavors and variations depending on your preferences. 

You're going to love this simple dessert and how pretty the final result is. It's the perfect addition to your Easter meal and one recipe everyone will love. 

So, if you are looking for a simple and delicious vanilla cake for Easter time, give this Italian Easter Cake a try! 

Ingredients and Variations

• Eggs: use four large room temperature eggs.
• Vanilla: vanilla extract adds great flavor to this cake. A whole vanilla bean would be a great addition and would add specks of vanilla to the batter. 
• Sugar: use granulated sugar.
• Oil: a neutral oil like canola or vegetable oil works best and keeps the cake moist. 
• Milk: use either whole or 2% milk.

• Cornstarch: cornstarch gives the cake a soft and tender finish. You can use potato starch instead. Or you can just substitute with more flour. 
• Flour: use all purpose flour. Cake flour can be used as well. 
• Baking Powder: make sure you are using baking powder and not baking soda. 
• Salt: I like to use kosher salt for baking. A pinch of salt will balance the sweetness of the cake.
• Powdered Sugar: you'll need icing sugar to make the simple glaze for the top of the Easter cake. 

Variations: Italian Easter Cake flavors vary from region to region. You can change up the flavors of the cake by adding in lemon zest, lemon juice, orange blossom water, almond extract, or substitute some of the milk in the recipe for sweet vermouth. 

How to Make Italian Easter Cake

Italian Easter Cake, known also as Pigna di Pasqua or Casatiello Dolce, is a vanilla bundt cake adorned with a simple glaze and pastel sprinkles. This is the perfect Easter dessert and guaranteed crowd pleaser. 

Start by preheating your oven to 350 degrees. Position your rack in the center of the oven. Grease a standard 10-12 cup bundt cake pan (you could also use a 9-inch springform pan) and set aside. 

Step 1: mix together wet ingredients

In a large bowl or stand mixer, use an electric mixer to mix together the whole eggs, sugar, and vanilla. Mix until well combined and frothy; about a minute. 

Next, add in the oil and milk and mix until well combined. If you are adding any additional flavors like lemon zest or orange zest, this would be the time to add them in. 

Step 2: add in dry ingredients

To the same bowl, add in the cornstarch, baking powder, and salt. Mix them in and then add in the all purpose flour. Mix just until the cake batter comes together being careful not to over mix.

Step 3: pour batter and bake

Pour the Italian Easter Cake batter into the prepared bundt cake pan and place in preheated oven on center baking rack. Bake for about 40 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean. 

Let the cake cool on a wire rack for 10 minutes, then carefully flip out of the pan and let cool completely. 

Step 4: make the glaze and decorate

The glaze for this cake is a simple combination of powdered sugar and milk. Traditionally whipped egg whites were used but I find milk is a fine substitute.

Simply whisk together the powdered sugar and milk until you have a thick but pourable consistency. Spoon the glaze over the cooled bundt cake. 

Before the glaze sets sprinkle on pastel colored jimmies, candied fruits, or pearl sugar. Once the glaze has set, slice the Italian cake and serve. 

Helpful Recipe Tips

Italian Easter Cake varies in flavor from different regions but this serves as a good base recipe. Here are the different variations: 

• Lemon: add in the zest and juice of a whole lemon. 
• Orange: add orange zest in the batter and use the orange juice in the glaze. 
• Almond: substitute one teaspoon of vanilla with 1 teaspoon of almond extract. 
• Vermouth: reduce the milk to ¾ cup and add in ¼ cup of sweet vermouth. 

Storage: Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. 

Frequently Asked Questions

What is Pigna di Pasqua?

Pigna di Pasqua is an Italian traditional Easter cake, that is especially popular in the regions of Umbria, Marche, and Lazio. It is a sweet bread or cake that's shaped like a pinecone (pigna in Italian). 

The cake can vary from region with ingredients like candied fruits, zests, alcohol, and sometimes chocolate added to it. 

Can you make Italian Easter Cake ahead? 

This is the perfect cake recipe to make ahead. Just wrap the cooled cake in plastic wrap or an airtight container without the glaze. When ready to serve, add the glaze and sprinkles. 

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