Go Back
–+ servings
Mini Easter Egg Cakes

Delicious Mini Easter Egg Cakes for a Festive Treat!

These Mini Easter Egg Cakes are a delightful twist on snack cakes, perfect for Easter festivities.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 40 minutes
Total Time 1 hour 28 minutes
Servings: 12 cakes
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box white cake mix homemade vanilla cake can be used for richer flavor
  • 1/2 cup canola oil vegetable oil or melted coconut oil works too
  • 1 cup milk any type of milk or dairy-free alternatives
  • 3 large eggs egg substitutes can be used for vegan option
  • 1/2 cup sour cream swap with plain or non-dairy yogurt for a lighter choice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional, can replace with extra vanilla extract if needed
For the Frosting
  • 1/2 cup unsalted butter can use margarine or non-dairy butter
  • 1 cup marshmallow fluff consider homemade marshmallows or whipped cream for a lighter option
  • 2 cups powdered sugar substitute with coconut sugar or sugar-free alternative
  • 1/4 cup heavy cream coconut cream is a dairy-free alternative
  • 1/4 teaspoon salt adjust based on your taste preferences
For the Coating
  • 2 tablespoons coconut oil vegetable shortening can be used as substitute
  • 1 cup vanilla almond bark chocolate or colored candy melts are alternatives
  • to taste sprinkles and food coloring opt for natural food coloring for healthier touch

Equipment

  • mixing bowl
  • Baking pan
  • Whisk or mixer
  • Cookie Cutter
  • microwave-safe bowl

Method
 

Step-by-Step Instructions for Mini Easter Egg Cakes
  1. Preheat your oven to 350°F (175°C). Line an 18x13 inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Mix until the batter is smooth.
  3. Pour the batter into the baking pan and bake for 15-18 minutes or until a toothpick comes out clean.
  4. Remove from the oven and let it cool for 10 minutes. Then cool completely at room temperature for about 30 minutes.
  5. Prepare the marshmallow frosting by beating the unsalted butter until light and fluffy, then add marshmallow fluff, heavy cream, vanilla extract, and salt.
  6. Mix in the powdered sugar until the frosting is light and fluffy.
  7. Cut out egg shapes from the cooled cakes using an egg-shaped cookie cutter.
  8. Frost half of the cake shapes with frosting and place the other half on top to create sandwiches. Chill for 30-60 minutes.
  9. Melt coconut oil and almond bark in a microwave-safe bowl. Dip each Mini Easter Egg Cake into the melted coating and decorate with sprinkles.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure cakes cool completely before frosting to prevent the frosting from melting. Use quality ingredients for the best flavor.

Tried this recipe?

Let us know how it was!