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Mini Easter Egg Cakes

Mini Easter Egg Cakes That Bring Joy to Your Table

Delightful Mini Easter Egg Cakes inspired by childhood snacks, featuring a soft vanilla cake, marshmallow frosting, and decorative almond bark. Perfect for Easter celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 1 hour
Total Time 1 hour 48 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix All-purpose flour can be used as a substitute.
  • 1/2 cup Canola Oil Substitute with vegetable oil or melted butter if needed.
  • 1 cup Milk Dairy or non-dairy alternatives like almond milk can be used.
  • 3 large Eggs Flax eggs can serve as a vegan alternative.
  • 1/2 cup Sour Cream Greek yogurt is a great substitute.
  • 1 teaspoon Vanilla Extract Can use pure or imitation.
  • 1/4 teaspoon Almond Extract Can be omitted for nut allergies.
For the Marshmallow Frosting
  • 1/2 cup Unsalted Butter If using salted butter, omit any added salt.
  • 1 cup Marshmallow Fluff Homemade soft meringue can be a substitute.
  • 2 cups Powdered Sugar
  • 1/4 cup Heavy Cream Whole milk can be used for a lighter version.
For the Coating and Decoration
  • 1 tablespoon Coconut Oil Aids in melting the almond bark smoothly.
  • 12 oz Vanilla Almond Bark Chocolate melts can be an excellent substitute.
  • 1 cup Sprinkles and Food Coloring Ensure to select safe, edible options.

Equipment

  • electric mixer
  • 18x13 baking pan
  • Parchment Paper
  • Egg-shaped cookie cutter
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 18x13 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 smooth.
  3. Pour the cake batter into the prepared baking pan and bake for 15-18 minutes until a toothpick comes out clean. Allow to cool completely.
  4. Prepare the marshmallow frosting by beating together unsalted butter and marshmallow fluff until creamy, then add heavy cream, vanilla extract, powdered sugar, and mix until light and fluffy.
  5. Once the cake is cool, cut out egg shapes using the cookie cutter, and frost half with the marshmallow frosting. Layer with the remaining cut-outs.
  6. Chill the assembled cakes in the refrigerator for about 30-60 minutes to firm up the frosting.
  7. Melt together coconut oil and vanilla almond bark in a microwave-safe bowl, stirring until smooth.
  8. Dip each chilled cake into the melted almond bark, allowing excess to drip off, and decorate with sprinkles while still wet. Allow to set on parchment paper.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Can be frozen for up to 2 months.

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