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Easter is just around the corner, and what better way to celebrate than with adorable, bite-sized treats that pack a punch of flavor? These Mini Easter Cakes are not only Instagram-worthy but also incredibly easy to make—perfect for adding a touch of sweetness to your holiday table. Picture fluffy vanilla cake topped with cloud-like marshmallow frosting, decorated with pastel sprinkles or tiny edible flowers. Trust me, these little delights will steal the show at your Easter brunch or dessert spread.
Now, let’s talk about why these mini cakes are about to become your new obsession.
Why You’ll Love Mini Easter Cakes
Versatile: Whether you’re hosting a fancy Easter gathering or just want a fun baking project with the kids, these mini cakes fit the bill. They’re equally at home on a dessert platter or packed into cute gift boxes for friends.
Budget-Friendly: Made with simple pantry staples like cake mix, eggs, and butter, these treats won’t break the bank. No fancy ingredients required—just pure, nostalgic flavor.
Quick and Easy: Even if you’re not a baking pro, this recipe is foolproof. The cake comes together in minutes, and the frosting? Just whip it up while the cakes cool.
Customizable: Swap the vanilla extract for lemon or coconut, tint the frosting in pastel hues, or top with mini chocolate eggs for an extra festive touch. The possibilities are endless!
Crowd-Pleasing: Kids adore the mini size (no slicing required!), and adults will appreciate the light, fluffy texture. It’s a win-win.
Ingredients in Mini Easter Cakes
Here’s what makes these mini cakes so irresistibly delicious:
Vanilla Snack Cake: – White cake mix
– Canola oil
– Milk
– Eggs
– Sour cream
– Vanilla extract
– Almond extract
Frosting: – Unsalted butter
– Marshmallow fluff
– Powdered sugar
– Heavy cream
– Vanilla extract
– Almond extract
– Salt
(Note: Full measurements are in the recipe card below.)
Instructions
Let’s turn these ingredients into adorable mini masterpieces:
1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a mini cupcake pan or line it with paper liners for easy removal.
2. Mix the Cake Batter: In a large bowl, combine the cake mix, oil, milk, eggs, sour cream, and extracts. Beat until smooth—no lumps allowed!
3. Bake the Mini Cakes: Fill each cupcake well about 2/3 full. Bake for 12–15 minutes, or until a toothpick comes out clean. Let them cool completely before frosting.
4. Make the Frosting: Beat the butter and marshmallow fluff until fluffy. Gradually add powdered sugar, cream, extracts, and salt. Whip until light and airy.
5. Decorate: Pipe or spread the frosting onto the cooled cakes. Top with sprinkles, edible glitter, or mini Easter candies.
6. Serve and Enjoy: Arrange on a festive platter and watch them disappear!
Nutrition Facts
Servings: 24 mini cakes
Calories per serving: ~120 kcal
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
How to Serve Mini Easter Cakes
– Easter Brunch: Pair with fresh berries and a mimosa for a chic touch.
– Dessert Board: Arrange alongside macarons and chocolate truffles for a decadent spread.
– Kid-Friendly: Let little ones decorate their own cakes with toppings in small bowls.
– Gift Idea: Box them up in clear cellophane bags tied with ribbon for a sweet favor.
Additional Tips
Prep Ahead: Bake the cakes a day ahead and frost them just before serving.
Spice It Up: Add a pinch of cinnamon to the batter for a warm twist.
Dietary Adjustments: Use gluten-free cake mix or dairy-free butter for dietary needs.
Storage Tips: Store in an airtight container for up to 3 days (if they last that long!).
Double the Batch: These freeze well—just omit the frosting until thawed.
FAQ Section
Q1: Can I use homemade cake batter instead of a mix?
A1: Absolutely! Substitute with your favorite vanilla cake recipe—just adjust baking time for mini cakes.
Q2: Can I make these without almond extract?
A2: Yes, just use extra vanilla extract for a pure vanilla flavor.
Q3: How do I prevent the cakes from sticking?
A3: Grease the pan well or use parchment liners for foolproof removal.
Q4: Can I color the frosting?
A4: Definitely! Use gel food coloring for vibrant pastel hues.
Q5: Can I use whipped cream instead of marshmallow frosting?
A5: Yes, but the frosting will be less stable. Serve immediately.
Q6: How far in advance can I decorate these?
A6: Frost up to 6 hours ahead; store in the fridge to prevent melting.
Q7: Can I bake these as regular cupcakes?
A7: Yes! Increase baking time to 18–20 minutes.
Q8: What’s the best way to pipe the frosting?
A8: Use a star tip for a bakery-worthy swirl.
Q9: Can I add fillings like jam or curd?
A9: Yes! Core the centers and fill before frosting.
Q10: Are these freezer-friendly?
A10: Freeze unfrosted cakes for up to 1 month. Thaw before decorating.
Conclusion
There you have it—the ultimate Mini Easter Cakes that are equal parts adorable and delicious. Whether you’re a baking novice or a seasoned pro, these little treats promise to bring joy to your celebration. So grab your mixing bowl, channel your inner pastry chef, and let’s make this Easter extra sweet! Don’t forget to tag your creations online—I’d love to see your festive masterpieces. Happy baking!
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Mini Easter Cakes: 10 Best Recipes for a Sweet Celebration
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 mini snack cakes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These adorable Easter Egg Mini Snack Cakes are a fun twist on classic snack cakes! Made with a fluffy vanilla snack cake, filled with marshmallow buttercream, and dipped in creamy vanilla almond bark, these sweet treats are a delightful addition to your Easter brunch. Easy to make and perfect for sharing with family and friends, these homemade cakes are sure to impress.
Ingredients
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Instructions
- Preheat Oven & Prepare Pan: Preheat the oven to 350°F. Line an 18×13 baking pan with parchment paper (or use two smaller pans if you don’t have this size).
- Make the Cake: In a large bowl, combine the cake mix, oil, milk, eggs, sour cream, vanilla extract, and almond extract. Mix with a hand mixer until smooth.
- Bake the Cake: Pour the batter into the prepared pan and bake for 15-18 minutes, or until a cake tester comes out clean. Let the cake cool completely.
- Make the Frosting: Cream together the butter and marshmallow fluff with a hand mixer. Add the heavy cream, vanilla extract, almond extract, powdered sugar, and salt. Mix until smooth and combined.
- Cut & Assemble Cakes: Use an egg-shaped cookie cutter to cut out about 16 egg-shaped cakes. Pipe or spread frosting on half of the cakes, leaving a small border. Top each frosted cake with the remaining 8 cakes to form little sandwich cakes.
- Chill Cakes: Place the assembled cakes in the refrigerator or freezer for 30-60 minutes to firm up and make them easier to coat.
- Decorate: Melt the coconut oil and almond bark in a microwave-safe bowl. Save about 2/3 cup for decoration. Using two forks, dip each cake in the almond bark, covering it completely. Place the dipped cakes onto parchment paper to set.
- Add Final Touches: Color the reserved almond bark with food coloring and drizzle over the cakes. Sprinkle with sprinkles for a festive touch.
Notes
- If you don’t have an egg-shaped cookie cutter, you can use a round one and trim them into egg shapes.
- You can drizzle with colored almond bark or top with any sprinkles you like.
Nutrition
- Serving Size: 1 mini cake
- Calories: 200 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg