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