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Mini Easter Egg Cakes

Mini Easter Egg Cakes: Irresistibly Soft and Festive Treats

Delight in these Mini Easter Egg Cakes, a soft and festive treat that captures the essence of Easter with its vibrant colors and delicious flavors.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 45 minutes
Total Time 1 hour 33 minutes
Servings: 16 cakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix A soft base for these delightful cakes; feel free to try a homemade version.
  • 1/2 cup Canola Oil Provides moisture; vegetable oil works wonderfully as a substitute.
  • 1 cup Milk Whole milk is ideal for creaminess.
  • 3 large Eggs Essential for binding and adding richness to the cake.
  • 1/2 cup Sour Cream Ensures moistness; Greek yogurt makes a great alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best taste.
  • 1/2 teaspoon Almond Extract Skip for a nut-free version, or substitute with more vanilla.
For the Frosting
  • 1/2 cup Unsalted Butter Creates a creamy base for your frosting.
  • 1 cup Marshmallow Fluff Adds a sweet, unique flavor.
  • 3 cups Powdered Sugar Sweetens and adds structure to the frosting.
  • 2 tablespoons Heavy Cream Contributes creamy richness.
For Dipping and Decoration
  • 2 tablespoons Coconut Oil Thins out the almond bark for easy dipping.
  • 1 pound Vanilla Almond Bark The delectable coating for these cakes.
  • to taste Sprinkles and Food Coloring Enhances the festive look.

Equipment

  • oven
  • mixing bowl
  • Electric mixer
  • Cookie cutter
  • Parchment paper
  • microwave-safe bowl
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line an 18x13 inch baking pan with parchment paper.
  2. In a large bowl, mix cake mix, canola oil, milk, eggs, sour cream, vanilla, and almond extract until smooth (2-3 minutes).
  3. Pour batter into prepared pan, spread evenly, and bake for 15-18 minutes until golden and a toothpick comes out clean.
  4. Allow cake to cool completely in the pan.
Frosting and Assembly
  1. Beat unsalted butter and marshmallow fluff in a bowl until creamy. Add heavy cream, vanilla, and almond extract; mix until smooth.
  2. Gradually incorporate powdered sugar, ensuring a fluffy consistency.
  3. Using an egg-shaped cookie cutter, cut out 16 egg shapes from the cooled cake. Pipe frosting onto half, then top with remaining pieces.
Finishing Touches
  1. Chill constructed cakes in the refrigerator for 30-60 minutes to firm up.
  2. Melt coconut oil and vanilla almond bark together in a microwave-safe bowl, stirring until smooth.
  3. Dip each chilled cake into the melted almond bark, then place on a wire rack or parchment to set.
  4. Decorate with colored melted almond bark and sprinkles while the coating is still wet.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 60mgIron: 0.5mg

Notes

Store cakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. For extended storage, freeze wrapped cakes for up to 3 months. Microwave thawed cakes for 10-15 seconds for a warm treat.

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