Why You’ll Love This Recipe
These Mini Easter Egg Cakes are a fun, festive dessert that is perfect for Easter gatherings. Not only are they easy to make, but they also feature a nostalgic flavor with a modern twist. The combination of vanilla cake, marshmallow filling, and colorful almond bark creates a delightful treat that will impress both kids and adults alike. Whether you’re looking for a homemade addition to your Easter basket or a sweet end to your holiday meal, these cakes are sure to be a hit.
Ingredients
For the Cake:
- 1 box vanilla cake mix
- 1/2 cup canola oil
- 1 cup milk
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Marshmallow Buttercream:
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
- Pinch of salt
For the Coating:
- 1 package vanilla almond bark (or white chocolate or candy melts)
- 1 tablespoon coconut oil
For Decoration:
- Green, pink, and blue food coloring (optional)
- Sprinkles (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cake: Preheat the oven to 350°F (175°C). In a large bowl, mix the cake mix, oil, milk, eggs, sour cream, vanilla extract, and almond extract using an electric mixer. Beat until well combined.
- Bake the Cake: Line a 18×13-inch sheet pan with parchment paper and pour the batter into the pan. Spread it evenly and bake for about 15 minutes, or until a cake tester comes out clean.
- Cool the Cake: Allow the cake to cool completely.
- Make the Marshmallow Buttercream: In a large bowl, beat the butter and marshmallow fluff until light and fluffy. Add heavy cream, vanilla extract, almond extract, powdered sugar, and salt, then mix until smooth.
- Cut the Cakes: Once the cake is cool, use an egg-shaped cookie cutter to cut out mini cakes. You should get about 8 cakes.
- Assemble the Cakes: Pipe the marshmallow buttercream onto half of the cakes, leaving a border. Place the other half of the cakes on top to form sandwiches. Refrigerate the cakes for 30–60 minutes to firm up.
- Coat the Cakes: Melt the almond bark and coconut oil in the microwave until smooth. Dip each cake in the almond bark, ensuring it is fully coated. Allow excess to drip off before placing the cakes back on the parchment paper.
- Decorate: If desired, color some of the almond bark with food coloring and drizzle it over the cakes. Top with sprinkles for a festive touch.
Servings and Timing
- Servings: 8 mini cakes
- Prep Time: 25 minutes
- Bake Time: 15 minutes
- Chill Time: 30–60 minutes
Variations
- Flavor variations: Try using a lemon or coconut cake mix instead of vanilla for a unique twist.
- Decorations: You can swap out the pastel colors for your favorite springtime shades or add other edible decorations like chocolate chips or mini candies.
- Gluten-free version: Use a gluten-free vanilla cake mix to make these cakes gluten-free.
Storage/Reheating
Store these cakes in an airtight container at room temperature for up to 3 days. You can refrigerate them to keep them fresh longer, but they may lose some of their softness.
FAQs
1. Can I use homemade cake mix?
Yes, you can use a homemade vanilla cake recipe if you prefer, though the convenience of a box mix makes these cakes easier to prepare.
2. Can I use a different frosting instead of marshmallow buttercream?
While marshmallow frosting gives the cakes a nostalgic flavor, you can use regular buttercream or cream cheese frosting if you prefer.
3. Can I make these cakes ahead of time?
Yes! You can bake the cakes and prepare the frosting a day ahead. Just assemble and coat the cakes before serving.
4. How long should I chill the cakes before coating them?
Chill the cakes for at least 30 minutes, or up to an hour, to make them easier to coat in the almond bark.
5. Can I use chocolate instead of white almond bark?
Yes, you can use chocolate almond bark or candy melts if you prefer chocolate coating.
6. How do I store leftover cakes?
Keep the cakes in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage.
7. Can I freeze these cakes?
Yes, these cakes can be frozen before or after coating. Wrap them tightly in plastic wrap and store in an airtight container for up to 1 month.
8. How do I make these cakes more colorful?
You can use food coloring to tint the almond bark or frosting to give the cakes a more vibrant look.
9. What if I don’t have an egg-shaped cookie cutter?
If you don’t have an egg-shaped cutter, you can use any shape you like, or simply cut the cakes into small squares.
10. Can I add other fillings inside the cakes?
Yes, you can experiment with other fillings such as chocolate ganache, lemon curd, or even Nutella for a different twist.
Conclusion
These Mini Easter Egg Cakes are the perfect sweet treat to celebrate Easter. With their adorable shape, marshmallow filling, and colorful almond bark coating, they’re a showstopper at any holiday gathering. Whether for an Easter basket, party, or just a fun family activity, these cakes are sure to bring joy to everyone who tries them!
Mini Easter Egg Cakes
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 0 hours
- Yield: 8 mini cakes
- Category: Dessert, Easter Treats
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Easter Egg Cakes are the perfect festive treat for your Easter celebration. Filled with marshmallow buttercream and coated in smooth vanilla almond bark, they are irresistibly delicious and fun to make. The colorful coating and soft cake make them a showstopper at any holiday gathering.
Ingredients
For the Cake:
- 1 box vanilla cake mix
- 1/2 cup canola oil
- 1 cup milk
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Marshmallow Buttercream:
- 1 cup marshmallow fluff
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
- Pinch of salt
For the Coating:
- 1 package vanilla almond bark (or white chocolate or candy melts)
- 1 tablespoon coconut oil
For Decoration:
- Green, pink, and blue food coloring (optional)
- Sprinkles (optional)
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). In a large bowl, mix the cake mix, oil, milk, eggs, sour cream, vanilla extract, and almond extract using an electric mixer. Beat until well combined.
- Bake the Cake: Line a 18×13-inch sheet pan with parchment paper and pour the batter into the pan. Spread it evenly and bake for about 15 minutes, or until a cake tester comes out clean.
- Cool the Cake: Allow the cake to cool completely.
- Make the Marshmallow Buttercream: In a large bowl, beat the butter and marshmallow fluff until light and fluffy. Add heavy cream, vanilla extract, almond extract, powdered sugar, and salt, then mix until smooth.
- Cut the Cakes: Once the cake is cool, use an egg-shaped cookie cutter to cut out mini cakes. You should get about 8 cakes.
- Assemble the Cakes: Pipe the marshmallow buttercream onto half of the cakes, leaving a border. Place the other half of the cakes on top to form sandwiches. Refrigerate the cakes for 30-60 minutes to firm up.
- Coat the Cakes: Melt the almond bark and coconut oil in the microwave until smooth. Dip each cake in the almond bark, ensuring it is fully coated. Allow excess to drip off before placing the cakes back on the parchment paper.
- Decorate: If desired, color some of the almond bark with food coloring and drizzle it over the cakes. Top with sprinkles for a festive touch.
Notes
Variations:
- Flavor variations: Try using a lemon or coconut cake mix instead of vanilla for a unique twist.
- Decorations: You can swap out the pastel colors for your favorite springtime shades or add other edible decorations like chocolate chips or mini candies.
- Gluten-free version: Use a gluten-free vanilla cake mix to make these cakes gluten-free.
Storage/Reheating:
- Store these cakes in an airtight container at room temperature for up to 3 days. You can refrigerate them to keep them fresh longer, but they may lose some of their softness.
