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.
