Mini Easter Egg Cakes started taking shape in my kitchen during one of those in between spring mornings when Easter feels close but not quite here yet. The windows were cracked open just enough to let fresh air move through the house, and the counter was already crowded with mixing bowls and parchment paper.
My husband was nearby, reading and commenting on the weather, while I planned out what could be made ahead for the holiday. The grandchildren had been asking about Easter baskets all week, and small egg shaped cakes felt like something that would catch their attention right away.
Mini Easter Egg Cakes turned into a shared afternoon project once my daughter stopped by after errands. We talked through school schedules, upcoming family plans, and which pastel colors might work best for decorating.
The cake baked quickly in the sheet pan, filling the kitchen with a warm vanilla scent that signaled spring baking rather than winter comfort food. Once the cake cooled, cutting out egg shapes felt playful and deliberate, each piece lined up neatly on the counter as frosting was prepared.
Mini Easter Egg Cakes now feel tied to that calm stretch of preparation before Easter arrives. They sit easily among dyed eggs, folded napkins, and notes scribbled for the holiday meal. These cakes are not oversized or overly detailed. They are simple, cheerful, and made to be picked up, shared, and enjoyed without ceremony.
Short Description
Mini Easter Egg Cakes are soft vanilla cakes layered with marshmallow frosting, coated in smooth almond bark, and finished with colorful drizzles and sprinkles.
Key Ingredients
For the cake
- 1 box vanilla cake mix
- ½ cup canola oil
- 1 cup milk
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the filling
- ½ cup unsalted butter, softened
- 1 cup marshmallow fluff
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups powdered sugar
- Pinch of salt
For coating and decoration
- 16 ounces vanilla almond bark
- 1 tablespoon coconut oil
- Gel food coloring optional
- Easter sprinkles
Tools Needed
- Electric hand mixer or stand mixer
- Mixing bowls
- 18 × 13 inch sheet pan
- Parchment paper
- Offset spatula or knife
- Egg shaped cookie cutter
- Microwave safe bowl
- Forks
- Piping bag optional
Cooking Instructions
Step 1: Mix the cake batter
Add the cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract to a large bowl. Mix with an electric mixer until smooth and fully combined. Do not follow the instructions on the cake mix box.
Step 2: Prepare the pan
Line an 18 × 13 inch sheet pan with parchment paper or grease thoroughly. Spread the batter evenly across the pan, smoothing the surface with a spatula.
Step 3: Bake the cake
Bake at 350°F for about 15 minutes, until lightly golden and a cake tester inserted in the center comes out clean. The cake should spring back gently when touched.
Step 4: Cool completely
Allow the cake to cool fully in the pan. Cutting or frosting while warm can cause tearing and melting.
Step 5: Make the frosting
In a large bowl, cream the butter and marshmallow fluff until light and fluffy. Add heavy cream, vanilla extract, and almond extract. Mix until smooth, then add powdered sugar and salt. Beat until fully combined and spreadable.
Step 6: Cut out the cakes
Use an egg shaped cookie cutter to cut out 16 cake pieces. Arrange them in pairs to form 8 mini cakes.
Step 7: Assemble the cakes
Spread or pipe frosting onto 8 cake pieces, leaving a small border. Top with the remaining cake pieces and press gently. Place assembled cakes on a parchment lined tray and chill for 30 to 60 minutes to firm up.
Step 8: Melt the coating
In a microwave safe bowl, melt the almond bark with coconut oil in 30 second intervals, stirring until smooth. Reserve about â…” cup for decorating.
Step 9: Coat the cakes
Using two forks, dip each cake fully into the melted almond bark. Lift and allow excess coating to drip off before placing back on parchment to set.
Step 10: Decorate
Divide the reserved almond bark into small bowls and tint with food coloring if desired. Drizzle over the cakes and finish with sprinkles. Let set completely before serving.
Why You’ll Love This Recipe
Soft cake texture with a creamy center
Festive appearance without complicated techniques
Uses a simple boxed cake base
Easy to prepare ahead for holidays
Individual portions ideal for sharing
Mistakes to Avoid & Solutions
Skipping the full cooling step
Warm cake can tear and melt the frosting during assembly.
Solution: Allow the cake to cool completely before cutting.
Overfilling with frosting
Too much filling can cause the layers to slide.
Solution: Leave a small border around the edge when frosting.
Coating without chilling first
Unchilled cakes may fall apart in warm almond bark.
Solution: Chill assembled cakes for at least 30 minutes.
Overheating the almond bark
Excess heat can cause the coating to thicken or seize.
Solution: Melt slowly in short intervals and stir frequently.
Rushing the setting time
Handling too soon can leave fingerprints and uneven coating.
Solution: Let the coating set fully before moving the cakes.
Serving and Pairing Suggestions
Serve on a pastel dessert tray
Pair with tea or light coffee
Add fresh fruit on the side
Serve individually for Easter brunch
Arrange in baskets for holiday gifting
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 3 days
Let sit at room temperature for 10 minutes before serving
Do not microwave as coating may melt unevenly
Freeze undecorated cakes for longer storage
FAQs
1. Can I use homemade cake instead of boxed mix?
Yes, a homemade vanilla sheet cake works well.
2. Can these be made a day ahead?
Yes, assemble and coat the cakes, then decorate the next day.
3. What can I use instead of almond bark?
White chocolate or candy melts are good substitutes.
4. How many cakes does this recipe make?
This recipe makes 8 mini sandwich cakes.
5. Can I skip the almond extract?
Yes, though it adds depth to the flavor.
Tips & Tricks
Use a sharp cutter for clean edges
Chill forks before dipping for smoother coating
Tap forks gently to remove excess bark
Work in batches to keep coating fluid
Recipe Variations
Chocolate Cake Version: Use chocolate cake mix and dark chocolate coating.
Lemon Easter Cakes: Add lemon zest to the frosting and use yellow drizzle.
Coconut Mini Cakes: Add shredded coconut to the filling and coating.
Pastel Marble Finish: Swirl two colors of almond bark before dipping.
Final Thoughts
Mini Easter Egg Cakes bring a sense of order and calm to the days leading up to Easter. Preparing them allows time to slow down, focus on small details, and enjoy the rhythm of baking. Their size makes them feel approachable, and they fit easily into a table already full of tradition. These cakes often spark conversation before the first bite is even taken.
Mini Easter Egg Cakes also offer a chance to involve others in the kitchen without stress. Cutting, frosting, and decorating invite participation and creativity. Shared time around the counter becomes part of the celebration itself. When Easter arrives, these cakes carry that quiet preparation with them to the table.
Soft Mini Easter Egg Cakes
Ingredients
For the cake
- 1 box vanilla cake mix
- ½ cup canola oil
- 1 cup milk
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the filling
- ½ cup unsalted butter softened
- 1 cup marshmallow fluff
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups powdered sugar
- Pinch of salt
For coating and decoration
- 16 ounces vanilla almond bark
- 1 tablespoon coconut oil
- Gel food coloring optional
- Easter sprinkles
Instructions
- Mix cake mix, oil, milk, eggs, sour cream, and extracts until smooth.
- Spread batter evenly in a lined or greased 18 × 13 inch pan.
- Bake at 350°F for about 15 minutes until set and lightly golden.
- Cool the cake completely before cutting or frosting.
- Beat butter and marshmallow fluff, then mix in cream, extracts, sugar, and salt until smooth.
- Cut cake into 16 egg shapes and pair to form 8 mini cakes.
- Frost 8 pieces, top with remaining cake, and chill 30 to 60 minutes.
- Melt almond bark with coconut oil in short intervals until smooth.
- Dip each cake in coating and let excess drip off.
- Drizzle with colored coating, add sprinkles, and let set.
