Mini Easter Egg Cakes
Mini Easter Egg Cakes are soft vanilla snack cakes layered with marshmallow frosting, coated in almond bark, and decorated for a cheerful Easter dessert.
Calories:
Ingredients
Vanilla Snack Cake
- 1 box white cake mix
- ½ cup canola oil
- 1 cup milk
- 3 eggs
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Frosting
- ½ cup unsalted butter at room temperature
- 7 oz marshmallow fluff
- 1 ½ cups powdered sugar
- 1 tablespoon heavy cream
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
Decoration
- 2 tablespoons coconut oil
- 32 oz vanilla almond bark or candy coating
- Sprinkles and food coloring
Instructions
- Bake the cake at 350°F for 15 to 18 minutes and let cool completely.
- Mix butter, marshmallow fluff, cream, extracts, sugar, and salt until smooth.
- Cut, fill with frosting, sandwich the cakes, and chill 30 to 60 minutes.
- Dip in melted almond bark, drizzle, and add sprinkles.