Soft Mini Easter Egg Cakes
Mini Easter Egg Cakes are soft vanilla cakes layered with marshmallow frosting, coated in smooth almond bark, and finished with colorful drizzles and sprinkles.
Calories:
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.