Mini Easter Egg Cakes are adorable, bite-sized treats perfect for celebrating Easter! These soft and moist cakes are shaped like eggs, decorated with pastel-colored frosting, and topped with festive sprinkles. Whether you serve them at an Easter brunch, a spring party, or as a fun baking project with kids, these delightful little cakes are sure to be a holiday favorite.
Why You’ll Love This Recipe
- Festive and Fun – Perfect for Easter and spring celebrations.
- Easy to Customize – Use different colors, designs, and toppings.
- Kid-Friendly – A great baking activity for little helpers.
- Deliciously Moist – Soft, fluffy cake with a sweet, creamy frosting.
- Perfect for Sharing – Mini-sized for individual servings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
For the Frosting:
- Butter (softened)
- Powdered sugar
- Vanilla extract
- Milk or heavy cream
- Food coloring (pastel colors)
- Sprinkles or decorative icing
Directions
- Preheat the Oven: Set to 350°F (175°C) and grease a mini egg-shaped cake pan or muffin tin.
- Make the Batter: Cream together butter and sugar until fluffy. Add eggs, vanilla, and mix well. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with milk.
- Bake the Cakes: Pour batter into the greased pan, filling each cavity about ¾ full. Bake for 12-15 minutes or until a toothpick comes out clean. Let cool completely.
- Prepare the Frosting: Beat butter, powdered sugar, vanilla, and milk until smooth. Divide into bowls and mix in different food coloring shades.
- Decorate: Spread or pipe frosting onto each cake, then decorate with sprinkles or icing designs.
- Serve and Enjoy: Let the frosting set before serving or packaging for gifts.
Servings and Timing
- Servings: Makes about 12 mini cakes
- Prep Time: 20 minutes
- Bake Time: 12-15 minutes
- Decorating Time: 15 minutes
- Total Time: 50 minutes
Variations
- Chocolate Mini Cakes – Add cocoa powder for a chocolatey twist.
- Lemon-Flavored Cakes – Mix in lemon zest and juice for a fresh spring flavor.
- Filled Cakes – Add a layer of jam, Nutella, or cream inside before frosting.
- Gluten-Free Version – Use a gluten-free flour blend.
- Coconut Topping – Sprinkle shredded coconut for a cute “nest” effect.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Freeze unfrosted cakes for up to 2 months. Thaw and decorate before serving.
- Reheating: If needed, microwave for 5-10 seconds to soften.
FAQs
Can I make these ahead of time?
Yes! Bake the cakes a day ahead and decorate them just before serving.
Do I need a special egg-shaped pan?
No, you can bake the batter in a muffin tin and shape the cakes with a knife.
How do I get smooth frosting?
Use an offset spatula or dip a knife in warm water to smooth it out.
Can I use store-bought cake mix?
Absolutely! A boxed cake mix can save time and still taste great.
What’s the best way to color the frosting?
Use gel food coloring for vibrant, pastel shades without thinning the frosting.
Can I make these into cupcakes instead?
Yes! Simply use a cupcake pan and adjust the baking time as needed.
How do I keep the cakes from sticking to the pan?
Grease the pan well and dust with flour or use parchment paper liners.
Can I add decorations like edible glitter?
Yes! Edible glitter, gold dust, or candy pearls add extra flair.
How do I get the perfect egg shape?
Trim the edges slightly after baking if needed for a more defined egg shape.
Can I use cream cheese frosting instead?
Yes! A light cream cheese frosting pairs beautifully with these cakes.
Conclusion
Mini Easter Egg Cakes are a delightful and festive treat that brings joy to any Easter celebration. With their soft texture, delicious frosting, and endless decorating possibilities, they’re as fun to make as they are to eat. Try this recipe for your next Easter gathering and enjoy a creative, homemade dessert!
Print
Mini Easter Egg Cakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes + decorating time
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
Description
These Mini Easter Egg Cakes are a delightful springtime treat! Made with soft vanilla sponge cake and coated in colorful icing or buttercream, they’re perfect for Easter celebrations. Decorate them with sprinkles, candy, or chocolate for a festive touch!
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the Icing:
- 2 cups powdered sugar
- 2–3 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
- Food coloring (pastel pink, yellow, blue, green)
- For Decoration:
- Sprinkles, sanding sugar, or edible glitter
- Mini chocolate eggs or M&M’s
- Piping gel or melted white chocolate for designs
Instructions
- Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Alternate adding the dry ingredients and milk, mixing until smooth.
- Bake the Cake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before cutting.
- Cut into Egg Shapes:
- Use an egg-shaped cookie cutter or a knife to cut out mini cakes.
- For a 3D effect, stack two cakes together with a little icing in between.
- Prepare the Icing:
- In a bowl, whisk together powdered sugar, vanilla, and milk until smooth.
- Divide into small bowls and add food coloring to create pastel shades.
- Decorate the Cakes:
- Dip each mini cake into the icing or drizzle it over the top.
- Decorate with sprinkles, chocolate eggs, or piping gel designs.
- Let Set & Serve:
- Allow the icing to set for at least 30 minutes before serving.
- Enjoy these adorable Easter treats!
Notes
- Use store-bought pound cake for a quick version.
- Try buttercream frosting instead of icing for a creamier topping.
- Store in an airtight container for up to 3 days or freeze for later.
Nutrition
- Calories: ~220
- Sugar: ~25g
- Sodium: ~90mg
- Fat: ~9g
- Saturated Fat: ~5g
- Unsaturated Fat: ~3g
- Trans Fat: ~0g
- Carbohydrates: ~34g
- Fiber: ~0g
- Protein: ~3g
- Cholesterol: ~40mg
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