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
Units
Scale
- 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