Mini Easter Egg Cakes

When the house was half-decorated and the kitchen table was covered with paper grass, ribbons, and a few forgotten plastic eggs. A friend had stopped by with her toddler, another neighbor popped in to borrow a baking pan,

and suddenly the space felt busy in the best way. Someone suggested making something “small but fun” for Easter Sunday, not another large cake that needed slicing and plates. A box of cake mix was already on the counter, and marshmallow fluff peeked out from the pantry shelf like a suggestion.

As the cake baked, the smell of vanilla filled the room and slowed everything down. Little rounds of cake were cut and lined up, ready to be filled. The frosting came together light and glossy, tasting like the inside of a childhood sandwich cookie.

Once the cakes were dipped in pastel almond bark, the kitchen turned into a decorating station, with sprinkles scattered and colors mixed just a bit off from perfect. They weren’t meant to be flawless. They were meant to feel cheerful and shared.

When the cakes set, everyone hovered nearby, waiting to see the finished tray. Soft cake, fluffy filling, and a gentle snap from the coating made them disappear quickly. These have since become my favorite way to add a little whimsy to Easter without overcomplicating dessert.

Short Description

These mini Easter egg cakes feature tender vanilla cake layers filled with marshmallow frosting and coated in smooth pastel candy for a festive spring dessert.

Key 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, 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

Tools Needed

• Mixing bowls
• Electric mixer
• 9×13 inch baking pan
• Round cookie cutter or small glass
• Parchment paper
• Microwave-safe bowl
• Fork or dipping tool

Cooking Instructions

Step 1: Bake the cake
Prepare the cake batter using cake mix, oil, milk, eggs, sour cream, vanilla, and almond extract. Bake at 350°F for 15 to 18 minutes until set and lightly golden. Cool completely.

Step 2: Make the frosting
Beat butter until creamy, then mix in marshmallow fluff, powdered sugar, heavy cream, extracts, and salt until smooth and fluffy.

Step 3: Assemble the cakes
Cut cooled cake into small rounds or egg shapes. Spread frosting on half of the pieces and sandwich with the remaining cake layers. Chill for 30 to 60 minutes to firm up.

Step 4: Coat and decorate
Melt almond bark with coconut oil until smooth. Tint with food coloring if desired. Dip chilled cakes, let excess drip off, then decorate with sprinkles. Let set completely.

Why You’ll Love This Recipe

Perfect individual Easter treats

Soft cake with fluffy filling

No complicated decorating skills needed

Make-ahead friendly

Easy to customize colors and toppings

Mistakes to Avoid & Solutions

Cake still warm when cutting
This causes crumbling.
Solution: Cool completely before cutting shapes.

Frosting too soft
Can slide when sandwiching.
Solution: Chill briefly before assembling.

Candy coating too thick
Overpowers the cake.
Solution: Add coconut oil to thin the coating.

Skipping chill time
Leads to messy dipping.
Solution: Always chill filled cakes before coating.

Overheating almond bark
Makes it grainy.
Solution: Melt slowly and stir often.

Serving and Pairing Suggestions

Serve on a pastel dessert tray

Pair with tea, coffee, or milk

Add to Easter baskets

Display as a centerpiece dessert

Serve chilled or at cool room temperature

Storage and Reheating Tips

Store in an airtight container in the fridge up to 4 days

Layer parchment between cakes to prevent sticking

Let sit 5 minutes before serving for softer texture

Do not microwave

Best enjoyed within 2 days for freshness

FAQs

1. Can I use homemade cake instead of a mix?
Yes, a thin vanilla sheet cake works well.

2. Can I freeze these cakes?
Freeze before coating for best results.

3. What if I don’t have almond bark?
White chocolate candy melts are a good substitute.

4. Can I make these gluten-free?
Use a gluten-free cake mix and check coating ingredients.

5. Do I need egg-shaped cutters?
No, round shapes work just as well.

Tips & Tricks

Chill cakes well before dipping

Use a fork for cleaner coating

Tap gently to remove excess chocolate

Work in small batches while coating

Keep sprinkles nearby for quick decorating

Recipe Variations

Chocolate Cake Version
Use chocolate cake mix and keep the marshmallow filling for contrast. Coat in white or milk chocolate.

Lemon Easter Eggs
Add 1 teaspoon lemon zest to the cake batter and replace almond extract with lemon extract.

Strawberry Filled Cakes
Mix freeze-dried strawberry powder into the frosting for a fruity center.

Dairy-Free Option
Use dairy-free cake mix, plant-based butter, and dairy-free candy coating.

Final Thoughts

Mini Easter egg cakes bring a sense of playfulness to the table that feels just right for spring. They’re small enough to feel light, yet rich enough to satisfy, and the process of making them often turns into part of the celebration itself. From cutting shapes to choosing colors, there’s room for creativity without pressure.

These cakes remind me that desserts don’t need to be elaborate to feel meaningful. A soft crumb, a fluffy filling, and a little color can turn an ordinary afternoon into something festive. They fit easily into Easter traditions, shared tables, and quiet moments alike.