The perfect treat to add a touch of whimsy to your Easter celebrations are these Mini Easter Egg Cakes.
Made with a simple vanilla boxed cake mix, vanilla frosting, they're decorated with fun purple frosting and confetti sprinkles.
They're easy to make, fun to decorate, and absolutely delicious – a guaranteed hit with kids and adults alike!
Browse all the other Easter Desserts to complete your perfect holiday menu.
These mini cakes will be the star of your Easter table! Their cute size and festive decorations make them a perfect holiday treat.
The best part is you don't need any special cake pans. A simple egg-shaped cookie cutter does the trick!
Looking for more cake mix hack recipes to serve for the holiday? Try my Easter Bunny Cupcakes, Easter Bunny Cake, or my Easter Bundt Cake.
Table of Contents
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How to make an Egg Shaped Cake
To make an Easter egg-shaped cake, bake a round and rectangular cake. Cut half-circles from the rectangle’s ends and attach them to the round cake. Frost to secure, smooth the edges, apply a crumb coat, chill, then add the final frosting and decorate!
For a full step-by-step guide, check out my Easter Egg Shaped Cake recipe on the blog!
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Recipe Variations
I used a box of vanilla cake mix and divided the batter between two 9X13 baking dishes. If you prefer, you could use your favorite homemade vanilla cake recipe or purchase a ready made pound cake.
Because we're splitting the batter into two pans, your cakes will bake faster than the box instructions suggest. Mine were ready in about 15 minutes, but ovens vary, so check them frequently to prevent overbaking. The thinner layers are the key to the faster cooking time!
Step-by-Step Instructions
Step 1: Prepare the cake mix as directed and divide it between two parchment-lined 9x13 pans. Bake for about 15 minutes, checking often since thinner cakes bake faster.
Step 2: Allow the cakes to cool completely in the pans. Then, use the parchment paper to lift them out and place them on a cutting board. Cut out egg shapes using an egg-shaped cookie cutter (you may need to dip it in flour for clean cuts).
Top Frosting Tip
The frosting should have the consistency of a pourable glaze. Immediately pour the icing over the egg cakes, ensuring you completely cover each one. If necessary, heat up more icing. Should you run out before all the cakes are covered, simply scrape up any icing from the tray beneath the baking rack, reheat it, and continue the process.
Step 3: Place the mini egg cakes on a baking rack set over a foil-lined sheet pan. Microwave half the cream cheese icing in short 10-second bursts, stirring between each, until melted.
Step 4: Cover the mini egg cakes with the melted frosting and let them dry completely. For faster setting, refrigerate them uncovered overnight.
Decorate the Mini Easter Egg Cakes
Step 5: Allow the white frosting to completely dry. Then warm up the purple frosting in the microwave and add it to a drizzling tool or bottle. Drizzle the frosting over the mini egg cakes. Immediately add the sprinkles.
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Serving Tips
For an extra touch of charm, try nestling the decorated egg cakes in colorful cupcake liners – it gives them such a sweet "nestled in" look. Arrange your little nests on a serving platter for a delightful presentation.
Storage Tips
Refrigerator: Store the egg cakes in a plastic container in the refrigerator until you're ready to serve them. They'll still last 3-4 days.
Freezer: For longer storage, you can freeze the mini cakes. Individually wrap them in plastic wrap, then place them in a freezer-safe container for up to 3 months.
Thawing Tips: Allow them to defrost in the refrigerator overnight before serving.
📖 Recipe Card
Mini Easter Egg Cakes
Ingredients
Equipment
Method
- Prepare the cake mix according to the directions on the back of the box.
- Divide the batter evenly and pour into two 9 X 13 size baking pans that have been lined with parchment paper.
- Bake in a preheated 350 degree oven for about 15 minutes. Checking frequently to make sure you don't overcook the cakes. Remember, you're not baking ONE cake as the instructions on the box says, so it shouldn't take as long.
- Let the cakes cool completely before cutting the egg shapes.
- Using the parchment paper, gently remove the cakes from the pans and place on a cutting board.
- Using an egg shaped cookie cutter, begin cutting out the shapes for the cakes. You may need to dip the cookie cutter in flour to help cut a clean cut.
- Place the mini egg cakes on a baking rack that is on top of a sheet pan lined with aluminum foil.
- Place half the cream cheese icing in a microwavable safe bowl and heat for 10 seconds, stir and then heat again for another 10 seconds. The frosting should be the consistency of a pourable glaze.
- Immediately pour the icing over the egg cakes making sure to thoroughly cover each egg. You will need to heat up more icing and if you run out of icing before the egg cakes are completely covered, just scrape up any icing off of the tray beneath the baking rack and reheat and continue pouring on top of the egg cakes.
- Once the mini egg cakes are covered, let them dry completely. I placed mine in the refrigerator uncovered overnight.
- Heat up the colored icing and using either an icing drizzling tool or plastic decorating bottle, decorate the Mini Easter Egg Cakes.
Laura says
Thank you for the recipe. I was just thinking that I wanted to make mini cakes using my Easter cutters. Perfect recipe! I can't wait to make these next weekend.
I do have a question. Can you use one jelly roll pan in place of 2 - 9x13 pans?
Lois says
I've never tried that, but I think it would work fine! Let me know how they come out.
Erlene says
Fun idea and one that could be made in any Easter shape. Thanks for sharing on MM. Pinned and will be featuring this tonight.
Lois says
Thank you for the feature!!!
Donna @Modern on Monticello says
Even though my kids are grown I think they will still enjoy this treat at Easter this year. Thanks for sharing a great recipe at #HomeMattersParty
Marie says
These are really cute and I'm sure guests would love being served these for Easter dinner dessert. Pinned 🙂 Thank you for sharing them at the Talk Of The Town party!
Marie | DIY Adulation says
These are adorable! And that Pampered Chef drizzler tool is brilliant. Definitely need one of those in my life. Thanks for sharing your recipe with us at Merry Monday!
Bev Carter says
These cakes are so adorable and yet easy. Love them. Pining these.
Hugs,
Bev
Run 2 says
These are all so pretty! Thanks for sharing at the Easter day...
Kim @ The Celebration Shoppe says
What a cute and festive way to celebrate Easter, Lois! My kids will love decorating these mini egg cakes.