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You are here: Home / Recipes / How to Make Adorable Mini Easter Egg Cakes

Desserts Holidays Recipes Spring
Published: April 3, 2017 | Last Updated: April 2, 2020 | Author: Lois

How to Make Adorable Mini Easter Egg Cakes

Mini Easter Egg Cakes are cute and perfect to serve for dessert on Easter Sunday! These mini cakes turned out even cuter than I thought they would. And they couldn’t be more easy because the recipe uses a cake mix with store-purchased frosting and fun colorful sprinkles. 

Easter Egg Cakes on white platter

I know a lot of us will be at home this year for Easter, so why not make something extra special and cute with these Adorable Mini Easter Egg Cakes! 

I love mini-sized or bite sized recipes. For some reason I always feel as if I can enjoy more of the food when it’s smaller than a full sized piece of cake. How about you? When you serve a smaller portion of cakes or cookies, you and your guests can enjoy more!

Traditional Easter Desserts

Cheesecake is always a favorite with our family for any holiday. My mom has a great recipe that she’s been baking for years. However, my sister always bakes an Italian Ricotta Rice Pie that we all love for Easter. It brings a lot of memories for me every year when I serve it. 

Other Traditional Easter Desserts include: 

  • Hummingbird Cake
  • Carrot Cake
  • Bird’s Nest Brownies – are always cute especially with little kids still at home. 

Helpful Kitchen Tools

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here. 

  • Parchment Baking Sheets – this really helps to get the cakes out of the baking pans in one piece. 
  • Easter Egg Cookie Cutter
  • Chocolate Drizzle Tool
  • Spring Colored Sprinkles

Easy Cake Mix Recipe

I used a box of vanilla cake mix and divided the batter between two 9X13 baking dishes.  But you can always use your favorite homemade vanilla cake recipe for these cakes.  If you’re really stressed for time, you can use a store-purchased pound cake. 

Ingredients

Make sure you print out the recipe below and save it for later!

  • 1 box vanilla cake mix – 15.25 ounce
  • 2 containers of icing – 16 ounce size each. I chose cream cheese icing and a vibrant purple icing to decorate.
  • Colorful sprinkles to decorate

Directions

Prepare the cake mix according to the directions on the back of the box.

Vanilla Cake Mix Batter in bowl.

Divide the batter evenly and pour into two 9 X 13 size baking pans that have been lined with parchment paper.

You want the mini cakes to be thinner than a traditional cake, so I divide the batter between two cake pans. The parchment paper will help you gently lift the cakes out of the pans onto a cutting board. 

Vanilla cake batter divided between two baking pans.

How to Get the Egg Shape

Allow the cake to cool and then using an egg shaped cookie cutter, cut out the shapes.  Make sure you dip the cookie cutter in flour to help it not stick to the cake.  

You can see that I was able to get 6 mini cakes per cake, so 12 in total for me. And don’t worry, the excess cake was a nice treat for my husband later on! Depending on the size of your cookie cutter, you could get more or less. 

Cut shapes out of sheet cake using an Egg Shaped Cookie Cutter

How to Add the Frosting

Place the mini egg cakes on a baking rack that is on top of a baking tray lined with parchment paper. 

Choose your favorite flavor of canned icing, I chose cream cheese, and heat it up in the microwave for about 10 seconds. You want to be able to pour it, but you don’t want it too liquid which is what will happen if you microwave it too long.

Then start pouring it over the egg cakes.  You’ll need to do this a few times to make sure the entire cake is covered.  I used a small spatula to make sure the sides of the cakes were covered as well.  

Easter Egg Cakes on Baking Rack

Helpful Tip: 

You can see from my photo that there is excess icing on the parchment paper. You can scrape it up and reuse it if you find you’re running out of icing.

Pour the melted frosting over the mini egg shaped cakes.

How to decorate the Mini Easter Egg Cakes

Once the mini egg cakes are covered, let them dry completely. I placed mine in the refrigerator uncovered overnight.

Choose your favorite color icing and heat it up in the microwave for about 10 seconds being careful not to heat it up too much. You want to be able to drizzle the frosting and if you heat it up too much it will turn into a liquid mess…trust me on this one. 

Using a small funnel, add the colored icing to your drizzling tool or plastic decorating bottle. 

Drizzle the melted icing on top of the mini egg cakes and immediately add the sprinkles so they stick to the icing. 

How to add the frosting to the mini Easter egg cakes.

How to Store and Serve the Egg Cakes

Store the egg cakes in a plastic container in the refrigerator until you’re ready to serve them. I thought the decorated egg cakes would look really cute laying in cupcake liners. I have some in the shape of flowers and the colors all blended together beautifully. 

When you’re ready to serve, place the mini egg cakes on a white platter. 

Mini Easter Egg Cakes are so cute and perfect to serve for dessert for any spring occasion.
Mini Easter Egg Cakes are an adorable addition to any Easter dessert buffet table this holiday! They're extremely easy to make and taste delicious! 
Mini Easter Egg Cakes closeup on white platter in flower shaped cupcake liners from Walking on Sunshine Recipe

Cake Mix ECookbook

If you love cake mix recipes, make sure you check out the Cake Mix Recipes ECookbook that’s available to all my readers!

Cake Mix Recipes e-CookbookCake Mix Recipes e-CookbookMore Information

 

Easter Egg Cakes Closeup

Mini Easter Egg Cakes

Yield: 12 mini cakes depending on size of cookie cutter
Prep Time: 10 minutes
Cook Time: 15 minutes
Decorating Time: 20 minutes
Total Time: 45 minutes

Mini Easter Egg Cakes are so cute and perfect to serve for dessert for any spring occasion. I think they're perfect Easter Sunday dessert!

Ingredients

  • 1 box vanilla cake mix - 15.25 ounce size
  • 2 containers of icing - 16 ounce size each
  • Colorful sprinkles to decorate

Instructions

  1. Prepare the cake mix according to the directions on the back of the box.
  2. Divide the batter evenly and pour into two 9 X 13 size baking pans that have been lined with parchment paper.
  3. 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.
  4. Let the cakes cool completely before cutting the egg shapes.
  5. Using the parchment paper, gently remove the cakes from the pans and place on a cutting board.
  6. 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.
  7. Place the mini egg cakes on a baking rack that is on top of a sheet pan lined with aluminum foil.
  8. 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.
  9. 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.
  10. Once the mini egg cakes are covered, let them dry completely. I placed mine in the refrigerator uncovered overnight.
  11. Heat up the colored icing and using either an icing drizzling tool or plastic decorating bottle, decorate the Mini Easter Egg Cakes.

Notes

You will not use all of the colored icing as we are using it just to drizzle on top of the mini egg cakes.

Store the leftover colored icing in the refrigerator to use for another recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Egg Cookie Cutter - 4 Inches - Tin Plated Steel
    Egg Cookie Cutter - 4 Inches - Tin Plated Steel
  • Chocolate Drizzler
    Chocolate Drizzler
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 331mgCarbohydrates: 54gFiber: 1gSugar: 38gProtein: 2g
© Lois
Category: Desserts

This recipe has been updated since it first appeared in 2017 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them! 

Mini Easter Egg Cakes from Walking on Sunshine Recipes


10 Comments

About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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Comments

  1. Laura says

    April 13, 2019 at 8:09 pm

    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 – 9×13 pans?

    Reply
    • Lois says

      April 13, 2019 at 9:32 pm

      I’ve never tried that, but I think it would work fine! Let me know how they come out.

      Reply
  2. Erlene says

    March 31, 2019 at 5:50 pm

    Fun idea and one that could be made in any Easter shape. Thanks for sharing on MM. Pinned and will be featuring this tonight.

    Reply
    • Lois says

      March 31, 2019 at 10:11 pm

      Thank you for the feature!!!

      Reply
  3. Donna @Modern on Monticello says

    March 25, 2019 at 6:59 am

    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

    Reply
  4. Marie says

    March 22, 2019 at 3:15 pm

    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!

    Reply
  5. Marie | DIY Adulation says

    March 22, 2019 at 9:45 am

    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!

    Reply
  6. Bev Carter says

    April 10, 2017 at 1:58 am

    These cakes are so adorable and yet easy. Love them. Pining these.
    Hugs,
    Bev

    Reply
  7. Run 2 says

    April 4, 2017 at 3:24 am

    These are all so pretty! Thanks for sharing at the Easter day…

    Reply
  8. Kim @ The Celebration Shoppe says

    April 4, 2017 at 1:01 am

    What a cute and festive way to celebrate Easter, Lois! My kids will love decorating these mini egg cakes.

    Reply

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