Mini Easter Egg Cakes are another one of my cute Easter Desserts to serve for the holiday! 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.
Why not make something extra special and cute with these Adorable Mini Easter Egg Cakes. They're another easy cake mix hack that I love to share with you.
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!
Table of Contents
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.
Another family tradition we love to enjoy are our Easter Breads. I have a few different ones that we love to make and share on Easter Sunday with family and friends.
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.
More InformationMore InformationMore InformationMore Information
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
Step 1 | Prepare the Cake Mix
- Prepare the cake mix according to the directions on the back of the box.
- I used a hand mixer, but you could even do this with a wooden spoon.
Step 2 | Baking Instructions
- 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.
Step 3 | Cut 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.
Step 4 | 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.
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.
Step 5 | 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.
Serving Tips
- I thought the decorated egg cakes would look really cute laying in cupcake liners. You can see the fun flower shaped cupcake liners look perfect for spring. All the colors blended beautifully.
- Place the egg cakes in cupcake liners and then on a serving platter.
Storage Tips
- Store the egg cakes in a plastic container in the refrigerator until you're ready to serve them.
- If you have any leftovers, they should be stored in the refrigerator as well.
⭐Before You Begin! If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
More InformationMore InformationMore InformationMore InformationMore Information
Mini Easter Egg Cakes
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
- 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.
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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 287Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 331mgCarbohydrates: 54gFiber: 1gSugar: 38gProtein: 2g
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!
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.