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. store-purchased frosting and fun colorful sprinkles. 

If you’re hosting Easter dinner this year and you need help with your menu, I have the perfect dessert for you to make for your guests 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!

Mini Easter Egg Cakes

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. 

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

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

How to Make Mini Easter Egg Cakes

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

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. 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. 

How to Get the Egg Shape

1. Allow the cake to cool and then using an egg shaped cookie cutter, cut out the shapes.  
2. I found dipping the cookie cutter in flour helped tremendously.  
3. 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. 

How to Add the Frosting

1. Place the mini egg cakes on a baking rack that is on top of a baking tray lined with parchment paper. 
2. 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.
3. Then start pouring it over the egg cakes.  
4. You’ll need to do this a few times to make sure the entire cake is covered.  
5. 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.

How to decorate the Mini Easter Egg Cakes

1. Once the mini egg cakes are covered, let them dry completely. I placed mine in the refrigerator uncovered overnight.
2. 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. 
3. Using a small funnel, add the colored icing to your drizzling tool or plastic decorating bottle. 
4.  Drizzle the melted icing on top of the mini egg cakes and immediately add the sprinkles so they stick to the icing. 

How to Store and Serve the Egg Cakes

1. 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. 
2. When you’re ready to serve, place the mini egg cakes on a white platter. 

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

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!

Print

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

• 
  Egg Cookie Cutter - 4 Inches - Tin Plated Steel
• 
  The Pampered Chef Chocolate Drizzler

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 287 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 331mg Carbohydrates: 54g Fiber: 1g Sugar: 38g Protein: 2g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

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