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Easter Egg Mini Snack Cakes Recipe

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4.5 from 102 reviews

These Easter Egg Mini Snack Cakes are delightful bite-sized treats perfect for celebrating the holiday. Made from a moist vanilla cake, layered with a fluffy marshmallow frosting, and coated with a colorful almond bark candy shell, these mini cakes are both festive and delicious. Decorated with sprinkles and food coloring, they make a fun and visually appealing snack for any Easter gathering.

Ingredients

Scale

Vanilla Cake

  • 1 box white cake mix
  • 1/2 cup canola oil
  • 1 cup milk
  • 3 eggs
  • 2 Tbsp sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Frosting

  • 1/2 cup unsalted butter, at room temperature
  • 1 7 oz jar marshmallow fluff
  • 1 1/2 cups powdered sugar
  • 1 Tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • Pinch of salt

Coating and Decoration

  • 2 Tbsp coconut oil
  • 32 oz vanilla almond bark or candy coating
  • Sprinkles
  • Gel food coloring (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 18×13 inch baking pan with parchment paper. If you don’t have this size pan, use two smaller pans with edges.
  2. Make Vanilla Cake Batter: In a large bowl, combine the white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Use a hand mixer to blend the ingredients until smooth and well combined.
  3. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 15-18 minutes, or until a cake tester inserted in the center comes out clean.
  4. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan. This ensures it will be firm enough for cutting and decorating.
  5. Prepare the Frosting: Using a hand mixer, cream together the room temperature unsalted butter and marshmallow fluff until smooth. Add heavy cream, vanilla extract, and almond extract, mixing until fully incorporated. Finally, add the powdered sugar and a pinch of salt, and mix until combined and fluffy.
  6. Cut Cake into Egg Shapes: Once the cake is fully cooled, use an egg-shaped cookie cutter to cut out about 16 mini egg cakes from the sheet. Remove excess cake around the shapes.
  7. Assemble Mini Cakes: Pipe or spread frosting onto 8 of the egg-shaped cakes, leaving a small border around the edges. Place the remaining 8 cakes on top of the frosted ones to form mini cakes.
  8. Chill the Assembled Cakes: Refrigerate or freeze the mini cakes for 30-60 minutes. This step firms them up, making them easier to coat with almond bark.
  9. Melt Almond Bark and Coconut Oil: In a large microwave-safe bowl, melt the vanilla almond bark together with the coconut oil in the microwave in short bursts, stirring between, until fully melted and smooth. Reserve about 2/3 cup of the melted mixture for decorating.
  10. Coat Mini Cakes: Using two forks, dip each chilled mini cake into the melted almond bark, making sure it is completely covered. Lift the cake out gently, letting excess coating drip off, then place onto parchment paper or wax paper to set.
  11. Decorate: Color the reserved almond bark with gel food coloring as desired. Drizzle the colored almond bark over the coated mini cakes using a spoon or by piping from small ziplock bags. Add sprinkles while the coating is still wet for festive decoration.

Notes

  • Cooling the cake completely before cutting prevents crumbling and helps maintain clean edges.
  • Chilling the assembled mini cakes before coating makes dipping easier and results in a smoother coating.
  • You can customize the colors of the almond bark drizzle to match your Easter theme.
  • If you don’t have a cookie cutter in an egg shape, you can carefully cut shapes freehand or use another small cookie cutter shape.
  • Store the mini cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness.

Keywords: Easter egg cake, mini snack cakes, vanilla cake, marshmallow frosting, almond bark coating, festive Easter dessert

Find it online: https://todayfoodrecipe.com/easter-egg-mini-snack-cakes-recipe/