Learn how to the make the CUTEST Mini Easter Cakes!
These lovely, pastel-colored cakes are topped with a sweet treat that your whole family will love. This easy Easter Dessert idea is the perfect holiday recipe!
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If you've hung around here for any length of time, you probably know that I love making mini cakes! They are just so fun and festive, plus who doesn't love their own dessert ... no sharing required!
I've been wanting to make an Easter-themed version of these individual desserts for a while now and finally got around to it. They turned out just as cute as I'd hoped, and I'm so excited to share this recipe with you.
If you're looking for a unique Easter dessert, then you're going to love these beautiful Mini Easter Cakes. This is a show-stopping recipe that's sure impress your guests ... no one has to know that they're actually pretty easy to make!
Ready to get started? Keep reading for tons of tips, step-by-step photos, and lots of ideas for customizing the recipe to make it your own!
You can find the ingredients for these adorable individual cakes in any grocery store. Here's what you'll need:
- Cake Mix - I prepared these cakes using a white cake mix (here's another good option) to keep things simple. Using a mix will save you time, but you can definitely make the cake from scratch, if you'd prefer. To get the right proportions, just make sure to use a recipe for a two layer cake.
- Food Coloring - You'll need food coloring to color the batter. I recommend using gel coloring for more control and for the most vibrant colors. I used this Betty Crocker Coloring Gel this time, but I also really like this Wilton Food Coloring.
- White Frosting - Between the cake layers, you'll use a white frosting to hold everything together. Again, you can use a store-bought variety to save time. I used this Fluffy White Frosting, and it worked okay, but a less fluffy / more basic frosting (like this White Frosting that I've used before) will give the cakes more structure. To make the cakes taste more homemade, I'd recommend making your own frosting. The cream cheese frosting I used to make these Bunny Cupcakes would be so delicious!
- Mini Eggs - Cadbury Mini Eggs are the perfect finishing touch here ... the pastel colors are so delicate and pretty! Feel free to use other candy if you'd prefer though. You'll find more tips and ideas below.
- Other Ingredients - You'll also need the ingredients to prepare the cake mix (typically, eggs and oil), plus non-stick spray (or butter) and flour to coat the baking pans.
Pretty simple ingredients, right? However, you can completely customize this recipe by using different cake flavors, colors, frosting, and toppings. Check out the Variations section below for tons of tips!
You'll Also Need
Along with the ingredients, you'll need a few items to prepare the cakes:
- Mixer - You'll use a stand mixer or hand mixer to prepare the batter.
- Cake Pans - Because there are three layers, you'll need three 9-inch cake pans. I recommend these sturdy non-stick Wilton pans or these USA Pan Pans, which are more expensive, but worth it for the excellent quality. Make sure to use 9-inch pans for the best results.
- Measuring Cups - To ensure even layers, you'll need a large measuring cup (4 cups) to measure the batter. You'll also need a smaller measuring cup to divvy up the smaller portions.
- Bowls - You'll need three mediums bowls to divide the batter into before you can add the food coloring. They don't need to be exactly the same size.
- Circle Cutter - You'll need a 2.5-inch circle cutter to cut out the cake layers.
- Other Tools - Gather a spatula to mix in the food coloring, a knife or small offset spatula to frost the cakes, and a wire rack (or two) to cool the baked cakes.
How to Make Mini Easter Cakes
These petite cakes take a few steps to prepare, but rest assured, they're quite easy to make. You'll find a detailed, printable recipe below, but here's a step-by-step overview with photos to guide you.
Preparing the Batter + Baking
Start by preparing the batter and baking the cakes:
- Prepare the cake mix. Follow the package directions (or your homemade recipe) to prepare the batter.
- Measure the batter. Because you'll be dividing the batter into three equal parts, you need to measure it first. I used a measuring cup, but for the most accurate results, you could use a scale. (I have this digital scale, and it's super easy to use.)
- Divide the batter into three equal portions. Once you've measured the batter, transfer it into three separate bowls. For example, my batter measured 4 cups, so I divided into three portions of 1 ⅓ cups each. You may have slightly more or less though, depending on your mix / recipe or volume of ingredients, so make sure to measure first.
- Add food coloring. Starting with one bowl, add the food coloring and mix well. For best results, add a little bit of coloring at a time ... you can also add more later, but you can't take it away!
- Transfer batter to prepared pans. Coat three 9-inch cake pans with non-stick spray (or butter) and a light layer of flour. Add the batter to each pan, then smooth out the tops. You'll also want to give the pans a few hard taps on your counter to remove as many air bubbles as possible.
- Bake the cake. Because the layers are thinner than normal, it won't take the cake as long to cook as indicated on the box. Depending on your oven, it will take about 8 to 12 minutes. For best results, watch the cakes closely and use a toothpick to test for doneness (it should come out mostly clean when testing the center). Cool the baked layers on a wire rack.
Decorating the Cakes
Once the layers have completely cooled, you can assemble and decorate your Mini Easter Egg Cakes. This is the fun part!
- Cut out the layers. Carefully remove the cake layers from the pans, then use a 2.5-inch circle cutter to cut out the mini cake layers. If you cut the circles as closely together as possible, you should be able to get seven circles from each cake (six around the outside, and one in the middle).
- Add frosting. Top each layer with a generous amount of frosting. You want it to come right up to the edges, and even go over slightly.
- Remove excess frosting. Once the layers have been assembled, drag a knife with a flat edge around the outside of the cake to remove any excess frosting. A standard dinner knife works great for this.
- Top with eggs. Finish the cakes by topping with the candy eggs. For neatest results, start with the center egg, then add the others around it. I used seven eggs per cake. There is room to add another ring of eggs, but I preferred the look of fewer eggs.
Tip: As you decorate the cakes, make sure to clean your knife / offset spatula occasionally to remove any crumbs that stick to it.
For best results, try to let go of your perfectionist tendencies. It's hard, I know, but chances are you'll have a few imperfections. And no one will notice them but you, I promise!
One issue you may run into, is that the layers probably won't be perfectly flat after baking. There are a few ways to disguise this though. You can either make them flat by slicing a thin layer off the top of the cake (before cutting out the circles), or you can strategically pair up the different colors before you start frosting (this is what I'd recommend doing). For example, if a green layer is thinner on one side, pair it with a yellow layer that's thicker on one side. A little frosting can hide lots of flaws, too!
Now that you've mastered this easy Mini Easter Cakes recipe, you can have fun experimenting with different variations! There really are tons of ways to customize this recipe ... here are some easy ideas:
- Colors - I used a combination of pink, yellow, and green here, but a single color, another combination of colors, lighter colors, or darker colors will also work. If you're not sure, think about the colors in the the rainbow: red, orange, yellow, green, blue, indigo, and violet (or Roy G. Biv, if you remember that elementary school mnemonic device). Whatever colors you choose, they'll appear most complimentary if you pair them in the order of the rainbow.
- Flavors - You could also use different cake flavors, such as vanilla or yellow. Chocolate cake would also be super tasty, although you won't be able to dye it, obviously. A chocolate cake would look so pretty though topped with some green grass (see tips below).
- Frosting - Change up the look of the cake by using colored frosting. You could match the frosting colors to the layers, or you could even keep the cake itself white then use different frosting colors in between. It's up to you. If you want to color the frosting, I'd recommend using homemade (try the cream cheese frosting I used to make these Bunny Cupcakes).
- Coconut - Give the top of the cakes a fluffier, nest-like feeling (plus, an extra delicious taste), by sprinkling them generously with shredded coconut before adding the eggs.
- Grass Frosting - Create a grassy look by using a grass frosting tip to pipe green frosting on the top of the cakes. It will take a little extra effort, but the finished result will be so cute! You can do this with pastel-colored cake, like I did here, but it would look lovely with other cake flavors, like chocolate, too.
- Candy Topping - The easiest way to create a different look is by varying the candy topping. Visit your grocer's Easter aisle for inspiration, but mini chocolate bunnies, chicks, or lambs, flower sprinkles, Easter sprinkles, or even Peeps would be super cute.
- Shorter Cakes - To stretch this recipe a little further, make your cakes with two layers instead of three.
Because of their cut sides, these Mini Egg Cakes will taste freshest the day they are assembled. If you do have leftovers, store them in an airtight container. Your countertop is fine for a day, but I'd recommend refrigerating for longer periods (let them warm up slightly at room temperature before eating).
Hungry for more? Here are some other Easter ideas and recipes you'll love, too!
- 150 Vegetarian Easter Recipes - Scrumptious dishes for every course of your holiday feast!
- Mason Jar Easter Baskets - Don't want to do a full basket? These jars are the perfect sized sweet treat.
- Bunny Cupcakes - These yummy cupcakes couldn't get any cuter (you'll love the chocolate bunny ears), and they're easy to make, too.
- Chocolate Covered Strawberries - A decadent (and easy to make) holiday treat.
- Mini Strawberry Shortcakes - Another petite dessert you'll love.
Looking for more mini cake ideas? Check out my Mini Funfetti Cakes, Mini Valentine Cakes, St. Patrick's Day Mini Cakes, and Red, White, and Blue Mini Cakes next!
Mini Easter Cakes
- nonstick cooking spray
- all-purpose flour
- 1 white cake mix
- gel food coloring
- 2 containers white frosting
- candy-coated chocolate eggs
- 3 9-inch cake pans
- 1 2.5-inch round cookie cutter
- Spray cake pans with nonstick spray, then lightly coat with flour. Set aside.
- Prepare cake mix according to package directions.
- Measure cake batter, then divide evenly between three bowls.
- Add food coloring to batter, mixing well to distribute evenly.
- Transfer batter to prepared pans, then spread into an even layer with a spatula.
- Bake cake until a toothpick inserted in center comes out mostly clean, about 8 to 12 minutes (watch closely).
- Transfer pans to a wire baking rack, then let cake cool.
- Use a 2.5-inch round cutter to cut 7 circles from each cake layer.
- Cover a cake circle generously with frosting. Add another layer and frost, then add the final layer and frost the top. Repeat with remaining cake circles to make 7 individual cakes, each with 3 layers.
- Use the flat side of a knife to remove excess frosting from the sides of the cakes.
- Top cakes with mini eggs, pressing lightly into frosting.
- Eat cakes immediately or store in an airtight container until ready to serve. Enjoy!