Description
These Mini Easter Cakes are the perfect way to celebrate spring with their soft, colorful cake layers, creamy frosting, and festive decorations. Made with pastel-hued batter and topped with Cadbury Mini Eggs, these adorable cakes are as fun to make as they are to eat. Perfect for Easter brunch, spring gatherings, or gifting to loved ones, these individually sized treats bring joy to every occasion.
Ingredients
Scale
For the cakes:
- 1 box white cake mix (or homemade vanilla cake batter)
- Ingredients needed for cake mix (eggs, oil, water)
- Gel food coloring (pink, blue, yellow, and green)
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For decoration:
- Cadbury Mini Eggs or pastel-colored candy eggs
- Sprinkles (optional)
Instructions
Prepare the Cake Batter
- Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans.
- Prepare the cake mix according to package instructions.
- Divide the batter into four bowls and color each portion with a different gel food coloring.
Bake the Cake Layers
- Pour each colored batter into separate cake pans and spread evenly.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before cutting.
Cut the Mini Cake Rounds
- Use a 2.5-inch round cutter to cut out circles from each cake layer.
- You should get about 21 cake rounds (for 7 mini cakes with 3 layers each).
Make the Frosting
- Beat softened butter until fluffy.
- Gradually add powdered sugar, heavy cream, vanilla extract, and salt. Beat until smooth.
Assemble the Mini Cakes
- Layer the cake rounds with a thin layer of frosting in between.
- Frost the top and sides of each cake and smooth with a spatula.
Decorate and Serve
- Top each cake with Cadbury Mini Eggs and sprinkles.
- Chill for 15 minutes before serving for the best texture.
Notes
- Use gel food coloring for vibrant pastel shades without altering the cake’s consistency.
- Freeze the cake layers for 10 minutes before cutting to reduce crumbs.
- Store in an airtight container in the fridge for up to 3 days or freeze the layers in advance.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American