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Easter Egg Mini Snack Cakes Recipe

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5 from 120 reviews

These Easter Egg Mini Snack Cakes are a delightful and festive treat perfect for spring celebrations. Featuring a moist vanilla cake cut into adorable egg shapes, sandwich-filled with a fluffy marshmallow cream frosting, and coated in a smooth vanilla almond bark with colorful drizzle and sprinkles, these mini cakes are both fun to make and delicious to eat.

Ingredients

Scale

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
  • Food coloring (gel food dye)

Instructions

  1. Preheat 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 that size, use two smaller pans.
  2. Mix Cake Batter: In a large bowl, combine the white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Using a hand mixer, mix until the batter is smooth and fully combined.
  3. Bake the Cake: Pour the cake batter into the prepared pan and bake for 15-18 minutes or until a cake tester inserted into the center comes out clean.
  4. Cool Cake: Allow the cake to cool completely in the pan before proceeding to the next step.
  5. Make Frosting: In a large bowl, use a hand mixer to cream together the room temperature unsalted butter and marshmallow fluff until smooth. Add heavy cream, vanilla extract, and almond extract, mixing until combined. Finally, add powdered sugar and a pinch of salt, mixing again until smooth and fluffy.
  6. Cut Cake into Egg Shapes: Using an egg-shaped cookie cutter, cut out approximately 16 egg shapes from the cooled cake.
  7. Assemble Mini Cakes: On 8 of the cut cake eggs, pipe or spread frosting leaving a small border around the edges to prevent the frosting from spilling out. Top each with another cake egg to form a sandwich.
  8. Chill Cakes: Refrigerate or freeze the assembled mini cakes for 30-60 minutes to firm up, making them easier to coat.
  9. Melt Coating: In a microwave-safe bowl, melt the coconut oil and vanilla almond bark together until smooth. Reserve about 2/3 cup of the melted coating for decorating.
  10. Coat Mini Cakes: Using two forks, dip each mini cake into the melted almond bark, ensuring it is fully coated. Lift with the forks and let excess coating drip off, then place on parchment-lined baking sheets or wax paper to set.
  11. Decorate: Tint the reserved almond bark with gel food coloring as desired. Drizzle the colored coating over the set mini cakes using a spoon or by piping from a ziplock bag. Finish by adding sprinkles while the coating is still wet.

Notes

  • If you don’t have an egg-shaped cookie cutter, you can carefully cut the cake into oval or egg-like shapes using a knife.
  • Freezing the cakes before coating helps prevent cracking or breaking during dipping.
  • You can substitute almond extract with an extra 1 teaspoon of vanilla extract if preferred.
  • Ensure the cakes are completely cooled before cutting to avoid crumbling.
  • Use gel food dyes to avoid thinning the coating.

Keywords: Easter, mini cakes, snack cakes, vanilla cake, marshmallow frosting, almond bark, festive dessert, holiday treats

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