Pin it
This adorable Easter Egg Mini Snack Cakes recipe transforms a simple vanilla cake mix into irresistible egg-shaped treats that will delight everyone at your Easter celebration. The marshmallow buttercream filling nestled between soft cake layers and smooth vanilla coating makes these mini cakes reminiscent of store-bought favorites but with homemade charm and festive flair.
These little egg cakes have become my signature Easter contribution ever since I made them for my nieces three years ago. Now they expect "Aunt Michelle's special Easter eggs" every spring and even help with the decorating.
Ingredients
- White cake mix: Provides a reliable base for these treats ensuring consistent results every time
- Canola oil: Keeps the cake incredibly moist and tender with a delicate crumb
- Sour cream: My secret ingredient that adds richness and helps prevent dryness
- Marshmallow fluff: Creates that nostalgic creamy filling texture reminiscent of classic snack cakes
- Almond extract: Both in the cake and frosting adds that subtle special flavor that makes people ask what your secret is
- Vanilla almond bark coating: Sets up perfectly at room temperature no tempering required like chocolate
Step-by-Step Instructions
Pin it
- Prepare the Batter:
- Combining the cake mix with wet ingredients might seem simple but make sure to beat for a full 2 minutes until the batter becomes smooth and slightly airy. The sour cream incorporated here is what prevents that boxed mix taste creating a more homemade flavor profile.
- Bake the Sheet Cake:
- Pour the batter evenly across your parchment-lined pan spreading it to the corners for even baking. Watch carefully around the 15-minute mark as thin cakes can quickly go from perfect to overbaked. The cake should spring back lightly when touched and have just the slightest golden edge.
- Cut and Fill:
- Once completely cool press your cookie cutter firmly using one clean motion rather than sawing to create clean edges. For the filling pipe a spiral starting from the outside edge working inward leaving that crucial border to prevent overflow when sandwiched.
- Coat the Cakes:
- The chilling step is absolutely non-negotiable as room temperature cakes will crumble when dipped. When coating use a fork under the cake and another fork to help pour the almond bark ensuring even coverage. Let excess drip for about 10 seconds before transferring to prevent pudding around the base.
The first time I made these my youngest daughter insisted on saving her egg cake until Easter Sunday as a special treat. She placed it on a tiny plate by her bed and to my surprise actually waited three whole days to eat it proudly reporting it was worth the wait.
Clever Cake Scraps Solutions
Those leftover cake pieces after cutting your egg shapes are too delicious to waste. Roll the scraps into balls and mix with a spoonful of frosting to create cake pops. Alternatively crumble them as a topping for ice cream or layer with pudding in parfait glasses for a quick trifle dessert. My family actually fights over these scraps as they provide the perfect sweet nibble during the assembly process.
Decorating for All Ages
This recipe provides a wonderful opportunity to involve children in the kitchen. Even very young helpers can assist with the sprinkles while older kids might enjoy experimenting with different drizzle patterns. Create a decorating station with various colored almond bark and seasonal sprinkles letting everyone customize their own egg cake. Some of our favorite combinations include pastel drizzles with matching nonpareils or chocolate drizzle with rainbow sprinkles.
Make-Ahead and Storage Tips
These mini cakes actually improve with a day of rest allowing the flavors to meld. Store them in a single layer in an airtight container in the refrigerator for up to 5 days. For the best texture let them stand at room temperature for about 20 minutes before serving. If you need to stack them for storage place parchment paper between layers to prevent sticking. Avoid freezing the completed cakes as the almond bark coating can develop condensation when thawed affecting the appearance.
The Perfect Easter Backdrop
These egg-shaped treats make a beautiful centerpiece when arranged on a cake stand surrounded by fresh flowers or nestled in decorative Easter grass. For brunch gatherings serve them alongside fresh fruit and coffee for a sweet finish. Their portable nature also makes them ideal for Easter egg hunts where they can be the special prize among the candy-filled plastic eggs.
Pin it
Enjoy making these festive treats and delight everyone at your Easter celebration!
Frequently Asked Questions
- → What is the best way to cut the cake into egg shapes?
Using an egg-shaped cookie cutter works best. Be sure your cake is completely cooled before cutting to avoid crumbling.
- → How can I ensure the cakes are easy to coat with almond bark?
Refrigerate or freeze the assembled cakes for 30-60 minutes before coating. This helps them stay firm and makes dipping easier.
- → Can I use colored almond bark for decoration?
Absolutely! Use gel food coloring to tint the reserved almond bark or candy coating for drizzling colorful designs on top.
- → What is a good substitute for almond extract in this recipe?
If you prefer, you can replace almond extract with additional vanilla extract or another flavoring like coconut or citrus for a unique twist.
- → How should I store the finished cakes?
Store the decorated cakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving.