These Mini Easter Cakes are adorable, festive, and perfect for celebrating spring! Soft, moist, and decorated in beautiful pastel colors, these mini cakes make a delightful treat for Easter gatherings, brunches, or as gifts. Whether you use a classic vanilla sponge, chocolate, or lemon-flavored cake, these bite-sized desserts are easy to make and fun to decorate.
Why You’ll Love This Recipe
- Perfectly portioned – Great for individual servings.
- Fun to decorate – Use pastel frosting, sprinkles, or mini eggs.
- Moist and delicious – A soft cake base with a tender crumb.
- Great for kids – A fun baking and decorating activity.
- Customizable – Use different cake flavors and fillings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Milk (or buttermilk for extra moisture)
For the Frosting:
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
- Food coloring (pastel shades)
Decorations (Optional):
- Easter sprinkles
- Mini chocolate eggs
- Shredded coconut (dyed green for “grass”)
- Piped frosting flowers
Directions
1. Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour a mini cake pan or use a sheet pan for later cutting.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Alternate adding dry ingredients and milk, mixing until smooth.
2. Bake the Cakes
- Pour batter into a mini cake pan or spread evenly in a sheet pan.
- Bake for 15–18 minutes (mini pans) or 20–25 minutes (sheet pan).
- Let cool completely before decorating.
3. Prepare the Frosting
- Beat butter until creamy, then slowly add powdered sugar.
- Stir in vanilla and add heavy cream until smooth.
- Divide into bowls and mix with pastel food coloring.
4. Assemble the Cakes
- If using a sheet cake, cut out mini cake rounds using a cookie cutter.
- Frost each mini cake, stacking for layered cakes if desired.
- Decorate with sprinkles, mini eggs, or coconut “grass.”
5. Chill and Serve
- Refrigerate for 15 minutes to set the frosting before serving.
Servings and Timing
- Servings: 8–12 mini cakes
- Prep time: 20 minutes
- Cook time: 18–25 minutes
- Total time: 45 minutes
Variations
- Lemon version – Add lemon zest and juice for a bright, citrusy cake.
- Chocolate mini cakes – Replace some flour with cocoa powder.
- Carrot cake – Add shredded carrots, cinnamon, and nuts.
- Strawberry-filled – Add jam between layers for a fruity surprise.
- Coconut flavor – Mix shredded coconut into the batter.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze unfrosted cakes for up to 2 months. Thaw before decorating.
- Serving: Best served at room temperature.
FAQs
Can I make these ahead of time?
Yes! Bake the cakes a day in advance and frost them before serving.
What’s the best way to cut mini cakes from a sheet cake?
Use a round cookie cutter for even shapes, or cut squares with a knife.
Can I use store-bought frosting?
Yes! Homemade frosting tastes better, but store-bought works for convenience.
How do I make pastel-colored frosting?
Add a small drop of food coloring and mix until you reach the desired shade.
What type of sprinkles work best?
Pastel-colored jimmies, confetti sprinkles, or edible pearls are great choices.
Can I make these gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
Can I use cupcakes instead?
Absolutely! Frost and decorate cupcakes just like the mini cakes.
How do I make frosting flowers?
Use a piping bag with a star tip to create flower shapes.
Can I add filling between cake layers?
Yes! Use jam, frosting, or whipped cream for extra flavor.
What’s the best cake flavor for Easter?
Lemon, vanilla, or carrot cake are all great options.
Conclusion
These Mini Easter Cakes are a fun, festive, and delicious treat for any Easter celebration. Whether you go for bright pastel colors, chocolate eggs, or coconut grass, they are sure to impress your family and guests. Try them this holiday and enjoy a sweet and beautiful dessert!
PrintMini Easter Cakes
These adorable Mini Easter Cakes are soft, moist, and topped with pastel-colored frosting or glaze! Perfect for Easter celebrations, these little treats are easy to make and decorate with sprinkles, candy eggs, or coconut for a festive springtime dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert, Easter
- Method: Baking
- Cuisine: American
Ingredients
For the Cakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- Gel food coloring (optional for pastel-colored cakes)
For the Frosting or Glaze:
- 1 ½ cups powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp vanilla or almond extract
- Gel food coloring (pastel pink, yellow, blue, green)
For Decoration:
- Easter sprinkles
- Mini chocolate eggs or jellybeans
- Shredded coconut (optional, for a “grass” effect)
Instructions
Step 1: Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease a mini cake or cupcake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well, then add vanilla extract.
- Alternately add flour mixture and milk, mixing until smooth.
- If making pastel-colored cakes, divide batter into bowls and mix in a few drops of gel food coloring.
Step 2: Bake the Mini Cakes
- Spoon batter into mini cake molds or cupcake liners, filling about ¾ full.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 3: Make the Glaze or Frosting
- In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Divide into bowls and tint each with pastel food coloring.
Step 4: Decorate the Cakes
- Drizzle the glaze over the cooled cakes or spread with frosting.
- Top with Easter sprinkles, mini chocolate eggs, or coconut.
Notes
- For extra flavor, use lemon or almond extract in the cake or frosting.
- Make-ahead option: Bake the cakes a day in advance and frost before serving.
- For a coconut “nest,” dye shredded coconut green and place mini eggs in the center.
- Store leftovers in an airtight container at room temp for 2 days or in the fridge for 4 days.