If you’re looking for a fresh and out-of-the-box idea for your Easter dessert table this year, check out these gorgeous Easter Mini Cakes! These are not only pretty to look at but they taste pretty amazing too!

This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.

Easter Mini Cakes Recipe

I don’t know about you, but I adooooore making Easter desserts SO much! Especially when you get to use those adorable little chocolate-covered eggs! They look like Robin’s eggs and they are ridiculously cute and tasty and they LOOK SO DANG GOOD on decorated desserts, man!

These gorgeous Easter Mini Cakes will be the talk of any Easter celebration you attend because of they’re adorable little eggs on top and the vibrant colors practically waving at you from your serving dish. Hello, gorgeous Easter dessert, pleased to put you in my face and eat you now!

Where Can I Find The Actual Recipe Card?

If you’d rather skip all of my cake decorating tips, important information for this recipe, and similar recipe ideas – and get straight to the simple Easter Mini Cakes recipe, just scroll down to the bottom, where you’ll find a printable recipe card.

Can You Prepare These Easter Mini Cakes in Advance?

Yes absolutely! But considering these fun and easy Easter Mini Cakes are made by cutting circles out of your prepared cake, you will want to store these in an airtight cake storage container to prevent the cake and/or icing from drying out. I’d even go as far as to wrap the cake circle parts in wax paper (or parchment paper) and then inside a storage container to ensure they stay as fresh and soft as possible!

Kitchen Tools Needed to Make Easter Mini Cakes

To make this easy Easter dessert recipe, you will need:

Ingredients Needed to Make Easter Mini Cakes

To make this fun Easter dessert recipe, you will need the following ingredients:

For the cake

To assemble + decorate

Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

How to Make Easter Mini Cakes

Directions to Make the Easter Mini Cakes

Preheat oven to 350 degrees F. Line your 13×9 baking sheets with parchment paper or silicone baking mats and set aside. In a medium-sized bowl, use a sifter to sift together your flour, baking powder, and salt.

Sift Dry Ingredients to Make Easter Mini Cakes

Using an electric mixer, stand mixer, or whisk, beat together the eggs and granulated sugar until creamy and well blended. Add to this your vanilla extract and canola oil and continue mixing.

Mix Wet and Dry Ingredients Together to Make Easter Mini Cakes

Slowly add your dry ingredients and milk into your wet ingredients continuing to blend until well combined. Add pink gel food coloring and beat until completely tinted thoroughly.

Add Pink Gel Food Coloring to Cake Batter to Make Easter Mini Cakes

Spread cake batter onto your lined baking sheet spreading evenly with a cake spatula. Bake for approximately 15 minutes or until a toothpick comes out clean when inserted in the center of the cake. Allow to cool completely before decorating.

Directions to Assemble Easter Mini Cakes

Use your 3-inch round cookie cutter to cut out 24 circles from your cakes. (Fun idea, you can save what you trim from the cake for later and enjoy as a snack!)

Use Cookie Cutter to Cut Out Circle Shapes to Make Easter Mini Cakes

Make your teal buttercream by beating together 1 stick of butter, 2 cups of icing sugar, and 2 tbsps milk with an electric mixer. Once buttercream is smooth, add teal gel food coloring and mix until completely tinted.

Scoop teal buttercream into a piping bag with a Wilton #10 round piping tip. Frost twelve of your mini cakes. Top the frosted cake with one of the unfrosted cakes and continue for all of the cakes.

Frost Your Mini Cakes with Teal Icing to Make Easter Mini Cakes

To make the green buttercream, beat ½ stick butter, 1 cup icing sugar, and 3 tbsp milk with an electric mixer. Add Kelly green gel food coloring. Scoop green buttercream into a piping bag with Wilton icing tip #233 attached. Frost the top of each mini cake with green buttercream, starting at the cake and coming away from the cake in sweeping motions to create the “Easter grass” appearance.

Frost the Tops to Make Easter Mini Cakes

Add 4-5 candy-covered eggs on top of each mini cake. Serve and enjoy!

Other Easter Dessert Recipes to Try

Check out our other fun Easter treats and more!

Adorable and Easy Bunny Butt Cupcakes Recipe — Bunny Butt Cupcakes

Easter decorating tips and tricks below, too!

Personal Creations personalized easter baskets — How to Repurpose Easter Baskets

naturally dye easter eggs — Naturally Dye Easter Eggs

CRAVING MORE CRAFTS AND DELICIOUS RECIPES? Subscribe to my newsletter and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

Sign up below to receive my newsletter filled with delicious recipes, fun crafts, and family adventures straight into your inbox:

If you love this Easy Easter Mini Cakes Recipe as much as we do, please leave me a 5-star review below and help me share this recipe on Facebook and Pinterest! If you do make the recipe, I hope you’ll share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback! 🙂

Easter Mini Cakes Recipe

If you’re looking for a new and fresh out-of-the-box idea for your Easter dessert table this year, check out these gorgeous Easter Mini Cakes! These gorgeous Easter Mini Cakes are not only pretty to look at but they taste pretty amazingly too!

No ratings yet

Print Pin Rate

Course: Dessert

Servings: mini cakes

Ingredients

For the cake

4 cups all-purpose flour
4 tsp baking powder
Pinch salt
4 large eggs room temperature
1 1/3 cup granulated sugar
2 tsps vanilla extract
1 cup canola oil
1 1/3 cup whole milk + 2 tbsp
1/2 tsp pink gel food coloring

To assemble + decorate

Instructions

Directions to Make the Easter Mini Cakes

Preheat oven to 350 degrees F.
Line your 13×9 baking sheets with parchment paper or silicone baking mats and set aside.
In a medium-sized bowl, use a sifter to sift together your flour, baking powder, and salt.
Using an electric mixer, stand mixer, or whisk, beat together the eggs and granulated sugar until creamy and well blended.
Add to this your vanilla extract and canola oil and continue mixing.
Slowly add your dry ingredients and milk into your wet ingredients continuing to blend until well combined.
Add pink gel food coloring and beat until completely tinted thoroughly.
Spread cake batter onto your lined baking sheet spreading evenly with a cake spatula.
Bake for approximately 15 minutes or until a toothpick comes out clean when inserted in the center of the cake.
Allow to cool completely before decorating.

Directions to Assemble Easter Mini Cakes

Use your 3-inch round cookie cutter to cut out 24 circles from your cakes. (Fun idea, you can save what you trim from the cake for later and enjoy as a snack!)
Make your teal buttercream by beating together 2 sticks of butter, 4 cups of icing sugar, and 4 tbsps milk with an electric mixer.
Once buttercream is smooth, add teal gel food coloring and mix until completely tinted.
Scoop teal buttercream into a piping bag with a Wilton #10 round piping tip.
Frost 12 of your mini cakes.
Top each frosted cake with one of the unfrosted cakes and continue for all.
To make the green buttercream, beat 1 stick butter, 2 cups icing sugar, and 3-4 tbsps milk with an electric mixer.
Add Kelly green gel food coloring and mix until well blended and the color is evenly distributed throughout.
Scoop green buttercream into a piping bag with Wilton icing tip #233 attached.
Frost the top of each mini cake with green buttercream, starting at the cake and coming away from the cake in sweeping motions to create the "Easter grass" appearance.
Add 4-5 candy-covered eggs on top of each mini cake.
Serve and enjoy!