Ingredients

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

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

2 Tbsp coconut oil

32 oz vanilla almond bark or candy coating

Sprinkles and food coloring (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 18×13 inch baking pan with parchment paper. If you don’t have this size, use two smaller pans.

Step 2: In a large bowl, combine the white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Use a hand mixer to blend until smooth and well combined.

Step 3: Pour the batter into the prepared pan and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Let the cake cool completely in the pan before removing it.

Step 5: For the frosting, beat the butter and marshmallow fluff together with a hand mixer until creamy. Add heavy cream, vanilla extract, and almond extract, mixing well. Then add powdered sugar and a pinch of salt; mix until smooth and fluffy.

Step 6: Using an egg-shaped cookie cutter, cut approximately 16 egg shapes from the cooled cake.

Step 7: Spread or pipe frosting onto 8 of the cake eggs, leaving a small border to prevent the frosting from spilling out. Top each frosted egg with one of the remaining cake eggs to form a sandwich.

Step 8: Chill the assembled cakes in the refrigerator or freezer for 30-60 minutes to firm up, making them easier to coat.

Step 9: Melt the coconut oil and vanilla almond bark together in the microwave until smooth. Reserve about 2/3 cup of the melted coating for decorating later.

Step 10: Using two forks, dip each mini cake completely into the melted almond bark. Lift and let excess coating drip off before placing the cake on parchment paper to set.

Step 11: Color the reserved almond bark with gel food coloring, if desired, and drizzle over the coated cakes. Add sprinkles on top while the coating is still wet.

Step 12: Allow the coatings to fully set before serving or storing.

Tips & Variations

For a different flavor twist, try substituting almond extract with lemon or orange extract in both cake and frosting.

Use gel food coloring for vibrant colors without thinning the almond bark.

Make smaller or larger cakes by adjusting the size of your cookie cutter.

Store any leftover frosting in an airtight container in the fridge for up to a week.

FAQs

Can I use homemade cake instead of box mix?

Yes, you can substitute the box mix with your favorite homemade vanilla cake recipe. Just ensure the cake is firm enough to cut into shapes without crumbling.

What if I don’t have a cookie cutter shaped like an egg?

You can use any small oval or round cookie cutter or carefully cut shapes freehand with a knife. The shape is flexible and the decoration will hide minor imperfections.