Description
These Easter Egg Mini Snack Cakes are delightful soft vanilla cake treats shaped like eggs and coated in a smooth almond bark candy coating. Filled with a creamy marshmallow fluff frosting and decorated with colorful sprinkles and edible drizzles, they make a festive and delicious Easter dessert perfect for sharing or gifting.
Ingredients
Scale
Cake 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
Frosting Ingredients
- 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 and food coloring (gel food dye)
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (177°C). Line an 18×13 inch baking pan with parchment paper or use two smaller pans if needed to fit the cake batter.
- Prepare the 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, blend thoroughly until the batter is smooth and homogenous.
- Bake the cake: Pour the batter evenly into the prepared pan(s). Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
- Make the frosting: In a clean bowl, cream together the softened butter and marshmallow fluff using a hand mixer. Add the heavy cream, vanilla extract, and almond extract, and mix until combined. Gradually blend in the powdered sugar and a pinch of salt until the frosting is smooth and fluffy.
- Cut cake into egg shapes: Using an egg-shaped cookie cutter, cut approximately 16 egg-shaped pieces from the cooled cake.
- Assemble the cakes: Pipe or spread frosting onto 8 of the egg-shaped cake cutouts, leaving a small border around the edges to prevent overflow. Top each frosted piece with another cake egg to form mini cake sandwiches.
- Chill the cakes: Place the assembled cakes in the refrigerator or freezer for 30 to 60 minutes to firm up. This will help them hold their shape during coating.
- Melt coating: In a microwave-safe large bowl, melt the coconut oil together with the almond bark or candy coating until smooth. Reserve about 2/3 cup of the melted coating for decorating later.
- Coat the cakes: Using two forks, dip each chilled cake sandwich into the melted almond bark, ensuring they are fully covered. Lift carefully and let excess coating drip off before placing the cake onto parchment paper or wax paper to set.
- Decorate: Tint the reserved almond bark with gel food coloring as desired. Drizzle this colored coating over the set cakes using a spoon or by piping through a small bag. Finish decorations by adding sprinkles on top for Easter-themed flair.
Notes
- Make sure the cake is completely cooled before cutting and assembling to prevent crumble.
- Chilling the assembled cakes before coating helps maintain their shape during dipping.
- If you do not have an egg-shaped cutter, you can carefully cut the shapes freehand or use a similar oval-shaped cutter.
- The almond bark coating can be replaced with white chocolate melts if preferred.
- Store the finished mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Easter egg cakes, mini snack cakes, vanilla cake, marshmallow frosting, almond bark coating, Easter dessert, holiday treats
