Description
Mini Easter Egg Cakes are a festive, bite‑size dessert perfect for spring celebrations. This easy recipe combines a light vanilla cake with a sweet marshmallow buttercream filling, then coats each mini cake in smooth almond bark for a colorful, chocolatey finish. Ideal for Easter brunches, family gatherings, or a fun baking project with kids, these treats deliver a fluffy texture, rich flavor, and charming egg‑shaped appearance that delights every guest. Serve them chilled for extra bite today .
Ingredients
Scale
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1 cup butter, softened
- 2 cups powdered sugar
- 1 cup marshmallow fluff
- 1 teaspoon vanilla extract
- 1 package vanilla almond bark
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan.
- In a large bowl combine vanilla cake mix, eggs, and water; mix until smooth.
- Fill liners two‑thirds full and bake 15‑20 minutes.
- Cool completely on a wire rack.
- Beat butter, powdered sugar, marshmallow fluff, and vanilla extract until creamy.
- Cut a small hole in each cake and fill with buttercream.
- Melt almond bark and dip each cake, letting excess drip off.
- Set on a rack until coating hardens.
Notes
- For best results
- use room‑temperature eggs and butter. Allow cakes to cool fully before filling to prevent buttercream from melting. Melt almond bark in short bursts
- stirring between intervals.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: Mini Easter Egg Cakes, easy Easter desserts, spring cake recipes, vanilla cake bite, marshmallow buttercream recipe, almond bark coating, mini cake ideas, holiday treat recipes