Wondering what to make for Easter dessert? Try these adorable mini Easter cakes with chocolate eggs and green grass. These colorful pink cakes are sure to brighten up any dessert table this spring!
Do you love serving mini desserts too? These adorable little cakes from Lisa at Fabulous Habits are the perfect spring dessert for Easter. They do require a few steps but they are quite easy to make and are sure to impress.
Ingredients for Easter Cakes
To make these mini cakes for Easter you’ll need the following ingredients and supplies:
- all-purpose flour
- baking powder
- large eggs
- granulated sugar
- vanilla extract
- canola oil
- whole milk
- powdered sugar
- pink gel food coloring
- kelly green gel food coloring
- teal green gel food coloring
- candy-covered chocolate eggs
- round cookie cutter, 3 inches in diameter
- #10 Wilton decorating tip
- #233 Wilton decorating tip
- decorating bags
Most of these items can be found at your local grocery store or big-box retailer, but some of the items like gel food coloring, Wilton tips, decorating bags and round cookie cutter can be conveniently shipped to you from Amazon.
How to Make Mini Easter Cakes
To make these pink Easter cakes, you’ll start by making your cake batter and coloring it pink with gel food coloring.
Spread your cake batter onto lined baking sheet, spreading evenly. Bake for approximately 15 minutes or until a toothpick comes out clean when inserted in the center of the cake. Cool completely. Use your cookie cutter to cut out 12 circles from your cake. You can save the extra later for a snack or use them to make a few cake pops or small trifle.
Make your teal buttercream by beating butter, powdered sugar and milk with an electric mixer. Once buttercream is smooth the teal gel food coloring and mix until evenly colored. Scoop teal buttercream into a piping bag with a round piping tip, Wilton #10. Frost six of your mini cakes. Top with an non-frosted cake round.
Make additional buttercream and add green gel food coloring. Scoop green buttercream into a piping bag with Wilton icing tip #233 attached. Add green frosting grass to the tops of your cakes.
Top with 4 or 5 candy eggs so your tops resemble Easter eggs in grass.
Are these Easter cakes so fun? This recipe makes six mini cakes but you can easily double it for a larger crowd.
Mini Easter Cakes with Chocolate Eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- pinch salt
- 2 large eggs room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup canola oil
- 2/3 cup + 1 tbsp whole milk
- ¼ teaspoon pink gel food coloring
- 1 ½ sticks butter softened
- 3 cups icing sugar
- 2-3 tbsp milk
- Kelly green gel food coloring
- Teal green gel food coloring
- Candy-covered chocolate eggs
To make the cake:
Preheat oven to 350 degrees F. Line a baking sheet (about 13 x 9 in size) with parchment paper and set aside.
In a medium-sized bowl, sift together flour, baking powder and salt.
Using an electric mixer, beat together eggs and granulated sugar until creamy.
Add vanilla extract and canola oil. Continue mixing.
Alternate between adding dry ingredients and milk into your wet ingredients, ending with the dry ingredients.
Add pink gel food coloring and beat until completely tinted.
Evenly spread cake batter onto lined baking sheet.
Bake for approximately 15 minutes or until a toothpick comes out clean when inserted in the center of the cake. Allow to cool completely.
To assemble and decorate:
Use a round cookie cutter (3 inches in diameter) to cut out 12 circles from your cake. (Extra cake can be used for cake pops or parfaits.)
Make your teal buttercream by beating 1 stick of butter, 2 cups powdered sugar and 2 tablespoons milk with an electric mixer. Once buttercream is smooth, add teal gel food coloring and mix until completely tinted.
Scoop teal buttercream into a decorating bag with a round piping tip, Wilton #10. Frost 6 of your mini cakes. Top with an unfrosted cake.
To make the green buttercream, beat ½ stick butter, 1 cup powdered sugar and 3 tablespoons milk. Add green gel food coloring.
Scoop green buttercream into a decorating bag with Wilton icing tip #233 attached.
Frost the top of each mini cake with green buttercream.
Add 4-5 candied eggs on top of each mini cake. Serve and enjoy!
What is your favorite Easter dessert?