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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!

Mini Easter Cakes with Chocolate Eggs

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!
Course Dessert
Keyword Chocolate Easter Eggs, Easter cake, Easter dessert, grass, mini cakes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6

Ingredients

Cake

  • 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

Decorating

  • 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

Instructions

To make the cake:

  1. Preheat oven to 350 degrees F. Line a baking sheet (about 13 x 9 in size) with parchment paper and set aside.
  2. In a medium-sized bowl, sift together flour, baking powder and salt.
  3. Using an electric mixer, beat together eggs and granulated sugar until creamy.
  4. Add vanilla extract and canola oil. Continue mixing.
  5. Alternate between adding dry ingredients and milk into your wet ingredients, ending with the dry ingredients.
  6. Add pink gel food coloring and beat until completely tinted.
  7. Evenly spread cake batter onto lined baking sheet.

  8. 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:

  1. 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.)

  2. 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.

  3. 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.

  4. To make the green buttercream, beat ½ stick butter, 1 cup powdered sugar and 3 tablespoons milk. Add green gel food coloring.

  5. Scoop green buttercream into a decorating bag with Wilton icing tip #233 attached.

  6. Frost the top of each mini cake with green buttercream.
  7. Add 4-5 candied eggs on top of each mini cake. Serve and enjoy!