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frosted mini easter egg snack cake with marshmallow frosting.
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Easter Egg Mini Snack Cakes
Prep Time
1 hr
Cook Time
15 mins
Chill Time
30 mins
Total Time
1 hr 45 mins
 
These adorable Mini Easter Egg Cakes begin with a vanilla snack cake recipe that is filled with a marshmallow buttercream and dipped in vanilla almond bark. Similar to a Little Debbie snack cake, this homemade version is sure to wow your friends and family for Easter brunch!
Course: Dessert
Cuisine: American
Keyword: easter cake, mini cake, snack cake
Servings: 8 cakes
Author: Michelle
Ingredients
Vanilla Snack Cake:
  • 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:
  • 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
Decoration:
  • 2 Tbsp coconut oil
  • 32 oz vanilla almond bark or candy coating
  • Sprinkles and food coloring
Instructions
  1. Preheat the oven to 350 degrees and line a baking pan with parchment paper. Use an 18x13 pan with edges. (If you don’t have that size, you can use two smaller pans.)
Vanilla Cake
  1. In a large bowl, mix cake mix with oil, milk, eggs, sour cream, vanilla, and almond extract. Using a hand mixer, mix until well combined.
  2. Pour the cake batter in the prepared baking pan and bake for 15-18 minutes or until a cake tester comes out clean.
  3. Allow the cake to cool completely.
Frosting:
  1. Using a hand mixer, cream the butter and marshmallow fluff together. Add in the heavy cream, vanilla extract, and almond extract. Mix until combined. Lastly add in the powdered sugar and salt. Mix until combined.
Assembly:
  1. Using an egg shaped cookie cutter, cut out about 16 eggs*.
  2. With a piping bag or with a knife, pipe/spread frosting on 8 of the egg cakes, leaving a little bit of a border (so the frosting won’t fall out once you put the top cake on top). Top with remaining 8 cakes.
  3. Refrigerate or freeze the cakes for 30-60 minutes (this makes them easier to coat in the almond bark).
Decor:
  1. Melt coconut oil and almond bark in the microwave in a large bowl. Once melted, save about 2/3 cup for decorating.
  2. Use two forks to dip each cake in almond bark, making sure to cover completely. Gently remove the cake with the two forks, and allow a little of the excess almond bark to drop off. Then, place onto a parchment lined baking sheet (or wax paper) to set.
  3. Color the reserved almond bark with gel food dye, if desired, and drizzle on top of each cake**. You can drizzle with a spoon or pour the colored almond bark into individual ziplock bags and drizzle. Top with sprinkles.
Recipe Notes

*Depending upon the size of your cookie cutter, you might get more or less cake pieces. You just need an even number since you need two pieces per mini cake.
** I divided my remaining almond bark into 3 different bowls and used gel food coloring to dye the bark pink, blue, and green. I poured each into a ziplock bag and drizzled on top of each cake. Then I added sprinkles.