Dessert

Easter Egg Mini Snack Cakes Recipe

ByJulian Dempsey December 2, 2025December 2, 2025

Introduction

These Easter Egg Mini Snack Cakes are a delightful treat perfect for spring celebrations. Soft vanilla cake layers are filled with fluffy marshmallow frosting and coated in sweet almond bark, then decorated with colorful drizzles and sprinkles. They make festive, bite-sized desserts that everyone will love.

The image shows a small round cake with two visible layers covered in smooth white frosting. On top, there is delicate pink icing piped in loose swirls across the surface. Small pastel sprinkles in shapes like stars and dots in blue, pink, green, and yellow are scattered over the pink icing, adding color and texture. The cake sits on a white plate with a lacy edge, placed on a white marbled surface. Two other decorated treats with pastel-colored icing are partially visible near the main cake. The overall look is soft, pastel, and playful. photo taken with an iphone --ar 4:5 --v 7

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
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
2 Tbsp coconut oil
32 oz vanilla almond bark or candy coating
Sprinkles and food coloring

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 18×13-inch baking pan with parchment paper. If you don’t have this size, use two smaller pans.
Step 2: In a large bowl, combine the cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Mix with a hand mixer until well combined.
Step 3: Pour the batter into the prepared pan and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Step 4: For the frosting, beat together butter and marshmallow fluff with a hand mixer. Add heavy cream, vanilla extract, and almond extract, mixing well. Gradually add powdered sugar and salt and mix until smooth.
Step 5: Use an egg-shaped cookie cutter to cut out about 16 egg shapes from the cooled cake.
Step 6: Spread or pipe frosting on 8 of the cake eggs, leaving a small border around the edges. Top with the remaining 8 cake eggs to form mini sandwich cakes.
Step 7: Refrigerate or freeze the assembled cakes for 30–60 minutes to firm up for coating.
Step 8: Melt the coconut oil and almond bark together in the microwave until smooth. Reserve about 2/3 cup of the melted coating for decorating.
Step 9: Using two forks, dip each cake into the melted almond bark, covering completely. Lift carefully to allow excess coating to drip off, then place on a parchment-lined baking sheet to set.
Step 10: Color the reserved almond bark with gel food coloring as desired. Drizzle the colored coating over each cake using a spoon or a piping bag, then sprinkle with decorations.

Tips & Variations

For a dairy-free option, substitute the butter and heavy cream in the frosting with coconut cream and use a dairy-free marshmallow fluff.
Try using different extracts like lemon or coconut to customize the flavor of the cake and frosting.
Use different shaped cookie cutters to make these cakes suitable for other occasions beyond Easter.
Chilling the cakes well before dipping helps prevent the coating from cracking.

Storage

Store the mini snack cakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. To enjoy, thaw in the refrigerator and bring to room temperature before serving. Avoid leaving them at room temperature for extended periods to keep the frosting firm.