Description
These delightful Easter Egg Mini Snack Cakes are a festive treat combining moist vanilla cake with a fluffy marshmallow frosting, all coated in a smooth almond bark candy coating. Perfect for spring celebrations, these mini cakes are shaped like eggs and decorated with colorful drizzles and sprinkles for a fun and tasty dessert that serves 8.
Ingredients
Scale
Vanilla 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
Coating and Decoration
- 2 Tbsp coconut oil
- 32 oz vanilla almond bark or candy coating
- Sprinkles
- Food coloring (gel food dye)
Instructions
- Preheat and Prepare Pan: 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 pan, use two smaller pans.
- Mix Vanilla Cake Batter: In a large bowl, combine the white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Use a hand mixer to blend thoroughly until smooth.
- Bake Cake: Pour the cake batter into the prepared pan and bake for 15-18 minutes or until a cake tester inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely before proceeding.
- Prepare Frosting: Using a hand mixer, cream together the unsalted butter and marshmallow fluff until light and fluffy. Add the heavy cream, vanilla extract, and almond extract, mixing to combine. Gradually incorporate the powdered sugar and a pinch of salt until the frosting is smooth and spreadable.
- Cut Cake Shapes: Using an egg-shaped cookie cutter, cut approximately 16 egg shapes from the cooled cake.
- Assemble Cakes: Spread or pipe frosting onto 8 of the cake eggs, leaving a small border around the edges to prevent frosting from spilling out. Top each frosted egg with another plain cake egg to form mini sandwich cakes.
- Chill Cakes: Place the assembled mini snack cakes in the refrigerator or freezer for 30-60 minutes to firm up, making them easier to coat later.
- Melt Coating: In a large microwave-safe bowl, melt the coconut oil and vanilla almond bark together in the microwave until smooth. Reserve about 2/3 cup of the melted coating for decoration.
- Dip Cakes: Using two forks, dip each chilled mini cake completely into the remaining melted almond bark, allowing excess coating to drip off. Place the coated cakes onto parchment or wax paper-lined baking sheets to set.
- Decorate Cakes: Color the reserved almond bark with gel food dye as desired. Drizzle the colored coating on top of each cake using a spoon or by pouring the coating into small ziplock bags and snipping a corner for precise drizzle. Finish by adding sprinkles on top.
Notes
- If an 18×13 inch pan is unavailable, two smaller pans can be used.
- Chilling the cakes before dipping helps the coating adhere better and prevents cake from crumbling.
- You can vary the food coloring and sprinkles for different festive looks.
- Store the coated mini cakes in an airtight container at room temperature or refrigerated to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: Easter, Mini Snack Cakes, Vanilla Cake, Marshmallow Frosting, Almond Bark, Holiday Dessert, Spring Treats, Festive Cakes
