Easter Egg Hunt Mini Cakes
Easter is nearly here and it’s time to start planning Easter lunch. My girls are excited to make fun sweet treats for our dessert this year. These Easter Egg Hunt Mini Cakes make the cutest sweet treat for Easter.
Not only are they adorable, but they are also really easy to make!
For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- Pinch salt
- 2 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup canola oil
- 2/3 cup + 1 tbsp whole milk
- ¼ tsp pink gel food coloring
For the decoration:
- 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
- 1 circular cookie cutter, 3 inches in diameter
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.
Spread cake batter onto lined baking sheet – spread evenly.
Bake for approximately 15 minutes or until a toothpick comes out clean when inserted in the center of the cake. Allow to cool.
To assemble + decorate
Use your cookie cutter to cut out 12 circles from your cake. Save the trims for later, as a snack!
Make your teal buttercream by beating 1 stick of butter, 2 cups icing sugar and 2 tbsp milk with an electric mixer. Once buttercream is smooth, add teal gel food coloring and mix until completely tinted.
Scoop teal buttercream into a piping 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 icing sugar and 3 tbsp milk. Add green gel food coloring.
Scoop green buttercream into a piping 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!
Yields: 6 mini cakes
Happy Easter friends!
This looks so good! What a great Easter dessert to make with kids!
We love them!
Thanks for sharing! How far ahead of time can I prep them?
You should be able to make these cakes up to 3 days in advance.