Mini Easter Cakes perfectly decorated for your Easter celebration. The most delicious vanilla cake, made completely from scratch, paired with buttercream frosting and shredded coconut. These mini cakes are easy to make, easily customizable and absolutely delicious.
You will love these little Easter cakes. Baking the cake in a sheet pan, cutting out the individual circles then stacking them make these adorable mini cakes look like fancy little desserts from a bakery.
They may look like they take a lot of work, but I promise they are super easy, and fun to make! Bring your kiddos into the kitchen to help with this dessert, they will have so much fun decorating the mini cakes!
You can even take the decorating up a notch by coloring the vanilla cake batter, pink, yellow or multi-colored. The buttercream frosting can also be colored or flavored however you like. This dessert is so easy to customize with different flavors and decorations.
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Ingredients For Mini Easter Cakes
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Unsalted Butter
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Granulated Sugar
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Powdered Sugar
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Eggs
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Pure Vanilla Extract
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Milk
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Heavy Cream
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Sour Cream
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All-purpose Flour
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Baking Powder
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Baking Soda
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Salt
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Shredded Coconut - Unsweetened
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Green Food Coloring
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Easter Egg Candies - I used the Mini Whoppers Robin Eggs Candies
How to Make Mini Easter Cakes
Make the vanilla cake batter and spread onto a parchment lined baking sheet. Spread out into an even layer, lightly tapping the pan on the counter a few times may help to level the cake batter out.
Bake for 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Cool completely before cutting out 18 circles. The amount may vary depending on the size circle cutter you use. I used a 2 ¾" cutter.
Reserve the remaining cake for snacking or cake pops. You can freeze the remaining cake to make cake pops at a later time.
Divide the buttercream, color half of the butter green to resemble grass. Leave the remaining buttercream white. Color the coconut with green food coloring to resemble grass.
Spread an even layer of white buttercream on top of 9 of the cake circles. Place the remaining circles on top of the frosted circles to make the mini layered cakes.
Now pipe or spread the green buttercream over the top of the cake circles. Sprinkle with the dyed coconut and place 3 candy eggs on top of the coconut grass. Enjoy!
How to Make Vanilla Buttercream Frosting
Buttercream! My favorite frosting for cakes and cupcakes! This buttercream recipe is not as sweet as many you may have made or tried before. It certainly is not a crusting buttercream, which is preferred for many decorative piping techniques.
You can still pipe with this buttercream; it just won't get as stiff as some buttercreams. I am not a huge fan of uber sweet buttercream. This buttercream is not that but is still sweet and delicious!
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In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
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With the mixer on the lowest setting, slowly add in the powdered sugar, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
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Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine. Enjoy!
How to Store Mini Easter Cakes
If making in advance I recommended waiting to top the mini easter cakes with the candy robin eggs. It is best to place the candy eggs on the mini cakes shortly before serving them.
Store the mini easter cakes in an airtight container in the refrigerator for up to 7 days.
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Tried This Recipe?
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📖 Recipe
Mini Easter Cakes
Ingredients
Vanilla Cake
- 1 Cup unsalted butter room temperature
- 2 cup sugar
- 4 Large eggs room temperature
- 2 ½ teaspoon pure vanilla extract
- 1 Cup milk room temperature
- ¼ Cup sour cream room temperature
- 3 cup all-purpose flour
- 2 teaspoon baking powder
- ½ Teaspoon baking soda
- ½ Teaspoon salt
Vanilla Buttercream Frosting
- 12 oz unsalted butter room temperature
- 2 ½ cup powdered sugar
- 1 Teaspoon pure vanilla extract
- 1 Pinch salt
- 2 teaspoon heavy cream
- 1 ¼ cup shredded coconut unsweetened
- As Needed green food gel
- As Needed mini candy eggs like whoppers mini robin eggs
Instructions
- Preheat an oven to 350° F and line a 17.25" x 11.5" x 1" baking sheet with parchment paper.
- In the bowl of a mixer fitted with a paddle combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
- In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside. Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
- Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
- Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined. Pour in ⅓ of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
- Pour into prepared pan. Bake in a 350° F oven for approximately 20-25 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before cutting.
- In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
- With the mixer on the lowest setting, slowly add in the powdered sugar, 1 cup at a time, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
- Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine. Enjoy!
- Using a circle cutter (I used a 2 ¾" Cutter) cut out 18 circles. The amount may vary depending on the size circle cutter you use. Reserve the remaining cake for snacking or cake pops.
- Divide the buttercream, color half of the butter green to resemble grass. Leave the remaining buttercream white. Color the coconut with green food coloring to resemble grass.
- Spread an even layer of white buttercream on top of 9 of the cake circles. Place the remaining circles on top of the frosted circles to make the mini layered cakes.
- Now pipe or spread the green buttercream over the top of the cake circles. Sprinkle with the dyed coconut and place 3 candy eggs on top of the coconut grass. Enjoy!
Shadi says
Cuteness overload! I cannot wait to make these little cakes with my niece for Easter!
Julia says
These easter cakes were incredibly flavorful and soo easy to make! We will be making them again very soon!
Sky Pilgreen says
Thank you! I am so glad you liked them!
Alison Corey says
Oh, those Mini Easter Cakes sound absolutely delightful!
Sky Pilgreen says
Thank you!
Mackenzie says
Perfect for spring. I just added these to my Easter menu. My girls will love them.
Ned says
Festive, fun and delicious! My kids are gonna love these for Easter!