Mini Easter Cakes
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.
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 3/4" 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!
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!
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.
These adorable Mini Easter Cakes are a fun and easy dessert that taste absolutely delicious.
- 1 Cup unsalted butter (room temperature)
- 2 cup sugar
- 4 Large eggs (room temperature)
- 2 1/2 tsp pure vanilla extract
- 1 Cup milk (room temperature)
- 1/4 Cup sour cream (room temperature)
- 3 cup all-purpose flour
- 2 tsp baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 12 oz unsalted butter (room temperature)
- 2 1/2 cup powdered sugar
- 1 Teaspoon pure vanilla extract
- 1 Pinch salt
- 2 tsp heavy cream
- 1 1/4 cup shredded coconut (unsweetened)
- As Needed green food gel
- As Needed mini candy eggs (like whoppers mini robin eggs)
- Vanilla Cake
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 1/3 of the dry ingredients to the butter mixture, mix on low just until combined. Pour in 1/3 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.
- Vanilla Buttercream Frosting
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!
- Assemble Mini Cakes
Using a circle cutter (I used a 2 3/4" 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!
Thank you for stopping by!