Mini Easter Cakes
These adorable Mini Easter Cakes are a fun and easy dessert that taste absolutely delicious.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
Tried this recipe?Let us know how it was!