Mini Vanilla Easter Egg Cakes with Marshmallow Buttercream

Spring has officially sprung, and nothing says “Happy Easter” quite like a kitchen filled with the aroma of vanilla and the sight of pastel sprinkles. If you grew up waiting all year for those iconic store-bought snack cakes to hit the shelves, you are in for a treat. These Mini Vanilla Easter Egg Cakes are the ultimate homemade upgrade. Imagine a tender, moist yellow sponge cake, shaped perfectly like an egg, sandwiched around a fluffy, cloud-like marshmallow buttercream, and coated in a silky smooth white frosting shell. They are nostalgic, adorable, and infinitely better than anything you can buy in a box.

This recipe takes the concept of the classic snack cake and elevates it with real butter, genuine vanilla extract, and a marshmallow filling that is perfectly sweet without being cloying. Whether you are planning a festive Easter brunch, looking for a fun baking project with the kids, or just craving a bite of childhood nostalgia, these cakes are the answer. The texture contrast between the soft cake, the creamy filling, and the slightly set coating is pure magic. Plus, they look stunning on a dessert platter!

Why You Will Fall in Love With This Recipe

There are countless Easter dessert recipes out there, but here is why this specific one belongs in your permanent recipe book:

• Nostalgia Meets Quality: It captures the whimsy of childhood treats but uses high-quality ingredients for a superior taste. No waxy aftertaste here—just pure buttery bliss.
• Marshmallow Magic: The buttercream isn’t just standard frosting; it incorporates marshmallow fluff for that signature gooey, stretchy texture that pairs perfectly with the vanilla sponge.
• Versatile Decorating: These are a blank canvas! While we use pastel swirls and sprinkles, you can customize them with flowers, chocolate drizzles, or even personalization for place settings.
• Perfect Portion Control: Being mini cakes, they are easy to serve and eat without the mess of slicing a large layer cake.

Ingredients Needed

To achieve that perfect balance of moist crumb and fluffy filling, you will need the following ingredients. Make sure your dairy products are at room temperature for the best emulsion.

For the Vanilla Egg Cakes

• All-Purpose Flour: The structure of the cake. Measure by spooning and leveling to avoid dense cakes.
• Baking Powder & Baking Soda: The lifting agents that ensure your little eggs rise nicely and have a fluffy crumb.
• Salt: Essential to balance the sweetness.
• Unsalted Butter: Softened to room temperature. This provides the rich flavor base.
• Granulated Sugar: For sweetness and tenderness.
• Eggs: Large eggs provide structure and richness.
• Vanilla Extract: Use a high-quality pure vanilla extract for the best flavor profile.
• Buttermilk or Whole Milk: Buttermilk creates a tender crumb, but whole milk works well too.

For the Marshmallow Buttercream Filling & Coating

• Unsalted Butter: Slightly softened.
• Marshmallow Fluff (Crème): The secret ingredient! It gives the buttercream that sticky, fluffy, distinct snack-cake texture.
• Powdered Sugar: To stiffen the frosting and add sweetness.
• Vanilla Extract: Keeps the flavor profile consistent.
• Heavy Cream: To adjust the consistency. You want it fluffy for the filling, and potentially slightly thinner for the coating if you choose to dip them.
• Pastel Food Coloring: Pink, blue, green, or yellow for the decorations.
• Sprinkles: Festive Easter shapes or classic nonpareils.

Step-by-Step Instructions

Follow these steps to create your own batch of Easter magic. Don’t rush the cooling process, or your filling will melt!

Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). If you have silicon egg-shaped molds, grease them lightly. If not, you can bake a sheet cake and use an egg-shaped cookie cutter (see notes). Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time, followed by the vanilla. Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the flour. Mix until just combined.

Step 2: Bake the Cakes

Fill your molds about 2/3 full. If baking a sheet cake, spread batter into a 9×13 pan. Bake for 12-15 minutes for molds, or 15-20 minutes for a sheet cake, until a toothpick inserted comes out clean. Let them cool completely. If using a sheet cake, wait until fully cool to cut out your egg shapes using a cutter.

Step 3: Make the Marshmallow Buttercream

In a large mixing bowl, beat the softened butter until creamy. Add the jar of marshmallow fluff and beat until fully incorporated and smooth. Gradually add the powdered sugar, one cup at a time. Add the vanilla and a tablespoon of heavy cream. Whip on high speed for 3 minutes until the mixture is white, fluffy, and glossy.

Step 4: Assemble the Sandwich

Match your egg cakes up in pairs. Pipe or spread a generous layer of the marshmallow buttercream onto the flat side of one cake. Top with the second cake, flat side down, to create a 3D egg shape. Repeat for all cakes. Place them in the fridge for 20 minutes to firm up.

Step 5: Coat and Decorate

Use the remaining buttercream to coat the outside of the cakes. Pro Tip: You can warm a portion of the buttercream slightly in the microwave (5-10 seconds) to make it pourable for a smoother finish! Coat the cakes and let them set. Divide any leftover frosting into small bowls and tint with pastel food coloring. Pipe swirls, lines, or zig-zags over the cakes and immediately top with sprinkles.

Tips for the Perfect Easter Egg Cakes

1. Room Temperature is Key:
Ensure your butter and eggs are at room temperature before starting the batter. Cold ingredients don’t emulsify well, leading to a dense cake rather than a fluffy one.

2. The “Cut-Out” Method vs. Molds:
If you don’t own egg-shaped silicone molds, baking a standard quarter sheet cake or 9×13 cake is actually easier! Once the sheet cake is baked and cooled, simply use an egg-shaped cookie cutter to punch out your shapes. This ensures uniform size and flat edges for easy sandwiching.

3. Achieving the Smooth Look:
To get that “snack cake” smooth exterior, you have two options. You can use a heated offset spatula to smooth the buttercream, or you can make a pourable glaze by melting store-bought white frosting or thinning your buttercream with a little extra warm milk.

4. Storage:
Because of the butter and dairy in the filling, these cakes are best stored in the refrigerator in an airtight container. They will stay fresh for up to 4 days. Let them sit at room temperature for 20 minutes before serving to soften the buttercream.

Variations to Try

• Chocolate Covered: Instead of a white buttercream coating, dip the chilled sandwich cakes into melted white chocolate or pastel-colored candy melts for a hard, crisp shell that cracks when you bite it.
• Lemon Burst: Add 1 tablespoon of lemon zest to the cake batter and a teaspoon of lemon juice to the filling for a zesty, bright spring variation.
• Jam Surprise: Add a dollop of raspberry or strawberry jam in the center of the marshmallow filling before sandwiching the cakes for a fruity core.
• Speckled Eggs: Mix a drop of brown food coloring with vanilla extract. Dip a clean toothbrush in the mixture and flick it over the finished cakes to create a realistic robin’s egg speckled effect.

Serving Suggestions

These Mini Vanilla Easter Egg Cakes are perfect for an Easter dessert table. Arrange them on a platter with edible grass (dyed coconut) or fresh flowers. They also make fantastic gifts! Place individual cakes in clear cellophane bags tied with a pastel ribbon for a cute take-home treat for your brunch guests.

Whether you are a seasoned baker or just starting out, this recipe is forgiving and fun. The combination of the soft vanilla sponge and that gooey marshmallow cream is timeless. Happy Baking!