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Mini Vanilla Easter Egg Cakes

Soft vanilla sponge cakes shaped like eggs, sandwiched with fluffy marshmallow buttercream and decorated with pastel frosting. A homemade twist on the classic Easter snack cake.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 cakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cake
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, room temp
  • 2 tsp vanilla extract
  • 0.75 cup buttermilk or whole milk
Marshmallow Buttercream
  • 1 cup unsalted butter softened
  • 1 cup marshmallow fluff creme
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream as needed
  • Pastel food coloring for decoration
  • Sprinkles

Equipment

  • Mixing bowls
  • Egg-shaped molds or cookie cutter
  • Wire rack
  • Hand mixer or stand mixer
  • Piping bags

Method
 

  1. Preheat oven to 350°F (175°C). Grease egg molds or line a 9x13 baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  4. Gradually mix in dry ingredients alternating with buttermilk until combined.
  5. Pour batter into molds or pan. Bake 12-15 minutes (molds) or 15-20 minutes (pan) until a toothpick comes out clean. Cool completely.
  6. For buttercream: Beat softened butter with marshmallow fluff. Gradually add powdered sugar, vanilla, and cream until fluffy.
  7. If using sheet cake, cut into egg shapes. Pipe filling onto one half, sandwich with another half.
  8. Coat the exterior with remaining buttercream (thin slightly if needed for smoother coating). Decorate with pastel swirls and sprinkles.

Notes

Store in the refrigerator but serve at room temperature.