These Mini Easter Egg Cakes are a delightful and colorful treat perfect for spring celebrations. Each mini cake is shaped like an Easter egg and decorated with vibrant frosting and sprinkles, making them as fun to look at as they are to eat. I love how easy they are to make with a simple boxed cake mix and a little creativity.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box of your favorite cake mix
Ingredients required by the cake mix (typically eggs, oil, and water)
Food coloring
Frosting
Sprinkles or decorations of your choice
Directions
I preheat my oven according to the temperature on the cake mix box.
I prepare the cake batter as directed on the box.
Then, I divide the batter into separate bowls—one for each color I want to use.
I add a few drops of food coloring to each bowl and stir until the color is evenly mixed.
Next I pour the colored batter into mini egg-shaped molds or use cupcake liners if that’s what I have on hand.
I bake the cakes following the instructions on the box.
Once the cakes are done, I let them cool completely before decorating.
I use frosting to create fun Easter egg designs, then top them with sprinkles or other festive decorations.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: Makes 12 mini cakes
Variations
There are so many ways I can switch things up with these cakes. Sometimes I use different types of cake mix like lemon, funfetti, or chocolate. I’ve also tried cream cheese or whipped frosting for variety. If I want a more natural look, I use pastel-colored frosting instead of bright tones. For a richer dessert, I even fill the centers with a bit of jam or chocolate ganache before frosting.
Storage/Reheating
I store these mini cakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If I want to make them ahead, I freeze the unfrosted cakes for up to 1 month—just make sure they’re well-wrapped. When I’m ready to serve, I thaw them at room temperature, then decorate. I don’t reheat them since they’re best served cool or at room temp.
FAQs
How do I make egg shapes if I don’t have egg molds?
I use a round cupcake or muffin tin and carve the top slightly into an oval shape once the cakes are cooled. It’s easy to do with a serrated knife.
Can I use homemade cake batter instead of a boxed mix?
Absolutely. I like using my own vanilla or chocolate cake recipe when I want a more personal touch or if I’m avoiding boxed mixes.
What’s the best type of frosting for decorating?
I prefer using a buttercream or whipped frosting because it’s easy to spread and holds its shape well for decorating. Store-bought frosting works just fine too.
Can I make these cakes gluten-free?
Yes, I just use a gluten-free cake mix and follow the same instructions. Most gluten-free mixes work great for this recipe.
Do I need to grease silicone egg molds?
Even though silicone molds are non-stick, I still lightly spray them with baking spray to make sure the cakes release easily after baking.
Conclusion
These Mini Easter Egg Cakes are a cheerful and tasty way to celebrate spring. I love how customizable and easy they are, whether I’m baking with kids, preparing for a party, or just making something festive for the season. With simple ingredients and a bit of creativity, these cakes always bring smiles.
📖 Recipe:
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Mini Easter Egg Cakes
- Total Time: 35 minutes
- Yield: 12 mini cakes
- Diet: Vegetarian
Description
These Mini Easter Egg Cakes are colorful, festive treats perfect for spring celebrations. Made easily with a boxed cake mix and decorated with frosting and sprinkles, they’re fun to create and customize, making them ideal for Easter baskets, dessert tables, or spring parties.
Ingredients
1 box of your favorite cake mix
Ingredients required by the cake mix (typically eggs, oil, and water)
Food coloring
Frosting
Sprinkles or decorations of your choice
Instructions
- Preheat oven according to the temperature on the cake mix box.
- Prepare the cake batter as directed on the box.
- Divide the batter into separate bowls based on the number of colors you’d like.
- Add a few drops of food coloring to each bowl and mix until evenly combined.
- Pour the colored batter into mini egg-shaped molds or cupcake liners.
- Bake according to the cake mix instructions.
- Let cakes cool completely before decorating.
- Use frosting to design fun Easter egg patterns.
- Top with sprinkles or other festive decorations.
Notes
Use different types of cake mix like lemon, funfetti, or chocolate for variety.
Fill centers with jam or chocolate ganache for a richer treat.
Pastel-colored frosting gives a more natural spring look.
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze unfrosted cakes for up to 1 month; thaw before decorating.
If you don’t have egg molds, use a round muffin tin and trim the tops into egg shapes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
