Easter Egg Mini Cakes (Print Version)

# Ingredients:

→ Vanilla Snack Cake

01 - 1 box white cake mix
02 - 1/2 cup canola oil
03 - 1 cup milk
04 - 3 eggs
05 - 2 Tbsp sour cream
06 - 1 tsp vanilla extract
07 - 1/4 tsp almond extract

→ Frosting

08 - 1/2 cup unsalted butter, at room temperature
09 - 1 7 oz jar marshmallow fluff
10 - 1 1/2 cups powdered sugar
11 - 1 Tbsp heavy cream
12 - 1 1/2 tsp vanilla extract
13 - 1/4 tsp almond extract
14 - Pinch of salt

→ Decoration

15 - 2 Tbsp coconut oil
16 - 32 oz vanilla almond bark or candy coating
17 - Sprinkles and food coloring

# Instructions:

01 - Preheat the oven to 350 degrees and line a baking pan with parchment paper. Use an 18x13 pan with edges. (If you don't have that size, you can use two smaller pans.)
02 - In a large bowl, mix cake mix with oil, milk, eggs, sour cream, vanilla, and almond extract. Using a hand mixer, mix until well combined.
03 - Pour the cake batter in the prepared baking pan and bake for 15-18 minutes or until a cake tester comes out clean. Allow the cake to cool completely.
04 - Using a hand mixer, cream the butter and marshmallow fluff together. Add in the heavy cream, vanilla extract, and almond extract. Mix until combined. Lastly add in the powdered sugar and salt. Mix until combined.
05 - Using an egg shaped cookie cutter, cut out about 16 eggs. With a piping bag or with a knife, pipe/spread frosting on 8 of the egg cakes, leaving a little bit of a border (so the frosting won't fall out once you put the top cake on top). Top with remaining 8 cakes.
06 - Refrigerate or freeze the cakes for 30-60 minutes (this makes them easier to coat in the almond bark).
07 - Melt coconut oil and almond bark in the microwave in a large bowl. Once melted, save about 2/3 cup for decorating.
08 - Use two forks to dip each cake in almond bark, making sure to cover completely. Gently remove the cake with the two forks, and allow a little of the excess almond bark to drop off. Then, place onto a parchment lined baking sheet (or wax paper) to set.
09 - Color the reserved almond bark with gel food dye, if desired, and drizzle on top of each cake. You can drizzle with a spoon or pour the colored almond bark into individual ziplock bags and drizzle. Top with sprinkles.

# Notes:

01 - Depending upon the size of your cookie cutter, you might get more or less cake pieces. You just need an even number since you need two pieces per mini cake.
02 - For decorating, you can divide the remaining almond bark into different bowls and use gel food coloring to dye the bark different colors. Pour each into a ziplock bag and drizzle on top of each cake.
03 - These cakes are similar to Little Debbie snack cakes, but homemade with a festive Easter twist.

Back