These gorgeous Mini Easter Cakes are inspired by the beautiful pastel colours of spring time, and of Mini Eggs too of course! Each cake has three layers of light vanilla sponge, it's filled with vanilla buttercream and some hidden lemon curd in the centre. The colours and decoration could easily be changed for any occasion, as well as the buttercream flavour and filling. Which makes these mini cakes really versatile, plus delicious too!
As well as being perfect Easter treats, these mini cakes would be gorgeous additions to a baby shower, afternoon tea or for Mother's Day.
How to make Mini Easter Cakes...
To make the sponges I mixed together butter and sugar, then added eggs and vanilla extract.
Then I added the food colouring and baked in a 9" square tin for 10-15 minutes.
Once the first sponge was baked, I removed it from the tin and did the same process with the yellow and purple sponges.
When the cakes were fully cooled I used a 3 inch cookie cutter to cut 6 circles out of each sponge. Don't throw away the leftovers, you can make my Three Ingredient Cake Truffles with them!
I made a vanilla buttercream and piped it on the bottom layer of cake, I filled the middle with lemon curd. I did the same with the middle yellow layer, then topped with the final pink layer. I then piped rosettes on top of each cake and decorated with mini eggs.
What is the best food colouring to use?
To get bright shades that remain strong after the cakes are baked you need to use a professional grade gel food colouring. You can buy these easily from many online shops, including amazon. I use the brands Pro Gel and Sugarflair regularly.
Can each sponge layer be baked at the same time?
If you have three 9" square tins and they all fit in your oven at the same time then yes. I only have one tin so I did each sponge one after the other, I didn't wash the tin between I just re-lined it with a little butter and fresh baking paper. It is very important that you make the batter for each layer right before you plan to bake it. Do not leave the batter on the kitchen worktop while other sponges are baking, as this will affect the final result and the cake won't be as nice in texture.
Tips for making the Mini Easter Cakes:
- I used a Wilton 6B piping nozzle to pipe the buttercream between the layers, and a Wilton 1M piping nozzle for the rosette on top.
- You could fill the cakes with any other fruit curd or jam.
- You can also decorate the cakes with anything you like instead of Mini Eggs. For example your favourite chocolates or sweets, sprinkles, edible flowers or cupcake toppers.
Recommended equipment & ingredients*
|Traybake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Piping bags|
|Wilton 6B piping nozzle||Wilton 1M Piping nozzle||Pink food colouring|
|Yellow food colouring||Purple food colouring||Round cutters|
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More Mini Eggs recipes...
|Mini Egg Dessert Pots||Easter Chocolate Cake||Chocolate Meringue Easter Nests|
|Easter Nest Cupcakes||Easter Speckled Egg Drip Cake||Mini Egg Chocolate Loaf Cake|
|Mini Egg Ice Cream||Chocolate Baked Donut Easter Nests|
Mini Easter Cakes
For the sponges
- 360 g Butter or baking spread (120g per sponge)
- 360 g Caster sugar (120g per sponge)
- 6 Eggs, large (2 per sponge)
- 360 g Self raising flour (120g per sponge)
- 3 tsp Vanilla extract (1 tsp per sponge)
- Pink, purple & yellow Food colouring
For the buttercream & filling
- 400 g Icing sugar
- 200 g Butter
- 2 tsp Vanilla extract
- 2 tbsp Milk
- 150 g Lemon curd good quality shop bought or homemade
- 24 Mini eggs
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 9" square tin
- Make one sponge at a time. Mix the butter and caster sugar in a large bowl, ideally with an electric mixer, until fluffy and pale
- Add the eggs and vanilla extract, and whisk until fully incorporated
- Add the self raising flour and whisk in gently until you can't see any flour anymore
- Add your chosen food colouring and mix in
- Pour the batter into the tin and bake for 10-15 minutes until a skewer inserted into the centre comes out clean
- Remove the sponge from the tin and cool on a cooling rack
- Re-line the tin with baking paper and repeat steps 2-7 for the other two sponge layers
- Once all of the layers are cool, use 3 inch round cookie cutter to cut 6 circles out of each sponge
- Make a vanilla buttercream by mixing together the butter, icing sugar, milk and the vanilla extract. If the buttercream is too stiff, you can add a little more milk
- Put the buttercream into a piping bag and pipe a ring around the edge of the bottom cake layer, then fill the centre with lemon curd
- Cover with the middle cake layer and again pipe a ring around the edge of the cake, then fill the centre with lemon curd
- Add the final cake layer and pipe a rosette on top, then decorate with Mini Eggs
- Store leftovers in an airtight container in a cool place and eat within 3 days