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+ servings

Mini Easter Cakes

Pastel coloured mini cakes with vanilla buttercream and mini eggs
Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 15 minutes
Servings 6
Calories 1537kcal
Author thebakingexplorer


For the sponges

  • 360 g Butter or baking spread, softened (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 softened, unsalted
  • 2 tsp Vanilla extract
  • 2-3 tbsp Milk
  • 150 g Lemon curd good quality shop bought or homemade

For decoration

  • 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 7cm 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



  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cakes and unsalted butter for the buttercream.
  • I recommend using a good quality vanilla extract for the best flavour. Avoid using essence if you can as this is an artifical vanilla flavour.
  • You can decorate the cakes with any Easter chocolate or sweets you prefer. Or if it's not Easter, any chocolates, sweets, sprinkles or edible flowers.
  • The lemon curd filling is optional, you can replace it with jam or leave it out and just add an extra blob of buttercream in the centre of the cakes.
  • I recommend using professional grade food colourings for the best results. They are easily available for purchase online. My favourite brands are Pro Gel and Sugarflair. Other good quality brands are Colour Mill and Americolor.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 1537kcal | Carbohydrates: 186g | Protein: 14g | Fat: 83g | Saturated Fat: 51g | Trans Fat: 3g | Cholesterol: 365mg | Sodium: 809mg | Potassium: 157mg | Fiber: 1g | Sugar: 141g | Vitamin A: 2579IU | Calcium: 63mg | Iron: 1mg