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–+ servings

Easter Egg Mini Snack Cakes

These delightful mini snack cakes combine fluffy vanilla cake with sweet marshmallow filling, perfect for any Easter celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box white cake mix Use a good quality mix for best results.
  • 1/2 cup canola oil Can substitute with another neutral oil.
  • 1 cup milk Use whole milk for best flavor.
  • 3 pieces eggs Use room temperature eggs for better mixing.
  • 2 Tbsp sour cream Adds moisture to the cake.
  • 1 tsp vanilla extract Use pure extract for better flavor.
  • 1/4 tsp almond extract Enhances the overall flavor.
For the Frosting
  • 1 jar marshmallow fluff 7 oz jar recommended.
  • 1 1/2 cups powdered sugar Adjust to desired sweetness.
  • 1 Tbsp heavy cream Can be substituted with milk.
  • 1 1/2 tsp vanilla extract For extra flavor.
  • 1/4 tsp almond extract
  • Pinch salt Balances sweetness.
For the Coating
  • 2 Tbsp coconut oil For mixing with the candy coating.
  • 32 oz vanilla almond bark or candy coating Can be substituted with dairy-free chocolate.
  • Sprinkles and food coloring For decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F and line an 18x13-inch baking pan with parchment paper.
  2. Mix the cake mix, canola oil, milk, eggs, sour cream, and extracts until well combined.
  3. Pour the batter into the prepared pan and bake until golden brown, about 25-30 minutes.
Frosting and Coating
  1. Blend marshmallow fluff, powdered sugar, heavy cream, vanilla, and almond extracts until fluffy.
  2. Once cooled, cut the cake into mini rectangles, frost them, and coat with melted vanilla almond bark mixed with coconut oil.
  3. Decorate with sprinkles as desired.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 150mgSugar: 12g

Notes

Use an offset spatula for easy frosting. Store in an airtight container at room temperature for up to 5 days.

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