Mini Easter Cakes

Prep Time
15 min
Cook Time
15 min
Yield
8
Recipe by: Tamara Bowman

Mini Pastel Cakes with Creamy Homemade Whipped Topping and Festive Candies!

Make This Recipe

Ingredients

  • 1 box, 16.25 oz, white cake mix
  • 3 Eggland's Best large eggs
  • 1 cup water
  • ½ cup vegetable oil
  • Pink, yellow and green food coloring
  • 1 cup heavy whipping cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla
  • Easter egg candies, Easter sprinkles

Preparation

To Make Cakes
  1. Grease a large sheet pan (13"x18") with nonstick cooking spray and set aside.
  2. Preheat oven to 350° .
  3. Prepare cake according to package directions.
  4. Divide batter into three separate bowls and color each bowl a different color, pink, yellow and green.
  5. Spread each color into one third of the prepared sheet pan.
  6. Tap to even batter out. Bake for 15 minutes or until center is set and a toothpick inserted in the center comes out clean.
  7. Cool completely.
To make whipping cream
  1. Add heavy whipping cream, sugar and vanilla in a bowl and beat well until stiff peaks form, about 3-5 minutes.
  2. Place into a piping bag fitted with a large star tip.
  3. Use a cookie cutter to cut each color of cake into a round, you should get 8 rounds of each color.
  4. Place one round on a serving platter or plate and pipe 3 stars of cream onto the top.
  5. Place a second color round cake on the top and repeat the process, adding 3 dollops of whipping cream in the center.
  6. Top with Easter candy eggs and sprinkles.
  7. Serve immediately or cover and refrigerate until ready to serve.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 cake
Calories 340
Fat 22.1g
Saturated Fat 6.9g
Cholesterol 113mg
Sodium 42mg
Carbohydrates 30g
Dietary Fiber 1.3g
Protein 6.8g