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Mini Easter Layer Cakes

Adorable pastel-colored mini cakes layered with fluffy vanilla sponge and creamy buttercream, decorated with festive Easter candies.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 mini cakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.75 cup milk
  • 0.5 cup sour cream
Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp cream or milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheet with parchment.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar until fluffy.
  4. Add eggs and vanilla, mixing well.
  5. Alternate adding dry ingredients and milk mixture until batter forms.
  6. Bake thin cake layers for 12–15 minutes.
  7. Beat butter, powdered sugar, vanilla, and cream to make frosting.
  8. Cut cake circles, stack with frosting, and decorate with Easter toppings.

Notes

Decorate each mini cake with chocolate eggs, coconut nests, or pastel sprinkles for a festive Easter look.