Mini Easter Cakes (Printable)
Individual sponge cakes topped with pastel icing and festive decorations for spring celebrations.
# What You'll Need:
→ For the Cakes
01 - 1 cup all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 tsp vanilla extract
08 - 1/3 cup milk
→ For the Icing
09 - 1 1/2 cups powdered sugar, sifted
10 - 2-3 tbsp milk
11 - Assorted food coloring (pastel colors)
→ Decorations
12 - Mini chocolate eggs or sugar decorations
13 - Edible flowers or sprinkles (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with paper cases.
02 - In a bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the flour mixture and mix gently. Add milk, then remaining flour mixture, mixing just until combined.
06 - Divide batter evenly among muffin cups, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Mix powdered sugar with milk until smooth and thick but pourable. Divide into separate bowls and tint each with pastel food coloring.
10 - Spoon or drizzle colored icing over each cooled cake. Decorate with mini eggs, edible flowers, or sprinkles. Allow icing to set before serving.
# Expert Hacks:
01 -
- These miniature sponge cakes are impossibly tender, thanks to the butter and eggs beaten until they are light as air
- The pastel icing transforms simple cakes into something that looks like it came from a fancy bakery window
- Everything comes together in under an hour, including the decorating fun
02 -
- Overmixing the batter once the flour is added will make these tender cakes tough so stop as soon as everything is combined
- The cakes must be completely cool before icing or the frosting will melt right off instead of setting beautifully
- Room temperature ingredients create the smoothest batter so take everything out of the fridge at least 30 minutes before baking
03 -
- For extra flavor add fresh lemon or orange zest to the batter which gives these subtle brightness that everyone notices but cannot quite identify
- A cookie scoop makes portioning the batter so much easier and ensures every cake is exactly the same size