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Mini Easter Egg Cakes

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  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 36
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Bite-sized Easter egg cakes are the perfect addition to your dessert buffet table. Frosted with cream cheese and decorated with edible sprinkles, kids will love these mini Easter egg cakes.
Created May 17, 2018
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  • 1 box Betty Crocker™ SuperMoist™ rainbow bit cake mix
  • 1 1/2 cups Betty Crocker™ Whipped cream cheese frosting
  • Sprinkles, to decorate


  • 1
    Preheat oven to 350°F.
  • 2
    Liberally grease a silicone mold for mini Easter eggs with nonstick cooking spray. Prepare cake as directed on package. Pour into prepared pan and bake according to directions on package. Cool in pan for 10 minutes, remove from pan and place on cooling rack to cool completely.
  • 3
    Once mini Easter egg cakes have cooled completely, place whipped frosting in microwave safe dish and microwave for intervals of 30 seconds, stirring between each interval until frosting is melted and smooth.
  • 4
    Once frosting is smooth, using a spoon, drizzle each mini Easter egg cake to coat entire surface. Decorate with sprinkles, allow frosting to set for 3 minutes.
  • 5
    Serve and enjoy!

Expert Tips

  • Tip 1
    Have fun by using both cream cheese and chocolate frosting to make these mini Easter egg cakes.

Nutrition Information

No nutrition information available for this recipe
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