Mini Easter Cakes (Printable)

Individual sponge cakes topped with pastel icing and festive decorations, ideal for Easter celebrations and spring dessert spreads.

# What You 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 combined.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 2-3 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 the remaining flour mixture, mixing just until combined.
06 - Divide the batter evenly among the 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 a different pastel food color.
10 - Spoon or drizzle colored icing over each cooled cake. Decorate with mini eggs, edible flowers, or sprinkles as desired. Allow icing to set before serving.

# Expert Tips:

01 -
  • The sponge stays incredibly moist for days which is rare for small cakes
  • Children can handle almost every step making it perfect for baking together
  • The pastel icing creates that bakery look without any fancy techniques
02 -
  • Overmixing the flour creates tough dense cakes so stop as soon as you no longer see dry streaks
  • The cakes must be completely cool before icing or the colors will run and look messy
  • Gel food coloring works much better than liquid for achieving true pastel shades without thinning
03 -
  • Add citrus zest to the batter for a subtle fresh flavor that cuts through the sweet icing
  • Use a piping bag for the most precise and professional looking icing drizzles

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