Mini Easter Layer Cakes

Mini Easter layer cakes are the perfect festive treat for spring celebrations. These adorable, bite-sized cakes feature soft vanilla sponge layers sandwiched with a rich, buttery frosting. With pastel-colored hues and charming decorations, they make a delightful centerpiece for Easter brunch or dessert tables.

What Are Mini Easter Layer Cakes?

Mini Easter layer cakes are small, individual-sized cakes made by cutting rounds from a thin sheet cake and layering them with frosting. They are decorated with pastel colors, sprinkles, or festive toppers, making them a beautiful and delicious addition to Easter gatherings.

Why You’ll Love This Recipe

• Easy to Make – Simple ingredients and straightforward steps.
• Perfect for Easter – Colorful and festive, ideal for holiday celebrations.
• Customizable – Change the frosting colors or add decorations to match your theme.
• Great for Kids – Fun to decorate with little helpers!

Ingredients

For the Cake:

• 1 ½ cups (190g) flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup (113g) butter, softened
• ¾ cup (150g) sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup (120ml) milk

For the Frosting:

• 1 cup (226g) butter, softened
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp (30ml) milk
• Food coloring (pastel shades)

Step-by-Step Instructions

Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients and milk, alternating between the two, until fully combined.

Baking the Cake

1. Spread the batter evenly onto the prepared baking sheet.
2. Bake for 12-15 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes out clean.
3. Allow the cake to cool completely before cutting.

Cutting and Assembling the Cakes

1. Use a round cookie cutter (about 2-3 inches in diameter) to cut out mini cake rounds.
2. Stack two or three cake rounds, spreading a layer of frosting between each.

Making the Frosting

1. Beat the butter until smooth and creamy.
2. Gradually add the powdered sugar and continue beating until fluffy.
3. Mix in vanilla extract and milk.
4. Divide the frosting into bowls and tint with food coloring.

Decorating the Cakes

1. Spread a thin layer of frosting over the top and sides of each mini cake.
2. Use a piping bag to add decorative swirls or patterns.
3. Garnish with sprinkles, edible pearls, or small Easter-themed decorations.

Serving Suggestions

• Serve with a cup of tea, coffee, or a glass of milk.
• Pair with fresh berries or a fruit compote for a refreshing contrast.
• Display on a tiered cake stand for an elegant Easter dessert spread.

Storing and Freezing

Storage Tips

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days; bring to room temperature before serving.

Freezing Instructions

• Freeze undecorated cake rounds for up to 2 months. Wrap them tightly in plastic wrap and store in an airtight container.
• Thaw at room temperature before assembling and frosting.

Recipe Variations

• Chocolate Version – Replace ¼ cup flour with cocoa powder for a rich chocolate cake.
• Lemon-Flavored – Add 1 tsp lemon zest and 1 tbsp lemon juice to the batter.
• Vegan Alternative – Use dairy-free butter, almond milk, and a flaxseed egg substitute.
• Gluten-Free Option – Substitute all-purpose flour with a 1:1 gluten-free flour blend.

FAQs

Can I make these cakes in advance?
Yes! You can bake the cake a day ahead, cut the rounds, and store them in an airtight container before assembling.

What’s the best way to frost mini cakes neatly?
Chill the cake layers before frosting to prevent crumbs from mixing into the frosting. Use a piping bag for precise decoration.

Can I use store-bought frosting?
Absolutely! If you’re short on time, a quality store-bought buttercream works just fine.

These mini Easter layer cakes are as fun to make as they are to eat! With their soft sponge, creamy frosting, and festive decorations, they bring a touch of springtime charm to any celebration. Try them this Easter and enjoy a bite-sized treat that’s sure to impress!

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