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How to make Mini Cakes with colored buttercream frosting for fun easter desserts
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Mini Layer Cakes

Here’s how to make mini cakes with homemade colored buttercream frosting.  You can make six fun Easter Desserts with this mini cake recipe topped with mini layer cake decorations.
Course Dessert
Cuisine American
Keyword colored buttercream frosting, fun Easter desserts, How to make a mini layer cake, How to make mini cakes, mini cake recipe, mini layer cakes
Prep Time 10 minutes
Cook Time 15 minutes
Frosting Time 20 minutes
Total Time 45 minutes
Servings 6
Calories 890kcal
Author Evelyn

Ingredients

For the cake

To assemble + decorate

Instructions

To make the cake

  • Preheat oven to 350 degrees F. Line a baking sheet (about 13 x 9 in size) with a silicone baking mat and set aside.
  • In a medium-sized bowl, sift together flour, baking powder, and salt.
  • Using an electric mixer, beat together eggs and granulated sugar until creamy.
  • Add vanilla extract and canola oil. Continue mixing.
  • Alternate between adding dry ingredients and milk into your wet ingredients, ending with the dry ingredients.
  • Add pink gel food coloring and beat until completely tinted.
  • Spread cake batter onto a lined baking sheet - spread evenly.
  • Bake for approximately 15 minutes or until a toothpick comes out clean when inserted in the center of the cake. Allow to cool.

To assemble + decorate

  • Use your cookie cutter to cut out 12 circles from your cake. Save the trims for later, as a snack!
  • Make your teal buttercream by beating 1 stick of butter, 2 cups icing sugar and 2 tbsp milk with an electric mixer. Once the buttercream is smooth, add teal gel food coloring and mix until completely tinted.
  • Scoop teal buttercream into a piping bag with a round piping tip, Wilton #10. Frost 6 of your mini cakes. Top with an unfrosted cake.
  • To make the green buttercream, beat ½ stick butter, 1 cup icing sugar, and 3 tbsp milk. Add green gel food coloring.
  • Scoop green buttercream into a piping bag with Wilton icing tip #233 attached.
  • Frost the top of each mini cake with green buttercream.
  • Add 4-5 candied eggs on top of each mini cake. Serve and enjoy!

Nutrition

Calories: 890kcal | Carbohydrates: 117g | Protein: 8g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 134mg | Sodium: 247mg | Potassium: 290mg | Fiber: 1g | Sugar: 83g | Vitamin A: 855IU | Calcium: 134mg | Iron: 2.4mg