Looking for something special for Easter dessert? Try these adorable Mini Easter Cakes! They're not only cute but also delicious. Spinach-infused cakes topped with creamy frosting and mini chocolate eggs - a perfect small easter cake idea!
For more Easter dessert ideas, try easter egg cookies, bunny cut out sugar cookies, or easter cottage cheese cookies.
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🛒Ingredients For Sweet Vegetable Cakes
- Cake base - you need just the usual sponge cake base ingredients + baby spinach leaves for the color! No food coloring is needed!
- Baking powder + Baking soda - these leaveners work together to make the cake rise as it bakes.
- Spinach - I recommend using fresh baby spinach leaves rather than frozen.
- Sugar - granulated sugar adds sweetness to this Easter cake.
- Vegetable oil - adding oil helps to keep the cake moist.
- White frosting - you'll need a cream cheese frosting to keep everything together. You can opt for a store-bought one to save time, but if you want that homemade taste, I'd suggest making your own frosting.
- Decoration - M&M's eggs or Cadbury Mini Eggs are perfect! Their pastel colors add a delicate and pretty touch to the cakes. Feel free to use colorful sprinkles instead!
For the full list of ingredients, please scroll down to where you'll find the recipe card.
🥣Directions to Make Easter Cakes
Spinach sponge layer
PREP. Preheat your oven to 350°F (180°C) and line a medium baking sheet with parchment paper. I used: 12.4x9.6x1 inches (about 31 cm x 24 cm x 2.5 cm).
STEP 1. In a food processor (smoothie blender, or immersion blender) blend together spinach and vegetable oil until the mixture is smooth and well combined.
The smoother the mixture, the more vibrant the color of the cake will be. Set this mixture aside.
STEP 2. In a mixing bowl, whisk together eggs and sugar until fluffy peaks form. Stir in vanilla extract.
Add the spinach puree to the egg mixture and mix until fully combined.
STEP 3. In another bowl, mix the dry ingredients, then gradually add them to the wet mixture, stirring until just combined. Just make sure to sift the flour, you can sift it together with baking powder.
STEP 4. Pour the batter onto the prepared baking sheet and bake for 12-15 minutes, or until the cake is set and appears pale green.
Once baked, remove the cake from the baking sheet and allow it to cool.
STEP 5. Use a 3-inch egg-shaped cookie cutter to cut out 12 egg shapes from the cooled cake.
With the remaining batter, crumble it and set it aside for later use.
Vanilla Frosting and Decorating the Cake
Whisk. For the frosting, whisk together cream and powdered sugar in a bowl on low speed until just combined.
Once the mixture begins to thicken, increase the speed and continue mixing until soft peaks form (about 3 minutes).
Add in vanilla extract, and cream cheese and whisk just to combine everything.
Transfer the frosting into a pastry piping bag. Pipe about 1 tablespoon of frosting onto 6 of the egg-shaped cakes.
Decorate. Top each frosted cake with one of the remaining 6 cake eggs, slightly pressing down to distribute the cream evenly.
Pipe additional frosting on top of each cake and decorate with sprinkles or mini eggs as desired.
Refrigerate. Place the decorated cakes in the fridge for a couple of hours until the cream stabilizes and firms up.
Store the assembled cakes in the refrigerator.
You can use the leftover cake crumbles to decorate the serving plate or add them to breakfast cereal, oatmeal, yogurt, and more. Enjoy your mini Easter egg cakes!
EXPERT TIP
You can decorate the cakes with your favorite Easter chocolates or sweets. If it's not Easter, feel free to use any chocolates, sweets, sprinkles, or even edible flowers.
📋Tips
- For the best flavor, go for a good quality vanilla extract instead of essence, which has an artificial taste.
- Make sure the flour is thoroughly mixed with the baking powder. You can also sift them together for an even blend.
- Optional step: Chill the layers for 3-4 hours or overnight before assembling to cut them easily with fewer crumbs.
- Stop mixing the frosting once it thickens and becomes fluffy.
- You can use melted butter or coconut oil to substitute vegetable oil in cake.
Storage Instructions
🍱To Store. Since these vegetable cakes have cut sides, they're best enjoyed the day they're put together to keep them fresh. If you have any leftovers, store them in an airtight container.
They'll be fine on your countertop for a day, but for longer periods, it's best to refrigerate them (just let them warm up a bit at room temperature before digging in).
📖Recipe
Homemade Sweet Vegetable Cakes
Ingredients
For Easter Cakes
- 4 ounce baby spinach
- 3 large egg
- ½ cup granulated white sugar
- 3 tablespoon vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ¾ cup + 1 tablespoon all purpose flour, sifted
- 1 pinch of salt
- 1 teaspoon vanilla extract, pure kind
Cream Cheese Frosting
- 4 ounce cream cheese, softeed, I used Philadelphia
- ¼ cup heavy cream, 33%-35%, cold
- 3 tablespoon powdered sugar
- ½ teaspoon vanilla extract
For Decoration
- mini chocolate eggs, M&Ms or Cadburry
- sprinkles
Instructions
Spinach sponge layer
- Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a food processor (or smoothie blender), blend together spinach and vegetable oil until the mixture is smooth and well combined. The smoother the mixture, the more vibrant the color of the cake will be. Set this mixture aside.4 ounce baby spinach, 3 tablespoon vegetable oil
- In a mixing bowl, whisk together eggs and sugar until fluffy. Stir in vanilla extract. Then, add the spinach puree to the egg mixture and mix until fully combined.3 large egg, ½ cup granulated white sugar, 1 teaspoon vanilla extract
- In another bowl, mix together the dry ingredients, then gradually add them to the wet mixture, stirring until just combined.1 teaspoon baking powder, ¾ cup + 1 tablespoon all purpose flour, 1 pinch of salt, 1 teaspoon cornstarch
- Pour the batter onto the prepared baking sheet and bake for 12-15 minutes, or until the cake is set and appears pale-ish green. Remove the cake from the baking sheet and allow it to cool.
- Use a 3-inch egg-shaped cookie cutter to cut out 12 egg shapes from the cooled cake.
- With the remaining batter, crumble it and set it aside for to enjoy later.
Frosting and Decorating the Cake
- For the frosting, whisk together cream and powdered sugar in a bowl on low speed until just combined. Once the mixture begins to thicken, increase the speed and continue mixing until soft peaks form (about 3 minutes). Add in vanilla extract, and cream cheese and whisk just to combine everything.4 ounce cream cheese, ¼ cup heavy cream, 3 tablespoon powdered sugar, ½ teaspoon vanilla extract
- Transfer the frosting into a pastry piping bag. Pipe about 1 tablespoon of frosting onto 6 of the egg-shaped sponge cakes. Top each frosted cake with one of the remaining 6 cake eggs, slightly pressing down to distribute the cream evenly.
- Pipe additional frosting on top of each cake and decorate with sprinkles or mini eggs as desired.mini chocolate eggs, sprinkles
- Place the decorated cakes in the fridge for a couple of hours until the cream stabilizes and firms up.
- The assembled easter cakes should be kept in the refrigerator. You can use the leftover cake crumbles to decorate the serving plate or add them to breakfast cereal, oatmeal, yogurt, and more. Enjoy your mini Easter egg cakes!
Notes
- The nutrition is calculated without sprinkles and mini chocolate eggs.
- To Store. Since these Mini Egg Cakes have cut sides, they're best enjoyed the day they're put together to keep them fresh. If you have any leftovers, store them in an airtight container. They'll be fine on your countertop for a day, but for longer periods, it's best to refrigerate them (just let them warm up a bit at room temperature before digging in).
Nutrition
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
Rita
enjoy perfectly baked vegetable cakes with spinach - cute little easter idea!