Easy Mini Easter Cakes with Cream Cheese Frosting
Looking for something special for Easter dessert? Try these adorable vegetable 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!
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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
Calories: 337kcalCarbohydrates: 35gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 112mgSodium: 186mgPotassium: 189mgFiber: 1gSugar: 22gVitamin A: 2291IUVitamin C: 5mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!