Mini Easter Egg Cakes

Ingredients (makes 6 mini cakes)

For the sponge cake:

• 1 cup (120 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup (60 ml) whole milk

For the buttercream frosting:

• ¾ cup (170 g) unsalted butter, softened
• 1½ cups (180 g) powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk or cream
• Yellow gel food coloring (optional)

Toppings:

• Mini chocolate eggs (like Cadbury Mini Eggs)
• Pastel sprinkles

📝 Instructions

1. Bake the cake:

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) pan.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Add dry ingredients alternately with milk. Mix until just combined.
5. Pour into pan and bake 18–20 minutes until a toothpick comes out clean.
6. Cool completely, then cut into rounds using a 2- or 3-inch cutter.

2. Make the buttercream:

1. Beat butter until smooth. Gradually add powdered sugar.
2. Mix in vanilla and 1 tbsp milk; beat until fluffy. Add more milk if needed.
3. Tint with yellow coloring if desired.
   3. Assemble mini cakes:
   Sandwich two cake rounds with a layer of buttercream.
   Pipe buttercream on top. Decorate with mini eggs and sprinkles.
   
   ✅ Tips
   For neater cakes, chill sponge before cutting rounds.
   You can also bake in a mini cake pan or muffin tin for easy shaping.
   Try flavored buttercream: lemon, almond, or strawberry!
   Let me know if you’d like a gluten-free, eggless, or vegan version!