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Home » Desserts and Sweets » Easter Mini Layer Cakes

Easter Mini Layer Cakes

Last Updated on August 4, 2020. Originally Posted on April 10, 2020 By Laura Franco / Leave a Comment

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Easter Mini Layer Cakes are made from a box mix and a jar of jam. They are easy to make and pretty to look at. See my step-by-step instructions.  via @krazykitchenmomEaster Mini Layer Cakes are made from a box mix and a jar of jam. They are easy to make and pretty to look at. See my step-by-step instructions.  via @krazykitchenmomEaster Mini Layer Cakes are made from a box mix and a jar of jam. They are easy to make and pretty to look at. See my step-by-step instructions.  via @krazykitchenmomEaster Mini Layer Cakes are made from a box mix and a jar of jam. They are easy to make and pretty to look at. See my step-by-step instructions.  via @krazykitchenmom

Easter Mini Layer Cakes are made from a box mix and a jar of jam. They are easy to make and pretty to look at. See my step-by-step instructions. 

1 Mini layer cake

These cakes might be small but they sure are colorful and delicious. The layers are stacked and filled with raspberry jam between each layer. 

Then they are topped with a delicious buttercream frosting. 

Mini layer cakes on a platter

HOW to make easter mini layer cakes 

  • Start by making a white cake batter from a white cake mix box.
  • Next, separate the cake batter into three 1-cup measures.
  • Color each of the 1-cup measures of cake batter – yellow, green, and pink

 

white cake mix in three 1 cup measuring cups
three different colors of cake mix - yellow, green, pink
  • Pour the batter into a 9×12 cake pan and bake each cake. You may have to do this in shifts if you only have one cake pan. Keep in mind, because these cakes are thin, they only take 12 minutes each to cook.
Baked Green Cake
Pink cake baked
Baked yellow cake
  • Once the cakes are cooled, I left the green cake in the baking pan and topped it with raspberry jam. 
  • Then I placed the pink cake on top of the jam covered green cake and covered it with jam.
  • Next, I placed the yellow cake on top.
  • I used a 2-inch biscuit cutter to cut the cake circles.
Colored cakes stacked
Colored cake stacks cut into a circle with a biscuit cutter
Colored cake stacks cut into a circle
  • To finish the cakes, I frosted them with a light blue colored buttercream frosting and sprinkle edible Easter candy decorations on top.

Mini layer cakes on a pretty white plate

KRAZY KITCHEN MOM TIPS

  • I like to use liquid gel food coloring. For this recipe, I used 6 drops for the pink cake, 12 drops for the yellow cake and 6 drops for the green cake. 
  • For the light blue frosting, I used 4 drops of pastel blue in my buttercream mixture. 
  • These cakes will stay fresh for 4 days in the refrigerator. 
  • To make a box cake taste like homemade, add 1 extra egg, or in this case, 1 extra egg white, and substitute milk instead of the water the box mix calls for. 
  • You can substitute buttercream frosting instead of jam between the layers if you’d like.

1 layered cake with a bite on a fork

1 layered cake with a bite on a fork

Easter Mini Layer Cakes

Easter Mini Layer Cakes are made from a box mix and a jar of jam. They are easy to make and pretty to look at. See my step-by-step instructions. 
Print Pin Rate
Course: Dessert, Holiday
Cuisine: American
Keyword: easter cake recipe, mini layer cakes
Prep Time: 20 minutes
Cook Time: 36 minutes
Total Time: 56 minutes
Servings: 9 mini cakes
Author: Laura Franco

Ingredients 

  • 1 white cake box mix
  • 5 egg whites
  • 1/2 cup canola oil
  • 1-1/4 cup milk
  • 12 TBS or 1/2 18-ounce jar of raspberry jam
  • 4 ounces of butter room temperature
  • 4 ounces of cream cheese room temperature
  • 3 cups confectioners' sugar
  • Food coloring - yellow green, pink, and blue
  • Sprinkles for decorating

Instructions

  • Preheat oven for 350°
  • Place parchment paper no a 9x12 baking sheet or baking dish.
  • Beat cake mix, milk, oil, and eggs with a mixer for 2-3 minutes.
  • Separate the cake mixture equally between three bowls.
  • Using food coloring, color one yellow, one green, and one pink.
  • Cook each cake separately in the cake pan for 12 minutes.
  • Cool each of the cakes.
  • Lay the baked green cake on a cookie sheet.
  • Spread with 6 TBS jam on the top of the cake.
  • Lay the pink baked cake on top of the green cake with jam topping.
  • Spread with 6 TBS jam.
  • Lay the yellow cake on top.
  • Place the layered sheet cake in the refrigerator for 15 minutes.
  • Remove the layered sheet cake from the refrigerator and cut into circles using a 2-inch wide biscuit  cutter.
  • Frost with buttercream frosting and decorate with sprinkles.

For the Buttercream frosting:

  • With a hand mixer or stand mixer, mix together room temperature butter and cream cheese.
  • Add the confectioners' sugar 1/2 cup at a time.
  • Mix until the frosting is smooth and creamy.
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Last Updated: August 4, 2020

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