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+ servings
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. 
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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


  • 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


  • 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.