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Mini Easter Layered Cakes

Whitney Watkins

4 min read

Mar 22



These mini cakes made of pink, blue and purple layers with white frosting in between and topped with green coconut grass and a marshmallow bunny are the cutest little Easter desserts. Easy to make with boxed cake mix and store bought icing for a delicious and adorable treat.

Mini Easter Layered Cakes

When it comes to your Easter dinner, dessert is a must. These Mini Easter Layered Cakes are not only adorable but oh so delicious. Moist and soft cake with sweetness from the icing and balanced with a slight crunch from coconut on top. You and your whole family will love these precious little cakes. Bonus, they're mini so you don't have to worry about eating too much dessert to send you over the edge of fullness after your delicious Easter dinner! Although these are so good, it will be hard not to go back for seconds, they are mini after all!

Mini Easter Layered Cakes

How to make Mini Easter Layered Cakes

To make Mini Easter Layered Cakes you'll start by preparing cake mix according to box directions. Divide the cake batter evenly into 3 separate bowls. To one bowl mix in 3-4 drops purple gel food coloring. I highly recommend using gel food coloring versus water food coloring. The gel food coloring will make for more vibrant colors. To another bowl add blue coloring and to the last bowl add pink coloring. Pour each bowl of cake batter in to 3 separate 9 inch cake pans. It will not seem like much batter in each pan but we will be making thinner cakes to stack on top of each other. Cook cakes at 350 degrees for 20-25 minutes. Remove from oven and allow cakes to completely cool. Keep in mind cakes will cook faster than box recommendations because they are thinner, so be sure to keep a close eye on them.

While cakes are cooling add coconut to a resealable bag and add in 3-4 drops green food coloring. Seal and mix around until coconut is coated well. Pour onto a piece of parchment paper and allow to dry. Make your store bought frosting even better and fluffier by adding it to a bowl and using a stand or hand mixer to beat on medium speed for 2-3 minutes. You can add 1 tsp of vanilla extract for extra deliciousness.

When the cakes have cooled lay them out on some parchment paper. Using your circle cookie cutter or a round glass cut the cake into mini circles. By getting each circle as close as possible to each other I was able to get 7 out of each cake. Place the blue circles on a tray and top with a layer of frosting. Add a purple cake on top of each blue cake and spread frosting on top of it. Lastly layer a pink cake on top of each and cover top with a heavier layer of frosting. Sprinkle your green coconut on the top of each cake. Using a toothpick insert it into the bottom bunny marshmallows, then insert the bottom half of each toothpick into the middle of each mini cake pressing in until the bunny is sitting in the grass and you're unable to see the toothpick.

Mini Easter Layered Cakes

Make them your own by changing up the colors of your cake, make your own cream cheese or buttercream frosting or go for pink strawberry frosting instead, add chocolate eggs or a chocolate bunny on top. There are so many fun ways to make these little cakes the perfect Easter treat for you and your family!

If you make these Mini Easter Layered Cakes be sure to snap a picture and tag me or #simplyextralife so I can see your adorable creations!

Mini Easter Layered Cakes



  • 3 9 inch cake pans

  • 2.5 inch circle cookie cutter or round glass

  • toothpicks


  • 1 package white cake mix, prepared according to package

  • Gel food coloring (purple, blue, pink, green)

  • 1 container white cake frosting

  • Sweetened Coconut Flakes

  • Bunny Marshmallows


  • Prepare cake mix according to package directions.

  • Separate cake mix evenly into 3 bowls.

  • Add blue, purple and pink food coloring to each bowl until desired color is achieved.

  • Pour cake mix in to cake pan and spread in an even layer (they will be thinner cakes so it will not fill up your pan).

  • Bake at 350 degrees for 20 minutes or until a toothpick inserted in the middle comes out clean.

  • Allow to completely cool.

  • While cake is cooling prep coconut by adding 1/2 cup to a resealable bag. Add 3-4 drops green food coloring. Seal up and shake to mix. Spread on a piece of parchment paper and allow to dry.

  • Before assembling cakes, add frosting to a medium sized bowl, mix with a hand mixer on medium speed for 2 minutes until light and fluffy. Set aside.

  • Using your cookie cutter or a round glass cut cake in to small circles. I was able to get 7 from each layer.

  • Starting with a blue layer place it on a tray or plate. Spread a thing layer of frosting on top then add a purple circle. Spread a thin layer of frosting on top then add a pink circle. Top with frosting.

  • Sprinkle green coconut on top of each cake.

  • Use a toothpick and insert into the bottom of a bunny marshmallow, careful not to poke all the way through. Insert toothpick into center of each cake so the bunny is sitting in the coconut grass.

  • Serve immediately or store in an air tight container for up to 3 days.

Tip: If making ahead, wait to add bunny marshmallow until ready to serve or it will get soggy.

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