I’ve been enjoying a string of rainy spring days. Temperatures are bearable again and my windows are flung wide so I can get the most out of the soundtrack of spring raindrops. If you listen carefully, there’s another soundtrack to enjoy, too –– chirping birds. Their distant, almost tenuous peeps are a nice reminder that spring really is here.

To celebrate the season, and one of my favorite seasonal sounds, I made these sweet mini cakes, inspired by the vivid hue of robin’s eggs. The cake itself is my take on a classic 1-2-3-4 cake baked up as a sheet, and yields little layers with a pleasantly dense crumb and a sweet, almost crumbly, golden crust. The frosting is a vivid shade of robin’s egg blue, with chocolate speckles and a couple of candy eggs for good measure. I kept things easy, and only frosted the tops of each layer – a technique that’s equal parts simple and pretty.

Makes 4 (3-layer) mini cakes

For the Mini Cake Layers

• 2 large eggs
• 8 tablespoons unsalted butter
• 1/2 cup whole milk
• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 1/4 cups sugar
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest

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For the Buttercream Frosting

• 12 tablespoons unsalted butter
• 2 – 3 cup powdered sugar, sifted
• 3 tablespoons whole milk
• 14 drops blue food coloring
• 2 drops green food coloring
• 1/2 teaspoon vanilla extract

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To Assemble the Cakes

• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon water, plus more as needed
• 2 1/2-inch biscuit cutter
• Paintbrush

For the Mini Cake Layers 



1. Set out the eggs, butter, and milk to come to room temperature. Preheat oven to 350 degrees F. Butter the bottom and sides of a 9 x 13 x 2-inch rectangular pan. Line bottom with parchment paper, butter that, and lightly dust with flour.

2. Separate eggs. Beat egg whites to stiff peaks, and set aside.

3. Combine the cake flour, baking powder, and sea salt in a large bowl.

4. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat butter until soft and fluffy, about 3 minutes. Add sugar, and beat for 3 minutes more. Add egg yolks, one at a time, and then the vanilla extract. With mixer on low, add half the flour, all of the milk, and then the remaining flour, mixing just until combined. Fold in egg whites.

5. Spoon batter into prepared pan. Spread batter so it’s even. Slide into oven and bake until edges are a light golden brown, 18 – 23 minutes. Cool for 10 minutes, then flip cake out onto a parchment-lined cutting board to cool completely.

For the Buttercream Frosting

1. With mixer on low speed, beat butter until light and fluffy. Gradually add powdered sugar, scraping sides as needed.

2. Stir food coloring into the milk, and then beat into the frosting.

3. Finally, add the vanilla. Turn mixer to medium, and beat until light and fluffy.

1. Use the biscuit cutter to cut circles out of the sheet cake.

2. Frost and stack each cake into three-layer stacks. Smooth out the top layer of frosting.

3. Stir the water into the cocoa powder to make a thin paste. Keep a small bowl of water nearby.

4. Dip a clean brush into the water, then into the cocoa mixture. Test consistency by tapping the brush on your finger, allowing speckles to fall on a paper towel. Do the same for each mini cake, adding a few speckles to the top of each one.

5. Finish each cake with two candy eggs.

Serve right away or chill for up to 4 hours in the fridge. To make ahead, cover cut cake layers with plastic and keep in the fridge for up to 4 days. Frosting is best made the day of.

Happy Easter :)