Mini Moist Easter Cakes

I am absolutely thrilled about these Mini Moist Easter Cakes!

These little delights are a burst of joy in every bite.

Looking to make a tasty Easter treat?

Look no further than these fluffy, quick, and yeast-free Easter cake with sour cream!

This simple recipe will guide you through the process step by step, ensuring a hassle-free baking experience.

Get ready to indulge in the airy goodness of these delightful Easter cakes, complete with a sweet icing and the tantalizing aroma of dried fruits.

Mini Moist Easter Cakes - VIDEO RECIPE

If you’re new to baking Easter cakes or simply want to try something different, starting with yeast-free recipes is the way to go.

Even beginners can master these recipes in no time!

Plus, chances are you already have all the necessary ingredients in your kitchen.

The best part? You can customize the dough to your liking by adding dried apricots, raisins, candied fruits, nuts, peanuts, or even coconut flakes.

Treat your loved ones to a mouthwatering homemade Easter delight!

Mini Moist Easter Cakes - VIDEO RECIPE

The secret behind their moistness lies in the perfectly tender crumb, which melts in your mouth and leaves you wanting more.

Now, let’s talk about the cherry of any Easter cake – the sugar icing.

This is what gives these Easter delicacies their incredible sweetness and holiday flavor.

In this recipe, I prepare the icing with sour cream, resulting in a luscious white icing with a delightful hint of sour cream.

It’s thick and easy to apply to the cakes, and once it dries, it won’t stick or crack.

And if you’re feeling adventurous, I’ve got five different sugar icing options for you to try!

Mini Moist Easter Cakes - VIDEO RECIPE

Are you ready to create delicious and effortless Mini Moist Easter Cakes in the comfort of your own kitchen?

They are the perfect addition to any Easter celebration or gathering, bringing smiles to everyone’s faces.

Say goodbye to kneading, rising, and waiting for the dough to proof.

With this excellent yeast-free cake recipe, all you need to do is mix the ingredients for a mere minute, fill the pans, and pop them into the oven.

In just a matter of minutes, you’ll have a batch of mouthwatering Easter cakes ready to be devoured.

So, what are you waiting for? Let’s get baking!

Mini Moist Easter Cakes


  • Flour – 2 cups (320 g)
  • Baking powder – 1 tsp. (5 g)
  • Salt – 1/2 tsp. (3 g)
  • Sour cream – 3/5 cup (150 g)
  • Sugar – 3/4 cup (150 g)
  • Eggs – 3 pcs. (150 g)
  • Dried apricots – 2/3 cup (80 g)
  • Softened butter – 1/2 cup (120 g)

for the icing

  • Powdered sugar – 1/2 cup (100 g)
  • Sour cream – 2 tbsp. (30 g)
  • Food coloring “Creme Brulee” – 1 sachet (5 g)


  • Kumquats
  • Anise

Cooking steps:

  1. Place dried apricots in a small bowl, add hot water, leave for 5 minutes. Drain the water and place the dried apricots on a paper towel. Finely chop the dried apricots.
  2. Add flour, baking powder and salt to a medium bowl and stir.
  3. Place softened butter in a large bowl, beat with a mixer at medium speed, add sugar, continue beating until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
  4. Gradually add half of the flour mixture to the egg-cream mixture, then add sour cream, add the remaining half of the flour mixture, mix with a mixer at low speed until smooth. Add chopped dried apricots, mix thoroughly.
  5. Place the resulting dough into 3 pre-greased and floured 12cm baking tins. Smooth the top with a spatula.
  6. Bake in an oven preheated to 180⁰C (350⁰F) for 40-45 minutes. Leave the finished cakes in the tins for 5 minutes. Remove from the tins and let cool completely on a wire rack.


  1. Pour powdered sugar into a small bowl, add sour cream and coloring, mix thoroughly until smooth.
  2. Apply the icing to the finished cakes, decorate with kumquats and anise.

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