It's almost St. Patrick's Day, and you know what that means...GREEN ALL THE THINGS! This pretty St. Patrick's Day Mini Ombre Cakes Recipe is a fun way to brighten up your St. Patrick's Day meal and bring a little sweetness into the holiday! St. Patrick's Day isn't all about green beer, you know!

St. Patrick's Day Mini Ombre Cakes Recipe

Aren't these just adorable? I love the gradual shift in color, and if you want to make them extra festive, you can always add little Shamrock confetti to the top instead of green sprinkles!

Are you Looking for MORE SAINT PATRICK’S DAY RECIPES? 

• Saint Patrick’s Day Snack Mix Recipe
• Saint Patrick’s Day Irish Cream Fudge Recipe
• Saint Patrick’s Day Irish Cream Cocktail Recipe

How to Make a St. Patrick's Day Mini Ombre Cakes Recipe

Ingredients needed to make these Mini Ombre Cakes

• 1 box white cake mix (plus oil, water and eggs to make the cake)
• green food coloring
• 2 cups (16 ounces) heavy whipping cream
• ¼ cup powdered sugar
• green candy melts
• green and white sprinkles

Do You Need Help Finding Supplies to Make these St Patrick's Day Ombre Cakes?

Sure, these little mini ombre cakes look SO CUTE and so easy to make, but you need supplies, right?! Well, look no further! You can grab these on Amazon, and I will earn a small commission for your purchase, as they are affiliate links. It's win-win!

Directions for making our Mini Ombre Cakes

Place wax paper on a flat surface or cutting board.

In a microwave safe bowl, melt green candy melts on 30 second intervals, stirring in between, until melted. Place into a ziplock bag and cut the tip. Pipe a shamrock shape onto the wax paper and let set until dry.

Line a square baking pan with parchment paper (on the sides and bottom) and grease with cooking spray. Set aside.

Following the directions on the box, make your cake mix. Divide the mix into thirds and tint each a different color green. Pour one bowl of mix into the prepared square baking pan and bake 13-15 minutes or until a toothpick inserted in the center comes out clean. Let set for about two minutes, and remove from pan and cool completely on a wire rack (just pull the paper and all out of the pan).

Line the pan again with parchment paper and grease. Pour the second batch of batter into the pan and bake. Repeat until the third cake is done. Cool all cakes completely.

When ready to assemble, cut each cake into 9 squares and cut each square in half. Use a small serrated knife for best results.

Place whipping cream and powdered sugar in a mixer and whisk until stiff peaks form, about 3-5 minutes. Pipe mix into a piping bag or use a spoon to add to cakes.

To assemble: Place one piece of cake onto a plate, top with a dollop of cream, and repeat until you have three layers and three dollops of whipping cream. Top with sprinkles and a candy shamrock.

Print

St. Patrick's Day Mini Ombre Cakes Recipe

Author Jennifer

Ingredients

• 1 box white cake mix plus oil, water and egg to make cake
• green food coloring
• 2 cups 16 ounces heavy whipping cream
• ¼ cup powdered sugar
• green candy melts
• green and white sprinkles

Instructions

1. Place wax paper on a flat surface or cutting board.
2. In a microwave safe bowl, melt green candy melts on 30 second intervals, stirring in between, until melted. Place into a ziplock bag and cut the tip. Pipe a shamrock shape onto the wax paper and let set until dry.
3. Line a square baking pan with parchment paper (on the sides and bottom) and grease with cooking spray. Set aside.
4. Following the directions on the box, make your cake mix. Divide the mix into thirds and tint each a different color green. Pour one bowl of mix into the prepared square baking pan and bake 13-15 minutes or until a toothpick inserted in the center comes out clean. Let set for about two minutes, and remove from pan and cool completely on a wire rack (just pull the paper and all out of the pan).
5. Line the pan again with parchment paper and grease. Pour the second batch of batter into the pan and bake. Repeat until the third cake is done. Cool all cakes completely.
6. When ready to assemble, cut each cake into 9 squares and cut each square in half. Use a small serrated knife for best results.
7. Place whipping cream and powdered sugar in a mixer and whisk until stiff peaks form, about 3-5 minutes. Pipe mix into a piping bag or use a spoon to add to cakes.
8. To assemble: Place one piece of cake onto a plate, top with a dollop of cream, and repeat until you have three layers and three dollops of whipping cream. Top with sprinkles and a candy shamrock.

This St. Patrick's Day Mini Ombre Cakes Recipe makes 18 mini cakes - just enough to go around for a Saturday afternoon with friends!

Tips:

Make ahead and assemble before serving. Keep cake in an airtight container and cream in the refrigerator.

Use a portion scoop to accurately divide the cake batter.

Other options since this does not look ombre. You could bake this in an 9x13 according to the box directions, and then cut that into squares and cut those squares in half. Then you'd have one color green.

Are you Looking for MORE SAINT PATRICK’S DAY RECIPES? 

• Saint Patrick’s Day Snack Mix Recipe
• Saint Patrick’s Day Irish Cream Fudge Recipe
• Saint Patrick’s Day Irish Cream Cocktail Recipe

Directions

Place wax paper on a flat surface or cutting board.

In a microwave safe bowl, melt green candy melts on 30 second intervals, stirring in between, until melted. Place into a ziplock bag and cut the tip. Pipe a shamrock shape onto the wax paper and let set until dry.

Line a square baking pan with parchment paper (on the sides and bottom) and grease with cooking spray. Set aside.

Following the directions on the box, make your cake mix. Divide the mix into thirds and tint each a different color green. Pour one bowl of mix into the prepared square baking pan and bake 13-15 minutes or until a toothpick inserted in the center comes out clean. Let set for about two minutes, and remove from pan and cool completely on a wire rack (just pull the paper and all out of the pan).

Line the pan again with parchment paper and grease. Pour the second batch of batter into the pan and bake. Repeat until the third cake is done. Cool all cakes completely.

When ready to assemble, cut each cake into 9 squares and cut each square in half. Use a small serrated knife for best results.

Place whipping cream and powdered sugar in a mixer and whisk until stiff peaks form, about 3-5 minutes. Pipe mix into a piping bag or use a spoon to add to cakes.

To assemble: Place one piece of cake onto a plate, top with a dollop of cream, and repeat until you have three layers and three dollops of whipping cream. Top with sprinkles and a candy shamrock.

This St. Patrick's Day Mini Ombre Cakes Recipe makes 18 mini cakes - just enough to go around for a Saturday afternoon with friends!

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Click below for the printable recipe card for this St. Patrick's Day Mini Ombre Cakes Recipe

I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

Print

St. Patrick's Day Mini Ombre Cakes Recipe

Author Jennifer

Ingredients

• 1 box white cake mix plus oil, water and egg to make cake
• green food coloring
• 2 cups 16 ounces heavy whipping cream
• ¼ cup powdered sugar
• green candy melts
• green and white sprinkles

Instructions

1. Place wax paper on a flat surface or cutting board.
2. In a microwave safe bowl, melt green candy melts on 30 second intervals, stirring in between, until melted. Place into a ziplock bag and cut the tip. Pipe a shamrock shape onto the wax paper and let set until dry.
3. Line a square baking pan with parchment paper (on the sides and bottom) and grease with cooking spray. Set aside.
4. Following the directions on the box, make your cake mix. Divide the mix into thirds and tint each a different color green. Pour one bowl of mix into the prepared square baking pan and bake 13-15 minutes or until a toothpick inserted in the center comes out clean. Let set for about two minutes, and remove from pan and cool completely on a wire rack (just pull the paper and all out of the pan).
5. Line the pan again with parchment paper and grease. Pour the second batch of batter into the pan and bake. Repeat until the third cake is done. Cool all cakes completely.
6. When ready to assemble, cut each cake into 9 squares and cut each square in half. Use a small serrated knife for best results.
7. Place whipping cream and powdered sugar in a mixer and whisk until stiff peaks form, about 3-5 minutes. Pipe mix into a piping bag or use a spoon to add to cakes.
8. To assemble: Place one piece of cake onto a plate, top with a dollop of cream, and repeat until you have three layers and three dollops of whipping cream. Top with sprinkles and a candy shamrock.