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–+ servings
Speckled Egg Cake

Delicious Speckled Egg Cake for a Stunning Easter Treat

This Speckled Egg Cake is a delightful and whimsical dessert perfect for Easter celebrations, featuring moist layers and beautiful blue buttercream frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Can substitute with all-purpose flour for a denser texture
  • 1 teaspoon Salt Enhances sweetness and balances flavors
  • 2.5 teaspoons Baking Powder Leavening agent for rise and lightness
  • 4 Egg Whites room temperature Adds fluffiness and volume
  • 2 sticks Butter Creates a rich, tender cake
  • 1.25 cups Sugar Provides sweetness and moisture
  • 2 teaspoons Vanilla Extract Provides depth to the cake’s flavor
  • 1 cup Milk Adds moisture and fat; consider almond or soy milk for dietary restrictions
  • 0.5 cup Sour Cream Increases richness and enhances moisture
For the Buttercream Frosting
  • 1 cup Butter Adds creaminess to your frosting
  • 0.5 cup Shortening Helps maintain the structure of the buttercream
  • 6 cups Powdered Sugar Sweetens and thickens the frosting
  • 0.25 cup Milk Adjusts the consistency of your frosting
  • 1 tablespoon Vanilla Enhances the overall flavor of the buttercream
  • 1 tablespoon Cocoa Powder Creates the speckling effect on the cake
For Decoration
  • 1 bag Chocolate Eggs Choose speckled or pastel-themed candies to beautifully decorate your cake

Equipment

  • Stand Mixer
  • 6-inch Cake Pans
  • Parchment Paper
  • Mixing bowls
  • sifter
  • Spatula

Method
 

Step-by-Step Instructions
  1. Prepare Cake Tins: Butter and flour three 6-inch cake pans, then line the bottoms with parchment paper. Preheat your oven to 340°F (170°C).
  2. Mix Dry Ingredients: Sift together the cake flour, salt, and baking powder in a large bowl.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, sour cream, and vanilla extract.
  4. Cream Butter and Sugar: Beat the softened butter and sugar on medium speed for about 3 minutes until light and fluffy.
  5. Add Egg Whites: Slowly incorporate the egg whites into the creamed mixture, adding one at a time.
  6. Combine Mixtures: Gradually add the dry and milk mixtures alternately to the creamed mixture until just combined.
  7. Bake Cakes: Divide the batter among the prepared pans and bake for 25-30 minutes. Allow to cool in the pans for 10 minutes.
  8. Prepare Buttercream: Beat the butter and shortening, add sifted powdered sugar, then milk and vanilla until desired consistency.
  9. Assemble Cake: Layer buttercream between each cooled cake layer and apply a crumb coat.
  10. Create Speckling: Mix cocoa powder and vanilla extract, then flick onto the frosted cake.
  11. Decorate: Arrange the chocolate eggs around the base and pipe leftover buttercream for decoration.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 5IUCalcium: 6mgIron: 4mg

Notes

Ensure room temperature ingredients for a smoother batter. Avoid overmixing to maintain a light texture.

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