Speckled Egg Cake - light, airy, and finished with a touch of spring elegance!
Ingredients:
For the vanilla cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
3/4 cup whole milk, room temperature
For the buttercream frosting:
1 1/4 cups unsalted butter, softened
3 3/4 cups powdered sugar
2–3 tablespoons heavy cream or milk
1 tablespoon vanilla extract
Pink gel food coloring (or color of choice)
Dark cocoa powder + a few drops of water (for speckling)
Decoration Toppings:
Mini chocolate or candy-coated Easter eggs
Chocolate nest (store-bought or homemade)
Instructions:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, beat butter and sugar until pale and fluffy (3–4 minutes).
Add eggs one at a time, mixing well. Stir in vanilla.
Alternate adding the dry ingredients and milk to the batter, starting and ending with flour mixture.
Divide evenly into pans and smooth the tops.
Bake for 26–30 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat butter until creamy. Gradually add powdered sugar. Mix in cream and vanilla. Beat until smooth and fluffy. Tint with pink food coloring if desired.
Assemble the cake by spreading frosting between the two layers. Apply a semi-naked finish by leaving the sides lightly exposed.
For speckles, mix cocoa powder and a little water to make a thin paste. Dip a clean brush into it and flick over the cake surface gently. Let dry.
Pipe a swirl of frosting on top and place the chocolate nest in the center. Fill with mini speckled eggs.
Decoration Tips:
– Use pastel-colored mini eggs for a soft, elegant spring look.
– To make your own chocolate nest, melt chocolate and mix with shredded wheat or chow mein noodles. Shape into a nest and let harden.
– Flick cocoa speckles with a clean paintbrush or toothbrush practice on parchment first.
– Add soft faux leaves or tiny florals around the cake base for a spring display.
– A neutral ribbon around the base of the cake stand makes it feel polished.
Happy Baking
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