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This Speckled Egg Cake consists of fluffy white cake layers that are dotted with finely shaved chocolate. And then topped with a vanilla frosting tinted a beautiful hue of blue. Chocolate is used to create an egg-speckled look. Perfect for Easter! Serve this cake alongside my Lamb Kofta for a festive spring brunch.
I’m a lover of all things Easter and spring. Once the first sign of life appears, all I want is my house to be full of tulips and to bake all things spring-like. I love baking up my Mini Carrot Sheet Cake with Brown Butter Cream Cheese Frosting, Carrot Cake Cupcakes and of course, this cake! They’re all so fun.
Ingredients You’ll Need for this Speckled Egg Cake
- All-Purpose Flour
- Powdered sugar
- Neutral oil
- Chocolate bar
- Whole milk
- Egg whites
- Sour cream
How to Make Speckled Egg Cake
- Whisk together the dry ingredients. We have all-purpose flour, cornstarch, baking powder, baking soda and salt.
- Next, mix up the wet ingredients. For this recipe we have whole milk, sour cream and egg whites.
- Cream together the butter, sugar and neutral oil together until fluffy. I like to do this for about 3 minutes. If you don’t own a stand-up mixer, no biggie. You can do this with an electric hand mixer.
- Add the liquid mixture and the flour mixture, alternating. Doing this allows for the batter to hydrate evenly and slowly. I like to alternate between the two.
- Take your spatula and scrape the bottom of the bowl just to ensure there aren’t any pockets of flour that hasn’t been mixed properly.
- Fold in the shaved chocolate.
- Bake the cake layers.
Make the Frosting
- Cream the butter. I like to make sure it’s as smooth as possible.
- Add the powdered sugar. And then cover the machine with a clean kitchen towel.
- Next, add the heavy cream and food coloring gel. As a result, we’ll end up with fluffy blue tinted frosting.
How to Create a Speckled Egg Effect
- Using a new small paint brush, dip it into the cocoa powder and rum mixture.
- And then flick it towards the cake. It did make a bit of a mess around my counter so if you like you can put wax paper down. For me it was an easy clean up.
- Move your way around the cake until it resembles like a speckled egg.
- And then do the top of the cake.
- Add the toasted coconut and shape it into a nest. Lastly, add the chocolate eggs as garnish.
Recipe Tips
- To Make Cake Ahead: Make the cake the day before, allow to cool to room temperature and then wrap in plastic wrap. Keep on the kitchen counter and then decorate the next day.
- To Freeze Cakes: Allow to cool to room temperature and then wrap in plastic wrap. Transfer to the freezer for up to 3 months. To thaw, transfer to the fridge overnight. And then proceed with frosting it.
Recipe FAQs
A drop of blue and green food coloring will give you the perfect robin egg blue hue!
I like topping it with Cadbury mini eggs.
More Spring Recipes
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Speckled Egg Effect and Nest:
To Make the Cake Layers:
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Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside.
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Using a vegetable peeler, shave the chocolate. If they’re long shavings, transfer to the fridge to chill and then break up with your hands.
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In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda and salt. Set aside.
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In a large measuring cup, measure out the milk and whisk in the sour cream until mostly smooth; add the egg whites. Whisk together and set aside.
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In the bowl of a stand-up mixer (or using a large bowl and an electric hand mixer), add the butter, sugar, neutral oil and vanilla extract or vanilla paste. Beat until fluffy, about 2 to 3 minutes. Next, rotating between the milk/egg white mixture and the dry ingredients to the bowl, ending and beginning with the liquid mixture. Beat for an additional 20 seconds, until everything is combined and cohesive. Give it a manual stir with a spatula just to ensure all of the flour at the bottom of the bowl is properly combined. Add the chocolate fold it in until combined.
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Divide the batter amongst the two cake pans and using a spatula, even out the top and spread the batter to the edges of the cake pans. Transfer to the oven to bake for about 30 to 35 minutes, until a skewer inserted into the center comes out clean.
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Remove from the oven and allow to cool for about 5 to 10 minutes in the pan before inverting them onto cooling racks.
To Make the Buttercream:
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In the bowl of a stand-up mixer, with the paddle attachment, add the butter. Beat for about 30 seconds or so just until the butter is mostly smooth. Add the sifted powdered sugar and salt. I like to cover my mixer with a clean kitchen towel so the powdered sugar doesn’t spill out. Turn the mixer to low and mix for about 30 seconds. Turn the speed up to medium and beat for an additional 30 seconds.
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Pour in the heavy cream and two drops of teal food coloring gel and two drops of dark blue coloring gel. Beat on high for 2 minutes, until the buttercream is light and fluffy.
To Assemble the Cake:
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Add the coconut flakes to a baking sheet and transfer to a 350 degree F preheated oven.
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Toast for about 6 to 8 minutes, until lightly golden brown. Remove from the oven and allow to cool completely.
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Place one cooled cake layer on a cake board. Add about 1/2 cup of the frosting to the top of the first layer and smooth out into a thin even layer. Place the second cake layer on top. Add a crumb coat of the frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes.
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Give the top one last layer and smooth it out. Mix together the cocoa powder and rum (or vodka or extract) until smooth.
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Using the clean paint brush, dip it into the cocoa mixture and flick it at the cake, rotating it every so often. This should create a speckled egg effect. Work your way around the entire cake. And then work on the top. Allow to dry, about 5 minutes.
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Gather a handful of the coconut flakes and make an “egg nest” on the top of the cake. And add a few chocolate eggs as garnish.
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Slice it up and serve!
Make the cake the day before, allow to cool to room temperature and then wrap in plastic wrap. Keep on the kitchen counter and then decorate the next day.
Allow to cool to room temperature and then wrap in plastic wrap. Transfer to the freezer for up to 3 months. To thaw, transfer to the fridge overnight. And then proceed with frosting it.
Serving: 8g | Calories: 279kcal | Carbohydrates: 52g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 252mg | Potassium: 174mg | Fiber: 1g | Sugar: 47g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
