Easter Speckled Egg Cake (Printable Recipe)
# What You'll Need:
→ For the Cake
01 -
1/4 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1/4 teaspoon salt
04 -
1/4 cup whole milk, room temperature
05 -
1 teaspoon almond extract
06 -
1 1/2 cups cake flour
07 -
2 teaspoons baking powder
08 -
4 large egg whites, room temperature
→ For the Frosting
09 -
1 cup unsalted butter, softened
10 -
1/2 teaspoon salt
11 -
2 cups powdered sugar
12 -
2 tablespoons heavy whipping cream
13 -
1 teaspoon vanilla extract
14 -
3 drops sky/light blue food coloring
→ For the Speckled Effect
15 -
1 teaspoon unsweetened cocoa powder
16 -
1 1/2 teaspoons vanilla extract
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (175°C). Grease an 8×8-inch square pan. In a stand mixer, beat butter, sugar, and salt until light and fluffy (about 3-4 minutes). In a small bowl, mix milk and almond extract. In another bowl, whisk together cake flour and baking powder. Alternate adding the wet and dry ingredients to the mixer on low speed, mixing until just combined. In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the batter. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
02 -
Beat butter and salt in a stand mixer until fluffy (about 2 minutes). Gradually mix in powdered sugar, then add heavy whipping cream and vanilla. Beat for 3-4 minutes until smooth, then add blue food coloring one drop at a time until the desired shade is reached.
03 -
Spread the frosting evenly over the cooled cake using an offset spatula. Mix cocoa powder and vanilla extract in a small bowl until smooth. Dip a clean paintbrush into the mixture and flick it over the cake to create the speckled effect.
# Additional Info:
01 -
Use a gel-based food coloring for a more vibrant blue hue without altering the frosting's texture.
02 -
The cake can be stored in an airtight container at room temperature for up to 3 days.