Easter Speckled Egg Snack Cake
This Easter Speckled Egg Snack Cake recipe is really easy to make and it’s so cute for Easter dessert! You’ll love the soft blue for spring and the chocolate speckles created with a simple splatter of cocoa mixed with vanilla.
The countdown to Easter is on! I love Easter recipes and this Speckled Egg Snack Cake is so cute for Easter. The chocolate splatters, like I did also in my Robin Egg Easter Bark, create so much visual interest and makes the whole cake just come alive. People will wonder how you did it! If you want to wow your guests over the Spring and Easter holidays, make this cake.
Spring is finally in the air! And I’ve got the perfect cake to celebrate this time of year. OK, I lied. We are still getting tons of snow where I live. I swear that winter saved it all up for March because it decided we had it too easy. Seriously though, we got off so easy with hardly any snow this winter and now March has definitely come in like a lion…and doesn’t look to be changing into a lamb anytime soon. Still, we can’t complain. This winter has been pretty mild up until now.
If you’re looking for the absolute cutest Easter dessert to serve for the holiday, look no further. I mean, how cute is this cake? You don’t need any special ingredients to make this except for the sky/baby blue food coloring which you can easily order on Amazon. This cake is ideal for a last-minute dessert when time is tight or a fun project for your children or grandchildren.
Last year, I actually whipped this up the night before Easter and kept in the fridge until we started our dinner. So good and everyone raved about it! There were even disputes about who got the last few slices. The ultimate compliment is people fighting over your cake! It turned out super fluffy, moist, delicate and right amount of vanilla flavor. The frosting is simple and of course pairs perfectly with the cake.
Any holiday is a great excuse to whip up a tasty dessert to share with friends and family. One thing is for sure – this Speckled Egg Snack Cake will make for an adorable edible centerpiece this Easter! If you could ever describe a cake to be loaded with flavor, THIS is it. Eat this and be the happiest person ever.
I hope Spring shows up for you soon wherever you live, and you have a wonderful Easter holiday!
Recipe notes/FAQs:
- Equipment needed to make speckled egg snack cake: 8×8 square pan, large mixing bowls, a stand mixer or handheld mixer, a spatula, and an offset spatula.
- Link to food coloring: https://amzn.to/3ZMKmLg
- Do my ingredients need to be at room temperature? They sure do! When at room temperature, it’s easier for the ingredients to blend together.
- It’s best to use unsalted butter for the cake and frosting, but if you only have salted butter on hand omit the additional salt in the recipe.
- Would milk work instead of heavy whipping cream in the frosting? Yes, but try to use whole milk. Start with 1 tablespoon of whole milk and gradually add more until you’ve reached your desired thickness.
- Scrape the mixing bowl a few times while making both the cake and the frosting. This will ensure even consistency of the ingredients throughout.
- If you would like to make the frosting ahead of time, store it in an airtight container for 3-5 days, or in the freezer for 3 months. Before using, bring it to room temperature and whip it in a stand mixer until light and fluffy.
- You can store the uncut, frosted cake in an airtight container at room temperature for 3-5 days. If the cake is cut, place a piece of plastic wrap over the cut area to help seal in moisture and keep it fresh.
- I used Hershey’s brand unsweetened cocoa powder for the speckles.
- Remember, all ovens bake a little differently. Your snack cake may take a few minutes longer or shorter than what the recipe states.
Go ahead give this cake a try. If and when you do make it be sure to take pictures and post them to my Facebook page (Wishes and Dishes). Also, make sure you try out my other Easter Recipes this year:
Chocolate Peanut Butter Eggs
Speckled Egg Snack Cake
Ingredients
FOR THE CAKE
- 1/4 cup unsalted butter softened to room temperature.
- 1 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup whole milk room temperature
- 1 tsp almond extract
- 1 1/2 cups cake flour
- 2 tsp baking powder
- 4 large egg whites room temperature
FOR THE FROSTING
- 1 cup unsalted butter softened to room temperature.
- 1/2 tsp salt
- 2 cup powdered sugar
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 3 drops sky/light blue food coloring
FOR THE SPECKLES
- 1 tsp unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
Instructions
MAKE THE CAKE
- Preheat oven to 350°F. Spray an 8x8 square pan with nonstick cooking spray. Set aside.
- In the bowl of a stand mixer (or use a hand mixer), beat together the butter, sugar, and salt until smooth and fluffy, about 3 to 4 minutes.
- In a small mixing bowl, mix the milk and almond extract. Set aside.
- In another bowl, whisk the cake flour with the baking powder.
- Alternate between adding half of the wet ingredients and half of the dry ingredients to the mixer on low speed until fully incorporated. Do not overmix or mixture will be tough.
- In a separate mixing bowl, beat the egg whites at medium speed until stiff peaks form.
- Gently fold egg whites into the batter. Pour batter into your prepared 8x8 cake pan.
- Bake for 35-40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Check at 35 minutes.
- Let the cake cool completely before frosting.
MAKE THE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment (OR use a hand mixer), cream the butter and salt until fluffy, about 2 minutes.
- Gradually beat in the powdered sugar until fully incorporated.
- Add in heavy whipping cream and vanilla extract. Beat for 3 to 4 minutes.
- Add the sky-blue food coloring one drop at a time or until the preferred shade is achieved. Beat for 30 seconds or until completely smooth with no lumps.
DECORATE THE CAKE
- Using an offset spatula (or knife), gently spread the frosting on top of the cake.
- In a small mixing bowl, mix together the cocoa powder and vanilla extract until smooth. Using a new paintbrush, dip it into the cocoa powder mixture and splatter the cake to get that speckled look. It helps to flick the paintbrush with your finger. Have fun with it! Enjoy!
Notes
- Equipment needed to make speckled egg snack cake: 8x8 square pan, large mixing bowls, a stand mixer or handheld mixer, a spatula, and an offset spatula.
- Link to food coloring: https://amzn.to/3ZMKmLg
- Do my ingredients need to be at room temperature? They sure do! When at room temperature, it’s easier for the ingredients to blend together.
- It’s best to use unsalted butter for the cake and frosting, but if you only have salted butter on hand omit the additional salt in the recipe.
- Would milk work instead of heavy whipping cream in the frosting? Yes, but try to use whole milk. Start with 1 tablespoon of whole milk and gradually add more until you’ve reached your desired thickness.
- Scrape the mixing bowl a few times while making both the cake and the frosting. This will ensure even consistency of the ingredients throughout.
- If you would like to make the frosting ahead of time, store it in an airtight container for 3-5 days, or in the freezer for 3 months. Before using, bring it to room temperature and whip it in a stand mixer until light and fluffy.
- You can store the uncut, frosted cake in an airtight container at room temperature for 3-5 days. If the cake is cut, place a piece of plastic wrap over the cut area to help seal in moisture and keep it fresh.
- I used Hershey’s brand unsweetened cocoa powder for the speckles.
This post is very simple to read and appreciate without leaving any details out. Great work!
It really only uses 1/4 cup of milk? Not 1 and 1/4? Help! I’m making this today for my daughter’s birthday…
Yes, this is correct!