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a slice of easter cake with bright blue frosting decorated with cadbury eggs.
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Speckled Egg Easter Cake

This speckled egg Easter Cake isn’t just pretty, it’s also incredibly delicious! This Easter will be even more special when you serve this truly beautiful layered vanilla cake with easy vanilla buttercream frosting! The perfect Easter dessert!
Course Dessert
Cuisine American
Keyword easter cake, layer cake, vanilla buttercream, vanilla cake
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12
Calories 879kcal
Author Trish - Mom On Timeout

Ingredients

  • 4 ¼ cup all-purpose flour
  • 1 ½ tablespoons baking powder
  • ¾ teaspoon salt
  • 1 cup salted butter softened
  • 1 ½ cups granulated sugar
  • 8 egg whites room temperature
  • 1 tablespoon vanilla extract
  • 2 cups milk

Vanilla Buttercream Frosting and Toppings

  • 2 cups salted butter softened, this is 4 sticks
  • 4 to 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4 to ½5 tablespoons heavy whipping cream
  • 1 to 2 drops teal food color
  • black food color - liquid If you have gel, just add vodka, ever clear, or clear vanilla extract to the gel
  • Mini Cadbury eggs
  • whipped cream optional - additional buttercream may be used instead, just make up 1/2 batch and don't color. See notes below.

Instructions

Vanilla Cake

  • Preheat your oven to 350°F and prepare (3) 8” cake pans by rubbing generously with vegetable shortening (or butter) and dusting with flour and set aside. You can also use the nonstick spray with flour in it.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large glass liquid measuring glass or small bowl, stir together the milk and vanilla. Set aside.
  • In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and sugar until light and fluffy. Add the egg whites one at a time and mix until just combined.
  • Alternate adding the dry ingredients and milk to the butter mixture starting and ending with dry ingredients. (NOTE: Be careful not to over mix or you will end up with a very dense cake.)
  • Scrape the sides and bottom of the bowl and make sure all of the ingredients are incorporated and there are no lumps.
  • Divide the batter evenly between the prepared cake pans and drop the pans on the counter a couple times to release any air bubbles.
  • Bake for 30 to 35 minutes or until a toothpick inserted into the center of each cake comes out clean or with a few moist crumbs.
  • Allow the cakes to cool for about 10 minutes in the pan then transfer the cake to a wire rack to cool completely.

Frosting:

  • While the cakes are cooling, prepare your frosting by adding the butter into the bowl of a stand mixer and cream for 2 to 3 minutes until smooth.
  • Add the powdered sugar one cup at a time, fully combining after each addition.
  • Add the heavy cream and vanilla extract and mix on low speed until incorporated, then increase speed to high for 1 to 2 minutes or until you get a nice, whipped consistency. Add in your desired food color and mix until distributed evenly throughout the frosting.

Assembly:

  • Level each cake by removing the domes with a sharp cake knife or cake level. You can use a cake turntable to help.
  • Place one layer of cake top down on a serving tray and top with about 1/3 cup frosting and smooth. Continue with each layer of cake.
  • Take half of the remaining frosting and cover the entire cake in a smooth crumb coat. Place the cake in the refrigerator for 15 to 20 minutes to allow frosting to set up.
  • Cover the cake in the remaining frosting and smooth. (NOTE: I added a texture to my cake by taking my spatula and holding it to the side of the cake and spinning the cake on a turntable slowly dragging the spatula upward.)
  • Once you have the cake covered, take the black food coloring on a food safe paint brush, and sling the food color on the cake creating a “speckled” look. (CAUTION: this does get messy and the black stains EVERYTHING. I recommend laying down some paper towels on your work area and rinse your tools right after you use them. If possible wear some gloves as well.)
  • Just prior to serving, pipe swirls of whipped cream or additional buttercream and top with mini Cadbury eggs and serve!
  • Place any leftovers in an airtight container and place in the refrigerator for up to three days. Bring the cake to room temperature before enjoying.

Notes

Place any leftovers in an airtight container and place in the refrigerator for up to three days. Bring the cake to room temperature before enjoying.

To create the white swirls for the cadbury eggs you can do one of the following:

make whipped cream:

  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  1. Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
  2. Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken. Add the vanilla extract.
  3. Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.

make a half batch of the buttercream frosting: 

  • 1 cup salted butter, softened
  • 2 to 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 2 1/2 tablespoons heavy whipping cream
  1. Prepare your frosting by adding the butter into the bowl of a stand mixer and cream for 2 to 3 minutes until smooth.
  2. Add the powdered sugar one cup at a time, fully combining after each addition.
  3. Add the heavy cream and vanilla extract and mix on low speed until incorporated, then increase speed to high for 1 to 2 minutes or until you get a nice, whipped consistency.
  4. Transfer frosting to a piping bag with your preferred piping tip and pipe directly onto the cake.

Nutrition

Calories: 879kcal | Carbohydrates: 102g | Protein: 9g | Fat: 50g | Saturated Fat: 31g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 607mg | Potassium: 306mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1558IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg