Name: Speckled Egg Easter Cake
Prep time: 30 min
Cook time: 27 min
Total time: 57 min
Yield: 12
Cuisine: American
Ingredients: CAKE:; 3 cups cake flour; 2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 8 oz cream cheese, softened; 3/4 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 1 cup buttermilk; 3 teaspoon vanilla extract; 4 tablespoon vegetable oil; VANILLA BUTTERCREAM:; 1 1/2 cups (3 sticks) unsalted butter, soft, but still cold; 7 cups powdered sugar; 2 teaspoon vanilla extract; 1/3 cup milk; blue food coloring; TO DECCORATE:; 1 teaspoon cocoa powder; 2 teaspoons vanilla extract; chocolate flakes or chocolate curls; speckled Easter eggs candy

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Speckled Egg Easter Cake – layers of soft vanilla cake with silky butter vanilla cream colored in blue and speckled pastel Easter eggs are a perfect choice for Easter dessert! Vanilla cake layers are so soft and moist because of cream cheese which gives them a special taste and they perfectly match vanilla buttercream.

This combination is just right. The cake is specially decorated for Easter and I had so much fun making it. Full vanilla taste packed in this cake will be loved by all the fans of this sort of dessert. Cream cheese and buttermilk provide extra moisture and richness of taste.

Which ingredients are necessary to prepare a Speckled Egg Easter Cake?

Cake:

3 cups cake flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 oz. cream cheese, softened

3/4 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 cup buttermilk

3 teaspoon vanilla extract

4 tablespoon vegetable oil

Vanilla buttercream:

1 1/2 cups (3 sticks) unsalted butter, soft, but still cold

7 cups powdered sugar

2 teaspoon vanilla extract

1/3 cup milk

blue food coloring

To decorate:

1 teaspoon cocoa powder

2 teaspoons vanilla extract

chocolate flakes or chocolate curls

speckled Easter eggs candy

How to prepare Speckled Egg Easter Cake?

To make the Cake.

Step 1. Prepare all the utensils. Line 3 cake pans (bottoms and sides) with parchment paper. If you find it easier, grease the sides with some butter. Use an 8 inch or 9 inch pan. Preheat the oven to 325 F, while you are preparing the cake.

Step 2. Mix dry ingredients: sift cake flour, baking powder, baking soda and salt and set aside.

Step 3. Mix together buttermilk, oil and vanilla and set aside.

Step 4. Beat cream cheese and butter until smooth.

Step 5. Add 1 egg at a time and mix until combined, after adding each egg.

Step 6. Add flour mixture and buttermilk mixture alternately. Mix at a low speed, gradually adding ingredients until you use them up and all is well combined.

Step 7. Divide the batter among already prepared cake pans and bake for 25-27 minutes.

Step 8. Finally let the cake cool. Take it out of the oven when it’s done and leave in the pans for 10 minutes, then transfer to a wire rack to cool completely.

To make Vanilla Buttercream.

Step 1. Beat butter until smooth.

Step 2. Add sugar. Add 1/2 a powdered sugar and mix until smooth.

Step 3. Than add milk and vanilla extract and mix until combined.

Step 4. Add remaining powdered sugar and mix until smooth.

Step 5. Gradually add food coloring, mixing constantly until you get the desired shade.

Step 6. Finally transfer to a piping bag and cut off the top.

A tip. If your buttercream is too thin, add more sugar gradually until smooth. If it is too thick, add more milk gradually until smooth.

To assemble the Cake.

Step 1. Place one layer of cake on the serving plate. If the cake has a dome, remove it with a serrated knife. Pipe buttercream over the cake.

Step 2. Put a second layer, then pipe buttercream .

Step 3. Put a third layer, then pipe an outer layer on top and sides of the cake. If you want the cake to be smooth, use a bench scraper.

Step 4. Combine cocoa powder and vanilla, then dip the brush in the mixture and sprinkle the cake to get a speckled look. Put chocolate flakes or chocolate curls on top and place Speckled eggs.

Tips and tricks for Speckled Egg Easter Cake:

The ingredients used for making the cake should be room temperature.

Butter, used for buttercream should be a little soft, but still cold.

Cake layers need to be completely cooled, otherwise buttercream will melt. It will be difficult to assemble the cake if it’s not cooled.

Can the cake be frozen? Yes, cake layers can be frozen, but without buttercream. Wrap each layer separately into plastic foliage while they’re still a bit warm- that way they will keep their moisture, and freeze for no longer than 3 months. Defrost by keeping them at a room temperature for 30-40 minutes wrapped, then unwrap them.

A tip. The cake can be assembled with layers that have not been defrosted completely. It will be easier to use more solid layers.

How to store buttercream? Keep it in an airtight container at room temperature, unless it’s not too hot, for 2-3 days or in the fridge for no longer than 7 days.

Easter is always a great inspiration for me and I enjoy preparing and decorating Easter desserts. If you love the same, check out EASTER RECIPES. All the cake fans, this is a place for you CAKE. Besides Easter eggs, you can color and decorate desserts made for this special day. Make Speckled egg Easter cake and enjoy its amazing taste and looks. Happy Easter!