Speckled Egg Easter Cake
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!
Ingredients
- CAKE:
- 3 cups cake flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz cream cheese softened
- ¾ 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 ½ cups 3 sticks unsalted butter, soft, but still cold
- 7 cups powdered sugar
- 2 teaspoon vanilla extract
- ⅓ cup milk
- blue food coloring
- TO DECCORATE:
- 1 teaspoon cocoa powder
- 2 teaspoons vanilla extract
- chocolate flakes or chocolate curls
- speckled Easter eggs candy
Instructions
- TO MAKE THE CAKE - 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.
- Next, mix dry ingredients; sift cake flour, baking powder, baking soda and salt and set aside.
- In a medium bowl mix together buttermilk, oil and vanilla and set aside.
- Use a larger bowl to beat cream cheese and butter in, use medium speed and beat until smooth.
- Add 1 egg at a time and mix until combined, after adding each egg.
- Change the speed to low and add flour mixture and buttermilk mixture alternately. Mix gradually adding ingredients until you use them up and all is well combined. I added flour in three rounds and buttermilk in two.
- Divide the batter among already prepared cake molds and bake for 25-27 minutes, or until the toothpick put in the center comes out clean or with a few crumbs on it.
- Take it out of the oven when it’s done and leave in the molds for 10 minutes, then transfer to a wire rack to cool completely.
- TO MAKE VANILLA BUTTERCREAM - Begin by beating butter in a larger bowl at a medium speed, until smooth. Then add ½ powdered sugar and beat some more until smooth.
- Add milk and vanilla extract and mix until combined. Next, add remaining powdered sugar and mix until smooth.
- Gradually add food coloring, mixing constantly until you get the desired shade, then 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 ASSEBLE THE CAKE - Place one layer of cake on the serving plate. If the cake has a dome, remove it with a serrated knife, then pipe buttercream over the cake.
- Next, put a second layer, then pipe buttercream. 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.
- 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.
- Serve at room temperature.
Notes
- 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.
Nutrition
Serving: 1gCalories: 816kcalCarbohydrates: 133gProtein: 8gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 13gCholesterol: 138mgSodium: 385mgFiber: 1gSugar: 103g
Tried this recipe?Please consider Leaving a Review!
