Vanilla cake with buttercream frosting speckled with a cocoa mixture.
Keyword: speckled egg cake
2cupscake flour(280 g)
2 1/2teaspoonsbaking powder
4egg whites(room temperature)
2sticksbutter(226 g) - room temperature
1 1/4cupssugar(280 g)
1cupmilk (room temperature)
1/2cupfull-fat sour cream(130 g) - room temperature
1 cup butter (227 g) cupbutter(227 g) - room temperature
6cupssifted powdered sugar(750 g)
Cocoa Mixture & Candy
1 tablespooncocoa powder
1tablespoons + 1/2 teaspoonvanilla extract(can substitute vodka or other alcohol)
1 bagchocolate eggs(Mini cadbury eggs or M&M brand)
Make the Cake:
Butter and flour three 6 inch cake tins and line with parchment paper. Preheat oven to 340°F/170°C.
Sift all the dry ingredients (cake flour, salt, baking powder) in a medium bowl and set aside.
In a small bowl, mix the milk, sour cream and vanilla together. Set aside.
Using a handheld or stand mixer with the paddle attachment, beat the butter and sugar on medium speed (4) for about 3 minutes until smooth and creamy. Scrape down the sides of the bowl with a spatula.
Slowly add the egg whites one at a time to the mixture on low speed (2) and increase the speed to medium (4) for about 2 minutes until combined. (May look curdled but it will smooth out as you beat). Scrape down the sides of the bowl.
On low speed, add half of the dry ingredients and mix until barely incorporated. Then add half of the milk mixture and mix for a few seconds. Then add the remaining dry ingredients mixing for a few seconds and then add the remaining milk.
Stop as soon as the last bit of milk is added. Turn off the mixer and mix it by hand with a rubber spatula to make sure the batter is combined. One or two turns of the spatula is all you need. DO NOT overmix the batter.
Pour the batter evenly into the pans. Bake for about 25-30 minutes until the cakes are cooked. Insert a toothpick into the center of the cake, if it comes out clean then it's done.
Allow cakes to cool completely (about 20 minutes) and then gently remove from the pan and allow them to rest on a wire rack.
Make the Buttercream Frosting:
Sift the powdered sugar and set aside.
In a stand mixer with the paddle attachment, beat butter and shortening on medium speed until smooth and creamy (2-3 minutes).
Add half of the powdered sugar and beat of low speed for 30 seconds. Add a 1/4 cup of the milk and mix on low.
Add the remaining powdered sugar. Add vanilla. Mix on low for 30 seconds and gradually increase the speed to high and beat for 2 minutes.
If it is too thin, add more powdered sugar. If is it too thick, add more milk.
Assemble & Frost
Add a layer of buttercream between each cake layer. Cover the cake with a thin layer of buttercream. Use an offset spatula and a bench scraper to smooth the frosting. Put the cake in the fridge for at least 10 minutes and then apply another thin layer of frosting to the sides and top of the cake.
Speckle the Cake
In a small bowl, combine the cocoa powder and vanilla extract. Put parchment paper underneath the cake and around the area near the cake so it catches the splatters.
Dip your food-safe brush into the mixture and using your finger, flick the mixture onto the cake. It may help to practice on parchment paper before applying it to the cake. Continue to add the cocoa mixture around the sides and top of the cake.
If the speckles are too big, you may need to thin out your mixture. Just add a little bit more vanilla extract. You can also use vodka or another alcohol.
Add the chocolate eggs around the base of the cake. Pipe a little butter cream to the top of the cake and place the eggs on the buttercream.
Note: If your chocolate eggs are not already speckled, you can just apply the same cocoa mixture to the eggs to give it the speckled look.