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Nothing says spring more than pastel colors, chocolate, and of course speckled eggs. In the spirit of chocolate eggs and spring, I had to make a speckled egg cake.

I also wanted this cake to be speckled from the inside out. For the cake, I used my vanilla cake recipe and simply added mini chocolate chips to the batter. I wasn’t sure how it was going to turn out but it ended up being a huge hit. I also added a tablespoon of cocoa powder to a cream cheese buttercream which balanced all the flavors well without being overly sweet.

Usually, for cake photos, I chill or freeze the cake so it appears perfect. There were way too many eager taste testers waiting with forks. So, I quickly took photos and let them have it 🙂

To make the inside of this speckled egg cake recipe match the outside I added mini chocolate chips as a last step. First I coated the mini chips in flour so they wouldn’t sink to the bottom of the cake pan. This way the whole cake will be evenly distributed with “speckles.”

WHAT IS REVERSE MIXING?

I used the reverse mixing method to blend the ingredients for the cake batter. Reverse mixing is adding all the dry ingredients and the butter to a mixer to blend first. Then you slowly add 2/3 of the wet ingredients and mix for 2 minutes on medium-high speed. Then you add the remaining milk mixture and blend for a minute more. This helps build the gluten, resulting in a soft and fluffy cake.

CAN YOU MAKE THIS RECIPE AHEAD OF TIME?

Yes, the cake can be made ahead of time. If you make the cake portion first and if you don’t frost it right away, the cooked cake can be stored in an airtight container for a couple of days.

The frosting can also be made ahead of time. If you make the frosting ahead of time, keep it in an airtight container in the refrigerator. Take the frosting out about 20-30 minutes before frosting to bring it to room temperature for easy spreading.

HOW DO YOU STORE THIS SPECKLED EGG CAKE RECIPE?

This recipe has cream cheese in the frosting so it needs to be refrigerated. Once frosted, it can be refrigerated for up to a few days. Always store a cake in an airtight container.

HOW TO CREATE CHOCOLATE SHAVINGS

Chocolate shavings were used to top the cake and create a “nest” around the speckled eggs. Since my kids like milk chocolate, I just used a regular chocolate bar. I refrigerated the chocolate before shaving to prevent it from melting in my hands.

For longer shreds, use a larger and thicker chocolate bar and shred gently with room-temperature chocolate. Refrigerate the shavings and curls before adding them to the cake so they will hold their shape.

Speckled Egg Cake

Print Recipe

A speckled egg cake recipe topped with speckled eggs and full of mini chocolate chips for a delicious springtime cake speckled all the way through.

Prep Time:20

Cook Time:40

Ingredients

For the cake:

3 cups all-purpose flour or cake flour
1 tsp salt
1 tablespoon baking powder
2 sticks unsalted butter
1/2 cup vegetable oil
3 eggs
2 cups granulated sugar
1 cup whole milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1/4 tsp almond extract
1 bag mini chocolate chips gently coated in flour.
For the frosting
1 stick unsalted butter
8 oz cream cheese
1 tablespoon vanilla extract
1/ 2 cup heavy cream
2-3 cups confectioner’s sugar
1 tbsp cocoa powder
dash of salt
1 cup of chocolate shavings.

Instructions

For the cake:

In a bowl or large measuring cup, place milk, heavy cream, oil, eggs, vanilla, and almond extract, whisk well, and set aside.
Place mini chocolate chips in a bowl and add a tablespoon or two of all-purpose flour and toss the chips around to coat in flour, and set aside.
Place flour, salt, baking powder, and sugar in a mixer bowl and mix on low for about 10 seconds to quickly blend.
Add butter in slices, blend on medium until mixture appears sandlike.
With the mixer on low speed slowly add 2/3 of the milk mixture.
Once 2/3 of the milk mixture is added and mixed a little, turn the mixer speed to medium-high and beat for 2 minutes. ( the batter will lighten up a few shades)
After 2 minutes, turn the mixer down to low speed and slowly add the rest of the milk mixture. Blend on medium for another minute.
Add mini chocolate chips that have been coated in the flour and mix well to incorporate chips all through the cake batter evenly.
Pour batter in the 2 prepared 9″ baking pans. (see notes below)
Bake in the oven at 350 degrees for 35-40 minutes.
The cake is done when a toothpick inserted in the center comes out clean.

For the frosting:

Place room temperature butter and cream cheese in a mixer and blend on low for a few minutes to cream them smoothly and remove any lumps.
Add vanilla, heavy cream, and cocoa powder, blending well. Slowly add the confectioner’s sugar in small amounts until the frosting is at the desired consistency.
Add half of the chilled chocolate shavings and mix well.
Once the cake is baked and cooled, spread the frosting evenly over the cake.
Top with additional shavings around the cake and add the rest to the top creating a nest.
Add speckled eggs to the center of the nest.
Serve immediately or refrigerate in an airtight container for up to a few days.

Notes

Before you begin prepare two cake pans with non-stick spray. Line the bottoms with a circular cut-out of parchment paper. Or, coat the bottoms with flour. (optional for ease of cake removal)

Servings: 1 two layer 9″ cake

Author: Amy