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.Print