clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
spring cake recipe

Speckled Egg Cake

  • Author: Amy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 1 two layer 9" cake 1x


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.



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
  • 23 cups confectioner’s sugar 
  • 1 tbsp cocoa powder
  • dash of salt
  • 1 cup of chocolate shavings. 


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.


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)