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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

Description

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.


Ingredients

Scale

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. 

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)