Print

Perfect Speckled Easter Egg Cake Recipe with Easy Vanilla Bean Buttercream Frosting

speckled easter egg cake - featured image
Print Recipe

A whimsical speckled vanilla cake that looks like a festive Easter egg, paired with a silky smooth vanilla bean buttercream frosting. Perfect for Easter brunch or spring gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract or 1 vanilla bean scraped
  • 1 cup (240 ml) whole milk, room temperature (can swap with almond or oat milk)
  • Assorted pastel gel food coloring
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 4 cups (500 g) powdered sugar, sifted
  • 2 to 3 tablespoons (30–45 ml) heavy cream
  • 1 vanilla bean, seeds scraped (or 2 teaspoons pure vanilla extract)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans, line bottoms with parchment paper, and grease again. Sift together flour, baking powder, and salt; set aside.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract or scraped vanilla bean seeds.
  4. On low speed, add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
  5. Divide a small amount of batter into separate bowls and tint each with gel food coloring. Using a small paintbrush or clean toothbrush, flick tiny droplets onto batter in pans to form speckles.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely (at least 1 hour).
  7. For buttercream, beat softened butter until smooth. Gradually add sifted powdered sugar, mixing on low then increasing speed. Add vanilla bean seeds and pinch of salt. Adjust consistency with heavy cream until fluffy and spreadable.
  8. Assemble cake by placing one layer on serving plate, spreading buttercream on top, adding second layer, and frosting top and sides evenly.

Notes

Use gel food coloring for best speckled effect; avoid liquid colors. Cool cakes completely before frosting to prevent melting. For gluten-free, swap flour with 1:1 gluten-free baking blend. For dairy-free, use vegan butter and coconut cream. Speckles can be flicked on frosting after it sets for sharper look.

Nutrition

Keywords: Easter cake, speckled cake, vanilla bean buttercream, spring dessert, festive cake, easy cake recipe

Find it online: https://norasfoods.com/perfect-speckled-easter-egg-cake-recipe-with-easy-vanilla-bean-buttercream-frosting/