This Speckled Egg Cake consists of fluffy white cake layers that are dotted with finely shaved chocolate. And then topped with a vanilla frosting tinted a beautiful hue of blue. Chocolate is used to create an egg-speckled look. Perfect for Easter!
(This post is sponsored by ALDI. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)
This post is sponsored by ALDI, my favorite grocery store to buy and stock up on all things Easter and spring. I love ALDI because everything is super affordable, the quality is stellar and that combination is super important to me.
For this recipe, all of the ingredients are available at ALDI including flour, brown sugar, cocoa powder, sugar, organic coffee, organic butter—basically everything for this recipe.
My Favorite Things to Buy From ALDI:
- Baker’s Corner All-Purpose Flour – The price is unbeatable so I buy a few bags at a time. Always.
- Baker’s Corner Brown Sugar – This recipe doesn’t utilize brown sugar but I buy all my brown sugar at ALDI.
- Baker’s Corner Powdered Sugar
- Simply Nature Organic Avocado Oil – This has replaced most vegetable oil for me. I like that it has a high-smoked point, neutral flavor and healthy attributes. And the price at ALDI is the best.
- Specially Selected Extra Virgin Olive Oil – I use this for salad dressings and so many other things. I find that the quality and price is great at ALDI.
- Seasonal cookware – At different times during the year, ALDI sells cookware and it’s always so cute, like this super cute and sturdy spatula set I used for this recipe.
- Moser Roth Milk and Dark Chocolate – It’s my FAVORITE chocolate it’s so delicious. I’ve used it in so many recipes and even eaten it by itself.
How to Make Speckled Egg Cake
- Whisk together the dry ingredients. We have all-purpose flour, cornstarch, baking powder, baking soda and salt.
- Next, mix up the wet ingredients. For this recipe we have whole milk, sour cream and egg whites.
- Cream together the butter, sugar and neutral oil together until fluffy. I like to do this for about 3 minutes. If you don’t own a stand-up mixer, no biggie. You can do this with an electric hand mixer.
- Add the liquid mixture and the flour mixture, alternating. Doing this allows for the batter to hydrate evenly and slowly. I like to alternate between the two.
- Take your spatula and scrape the bottom of the bowl just to ensure there aren’t any pockets of flour that hasn’t been mixed properly.
- Fold in the shaved chocolate.
- Bake the cake layers.
Make the Frosting
- Cream the butter. I like to make sure it’s as smooth as possible.
- Add the powdered sugar. And then cover the machine with a clean kitchen towel.
- Next, add the heavy cream and food coloring gel. As a result, we’ll end up with fluffy blue tinted frosting.
How to Create a Speckled Egg Effect
- Using a new small paint brush, dip it into the cocoa powder and rum mixture.
- And then flick it towards the cake. It did make a bit of a mess around my counter so if you like you can put wax paper down. For me it was an easy clean up.
- Move your way around the cake until it resembles like a speckled egg.
- And then do the top of the cake.
- Add the toasted coconut and shape it into a nest. Lastly, add the chocolate eggs as garnish.
If you make this recipe, let me know on Instagram! I’ll be sharing a step-by-step showing how to make this recipe.
- 4 ounces Moser Roth milk and dark chocolate
- 2 1/2 Baker’s Corner All-Purpose Flour, sifted
- 1/4 cup corn starch, sifted
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1/2 cup sour cream
- 5 large egg whites
- 1/4 cup Simply Nature Organic Avocado Oil, (or other neutral oil)
- 1/2 cup Countryside Creamery Unsalted Butter
- 1 3/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
Egg Blue Buttercream:
- 1 1/2 cups Countryside Creamery Unsalted Butter, at room temperature
- 4 cups Baker’s Corner Powdered Sugar, sifted
- Pinch kosher salt
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- Food coloring gel, (teal and dark blue)
Speckled Egg Effect and Nest:
- 1/3 cup sweetened coconut flakes
- 1 tablespoon baking cocoa powder
- 2 tablespoons dark rum, (you could also use vodka or vanilla extract)
- 1 new small paint brush
To Make the Cake Layers:
- Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside.
- Using a vegetable peeler, shave the chocolate. If they’re long shavings, transfer to the fridge to chill and then break up with your hands.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda and salt. Set aside.
- In a large measuring cup, measure out the milk and whisk in the sour cream until mostly smooth; add the egg whites. Whisk together and set aside.
- In the bowl of a stand-up mixer (or using a large bowl and an electric hand mixer), add the butter, sugar, neutral oil and vanilla extract or vanilla paste. Beat until fluffy, about 2 to 3 minutes. Next, rotating between the milk/egg white mixture and the dry ingredients to the bowl, ending and beginning with the liquid mixture. Beat for an additional 20 seconds, until everything is combined and cohesive. Give it a manual stir with a spatula just to ensure all of the flour at the bottom of the bowl is properly combined. Add the chocolate fold it in until combined.
- Divide the batter amongst the two cake pans and using a spatula, even out the top and spread the batter to the edges of the cake pans. Transfer to the oven to bake for about 30 to 35 minutes, until a skewer inserted into the center comes out clean.
- Remove from the oven and allow to cool for about 5 to 10 minutes in the pan before inverting them onto cooling racks.
To Make the Buttercream:
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter. Beat for about 30 seconds or so just until the butter is mostly smooth. Add the sifted powdered sugar and salt. I like to cover my mixer with a clean kitchen towel so the powdered sugar doesn’t spill out. Turn the mixer to low and mix for about 30 seconds. Turn the speed up to medium and beat for an additional 30 seconds.
- Pour in the heavy cream and two drops of teal food coloring gel and two drops of dark blue coloring gel. Beat on high for 2 minutes, until the buttercream is light and fluffy.
To Assemble the Cake:
- Add the coconut flakes to a baking sheet and transfer to a 350 degree F preheated oven.
- Toast for about 6 to 8 minutes, until lightly golden brown. Remove from the oven and allow to cool completely.
- Place one cooled cake layer on a cake board. Add about 1/2 cup of the frosting to the top of the first layer and smooth out into a thin even layer. Place the second cake layer on top. Add a crumb coat of the frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes.
- Give the top one last layer and smooth it out. Mix together the cocoa powder and rum (or vodka or extract) until smooth.
- Using the clean paint brush, dip it into the cocoa mixture and flick it at the cake, rotating it every so often. This should create a speckled egg effect. Work your way around the entire cake. And then work on the top. Allow to dry, about 5 minutes.
- Gather a handful of the coconut flakes and make an “egg nest” on the top of the cake. And add a few chocolate eggs as garnish.
- Slice it up and serve!