Robin Egg Snack Cake with Speckled Blue Frosting Recipe

Introduction

This Robin Egg Snack Cake is a delightful treat with a moist, tender crumb and a creamy, speckled frosting that’s as charming as it is delicious. Perfect for sharing, this cake brings a touch of springtime whimsy to any occasion.

Ingredients

• 1 1/4 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter
• 7/8 cup granulated sugar
• 3 egg whites, room temperature
• 1/4 cup sour cream, room temperature
• 1 1/2 teaspoon vanilla extract
• 5 ounces whole milk, room temperature
• 1/2 cup unsalted butter, room temperature (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 pinch fine sea salt
• 2 cups confectioners’ sugar
• 1 tablespoon whole milk
• 1 drop light blue gel food coloring
• 3/4 teaspoon unsweetened cocoa powder
• 1 1/4 teaspoons vanilla extract (for speckles)

Instructions

1. Step 1: Preheat your oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
2. Step 2: In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a stand mixer bowl or a large bowl with an electric hand mixer, beat 6 tablespoons of butter on high speed for about one minute until smooth and creamy.
4. Step 4: Add the granulated sugar and beat on high speed for 3-5 minutes until well creamed.
5. Step 5: Add the egg whites and beat on high speed until fluffy, about 2 minutes.
6. Step 6: Add the sour cream and 1 1/2 teaspoons vanilla extract, beating until combined. Scrape the bowl as needed.
7. Step 7: With the mixer on low, slowly add the dry ingredients and stir until just incorporated.
8. Step 8: Keep mixing on low speed and slowly add the milk until combined.
9. Step 9: Pour the batter into the prepared pan and bake for 35 minutes until golden and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
10. Step 10: For the frosting, beat 1/2 cup butter until smooth. Add 1 teaspoon vanilla extract and a pinch of salt, mixing well.
11. Step 11: Gradually add 2 cups confectioners’ sugar, one cup at a time, beating on medium speed and scraping the sides often. Once dry, add 1 tablespoon milk and beat on high until light and fluffy.
12. Step 12: Add a drop of light blue gel food coloring and beat until evenly combined. Add more coloring to reach desired shade if needed.
13. Step 13: Carefully lift the cake out of the pan using the parchment paper and spread the frosting generously over the top.
14. Step 14: In a small bowl, whisk together the cocoa powder and 1 1/4 teaspoons vanilla extract until smooth for the speckles.
15. Step 15: Dip a clean, stiff-bristled paint brush into the chocolate mixture. Hold it over the frosted cake and flick the bristles using your finger to create speckles.
16. Step 16: Slice the cake into 9 squares and serve.

Tips & Variations

• Use room temperature ingredients for the best cake texture and easier mixing.
• If you don’t have gel food coloring, you can use liquid, but add it sparingly to avoid thinning the frosting.
• For a dairy-free version, substitute sour cream and butter with suitable plant-based alternatives.
• Try adding a teaspoon of lemon zest to the batter for a subtle citrus twist.
• Use a toothpick instead of a paintbrush for a more controlled speckling effect with the cocoa mixture.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Let the cake come to room temperature before serving, and if desired, lightly fluff the frosting with a spoon before spreading if it has firmed up in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the cake flour with a gluten-free baking mix that measures cup-for-cup. Make sure the blend contains xanthan gum for similar texture.

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color of the cake. The recipe relies on egg whites for lightness, but if you prefer whole eggs, use two eggs and adjust baking time as needed.

Robin Egg Snack Cake with Speckled Blue Frosting Recipe

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★★★★★

4.6 from 144 reviews

This delightful Robin Egg Snack Cake features a moist, fluffy cake made with cake flour, egg whites, and sour cream, topped with a smooth, light blue speckled frosting. Perfect as a whimsical treat for any occasion, the cake is decorated with delicate chocolate speckles created using a paintbrush flicking technique, making it as beautiful to look at as it is delicious to eat.

• Author: Dana
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 9 servings 1x
• Category: Snack Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 1 1/4 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 Tablespoons unsalted butter, room temperature
• 7/8 cup granulated sugar
• 3 egg whites, room temperature
• 1/4 cup sour cream, room temperature
• 1 1/2 teaspoon vanilla extract
• 5 ounces whole milk, room temperature

For the Frosting

• 1/2 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 pinch fine sea salt
• 2 cups confectioners’ sugar
• 1 Tablespoon whole milk
• 1 drop light blue gel food coloring
• 3/4 teaspoon unsweetened cocoa powder
• 1 1/4 teaspoons vanilla extract

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line an 8 x 8 inch baking pan with parchment paper and set aside.
2. Combine dry ingredients: In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt to ensure these are evenly distributed.
3. Cream butter and sugar: In the bowl of a stand mixer or a large bowl with an electric hand mixer, beat the butter on high speed for about one minute until smooth and creamy. Add the granulated sugar and continue beating on high speed for 3 to 5 minutes until the mixture is light and fluffy.
4. Incorporate egg whites: Add the egg whites to the mixer bowl and beat on high speed until the mixture is fully combined and fluffy, approximately 2 minutes.
5. Add sour cream and vanilla: Mix in the sour cream and vanilla extract until fully combined, scraping the sides of the bowl as needed to ensure even mixing.
6. Add dry ingredients: Reduce mixer speed to low and gradually mix in the whisked dry ingredients just until incorporated, careful not to overmix.
7. Incorporate milk: While keeping the mixer on low speed, slowly add the milk and stir just until combined, resulting in a smooth batter.
8. Bake the cake: Pour the batter into the prepared pan. Bake for 35 minutes, or until the top of the cake is golden and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely in the pan on a wire rack.
9. Prepare the frosting: Beat butter in a stand or hand mixer bowl until smooth. Add vanilla extract and a pinch of sea salt, mixing well. Slowly add confectioners’ sugar one cup at a time, beating at medium speed and scraping the bowl often. Once all sugar has been added, the frosting will appear dry; then, add milk and beat on high speed until light and fluffy.
10. Add color to frosting: Add one drop of light blue gel food coloring and beat until evenly combined. Add more coloring if needed to achieve desired blue shade.
11. Remove cake from pan: Carefully lift the cake out of the pan by the edges of the parchment paper.
12. Frost the cake: Spread the blue frosting generously over the top of the cooled cake.
13. Make chocolate speckles: In a small bowl, whisk together unsweetened cocoa powder and vanilla extract until smooth.
14. Flick speckles onto cake: Dip the bristles of a clean stiff-bristled paintbrush into the chocolate mixture. Hold the brush over the frosted cake and use your finger to pull back and release the bristles, flicking chocolate speckles onto the frosting for a speckled effect.
15. Serve: Slice the cake into 9 squares and serve as a charming and delicious snack cake.

Notes

• Ensure all dairy ingredients are at room temperature to guarantee a smooth batter and frosting consistency.
• Use a light hand when adding blue gel food coloring to avoid overpowering the frosting color.
• The speckling technique can be done with a clean stiff paintbrush or a similar tool dedicated to food use.
• Store the cake covered in the refrigerator; bring to room temperature before serving for best flavor.
• This cake is best enjoyed within 2-3 days for optimal freshness.

Keywords: Robin Egg Cake, Snack Cake, Speckled Frosting, Blue Frosting, Chocolate Speckles, Easter Cake, Party Cake, Moist Cake