Robin Egg Snack Cake with Speckled Frosting Recipe

Introduction

The Robin Egg Snack Cake is a charming and delicious treat, perfect for sharing with friends and family. Its tender crumb pairs beautifully with a light blue speckled frosting that adds a playful touch. This recipe is simple but impressive, making it ideal for home bakers of all levels.

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 (for frosting)
• 1 drop light blue gel food coloring
• 3/4 teaspoon unsweetened cocoa powder
• 1 1/4 teaspoons vanilla extract (for cocoa speckles)

Instructions

1. Step 1: Preheat the 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: Beat 6 tablespoons of unsalted butter in a stand mixer or with a hand mixer on high speed for about one minute until smooth and creamy. Add granulated sugar and continue beating on high speed until creamed, about 3-5 minutes.
4. Step 4: Add the egg whites and beat on high speed until fluffy and combined, about 2 minutes.
5. Step 5: Add sour cream and 1 1/2 teaspoons vanilla extract, beating until mixed well. Scrape the sides of the bowl as needed.
6. Step 6: With the mixer on low speed, gradually add the dry ingredients and stir until just combined.
7. Step 7: Slowly add the whole milk while keeping the mixer on low, stirring gently until the batter is smooth.
8. Step 8: Pour the batter into the prepared pan and bake for 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
9. Step 9: To make the frosting, beat 1/2 cup unsalted butter until smooth. Add 1 teaspoon vanilla extract and a pinch of sea salt, mixing well.
10. Step 10: Gradually add confectioners’ sugar, about one cup at a time, beating on medium speed and scraping the bowl often. When the frosting looks dry, add 1 tablespoon whole milk and beat at high speed until light and fluffy.
11. Step 11: Add a drop of light blue gel food coloring and beat until the color is evenly distributed. Add more coloring if necessary to reach your desired shade.
12. Step 12: Carefully lift the cake from the pan using the parchment paper and spread the frosting generously over the top.
13. Step 13: In a small bowl, mix together unsweetened cocoa powder and 1 1/4 teaspoons vanilla extract until smooth to create the chocolate speckles.
14. Step 14: Dip a clean, stiff-bristled paintbrush into the chocolate mixture. Hold the brush over the frosted cake and flick the bristles by pulling back with your finger and releasing, creating speckles on the frosting.
15. Step 15: Slice the cake into 9 squares and serve.

Tips & Variations

• For a richer flavor, substitute sour cream with Greek yogurt. Ensure it’s at room temperature to blend smoothly.
• If you don’t have gel food coloring, use a small amount of liquid food coloring but add it sparingly to avoid thinning the frosting.
• Add a teaspoon of lemon zest to the batter for a subtle citrus flavor that pairs well with the vanilla frosting.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To enjoy, you can let refrigerated cake come to room temperature or warm slices slightly in the microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the cake may be slightly denser. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace it with cornstarch.

How do I prevent the frosting from melting?

Make sure your butter and milk are at room temperature before making the frosting. Keep the cake in a cool environment, and avoid leaving it out in warm or humid conditions.

Robin Egg Snack Cake with Speckled Frosting Recipe

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★★★★★

4.8 from 97 reviews

• Author: Julian
• Total Time: 1 hour 20 minutes
• Yield: 9 servings 1x

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Description

This delightful Robin Egg Snack Cake is a light and fluffy treat, perfect for any occasion. It features a tender cake made with cake flour, sour cream, and egg whites, topped with a beautifully speckled light blue vanilla buttercream frosting. The frosting is adorned with delicate chocolate speckles that mimic the look of robin eggs, creating a visually charming and deliciously sweet snack cake.

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Ingredients

Scale 1x2x3x

Cake

• 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

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

Chocolate Speckles

• 3/4 teaspoon unsweetened cocoa powder
• 1 1/4 teaspoons vanilla extract

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Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper and set aside.
2. Mix Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer or using an electric hand mixer, beat 6 tablespoons of butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and beat on high until creamed, about 3 to 5 minutes.
4. Add Egg Whites: Add egg whites and beat on high speed until combined and fluffy, about 2 minutes.
5. Add Sour Cream and Vanilla: Add sour cream and vanilla extract, beating until combined. Scrape sides of the bowl as necessary.
6. Incorporate Dry Ingredients: With mixer on low speed, add dry ingredients and mix until just incorporated.
7. Add Milk: Slowly add milk while mixer remains on low speed and stir until combined.
8. Bake the Cake: Pour batter into the prepared pan and bake for 35 minutes until the top is golden and a toothpick inserted in the center comes out clean. Allow cake to cool completely in pan on a wire rack.
9. Make the Frosting: Beat the 1/2 cup butter until smooth. Add vanilla extract and sea salt and mix well. Add confectioners’ sugar gradually, about 1 cup at a time, beating on medium and scraping bowl often. Once all sugar is incorporated and frosting appears dry, add the milk and beat on high until fluffy.
10. Color the Frosting: Add one drop of light blue gel food coloring and beat until well combined. Add more drops if needed until desired shade is reached.
11. Prepare Chocolate Speckles: In a small bowl, combine cocoa powder and vanilla extract; whisk until smooth.
12. Decorate Cake: Carefully lift cake from pan using parchment edges and place on serving plate. Spread frosting generously over the cake surface.
13. Speckle Frosting: Dip a clean, stiff-bristled paintbrush into the chocolate mixture. Hold brush over frosted cake and use your finger to pull back the bristles, then release to flick chocolate speckles onto the frosting, creating a robin egg effect.
14. Serve: Slice the cake into 9 squares and serve.

Notes

• Ensure ingredients like butter, sour cream, egg whites, and milk are at room temperature for best mixing results.
• Use cake flour for a tender crumb; all-purpose flour can be used but will yield a denser cake.
• Adjust the amount of gel food coloring to achieve your preferred pastel blue shade.
• Use a clean, new paintbrush to avoid unwanted flavors or colors in the speckles.
• Store leftovers covered at room temperature for up to 2 days, or refrigerate up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Snack Cake
• Method: Baking
• Cuisine: American

Keywords: robin egg cake, speckled frosting, snack cake, vanilla buttercream, spring dessert, pastel cake