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.
Ingredients
Scale
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
Instructions
- 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.
- Mix Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Add Egg Whites: Add egg whites and beat on high speed until combined and fluffy, about 2 minutes.
- Add Sour Cream and Vanilla: Add sour cream and vanilla extract, beating until combined. Scrape sides of the bowl as necessary.
- Incorporate Dry Ingredients: With mixer on low speed, add dry ingredients and mix until just incorporated.
- Add Milk: Slowly add milk while mixer remains on low speed and stir until combined.
- 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.
- 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.
- 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.
- Prepare Chocolate Speckles: In a small bowl, combine cocoa powder and vanilla extract; whisk until smooth.
- Decorate Cake: Carefully lift cake from pan using parchment edges and place on serving plate. Spread frosting generously over the cake surface.
- 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.
- 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
