Robin Egg Snack Cake with Speckled Blue Frosting Recipe

Introduction

This Robin Egg Snack Cake with Speckled Frosting is a delightful treat perfect for spring gatherings or anytime you crave a moist, tender cake with a fun, decorative twist. The light blue frosting with chocolate speckles mimics delicate robin eggs, making it as visually appealing as it is delicious.

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 teaspoons vanilla extract
• 5 ounces whole milk (room temperature)
• 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. 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 this dry mixture aside.
3. Step 3: In a stand mixer or a large bowl using an electric hand mixer, beat 6 tablespoons of unsalted butter on high speed for about one minute until smooth and creamy. Add the granulated sugar and beat on high until well combined and fluffy, about 3 to 5 minutes.
4. Step 4: Add the 3 egg whites and beat on high speed until incorporated and fluffy, about 2 minutes.
5. Step 5: Add the sour cream and 1 1/2 teaspoons vanilla extract, beating until fully combined. Scrape down the sides of the bowl as needed.
6. Step 6: With the mixer on low speed, add the dry ingredients and mix gently until just combined.
7. Step 7: Slowly pour in the 5 ounces whole milk while mixing on low speed until the batter is smooth and combined.
8. Step 8: Pour the batter evenly into the prepared pan and bake for 35 minutes, or until the top is golden and a toothpick inserted in 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 using a stand mixer or electric hand mixer. Add 1 teaspoon vanilla extract and a pinch of fine sea salt, mixing well.
10. Step 10: Gradually add the 2 cups confectioners’ sugar, one cup at a time, beating on medium speed and scraping the bowl often. The frosting will be dry at first; then add 1 tablespoon whole milk and beat on high speed until the frosting is light and fluffy.
11. Step 11: Add 1 drop of light blue gel food coloring and beat until evenly mixed. Add more coloring if needed to reach your desired shade.
12. Step 12: Carefully lift the cake from the pan using the parchment edges and spread the frosting generously over the top.
13. Step 13: For the chocolate speckles, combine 3/4 teaspoon unsweetened cocoa powder and 1 1/4 teaspoons vanilla extract in a small bowl, whisking until smooth.
14. Step 14: Dip a clean, stiff-bristled paint brush into the chocolate mixture. Hold it over the frosted cake and flick the bristles away from you with your finger to create speckles on the frosting.
15. Step 15: Slice the cake into 9 squares and serve.

Tips & Variations

• Use room temperature ingredients for better mixing and a lighter cake texture.
• For a dairy-free version, substitute the butter and milk with non-dairy alternatives and sour cream with a plant-based yogurt.
• Try other gel food coloring shades to customize the cake for different occasions.
• If you don’t have a paint brush, use a small spoon to flick the chocolate speckles onto the frosting.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. Leftover cake can be stored in an airtight container and gently reheated in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture of the cake, making it a bit denser. This recipe relies on whipped egg whites for a light and fluffy texture, so it’s best to stick with egg whites as directed.

How can I make the frosting less sweet?

You can reduce the amount of confectioners’ sugar slightly, but be aware it may affect the frosting’s texture and stability. Adding a pinch of salt and vanilla helps balance the sweetness as well.

Robin Egg Snack Cake with Speckled Blue Frosting Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

A charming and delightful Robin Egg Snack Cake featuring a tender, moist crumb with a creamy speckled frosting, perfect for springtime gatherings or as a sweet treat. The cake combines classic vanilla flavors with a light sour cream tang, topped with a visually appealing blue-tinted frosting and delicate chocolate speckles for an irresistible finish.

• Author: Sophie
• 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
• Diet: Vegetarian

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

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8 x 8 inch baking pan with parchment paper to prevent sticking and set aside.
2. Combine Dry Ingredients: In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation.
3. Cream Butter and Sugar: Using a stand mixer or electric hand mixer, beat the 6 tablespoons of unsalted butter on high speed for about one minute until smooth and creamy. Gradually add the granulated sugar and continue beating for 3 to 5 minutes until the mixture is light and fluffy.
4. Add Egg Whites: Beat in the 3 egg whites on high speed until fully combined and fluffy, approximately 2 minutes.
5. Incorporate Sour Cream and Vanilla: Mix in the sour cream and 1 1/2 teaspoons vanilla extract until smooth, scraping the sides of the bowl as needed to ensure even blending.
6. Add Dry Ingredients and Milk: With the mixer on low speed, gradually add the dry ingredient mixture until just combined. While still mixing on low, slowly pour in the whole milk, stirring gently until the batter is smooth and uniform.
7. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for approximately 35 minutes. The cake is done when the top is golden and a toothpick inserted in the center comes out clean.
8. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan placed on a wire rack.
9. Prepare the Frosting: Beat the 1/2 cup of unsalted butter in a mixer until smooth. Add the vanilla extract and salt, mixing well. Gradually add the confectioners’ sugar, one cup at a time, beating on medium speed and scraping the bowl frequently. Once all the sugar is incorporated, the frosting will appear dry; add the tablespoon of milk and beat on high speed until the frosting is light and fluffy.
10. Color the Frosting: Add one drop of light blue gel food coloring to the frosting and beat until evenly combined. Add more coloring if needed to achieve the desired robin egg blue shade.
11. Remove the Cake from Pan: Gently lift the edges of the parchment paper to take the cooled cake out of the pan, placing it on a serving platter or board.
12. Frost the Cake: Spread the blue frosting generously over the top of the cake using a spatula for an even layer.
13. Prepare Chocolate Speckles: In a small bowl, whisk together the unsweetened cocoa powder and vanilla extract until smooth to create the chocolate speckle mixture.
14. Decorate the Cake: Using a clean, stiff-bristled paintbrush, dip the bristles into the chocolate mixture. Hold the brush over the frosted cake and gently pull back the bristles with your finger, then release them to flick small speckles of chocolate onto the frosting for a charming speckled effect.
15. Serve: Slice the decorated cake into 9 equal squares and serve to enjoy this delightful treat.

Notes

• Bring all ingredients, especially eggs, sour cream, butter, and milk, to room temperature before beginning to ensure smooth mixing and better texture.
• Use cake flour for a tender crumb; if unavailable, you can substitute with all-purpose flour minus 2 tablespoons.
• The speckling technique with a paintbrush provides a beautiful visual effect—ensure the brush is clean and stiff-bristled for best results.
• Store leftovers covered at room temperature for up to 2 days or refrigerate to keep longer, bringing to room temperature before serving.
• For egg whites, separate eggs carefully to avoid any yolk which can affect the cake’s texture.

Keywords: Robin Egg Cake, Spring Cake, Speckled Frosting, Snack Cake, Vanilla Cake, Chocolate Speckles