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Robin’s Egg Blue Cake

Robin’s Egg Blue Cake - featured image
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A cheerful, moist vanilla cake with a pastel blue crumb and creamy chocolate-speckled buttercream, perfect for spring celebrations like Easter, Mother’s Day, or brunch. This easy, elegant dessert is a crowd-pleaser and centerpiece for any festive table.

Ingredients

Scale
  • 2 ½ cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature (separated)
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk, room temperature
  • Blue gel food coloring (AmeriColor ‘Sky Blue’ or ‘Turquoise’)
  • For the Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt
  • Blue gel food coloring
  • For the Chocolate Speckles:
  • 2 teaspoons unsweetened cocoa powder
  • 1 tablespoon water

Instructions

  1. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Dust lightly with flour and tap out the excess. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar with an electric mixer on medium-high until pale and fluffy (about 3-4 minutes).
  4. Beat in egg yolks, one at a time, followed by vanilla extract. Mix until smooth.
  5. With mixer on low, add dry ingredients in three additions, alternating with buttermilk. Start and end with flour. Mix until just combined.
  6. Add a few drops of blue gel food coloring and gently mix until you reach a robin’s egg blue shade.
  7. In a clean bowl, whip egg whites to stiff peaks. Gently fold into the batter using a spatula.
  8. Divide batter evenly between pans and smooth tops. Bake 25–28 minutes, until a toothpick comes out clean and cakes spring back when pressed.
  9. Let cakes cool in pans for 10 minutes, then turn out onto a rack. Cool completely before frosting.
  10. For the buttercream: Beat butter until creamy. Gradually add powdered sugar, beating well after each addition. Add vanilla, salt, and cream. Beat until fluffy (about 3 minutes). Add blue food coloring for a soft blue shade.
  11. Layer cakes with buttercream between, then cover outside with more blue buttercream, smoothing with an offset spatula.
  12. Mix cocoa powder and water. Dip a small paintbrush in the mixture and flick speckles onto the cake. Let dry 10 minutes.
  13. Decorate with mini chocolate eggs or edible flowers if desired. Serve at room temperature.

Notes

Use room temperature ingredients for best results. Gel food coloring is preferred for vibrant color. Practice speckling technique on parchment before decorating the cake. For gluten-free or dairy-free adaptations, substitute flour and dairy ingredients as needed. Cake layers can be made ahead and frozen. Chill frosted cake before slicing for neat layers.

Nutrition

Keywords: spring cake, robin's egg cake, Easter dessert, blue cake, vanilla cake, buttercream, speckled cake, Mother's Day, brunch dessert, pastel cake

Find it online: https://elvafood.com/robins-egg-blue-cake-recipe-easy-elegant-spring-dessert-ideas/