I’ve wanted to try out the speckled egg effect on a cake for a while now, and it turns out it’s so easy to do! This Easter Speckled Egg Drip Cake is covered in a vanilla buttercream in a gorgeous duck egg blue colour, which I though was a great background to the speckled effect. It is simple to achieve with some cocoa powder, water and a flick of a paintbrush. The cake is decorated with mini eggs and a luscious chocolate ganache drip too. I was inspired by the pretty pastels of mini eggs to colour the vanilla sponge inside pink, purple and yellow. It’s makes a fantastic and colourful surprise when you cut into the cake! I also snuck some passion fruit curd between the layers of the Easter Speckled Egg Drip Cake because I think it cuts through the sweetness really nicely, but this is totally optional, or you could swap it out for lemon curd or even your favourite jam.
Step by step…
To make the vanilla sponges, I mixed butter and caster sugar together, whisked in eggs, vanilla extract and milk, then added self raising flour. I then separated the batter into three bowls and mixed in a little bit of pink, purple and yellow food colouring to create a pastel shade.
I put each of the batters into a cake tin and baked them all for 35 minutes.
To decorate the cake I made a vanilla buttercream by mixing butter, icing sugar, vanilla and blue food colouring together. I stacked the cake up, and filled it with buttercream. I also added some passion fruit curd between the layers, but this is optional. Then I gave the cake a crumb coat and put it in the fridge to chill.
I added the final layer of buttercream onto the cake and smoothed it out, then I mixed cocoa powder, vanilla extract and water together to create the “paint” for the speckled egg effect.
To apply the speckle, I dipped a food safe paintbrush into the cocoa powder mixture. Then I held the brush close to the side of the cake, and I used the tip of my finger to flick the bristles of the brush back and spray the “paint” onto the cake. I moved the brush all around the cake, and re-dipped it into the mixture every so often, I kept flicking the bristles and splattering the paint all over the cake until I was happy. I then made a chocolate drip and added it to the cake.
For the final touches, I added buttercream rosettes to the top of the Easter Speckled Egg Drip Cake, then mini eggs and a few sprinkles.
How do I get the perfect chocolate drip?
It’s really important to have a good base for the chocolate drip, so the cake needs a ‘crumb coat’ then a top layer of buttercream. Try and get it as smooth as you can so the chocolate drip has a nice even surface to drip down. Each layer of buttercream needs to firm up in the fridge and be chilled when you apply the chocolate drip. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of chocolate you release from the piping bag or squeeze bottle as you move around the cake. For all the information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!
Recommended equipment & ingredients*
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More drip cake recipes…
|Crunchie Drip Cake||Cookies & Cream Oreo Drip Cake||M&M Drip Cake|
|Biscoff & Banana Cake with Caramel Drip||Halloween Red Velvet Cake||Baby Gender Reveal Cake|
More Mini Egg recipes…
|Lemon Easter Nest Baked Donuts||Mini Layered Easter Cakes||Chocolate Meringue Easter Nests|
|Easter Chocolate Cake||Easter Nest Cupcakes||Mini Egg Chocolate Loaf Cake|
Easter Speckled Egg Drip Cake
Vanilla sponge, vanilla buttercream, chocolate ganache drip, mini eggs
For the sponge
- 500 g Butter or baking spread I use Stork
- 500 g Caster sugar
- 9 Eggs large
- 3 tbsp Milk
- 3 tsp Vanilla extract
- 500 g Self raising flour
- Pink food colouring I use Pro Gel
- Purple food colouring I use Pro Gel
- Yellow food colouring I use Pro Gel
For the buttercream
- 550 g Butter or baking spread I use Stork
- 1.1 kg Icing sugar
- 2 tsp Vanilla extract
- Blue food colouring I use Pro Gel
For filling (optional)
- 140 g Passion fruit curd, lemon curd, or jam
For the speckle "paint"
- 1/2 tbsp Cocoa powder
- 1/2 tsp Vanilla extract
- 1-2 tbsp Water you may not need all of it
For the chocolate ganache drip
- 65 g Dark chocolate
- 65 ml Double cream
OR for cheat's chocolate drip
- 75 g Dark chocolate
- 1 tsp Vegetable oil
- 16 Mini Eggs
- Chocolate strand sprinkles
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins
Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
Add the eggs, vanilla extract and milk, and whisk until fully incorporated
Add the self raising flour and whisk in until you can't see any flour anymore
Divide the mixture between three bowls, use scales for accuracy
Add purple food colouring to one bowl, pink to the second and yellow to the third. You're aiming for a light pastel shade so add a little at a time
Put each mixture into it's own cake tin, then bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand
Then colour the buttercream using blue food colouring, you're aiming for a pastel duck egg blue colour so add a little at a time until you're happy
If the cakes have domed on top, level them off with a cake leveller or a serrated knife
Put one of the sponges on a decorating turntable and spread buttercream all over the sponge
Fill in the centre of the sponge with some curd or jam if you like, then add the next sponge on top
Do the same again - spread buttercream over the second sponge and add curd or jam if you like, then add the final sponge on top
Use buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up
Coat the cake with a second and thicker layer of buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set
Make the paint for the speckled egg effect by mixing the cocoa powder, vanilla and enough water together to make a thin liquid. You may not need all of the water, so add a little at a time
Dip a clean, food safe paint brush into the cocoa powder paint. Hold the paint brush close to the cake and use the tip of your finger to flick the bristles so the paint splatters onto the cake. Carry on moving around the cake and splattering the paint, re-dipping the brush into the paint as required, until you are happy
To make the dark chocolate ganache chocolate drip, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
OR To make the cheat's dark chocolate drip, melt the dark chocolate in the microwave for 30 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Stir in the vegetable oil
Put your chosen chocolate drip mixture into a piping bag or squeezy bottle, if using a piping bag snip a small section off the end
Pipe blobs of ganache around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts
Once the drips are complete you can cover the whole top of the cake with chocolate ganache it you like. Pipe the remaining ganache all over the top of the cake and use a palette knife to smooth it out. Put the cake in the fridge for 30 minutes for the ganache to set
Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake
Decorate with mini eggs and sprinkles
Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days
If you like this, check out more of my Cake recipes!
Or you might like more of my Easter recipes!
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