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Easter Speckled Egg Drip Cake
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Easter Speckled Egg Drip Cake

Three layers of pastel coloured vanilla sponge, vanilla speckled egg buttercream, chocolate ganache drip, mini eggs
Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Decorating time 1 hour
Total Time 2 hours 50 minutes
Servings 16 +
Calories 1081kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 500 g Baking spread softened, unsalted
  • 500 g Caster sugar
  • 9 Eggs large
  • 3 tbsp Milk
  • 3 tsp Vanilla extract
  • 500 g Self raising flour
  • Pink food colouring I used Pro Gel
  • Purple food colouring I used Pro Gel
  • Yellow food colouring I used Pro Gel

For the buttercream

  • 550 g Butter softened, unsalted
  • 1.1 kg Icing sugar
  • 2 tsp Vanilla extract
  • Blue food colouring I used Pro Gel
  • 5-6 tbsp Milk or more if needed

For filling (optional)

  • 140 g Passion fruit curd, lemon curd, or jam optional

For the speckle "paint"

  • ¼ tbsp Cocoa powder
  • ¼ tsp Vanilla extract
  • 1 tbsp Water you may not need all of it

For the chocolate ganache drip

  • 65 g Dark chocolate
  • 75 ml Double cream

OR for cheat's chocolate drip

  • 75 g Dark chocolate
  • 1 tsp Vegetable oil

For decoration

  • 16 Mini Eggs (50g)
  • Chocolate strand sprinkles

Instructions

  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line three 8" cake tins (that are at least 2" deep)
  • Make the sponge by mixing the baking spread and caster sugar together in a large bowl, ideally using an electric mixer, for 3-5 minutes until creamy and fluffy looking
  • 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 on it's own for a few minutes, then add the icing sugar (which you may need to add in batches) the vanilla extract and milk, and mix until smooth. Use an electric mixer for best results. If the buttercream is too stiff then you can more milk to it
  • 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 knife
  • Put one of the sponges on a decorating turntable and spread buttercream all over the sponge. Pipe a ring of buttercream around the edge of the sponge using a round piing nozzle
  • Fill in the centre of the sponge with some passion fruit or lemon curd, then add the next sponge on top
  • Do the same again - spread buttercream over the second sponge, pipe a ring of buttercream around the edge, and add the fruit curd, 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 using a buttercream scraper/smoother tool. Then put it back in the fridge for 30 minutes 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 with scissors
  • 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, cover the whole top of the cake with chocolate ganache 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

Video

Notes

  • Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking.
  • I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results.
  • For the best results, use good quality professional food colourings. My favourite brands are Pro Gel and Sugarflair. You can buy these easily online. Other well known brands are Colour Mill and Americolor.
  • For all the tips and tricks on how to make a drip cake, including a how to video, check out my Ultimate Drip Cake How To Guide!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
 

Nutrition

Calories: 1081kcal | Carbohydrates: 130g | Protein: 8g | Fat: 60g | Saturated Fat: 37g | Trans Fat: 2g | Cholesterol: 239mg | Sodium: 536mg | Potassium: 123mg | Fiber: 1g | Sugar: 105g | Vitamin A: 1840IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg