Tuesday, October 4, 2022
HomeCakeEaster Speckled Cake! - Jane's Patisserie

Easter Speckled Cake! – Jane’s Patisserie


*This submit could comprise affiliate hyperlinks. Please see my disclosure for extra particulars!*

A enjoyable and scrumptious showstopping Easter Speckled Cake with a four-layer chocolate sponge, and vanilla buttercream frosting! 

I at all times love baking a showstopper of a cake, particularly when it’s a celebratory time of 12 months, similar to Easter! Everyone knows how a lot I like doing this… my easter chocolate cake, my Halloween bloody cake… and so forth. This 12 months, I believed I’d lastly submit THE Easter cake; a Speckled Cake! 

The speckled theme has at all times been one among my favourites because it’s simply so cute. Any pastel color and a chocolate splatter will at all times look cute – and I couldn’t resist doing it for you guys. Take a look at it! Can we recognize it?! I’m obsessed as at all times. 

If you have a look at different speckled cake recipes, they usually have a vanilla sponge – and you are able to do this in order for you! Merely take away the cocoa powder from the cake recipe, and change it with extra self-raising flour. Nevertheless, I wished chocolate. 

I at all times love the distinction of a chocolate cake with a frivolously colored buttercream frosting. Not solely does it look nicer in my view, but it surely additionally will get each superb tastes of vanilla and chocolate! I did base the sponge on my again to fundamentals chocolate drip cake (so when you’ve got any sponge queries, head there!). 

You can additionally attempt doing a half and half sponge and make two-layer vanilla, and two layers chocolate! Break up a vanilla combine between two bowls, after which add 50g of cocoa powder to at least one! You are able to do no matter you fancy – it’s all about having enjoyable with a cake like this! 

For the buttercream, I made a decision to do a easy vanilla american buttercream frosting, as a result of it’s straightforward and since it withstands adorning a cake like this so nicely! If you would like one thing much less candy (or a unique kind of candy in my view) you possibly can attempt my swiss meringue buttercream frosting

You MUST use block unsalted butter for this form of buttercream, and any buttercream for that matter… by no means use a baking unfold, margarine or something. Make certain the butter is at room temperature and beat on it’s personal for some time so it’s very easy, and supple. This makes it a lot simpler so as to add the icing sugar and some other elements. 

As soon as I’ve crushed my butter by itself, it would naturally lighten in color. I then add my icing sugar – it does seem to be plenty of sugar for one cake, but it surely’s a four-layer cake, and the usual ratio for any such frosting is 1:2 butter:icing sugar. 

I flavoured my buttercream with vanilla extract as a result of it’s scrumptious – and colored the frosting with a small quantity of purple meals colouring. In winter, similar to when I’m truly writing and baking this recipe, I generally add a bit of boiling water to the buttercream.

Including the boiling water is just not important, so it’s not on the recipe record – however principally, 1-3tbsp of boiling water generally helps easy buttercream to the right texture, particularly in chilly climate. Throughout the summer season, you undoubtedly need to keep away from any further liquid. 

The method of adorning the cake is identical as any drip cake – you need to unfold buttercream between the layers of the cake, after which create a crumb coat with a small quantity of buttercream. This seals in any crumbs for once you do the ultimate layer of buttercream on the surface. 

My ordinary crew of instruments for this can be a small angled spatula, a giant steel scraper and my turntable – I wouldn’t be capable of do these muffins with out these. You may at all times watch a few of my movies to see how I do that – however truthfully, simply belief the method, and don’t fear if they aren’t good the primary time round. 

For the speckled cake a part of it, you possibly can attempt two totally different strategies… melted chocolate, with oil added in to make it runny, or you should utilize cocoa powder and water to make it. I take advantage of cocoa powder and water usually, as I discover it simpler to ‘speckle’. 

I used a pastry brush and flicked the comb ends to create a speckle, in addition to flicking all the brush for barely larger ‘speckle’ bits. It’s messy, however it’s so a lot enjoyable to do! I then used leftover buttercream across the high, and topped it with mini eggs as a result of why not?! 

I hope you like this cake as a lot as I did – make it any color you fancy, flavour the muffins or buttercream the way you fancy, however primarily have enjoyable!! Take pleasure in! Jane x


  • 500 g Unsalted butter/stork
  • 500 g Gentle brown mushy sugar
  • 9-10 Medium Eggs
  • 400 g Self elevating flour
  • 100 g Cocoa powder
  • 1 tsp Vanilla Extract


  • 500 g Unsalted butter (room temp)
  • 1000 g Icing sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Purple meals colouring


  • 25 g Cocoa powder
  • 1-2 tbsp Water

For the Cake

  • Preheat your oven to 170ºC/150ºFan, and line two 8″/20cm cake tins with baking parchment.

  • In a stand mixer, or a big bowl, beat collectively the unsalted butter and light-weight brown mushy sugar till gentle and fluffy.

  • Add within the eggs, self elevating flour, cocoa powder and vanilla extract and beat once more till mixed nicely. 

  • Break up the combination between the 2 tins.

  • Bake the muffins within the oven for 50-60 minutes, or till baked by means of – test with a skewer to verify they’re completed! 

  • Go away the muffins to chill within the tins for 10 minutes, after which take out and go away to chill totally on a wire rack! 

For the Buttercream

  • Beat the unsalted butter by itself for minute or two, to melt it and loosen it. 

  • Add within the icing sugar and vanilla extract and beat nicely till easy and fluffy.

  • Add the purple meals colouring and beat once more, I went for a lilac color.

For the Ornament

  • Break up the 2 muffins into 4 layers in complete.

  • Put the primary cake onto a cake board or flat plate. Add a bit of buttercream and unfold. Repeat with the second and third sponges. Add the ultimate sponge on high.

  • Utilizing a small quantity of buttercream, unfold and easy across the cake sides and high for a crumb coat and add to the fridge for no less than half-hour.

  • As soon as set, add extra buttercream onto the tops and sides of the cake, and easy round overlaying the cake fully in buttercream.

  • I add the buttercream on utilizing a small angled spatula, and smoothed across the edge with the big steel scraper! You might want to be sure there may be extra buttercream on the edges of the cake than you want, as some might be eliminated as you easy it over.

  • As soon as completed, put the cake within the fridge once more for no less than half-hour.


  • In a small bowl, add the cocoa powder and steadily add the water till it’s a comparatively runny paste.

  • Utilizing a pastry brush, or the rest you fancy, flick and splatter the speckled ornament onto the cake. Will probably be fairly messy!

  • Adorn the highest of the cake with any left over buttercream, and a few mini eggs.

  • Set the cake within the fridge once more for half-hour! Take pleasure in!

  • This cake lasts for 3-4 days at room temperature!
  • For this Cake I used (affiliate hyperlinks):
  • You need to use half of the recipe to make a two-layer cake – half the sponge recipe, and half the buttercream! 


Discover my different recipes on my Recipes Web page!

Yow will discover me on:

J x

© Jane’s Patisserie. All photographs & content material are copyright protected. Don’t use my photographs with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this submit for the recipe.




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