Robin Egg Snack Cake (Print)
Tender vanilla cake with crushed candy-coated eggs and pastel glaze, ideal for spring celebrations.
# What You Need:
→ Cake Base
01 - 1 2/3 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 2/3 cup buttermilk
10 - 1 1/4 cups crushed candy-coated robin eggs
→ Glaze & Decoration
11 - 1 cup powdered sugar
12 - 1-2 tablespoons milk
13 - 1 drop blue food coloring (optional)
14 - 1 drop green food coloring (optional)
15 - Candy-coated robin eggs, whole, for topping
# How to Make:
01 - Preheat oven to 350°F. Grease an 8x8-inch baking pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add one-third of the dry ingredients to the wet mixture, mixing gently. Add half the buttermilk, mix, then another third of the dry ingredients. Add remaining buttermilk, then finish with the last of the dry mix. Mix just until combined.
05 - Fold in crushed robin eggs. Spread batter evenly in prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
06 - Whisk together powdered sugar with 1 tablespoon milk, adding more milk as needed to achieve a thick but pourable consistency. Divide glaze and tint with food colors as desired. Drizzle or spread over cake.
07 - Garnish with whole robin eggs. Let set before slicing.
# Expert Advice:
01 -
- The buttermilk keeps the cake incredibly moist while those candy robin eggs create surprise pockets of sweet crunch throughout
- Its the kind of dessert that makes people smile before they even take a bite, and it comes together faster than you'd think
02 -
- Don't overmix the batter once you add the flour, or your cake will turn out tough instead of tender
- Wait until the cake is completely cool before glazing, or that beautiful pastel drizzle will melt right off
03 -
- Crush your robin eggs in a zip-top bag to contain the mess and control the size of your pieces
- Room temperature ingredients incorporate more easily, so plan ahead and set everything out about an hour before baking