Robin Egg Snack Cake (Printable)
Tender vanilla cake dotted with colorful candy eggs and topped with pastel glaze for spring celebrations.
# What You'll 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 - Whole candy-coated robin eggs for topping
# How to Make It:
01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
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 the remaining buttermilk, then finish with the last of the dry mix. Mix just until combined.
05 - Fold in the 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 candy pieces stay surprisingly crunchy inside the soft cake creating this incredible texture contrast
- That marbled pastel glaze makes everyone smile before they even take a bite
02 -
- Don't overmix the batter once you add the flour or the cake will become tough instead of tender
- Crush the robin eggs into various sizes so you get both tiny specks and larger satisfying crunches throughout
03 -
- Let the cake cool completely before glazing or the frosting will melt right off
- Place the pan on a wire rack while cooling to prevent the bottom from becoming soggy