Speckled Egg Cake

Recipe by Diane Heierli and  photography by C&D Heierli. Food Assistant Mareli Erasmus











For the cake
1. Heat the oven to 180°C and lightly coat 2 x 20cm cake tins with butter. 

2. Sift the cake flour, baking powder, and salt into a large mixing bowl.

3. Beat the butter using an electric mixer––set on a low speed and then add the sugar. Cream till light and fluffy. Beat in the eggs one at a time. 

4. Add the vanilla and milk, and beat on medium-high, just until blended. Be careful not to over-beat. 

5. Pour into the prepared tins and bake until a wooden skewer––inserted in the centre––comes out clean. This should be about 30-35 min or so. 

6. Cool cake on a wire rack until completely cooled.

For the icing:

1. Beat the butter, icing sugar and milk until light and fluffy. 

2. Add colouring until the desired shade of blue, one drop at a time.

3. Assemble the cake by filling each layer with blue buttercream and placing them on top of one another. 

4. Cover the cake completely with buttercream and smooth the sides with a hot palate knife.

5. Pour some black colouring into a bowl and cover your work area with wax paper. Lightly dip your new paintbrush into the colouring and, holding the paintbrush with one hand, gently flick the bristles with your index finger to splatter colouring onto the sides of the cake. First practice on to your wax paper until you get the hang of it.

6. Decorate with Easter eggs and fresh flowers.


For the cake:
1½ cups cake flour, sifted
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter
1 cup sugar
2 large free-range eggs
½ tsp vanilla extract
½ cup full cream milk

For the icing:
250g butter
500g icing sugar
blue food colouring
2 tbsp milk

For the cake decor:
fresh flowers
speckled eggs
easter eggs
black gel food colouring

Makes 12 slices