Speckled Egg Pound Cake

Try this Speckled Egg Pound Cake recipe for Easter!

Recipe by Mimi Council.

Speckled Egg Pound Cake

Makes 9 x 5-inch loaf cake

Batter

1/2 cup (113 grams) organic butter, softened

340 grams (1 1/2 cups) organic cane sugar

1 teaspoon organic vanilla extract

3 large organic eggs

198 grams (1 1/4 cups plus 2 tablespoons) all natural cake flour

15 grams (3 tablespoons) organic Dutch cocoa powder, sifted

1/2 teaspoon fine sea salt

1/4 cup organic milk

Frosting

1/4 cup (57 grams) organic salted butter, softened

142 grams (1 cup) organic powdered sugar, sifted

1/2 teaspoon organic vanilla extract

2 to 3 tablespoons organic milk

pinch of ColorKitchen Blue Dye

1/2 teaspoon water

For the Black

2 teaspoons water

1/2 teaspoon activated charcoal powder

SunRidge Farms Milk Chocolate Malt Balls

Method Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper. I like to let the parchment paper flow over the sides, as it helps to remove the loaf later.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and egg yolk and mix on low until combined.

In a separate bowl, add the cake flour, cocoa powder, and sea salt and whisk together.

Add the milk to the butter mixture and add the flour mixture right on top. Mix on low until combined into a smooth batter.

Grease the parchment paper and other sides of the loaf pan. You can do this with the butter wrapper, but I also like to use an organic canola oil cooking spray. Transfer the cake batter into the prepared pan, and spread evenly.

Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean.

Once the cake has cooled, remove it from the pan.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla extract, milk, blue dye, and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.

Frost the top of the pound cake with the pastel blue frosting.

To decorate: In a small dish, add the water and activated charcoal powder and stir to combine completely. Using a paint brush, drop or splash the black water onto the cake to create a speckled look. Chop some of the malt balls and sprinkle them on top of the cake.

Store in an airtight container for up to 7 days.

High Altitude – Bake at 350°F for 1 hour 15 minutes, or until a wooden pick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!