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Robin Egg Snack Cake

Deliciously Soft Robin Egg Snack Cake for Spring Celebrations

This Robin Egg Snack Cake is a celebration of spring with a tender vanilla base and vibrant blue frosting, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups cake flour Can substitute with all-purpose flour but may alter texture.
  • 0.5 cups brown butter Can substitute with room temperature unsalted butter but must brown it first.
  • 3 large egg whites Use room temperature for better incorporation.
  • 0.75 cups sour cream Can replace with plain yogurt.
  • 0.5 cups whole milk Avoid skim milk for best results.
  • 1 teaspoon vanilla extract Essential for both cake and frosting.
For the Frosting
  • 0.5 cups unsalted butter Can use salted butter but omit extra salt.
  • 3-4 cups confectioners' sugar Do not substitute with granulated sugar.
  • 1 drop gel food coloring Adjust as needed for desired color.
  • 2 tablespoons cocoa powder For decorating.

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Baking Pan
  • Oven
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan with parchment paper.
  2. In a small bowl, whisk together 1.5 cups of cake flour, 1.5 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.
  3. In a large mixing bowl, beat 0.5 cups of cooled browned butter and 1 cup of granulated sugar on high speed until creamy, about 3 to 5 minutes.
  4. Add 3 egg whites and mix on medium-high for about 2 minutes until fluffy.
  5. Gently fold in 0.75 cups of sour cream and 1 teaspoon of vanilla extract until combined.
  6. Gradually mix in the dry ingredients followed by 0.5 cups of whole milk until just combined.
  7. Pour the batter into the prepared pan and bake for approximately 35 minutes, or until a toothpick comes out clean.
  8. Allow the cake to cool completely in the pan on a wire rack.
  9. Beat 0.5 cups of unsalted butter until smooth, gradually add 3-4 cups of confectioners' sugar, mixing on low speed.
  10. Mix in 1 tablespoon of milk and 1 teaspoon of vanilla until fluffy. Add gel food coloring to achieve desired robin egg blue.
  11. Spread the blue buttercream over the cooled cake evenly and generously.
  12. Combine cocoa powder with a splash of vanilla and flick onto the cake for a speckled effect.
  13. Slice the cake into pieces and serve with whipped cream or fresh berries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Allow the cake to cool completely before frosting to prevent melting.

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