Robin Egg Snack Cake (Printable Version)

Tender vanilla cake with crushed robin eggs throughout and a pastel glaze topping

# 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, plus extra for garnish

→ 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 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, beating thoroughly 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 remaining dry mix. Mix just until combined.
05 - Fold in crushed robin eggs until evenly distributed. 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 cooled cake.
07 - Top with whole robin eggs while glaze is still wet. Allow glaze to set completely before slicing into squares.

# Expert Advice:

01 -
  • The tender vanilla crumb hits that perfect sweet spot between birthday cake and afternoon snack
  • Those robin eggs add this incredible crunch that keeps every bite interesting
  • The pastel glaze makes it look like you spent hours on decoration when really its just five minutes of drizzling
02 -
  • Room temperature ingredients are the difference between a tender crumb and a dense disappointing cake
  • Overmixing after adding the flour will make your cake tough so fold gently and stop as soon as everything is combined
03 -
  • Crush extra robin eggs because somehow they multiply when you start folding them into batter
  • The glaze looks most artistic when you drizzle it from a spoon moving back and forth in random patterns rather than trying to be precise

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