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Speckled Egg Roll Cake
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Chef Eddy Recipe
Speckled Egg Roll Cake
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Chocolate speckled eggs are a quintessential Easter treat. Chef Eddy took inspiration from the Easter basket with this Speckled Egg Roll Cake. A fluffy vanilla cake is rolled with light blue butter cream frosting. Then cocoa powder is used to create the speckled texture. White chocolate bowls filled with additional candy make this an Easter dessert table showstopper. 

Prep time
Bake/Cook time
0:10 to 0:11
14-16 servings
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Speckled Egg Roll Cake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:10 to 0:11
Yield :
14-16 servings


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 410°F. Sift together flour and baking powder. Set aside.
  2. Line a 10x15-inch jelly roll pan with parchment paper. Butter or spray parchment paper and dust evenly with additional flour. Shake off excess flour and set aside.
  3. Whisk eggs and yolks until combined. Add 1/2 cup + 2 tablespoons sugar and whip until mixture is very light and foamy (like hair mousse), at least 12 minutes. Add vanilla extract and salt.
  4. Stop whipping. Sprinkle flour onto mixture and use a rubber spatula to fold together delicately.
  5. In a clean separate bowl, whip egg whites and second listed sugar to soft peaks. Fold into above using a spatula.
  6. Spread mixture using a metal cake spatula onto prepared pan and place in oven for about 10-11 minutes. The cake is done when center of cake bounces back and/or you see the cake retracting from the sides in a few areas.
  7. Flip cake upside down onto sheet of parchment or kitchen towel. Leave jelly roll pan over the cake until cooled.
  8. Bring remaining sugar and water to a boil. Remove from heat. When cold, add liquor (or juice).
  9. Remove parchment paper from cake. Dip a pastry brush into liquor syrup and brush evenly over cake to make it moist.
  10. Prepare butter cream frosting. Add a small amount of blue food color to the buttercream and spread a generous half of it onto cake.
  11. Roll cake into a cylinder starting on narrow side (10-inch).
  12. Place on serving tray with seam of cake onto bottom. Spread frosting onto cake.
  13. Place plastic food wrap onto serving tray surrounding the cake to prevent spatters from making your cake tray dirty.
  14. Mix cocoa powder with a very small amount of water until dissolved, but thick as heavy cream.
  15. Dip a small brush with firm bristles (such as a toothbrush) into cocoa powder and run your finger across bristles to create spatters. Do a test first before trying on cake. If needed, add a touch of water or cocoa powder.
  16. Spatter cake liberally and place in refrigerator.
  17. For the nest, blow a few balloons into very small shapes and place upside down onto/into glasses. 
  18. Melt chocolate chips in 5-7 second increments in a microwave oven.
  19. Dip bottom of balloons into chocolate and place upside down in glasses. Place in refrigerator for at least 10 minutes.
  20. To prevent breakage, very gently let air escape from balloons. Place on cake and fill with Easter candy.
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