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Speckled Egg Malted Milk Cake

Heather Baird
Updated Jan 20, 2022
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Ready to wow guests at your Easter get-together? Whip up this impressive cake (inspired by candy eggs) for an eye-catching treat. A Speckled Egg Malted Milk Cake is the perfect dessert to top off an evening spent with family or friends.

Speckled Egg Malted Milk Cake

  • Prep Time 40 min
  • Total 2 hr 40 min
  • Servings 10
  • Ingredients 15
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Ingredients

Cake

Frosting

  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • Dash salt
  • Liquid blue food color

Speckling Chocolate

  • 1 tablespoon unsweetened baking cocoa
  • 4 1/2 teaspoons vanilla

Phyllo Nest

  • 1/3 cup kataifi (shredded phyllo dough)
  • 1 tablespoon unsalted butter, melted
  • 3 speckled candy-coated malted milk egg candies

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray; set aside.
  • Step 
    2
    In large bowl, stir together cake mix and malted milk powder with whisk. Add remaining Cake ingredients; beat with electric mixer on low speed until well combined. Divide batter evenly among pans.
  • Step 
    3
    Bake 22 to 28 minutes or until cakes spring back when touched lightly in center. Cool cakes in pans on cooling racks 5 minutes. Turn cakes out onto cooling racks; cool completely, about 30 minutes. Level cakes using large serrated knife or cake leveler, if needed.
  • Step 
    4
    To make Frosting, in large bowl, beat softened butter and powdered sugar with electric mixer on low speed until incorporated; beat on high speed 3 minutes. Add vanilla and salt; beat 1 minute longer. Add blue food color 1 drop at a time, beating until a light blue color is achieved.
  • Step 
    5
    Fill and frost cooled cake. Refrigerate frosted cake 1 hour or until frosting is dry to the touch.
  • Step 
    6
    In small condiment bowl, mix baking cocoa and vanilla. Load unused (new) stiff-bristle paint brush with cocoa mixture. Using fingers, flick loaded brush bristles toward cake creating a splatter pattern. Re-load brush; cover entire cake with chocolate speckles. Refrigerate cake 30 minutes.
  • Step 
    7
    To make Phyllo Nest, heat oven to 375°F. Butter 1 muffin cup in regular-size muffin pan. Tear off 1/3 cup portion of kataifi; place in muffin cup in a circular nest shape. Gently brush phyllo nest with melted butter. Bake 15 minutes or until phyllo is golden brown around edge. Gently remove nest with fork; cool on cooling rack. Attach cooled nest to cake with dot of frosting. Place 3 speckled egg candies inside nest.
  • Step 
    8
    Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.

Nutrition

Nutrition Facts are not available for this recipe

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