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Speckled Egg Malted Milk Cake

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  • Prep 40 min
  • Total 2 hr 40 min
  • Servings 10
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Wow guests at your Easter get-together with this impressive cake inspired by malted milk candy eggs.
Created Jun 11, 2018
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • 1/2 cup malted milk powder (chocolate malted milk powder
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups unsalted butter, softened
  • 4 cups icing sugar
  • 1 teaspoon vanilla
  • Dash salt
  • Liquid blue food colour
  • 1 tablespoon unsweetened baking cocoa
  • 4 1/2 teaspoons vanilla
  • 1/3 cup kataifi (shredded phyllo dough)
  • 1 tablespoon unsalted butter, melted
  • 3 speckled candy-coated malted milk egg candies

Steps

  •  
    1
    Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray; set aside.
  •  
    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.
  •  
    3
    Bake 22 to 28 minutes or until cakes spring back when touched lightly in centre. 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.
  •  
    4
    To make Frosting, in large bowl, beat softened butter and icing 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 colour 1 drop at a time, beating until a light blue colour is achieved.
  •  
    5
    Fill and frost cooled cake. Refrigerate frosted cake 1 hour or until frosting is dry to the touch.
  •  
    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.
  •  
    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.
  •  
    8
    Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.

Expert Tips

  • Tip 1
    Buy a new stiff-bristled craft brush to use for cake-speckling purposes. Most any size will work, but a 2-inch brush or larger will cover more surface area and make quicker work.
  • Tip 2
    Kataifi can usually be found in the frozen grocery aisle with the ready-made pie crusts and puff pastry. It can also be found at Middle Eastern grocery stores and international markets.
  • Tip 3
    The malted milk egg candies can be speckled with the chocolate to match the cake perfectly. Cover your work surface and lay the candies on a paper towel before you begin speckling them. Allow the candies to dry for 5 minutes before transferring them to the nest on top of the cake.

Nutrition Information

560 Calories, 20g Total Fat, 4g Protein, 89g Total Carbs, 70g Sugars

Nutrition Facts

Serving Size: 10
Calories
560
Total Fat
20g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
80mg
Sodium
390mg
Total Carbs
89g
Dietary Fiber
0g
Sugars
70g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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