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Speckled Egg Malted Milk Cake

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Speckled Egg Malted Milk Cake
  • Prep 40 min
  • Total 2 hr 40 min
  • Servings 10
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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.
By Heather Baird
Updated Jan 20, 2022

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

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 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.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • 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 the process quicker.
  • tip 2
    This malted milk cake recipe calls for Kataifi—shredded phyllo dough often used in Middle Eastern pastries. It can often be found in the freezer section of the grocery store, next to the phyllo dough, or ordered online.
  • 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 your speckled egg cake.

Nutrition

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

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
390mg
16%
Potassium
80mg
2%
Total Carbohydrate
89g
30%
Dietary Fiber
0g
0%
Sugars
70g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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