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Speckled Egg Malted Milk Cake
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Prep Time:
40 minutes
Total Time:
2 hours 40 minutes
Impress guests with a stunning Speckled Egg Malted Milk Cake, inspired by candy eggs, for a show-stopping Easter dessert everyone will love.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1/2 cup malted milk powder
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups unsalted butter, softened
  • 4 cups powdered sugar
  • Dash salt
  • Liquid blue food color
  • 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
Instructions:
  • Preheat the oven to 350°F and generously spray 3 (8-inch) round cake pans with cooking spray; then, set them aside.
  • Combine cake mix and malted milk powder in a large bowl using a whisk. Add the remaining cake ingredients and mix with an electric mixer on low speed until well combined. Divide the batter evenly among the pans.
  • Bake for 22 to 28 minutes until cakes spring back when lightly touched in the center. Allow cakes to cool in the pans on racks for 5 minutes, then transfer them to the cooling racks to cool completely for about 30 minutes. Level the cakes with a large serrated knife or cake leveler, if necessary.
  • In a large bowl, use an electric mixer to beat softened butter and powdered sugar on low speed until combined. Increase speed to high and beat for 3 minutes. Mix in vanilla and salt and beat for 1 more minute. Gradually add blue food coloring one drop at a time, beating until light blue color is reached.
  • Cover the cooled cake with frosting and place it in the refrigerator for 1 hour or until the frosting is set.
  • Combine baking cocoa and vanilla in a small bowl. Load a clean stiff-bristle paint brush with the cocoa mixture. Flick the brush bristles towards the cake with your fingers to create a splatter pattern. Reload the brush and cover the entire cake with chocolate speckles. Refrigerate the cake for 30 minutes.
  • Preheat oven to 375°F. Grease 1 muffin cup in a regular-size muffin pan. Place a 1/3 cup portion of kataifi in the muffin cup in a circular nest shape. Lightly brush the phyllo nest with melted butter. Bake for 15 minutes or until the phyllo is golden brown around the edges. Carefully remove the nest with a fork and let it cool on a rack. Once cooled, attach the nest to a cake using a small amount of frosting. Finally, place 3 speckled egg candies inside the nest.
  • Allow the cake to come to room temperature before serving and store it loosely covered with plastic wrap.

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