Speckled Egg Malted Milk Cake Recipe

This delightful speckled Easter egg cake is the ideal Easter treat and a stunning showpiece to dazzle friends and family.

This fun speckled Easter egg cake is the perfect treat for Easter and a beautiful showstopper to impress friends and family.

2 Hours 40 Minutes
12Servings

All You Need Is

Cake

1 box Betty Crocker™ Velvety Vanilla Cake Mix
3 medium free range eggs
90 ml vegetable oil
180 ml water
75 g malted milk powder

Topping

1 package Betty CrockerTM Vanilla Buttercream Style Icing
Dash of blue food colouring
1 tablespoon unsweetened baking cocoa powder
4 ½ teaspoons vanilla extract

Nest

100 g Vermicelli or a ready-made nest (optional)
1 tablespoon unsalted butter, melted
3 Mini chocolate Easter eggs

Made with these Betty Crocker ™ products

Betty’s Easy Steps

Preheat your oven to 180°C (160°C for fan assisted ovens) Mark 4 for gas.

Combine the eggs, oil, water, and Classic Vanilla Cake in a mixing bowl. Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.

Divide the cake batter equally among three prepared cake pans.

Bake for 22-27 minutes, or until a skewer inserted into the center of the cake comes out clean, then cool on a wire rack.

Stir the blue food coloring into the container of vanilla buttercream frosting until it is a light blue color.

Ice each cake with 1/4 of the Betty Crocker™ Buttercream Icing then sandwich each layer together. Cover the tops and sides evenly with the remaining frosting. Press the palette knife against the sides keeping an even pressure all the time turning the cake, this will give you smooth even sides. Refrigerate for 30 minutes to enable the frosting to dry.

In a small dish, combine cocoa powder and vanilla essence. Dip a fresh stiff-bristle paint brush into the cocoa mixture and gently flick the bristles towards the cake with your fingers to produce a splatter effect. Repeat to cover the whole cake with the chocolate speckle effect, then chill for 30 minutes.

Preheat the oven to 190 degrees Celsius. Brush the vermicelli in the muffin tin in a circular nest form with melted butter. Bake the nest for 15 minutes, or until golden brown. Remove the nest using a fork and lay it on a cooling rack. With a dot of frosting, secure the cooled nest on top of the cake. Insert three small chocolate eggs into the nest.