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Speckled Easter Malted Cake

Speckled Easter Malt Cake

This vibrant cake has fluffy, toasty malted vanilla cake with layers of whipped chocolate malt buttercream and a vanilla speckled shell. A giant Butterscotch Birds Nest tops it all off for an Easter Cake that makes a statement.

Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings 12


Malt Cake

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1.5 teaspoons vanilla bean paste or pure vanilla extract
  • 1 1/3 cup cake flour
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons malted milk powder
  • 1/2 cup whole milk
  • 3 tablespoon greek yogurt or sour cream

Chocolate Malt Frosting / Filling

Robin Blue Vanilla Buttercream

  • 1 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1-2 Tablespoons whole milk
  • Blue food coloring

Speckled Cocoa "Paint"


  1. To make the cake, preheat the oven to 350 degrees. Butter the pans and lightly dust with flour.

    Then mix whole milk with malted milk powder and set aside.

    Use a stand mixer or hand mixer to cream butter and sugar on medium speed for a few minutes, until fluffy and pale. Then add eggs and vanilla bean paste. The vanilla bean paste gives a speckled look to the inside of the cake and a lovely vanilla flavor. Best for two more minutes.

    Then add half of the cake flour, along with salt and baking powder. Turn mixer to lowest setting and mix to combine. Then add the malted milk and greek yogurt. Finish with remaining flour. Divide evenly into cake pans and bake for approximately 23-28 minutes.

    Then cool the cakes for 10 minutes before turning them out onto cooking racks. Cool completely.

Filling & Frosting

  1. While the cakes are cooling, work on your chocolate malt frosting filling and the speckled blue vanilla buttercream outer frosting. 

    Begin with the robin blue buttercream. In a stand mixer, begin by giving the softened butter a minute of beating on medium speed. Then turn the mixer to the lowest speed and gradually add in the powdered sugar. Once it comes together, turn the speed up to medium high and whip for about 4 minutes. Next, drizzle in milk and vanilla extract. Lastly, add in blue gel food coloring one drop at a time until desired color is reached. Remove to a piping bag fitted with a large round tip and set aside.

    Then clean the bowl and whisk attachment to make the chocolate malt filling. Cream the butter for a minute. Then add powdered sugar on lowest speed. Then once it comes together, add the malted milk powder and cocoa powder. Add the milk and vanilla extract. Then let it whip for about 5 minutes, until fluffy.

    Start by putting a dollop of buttercream onto the cardboard round to hold your cake in place. Then place a cake layer on top. Take half of the chocolate malt filling and spread evenly. Then top with another cake layer and repeat. Then place on third layer.

    Then pipe large rings of frosting around the cake and use what’s left on top. Smooth out with a smooth cake spatula.

    For the robin egg speckled look, mix together unsweetened cocoa powder with vanilla extract. This part is fun and can get messy. So I let my kids in on the fun. Dip a paint brush into the mixture and flick over cake.

    Top with a Butterscotch Birds Nest. OR use some sweetened coconut flakes to form a loose nest. Set mini chocolate eggs on top. 

Recipe Notes

To use ALL Robin Blue Frosting, increase the blue frosting recipe to this:

3 sticks butter softened.

3.5 cups powdered sugar

3 teaspoons vanilla extract

2-3 tablespoons whole milk

Blue gel food coloring

pinch salt

Use recipe instructions.