This cake is like a Whopper candy or one of my favorite Easter candies, malted milk eggs. There aren’t many candies that I like but give me a bag of Robin eggs or a Cadbury Easter egg and my Easter is happy. This cake is easy to accomplish and very simple. Simple enough to decorate with just a frosting knife when your trusty piping bag of 15 years splits down the middle just as you add in this frosting.
This may become our new Easter cake (we usually make pies but it came out really good and we love cake)
Malted Milk Cake
2 sticks room softened butter
1 cup sugar
4 large eggs
1/2 tbsp vanilla extract
1 1/2 cups unbleached flour
1 cup malted milk powder
2 tsp baking powder
1 tsp salt
1 cup malted milk eggs, chopped coursely in a food processor
Preheat oven to 350. Grease and flour two 8 inch round cake pans and set aside.
In the mixer, whip softened butter for a few minutes and add sugar. Let it whip for 5 minutes on almost high until it looks smooth and kind of like mayonnaise. Add in eggs, one at a time and vanilla.
In a separate bowl, sift together flour, malt powder, baking powder and salt.
Add flour to butter mixture by adding a third of the flour and then a third of the milk until all the flour is added. Mix only until the mixture is free of lumps and do not over mix. Add in the chopped up malted milk eggs and mix in just until they are incorporated.
Divide batter between cake pans and bake for about 30 minutes or until tops are golden brown and a knife comes out clean from the batter. Let it cool for at least 20 minutes and transfer to refrigerator to cool. Do not frost the cake until it is completely room temperature or cooler.
White Chocolate Malted Milk Buttercream Frosting
2 sticks butter, softened
2 cups powdered sugar, sifted
2 tsp vanilla extract
1/4 cup heavy whipping cream
1 cup white chocolate chips
1/8 tsp salt
Melt the white chocolate chips and set aside to cool, giving it a stir every few minutes so it doesn’t set. It needs to get to room temp before you can add it to the rest of the ingredients.
Beat the butter until it looks fluffy on medium high, switch to low and add powdered sugar a cup at a time. Beat for a minute and scrape down the bowl. Add in the rest of the ingredients and mix until it is all smooth. If it is too stiff, add a little bit of heavy cream. If it is too soft, add more sugar. Frost your cake once it is cool.
I bought two bags of malted milk eggs in order to have enough of one color to add to the edge. If you want to put eggs on the cake, put the frosted cake in the refrigerator first to let the icing get firm enough to hold the eggs. If you don’t need all the eggs to be one color, then one bag is plenty.