This Speckled Egg Malted Milk Cake is so pretty and impressive, you won’t want to cut into it.

Please do! Because the inside, OK, the outside, too … is inspired by robin’s egg malted milk Easter candies.

This Betty Crocker recipe is easy to make, too, because it starts with a “SuperMoist” Betty Crocker white cake mix. Add malted milk powder for the flavor, frost with a soft blue buttercream frosting and top with a Phyllo nest filled with robin’s egg candies.

Speckled Egg Malted Easter Cake


  • 1 box Betty Crocker SuperMoist 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
  • 1 teaspoon vanilla
  • Dash salt
  • Liquid blue food color
  • Speckling Chocolate:
  • 1 tablespoon unsweetened baking cocoa
  • 4 1/2 teaspoons vanilla

Heat oven to 350 F. Spray 3 (8-inch) round cake pans with cooking spray; set aside.

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.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.

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.

Fill and frost cooled cake. Refrigerate frosted cake 1 hour or until frosting is dry to the touch.

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.

Phyllo nest:

  • 6 sheets phyllo dough
  • Cooking spray

Roll 6 sheets of phyllo dough tightly together, lengthwise. With a sharp knife, slice very thinly. Place on parchment paper-covered baking tray, separating layers. Spay with cooking spray.

Bake at 350 F until golden brown, 10 or 12 minutes. Cool completely. Tightly roll 6 sheets of phyllo dough lengthwise. Cool completely.

On top of frosted cake, gently pile dough into a nest shape (use a dot or two of frosting to hold it in place) and nestle 2 or 3 speckled egg candies inside. Use any remaining pieces to decorate around the bottom of the cake, if desired.

Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.