Impress friends and family this Easter with a little gift of the teeniest, tiniest, and cutest Speckled Egg Cakes!
Despite the fact that we’re still in 40 degree weather in New York City, Easter is right around the corner. So while we’re still wearing our winter coats, I’m hoping by the look of these cakes, this will bring a little Spring time cheer!
You may remember my Speckled Easter Cupcakes; it was a huge hit right from the start. Featured on the Cooking Channel blog, followed by its own quarter page spotlight in the Spring issue of Sweet Dreams magazine (sold in Europe), people seemed to love it! I mean, c’mon, they are adorable. There’s no denying that. Which is why I decided to do it again but this time turn cupcakes into a cake, but not just any cake, a vanilla MALT speckled egg cakes and make them into the tiniest cakes I’ve ever worked with, 2-layers and 4 inches across… my hand is bigger than that! So darn cute!
Speaking of malt, have you tried my most recent cookie recipe, Malt Chocolate Chip Cookies? If not, you have got to get on that, like fast because malt just so happens to be one of my newest flavors. And if you’ve never tried it, it may be kind of difficult to understand its flavor profile. In all honesty, I tried googling it and the best I can come up with is, it’s like a vanilla milkshake with a nutty aromatic flavor. Does it make sense? Maybe, maybe not, but give it a try when you can or better yet, try the Whoppers candy and then you’ll understand exactly what I mean. I don’t think it’s a flavor most people actually crave for per se but definitely one I feel many can enjoy.
Anyhow, I loaded up these precious speckled egg cakes with a generous amount of malted milk powder to really enhance that nutty flavor. Many recipes I’ve seen call for a 1/2 cup of malted milk powder for its large bowlful of batter and I must be honest, I’ve tried it and I could barely sense any malt flavoring. For that reason, I decided to place one full cup in each part of my recipe, the cake and the frosting. Came out PERFECT!
In addition, I decided to go with different shades of pastel colors hoping to give a more vintage look. I’m not so sure, do you see it? I feel it’s hard to tell with different screens and monitors of what the true color of these cakes are like. Which reminds of that viral white and gold or blue and black dress situation. *sighs* I did try though.
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Mini Vanilla Malt Speckled Egg Cakes
- Total Time: 3 hours
- Yield: 4 inch cakes 1x
- Diet: Vegetarian
Description
Impress friends and family this Easter with a little gift of the teeniest, tiniest, and cutest Speckled Egg Cakes!
Ingredients
VANILLA CAKES
- 2 1/2 cups (300 grams) all-purpose flour
- 1 cup (112 grams) malted milk powder
- 3 teaspoons (12 grams) baking powder
- 1/2 teaspoon salt
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs (200 grams)
- 2 teaspoons (10 grams) pure vanilla extract
- 1 1/2 cups (360 grams) milk
FROSTING
- 1 cup (226 grams) unsalted butter, softened
- 4 cups (460 grams) powdered sugar
- 1 cup (112 grams) malted milk powder
- 2 teaspoons (10 grams) pure vanilla extract
- 1 teaspoon milk
- food gel coloring (Pink rose, Creamy peach, Cornflower blue)
- shredded sweetened coconut, toasted
- malted milk eggs
- Speckling recipe HERE
EQUIPMENT
Instructions
- CAKE: Heat oven to 350°F (175°C). Generously grease eight 4 inch (10 cm) round baking pans using a baking spray with flour; set aside over a large baking sheet.
- In a medium bowl, whisk flour, malted milk powder, baking powder and salt; set aside.
- Using an electric mixer or a large bowl fitted to a stand mixer with the paddle attachment on medium to high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time and vanilla, continue beating until well blended.
- While mixer is ON, reduce speed to low, slowly add in the flour mixture alternating with the milk beginning and ending with the flour mixture until just combined. Divide batter evenly among the prepared baking pans, about 3/4 cup batter or half-full.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pan for 5 minutes before removing onto a cooling rack.
- FROSTING: Meanwhile, in a large bowl using an electric mixer on low-medium speed, beat butter until light and fluffy, about 1 minute. Add powdered sugar 1 cup at a time, malted milk powder, 2 teaspoons of vanilla and milk, beat until well blended.
- Among 3 bowls, divide frosting evenly, add a small amount of food gel coloring and mix thoroughly.
- ASSEMBLY: Using an angled spatula, frost each cake layer, stack and frost the sides. For the speckling effect, refer to Speckled Easter Cupcakes here.
- Sprinkle shredded coconut over the center of the cake and top with a few malted milk eggs. Slice and ENJOY!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Cake
- Cuisine: American
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