MALTED VANILLA CAKE | BETTER HOMES & GARDENS
A classic vanilla cake gets special treatment with a sweet malted buttercream frosting. Decorate with malted milk balls, other candies or frosting flowers.
Provided by Libbie Summers
Prep Time 30 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter two 8-inch round cake pans. Line bottoms with parchment paper; butter paper. Flour pans; set aside.
- In a 1-cup measuring cup stir together milk and vanilla bean paste; set aside. In a large mixing bowl stir together the cake flour, vanilla sugar, baking powder, and salt. Add butter and milk mixture; beat on low speed with an electric mixer until combined. Increase speed to medium; beat for 1 minute.
- Add two of the egg whites; beat on medium speed for 30 seconds. Scrape down sides of bowl. Add the remaining three egg whites; beat for 30 seconds.
- Divide batter between prepared pans; spread evenly. Bake about 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks.
- Place one cake layer, top side up, on a serving plate. Spread with some of the frosting. Top with the remaining cake layer. Frost top and sides with additional frosting (you may have extra frosting; use it for piping or for spreading onto cupcakes or Easter cookies). Decorate as desired with cotton candy and Easter egg candies just before serving.
Nutrition Facts : Calories 736 calories, CarbohydrateContent 102 g, CholesterolContent 91 mg, FatContent 34 g, FiberContent 0 g, ProteinContent 7 g, SaturatedFatContent 21 g, SodiumContent 593 mg, SugarContent 77 g
SPECKLED EGG MALTED MILK CAKE RECIPE - BETTYCROCKER.COM
Wow guests at your Easter get-together with this impressive cake inspired by malted milk candy eggs.
Provided by Heather Baird
Total Time 2 hours 40 minutes
Prep Time 40 minutes
Yield 10
Number Of Ingredients 15
Steps:
- 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.
- To make Phyllo Nest, heat oven to 375°F. Butter 1 muffin cup in regular-size muffin pan. Tear off 1/3 cup portion of kataifi; place in muffin cup in a circular nest shape. Gently brush phyllo nest with melted butter. Bake 15 minutes or until phyllo is golden brown around edge. Gently remove nest with fork; cool on cooling rack. Attach cooled nest to cake with dot of frosting. Place 3 speckled egg candies inside nest.
- Before serving, bring cake to room temperature. Store cake loosely covered with plastic wrap.
Nutrition Facts : Calories 560 , CarbohydrateContent 89 g, CholesterolContent 80 mg, FatContent 4 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 70 g, TransFatContent 0 g
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Total Time 50 minutes
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Calories 455 calories per serving
- Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Batter may appear curdled. If desired, beat in flavoring. In another bowl, whisk flour, milk powder, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a large bowl, beat butter until creamy. Beat in confectioners’ sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.
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You will need two 20cm (8in) round sandwich tins. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the tins with butter and line the bases with baking paper.
Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over 2 tablespoons of water and mix to a paste. Add the remaining cake ingredients and beat until smooth.
Divide evenly between the prepared tins and bake in the oven for 20–25 minutes. Set aside in the tins to cool for 5 minutes, then turn out on to a wire rack to cool completely.
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