Speckled Egg Cake
Why I Love This Recipe
So pretty on a pretty cake stand.
Ingredients You'll Need
1 box Betty Crocker™ Super Moist™ white cake mix
1/2 cup malted milk powder
1 1/4 cups water
1/3 cup vegetable oil
1 1/2 cups unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla
Liquid blue food color
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.