| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
- 1 3/4 cups all-purpose flour, plus more for the pans
- 1 cup malted milk powder (such as Carnation Original)
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups buttermilk
- 1 1/2 cups whole milk
- 1 cup malted milk powder (such as Carnation Original)
- 1/3 cup all-purpose flour
- 2 tablespoons unsweetened Dutch-process cocoa powder
- Pinch of salt
- 3 sticks unsalted butter, at room temperature
- 1 1/3 cups sugar
- 4 large shredded wheat biscuits, crushed (about 1 1/2 cups)
- 4 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 3 ounces milk chocolate, chopped
- Candy eggs, for topping
Instructions
- Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper, then butter the parchment. Dust the pans with flour and tap out any excess.
- Whisk the flour, malted milk powder, cocoa powder, baking powder, baking soda and salt in a large bowl. Beat the butter and sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk. Beat until smooth, about 1 more minute.
- Divide the batter between the prepared pans; tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers of the cakes comes out clean, 30 to 35 minutes. Transfer to a rack; run a knife around the edges of the cakes and let cool 10 minutes, then turn out the cakes onto the rack to cool completely. Discard the parchment.
- Meanwhile, make the frosting: Whisk the milk, malted milk powder, flour, cocoa powder and salt in a small saucepan until combined. Bring to a boil over medium-high heat, whisking, until the mixture is thick like pudding, 1 to 2 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate until completely cool, about 11/2 hours.
- When you¿re ready to assemble the cake, finish the frosting: Remove the malted mixture from the refrigerator and whisk until creamy. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 8 minutes. Add large spoonfuls of the malted mixture, beating 1 to 2 minutes after each addition and scraping down the bowl as needed (the frosting will look separated). Continue beating until the frosting comes together and is light and fluffy, about 3 more minutes. (Do not chill!)
- Assemble the cake: Place 1 cake layer on a platter. Spread with 1 heaping cup of the frosting. Top with the second cake layer. Cover the top and side with more frosting, then build up a ring around the top of the cake with the remaining frosting to create a nest. Refrigerate the cake until the frosting firms up, about 30 minutes.
- Meanwhile, make the topping: Toss the shredded wheat in a large bowl with the melted butter, then add the sugar and toss again. Spread in a single layer on a baking sheet and bake at 350 degrees F until lightly browned, about 15 minutes. Melt the chocolate in a large microwave-safe bowl in 20-second intervals, stirring, until smooth, 1 to 2 minutes. Let cool slightly, then stir in the shredded wheat mixture until completely coated. Press the topping all over the top and side of the cake. Refrigerate until set, at least 30 minutes or overnight. Fill the nest with candy eggs.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 923 |
| Total Fat | 52 g |
| Saturated Fat | 30 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 4 g |
| Sugar | 68 g |
| Protein | 13 g |
| Cholesterol | 160 mg |
| Sodium | 573 mg |
Reviews
Wonderful cake and easy to make
Yuo
I haven’t made this yet, but I’m wondering why you couldn’t bake it in an Angel-food cake pan, then split it horizontally into two layers. . . .
I chose this recipe for the cuteness for our Easter table, and the ingredients sounded yummy. This is a terrific cake; the shredded wheat outer layer is super, such a relief for many that it wasn’t shredded coconut! The recipe came together just as it said it would although I would make more of the nest material. The cake is very moist, with a real chocolate flavor and quality richness; the malted brings a nice texture, helps everything firm up without being too heavy and has a terrific flavor. Really, really, really good. And the kids were so excited to see it but once the adults tasted it, the competition was on.
This cake was delicious and looked even better! The combination of ingredients in the frosting made it possibly the best frosting I have ever eaten! I did have to cook the cakes longer than the recipe said, but I still definitely recommend this delicious cake for your next Easter!
Made this cake for Easter, 2018. Loved the malted flavor and the frosting was absolutely delicious! Used 1 9” round pan and put the remainder of the batter in a bundt pan. Worked perfectly together. Would be easier with boxed cake (still would add malt to it), but I always end up doctoring prepared mixes.
Made this cake for Easter of 2017. Had trouble with layers . Kept slipping off. Overall delicious. Will try again with box cake mix and recipe icing.
I made this cake for Easter and it was delicious. I needed way more than 4 crushed wheat biscuits/melted chocolate, I had to double the topping recipe to cover the entire cake!
I made this cake for Easter 2017 and it was fabulous.
This was not worth the effort, in my opinion. My cake layers turned out very thin and dense (not sure why… followed the recipe using a kitchenaid)… Frosting was light and fluffy, not too sweet, and was complemented by the texture of the nest coating… Might make the frosting again with a box cake mix! Looked pretty darn close to the photo!