robins egg buttercream

A lovely cake to welcome Spring, this moist, tender Vanilla Malt Cake and the speckled Robin's Egg Buttercream both come together with just one bowl, no mixer is needed!

Vanilla Malt Cake with Robin's Egg Buttercream

sugar

buttermilk

butter

vanilla extract

malted milk powder

baking powder

baking soda

salt

all-purpose flour

water

butter (4 tablespoons)

half and half (or milk, maybe a bit more)

cocoa

vanilla extra

Preheat the oven to 325˚F with a rack in the center of the oven.

Spray an 8-inch round cake pan (with sides that are at least 2 inches tall) generously with baking spray and rub to coat the inner surface well. Line the bottom of the pan with parchment paper. Set aside. (if your round pam does not have sides that are at least 2 inches tall, use 9-inch pans instead.)

Set a cooling rack over a piece of parchment paper on a work surface and set aside.

For the prep:

In a medium-large bowl, combine the sugar and the egg. Whisk for 30-45 seconds until well combined and a little frothy. The color should get a little lighter as you whisk.

Add the buttermilk, melted butter, oil and vanilla and whisk until combined. Add the malt powder, baking powder, baking soda and salt. Whisk again until smooth and lump-free.

Lastly, add the flour and whisk until smooth. The batter will be fairly thin.

Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with a knife or offset spatula. Bake for 40-50 minutes or until golden and a toothpick inserted into the center comes out clean. The best way to test doneness is with an instant thermometer. A cake is done when the temperature reads 200-210.

While the cake is baking, make the glaze (directions below).

Allow the cake to cool for 10 minutes then turn it out onto a cooling rack and peel off the parchment paper. The bottom of the cake will now become the top. Brush the cake all over with the vanilla malt glaze. Use all of the glaze. some of it will drip onto the parchment paper but most of it will sink in. Cool completely before topping with the buttercream.

For the cake:

Combine all of the glaze ingredients in a microwave-safe measuring cup or bowl and whisk vigorously to combine. If the glaze is still lumpy, place the cup (or bowl) in the microwave and heat on high power for 20-30 seconds. Whisk again until smooth. Set aside.

For the vanilla malt glaze:

Combine all icing ingredients in a medium size bowl and whisk until smooth and creamy. You want a nice spreadable consistency - if the icing seems too thin, add a bit more powdered sugar and whisk well. If it’s too thick, add more half and half (or milk), just a little splash at a time and whisk until smooth.

Add a drop or two of liquid food color or a bit of gel food color on the tip of a toothpick and stir well. Add more to achieve the desired color. I used just a bit of Wilton Teal gel food color. If you’re using liquid I would suggest a drop of blue combined with a drop of green.

Transfer the icing onto the center of the cake and spread to the edges, swirling it with a knife or the back of a teaspoon for a pretty presentation.

For the Robin's Egg Buttercream:

With your frosted cake still on the cooling rack (on top of parchment paper) add the speckles.

Combine the speckle ingredients and stir with a fork until smooth. Add a bit more water if needed to create a consistency similar to paint.

Using a dry pastry brush or a small craft brush, dip the brush in the cocoa mixture. Holding the paintbrush over the cake, use your finger to gently pull back the bristles (away from the cake) and then release them (towards the cake) to splatter the chocolate speckles onto the frosting.

Transfer the cake to a serving plate or platter with a large spatula. ENJOY!

For the Robin’s Egg speckle:

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