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+ servings
sliced malted chocolate robins egg cake on white cake plate with slice behind

Chocolate Malt Robins Egg Cake with Malted Vanilla Buttercream

5 from 2 votes
Prep Time: 45 minutes
Cook Time: 35 minutes
The perfect Easter cake! This Chocolate Malt Robins Egg Cake with Malted Vanilla Buttercream is simple to make, but oh so delicious. Every bite is the perfect balance between chocolate and malt, while being perfectly sweet. SO. GOOD.



  • ½ cup natural cocoa powder, sifted
  • ¾ cup boiling water
  • 1 ½ cups all purpose flour
  • ¼ cup malted milk powder
  • 1 ¼ cups granulated sugar
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup whole milk
  • ½ cup vegetable oil
  • 1 ½ teaspoons vanilla extract


  • 1 ½ cups salted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 Tablespoon malted milk powder
  • 1 teaspoon vanilla extract
  • 2 Tablespoons heavy cream
  • 1-2 drops blue food coloring

Chocolate Speckles

  • 2 teaspoons cocoa powder, sifted
  • 4 teaspoons dark rum, or vanilla extract



  • Heat oven to 350° F.
  • Spray 3 6-inch round pans with baking spray. Set aside.
  • In a small bowl, whisk together cocoa powder and boiling water. Set aside.
  • In a large bowl, whisk together flour, malt, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, whisk together eggs, milk, oil, and vanilla.
  • Pour over top of dry ingredients.
  • Mix until smooth.
  • Stir in bloomed chocolate.
  • Divide batter evenly into prepared pans.
  • Bake for 30-35 minutes, or until done.
  • Let cool at least 10 minutes before turning out.


  • With an electric mixer, cream butter.
  • Beat in powdered sugar.
  • Add malt powder, vanilla, and cream.
  • Beat until smooth and fluffy.
  • Mix in food coloring.

Chocolate Speckles

  • In a small bowl, whisk together cocoa powder and rum until smooth.

Putting It Together

  • Level cake layers.
  • Spoon frosting into piping bag.
  • Place 1 cake layer on cake round or serving platter.
  • Pipe a ring of frosting around edge of cake layer.
  • Fill in.
  • Spread evenly.
  • Repeat with second layer.
  • After adding third layer, pipe frosting around and on top of entire cake.
  • Use an offset spatula to spread.
  • Using a pastry brush dipped in chocolate mixture, flick chocolate onto cake.


  • The cake layers are VERY fragile and tender. Be careful!
  • You can adjust the color of the frosting as you need to. We found 1 1/2 drops of blue food dye worked for us.
  • When assembling the cake, you will need to use about 1/3 cup of frosting between the layers.
  • The frosting makes just enough to assemble and cover this cake. If you would like more to pipe decorations, you will need to make more.
  • You can use either dark rum or vanilla extract for the chocolate speckling. Both work well!
  • Flicking the chocolate mixture is VERY messy (but very fun!). Make sure to cover anything around the cake that you don’t want covered in chocolate!


Serving: 1sliceCalories: 951kcalCarbohydrates: 117gProtein: 7gFat: 53gSaturated Fat: 26gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 146mgSodium: 703mgPotassium: 215mgFiber: 3gSugar: 94gVitamin A: 1234IUVitamin C: 1mgCalcium: 125mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.