Introduction

This Easter Egg Cake with Strawberry Frosting is a delightful and festive treat perfect for spring celebrations. Featuring a moist malted cake layered with roasted strawberry frosting and decorated with white chocolate shards and candy eggs, it’s sure to impress your guests.

The image shows a two-layer cake placed on a white plate on a white marbled surface. The cake is covered in light pink frosting with a smooth texture. Between the layers, there is a bright red layer of sliced strawberries and a thin layer of pink frosting. The top of the cake features a small nest made from white chocolate shavings holding pastel-colored small eggs in yellow, light blue, white, and pink. A slice of the cake is cut and served on a white plate with a gold fork next to it. Scattered around are small pastel-colored candy eggs in pink, white, and yellow, along with two orange Easter egg decorations and two clear glasses with light-colored liquid. A woman’s hand is not visible but implied with the fork. The scene has a soft, bright, and clean aesthetic. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, cubed, room temperature, plus more for pans
2 1/4 cups cake flour, plus more for pans
5 large egg whites
1 cup milk
1/4 cup malted milk powder
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
1 1/2 cups sliced strawberries (about 8 strawberries)
Pinch of kosher salt
1 cup plus 2 tablespoons sugar, divided
3 tablespoons malted milk powder
1 teaspoon vanilla extract
4 large egg whites
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes, softened
2–3 drops red food coloring (optional)
1 (3-ounce) bar white chocolate
2 cups thinly sliced strawberries (about 16 strawberries)
Pastel-colored candy-coated chocolate eggs
Two (8-inch) round cake pans

Instructions

Step 1: Place a rack in the middle of the oven and preheat to 350°F. Butter and flour the cake pans. In a medium bowl, mix 5 egg whites, milk, malted milk powder, and vanilla extract. In another medium bowl, whisk together baking powder, kosher salt, and 2 1/4 cups of cake flour.
Step 2: Using an electric mixer on medium-high speed, beat 1 1/2 cups sugar and 3/4 cup butter in a large bowl until light and fluffy, about 3–4 minutes. Reduce mixer speed to low. Add the milk mixture in three additions, alternating with the dry ingredients in two additions, beginning and ending with the milk mixture.
Step 3: Divide the batter evenly between the prepared pans. Bake until a tester inserted into the center comes out clean, about 45–50 minutes. Let cool in pans for 5 minutes, then run a sharp knife around edges and invert cakes onto a wire rack. Let cool completely before frosting, at least 3 hours.
Step 4: Preheat oven to 300°F. Toss sliced strawberries, a pinch of kosher salt, 2 tablespoons sugar, and 2 teaspoons water in a small baking dish. Bake until sugar dissolves and strawberries bubble and roast, 12–15 minutes. Let cool 10 minutes.
Step 5: Transfer roasted strawberries to a blender and pulse until smooth. Strain through a fine-mesh sieve into a small bowl (about 1/2 cup). Whisk in 3 tablespoons malted milk powder and 1 teaspoon vanilla extract until smooth.
Step 6: Lightly whisk 4 egg whites and 1 cup sugar in a heatproof bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer reads 140°F.
Step 7: Pour hot egg white mixture into a stand mixer bowl fitted with the whisk attachment. Beat on medium-high speed until very fluffy, 5–7 minutes. Switch to paddle attachment, reduce speed to medium-low, and beat in softened butter 1 cube at a time until smooth, glossy, and light.
Step 8: Stir in 1/2 cup strawberry purée and red food coloring, if using, until combined.
Step 9: Using a sharp knife, cut white chocolate into thin shards and chill until ready to decorate.
Step 10: Place one cake layer on a cake stand or platter. Spread 1/2 cup frosting evenly over the top. Arrange an even layer of sliced strawberries on top, pressing lightly to adhere. Place the second cake layer, domed side down, on top. Spread the top and sides with 1 1/2 cups frosting; chill for 10 minutes.
Step 11: Spread the remaining frosting over the top and sides, smoothing evenly. Chill at least 15 minutes or up to overnight to let the frosting set.
Step 12: Arrange white chocolate shards in a round, nest-like shape on top of the cake. Place pastel-colored candy eggs in the center of the nest. Slice and serve.
Step 13: Cake can be made up to 3 days ahead; wrap tightly in plastic and chill, or freeze for up to 2 weeks.

Tips & Variations

For extra flavor, use fresh malted milk powder for the best malted taste in both the cake and frosting.
If you prefer a less sweet frosting, reduce the sugar slightly when making the meringue buttercream.
Red food coloring is optional but helps achieve a lovely pink hue in the strawberry frosting.
Use different berry purées, such as raspberry or blueberry, for a unique twist on the frosting.
If you don’t have malted milk powder, you can substitute with an equal amount of powdered buttermilk plus a teaspoon of malt extract if available.

Storage

Store the cake tightly wrapped in plastic wrap in the refrigerator for up to 3 days. For longer storage, wrap well and freeze for up to 2 weeks. When ready to serve, thaw overnight in the fridge. Bring to room temperature before slicing and serving for the best texture and flavor.

How to Serve

A two-layer round cake with light pink frosting covers the outside and top, sitting on a white textured plate. Inside, the cake has two thick light beige sponge layers separated by a middle layer of fresh red strawberry slices and pink cream. The top of the cake is decorated with white chocolate shavings arranged in a small nest shape, holding five pastel-colored candy eggs in yellow, white, pink, blue, and speckled brown. A single slice of cake is placed on a white plate to the right with a gold fork next to it. Around the cake are pastel Easter-themed decorations including small candy eggs, egg-shaped ornaments in pink, yellow, and white, and two clear glasses with a light drink, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

This recipe uses cake flour for a tender crumb, so to make it gluten-free, substitute with a gluten-free cake flour blend. Make sure the blend includes xanthan gum or another binder for best results.

What is malted milk powder, and can I omit it?

Malted milk powder adds a subtle toasty, sweet flavor and enhances the cake’s texture. It’s made from malted barley, wheat flour, and milk solids. You can omit it, but the cake will lose some flavor depth. A good substitute is powdered buttermilk or malt extract if available.