
A moist and chocolatey sponge infused with malted milk powder and topped with a silky malted buttercream. This easy-to-slice traybake is decorated with festive chocolate treats, making it a perfect crowd-pleaser for Easter or any family gathering.
Preheat your oven to 180°C (160°C fan/gas 4). Lightly oil a 20 x 30cm traybake tin and line the base and sides with baking parchment.
In a large mixing bowl, whisk together the sunflower oil, caster sugar, eggs, and milk until the mixture is smooth and well combined.
Sift the self-raising flour, cocoa powder, 2 tablespoons of the malted milk powder, and the bicarbonate of soda directly over the wet ingredients. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
Pour the batter into the prepared tin and bake for 30–35 minutes. The sponge should be well-risen and spring back when lightly pressed in the center. A skewer inserted into the middle should come out clean.
Place the tin on a wire rack and allow the cake to cool completely before adding the frosting.
To make the buttercream, use an electric whisk to beat the softened butter, icing sugar, the remaining 1 tablespoon of malted milk powder, vanilla bean paste, and 1 tablespoon of boiling water. Whisk until the frosting is pale, light, and fluffy.
Spoon the buttercream over the cooled sponge and spread it evenly to the edges using a palette knife or spatula.
Decorate the top by scattering over the crushed chocolate balls, then arrange the chocolate bunnies and halved mini eggs. Slice into squares and serve.
For the fluffiest buttercream, ensure your butter is very soft before whisking. If you don't have vanilla bean paste, vanilla extract works perfectly as a substitute. This cake stays moist for up to three days when stored in an airtight container at room temperature.




