Description

This Chocolate Malt Cake boasts an irresistible flavor with simplicity in mind. Made with malted milk powder, cocoa, and a smooth buttercream frosting, it’s an easy dessert that’s perfect for any celebration.

Ingredients

Scale

6 Tablespoons (42g) malted milk powder
¾ to 1 cup (180-240mL) whole milk
2 cups (400g) granulated sugar
1 and ¾ cups (210g) all-purpose flour
1 and ½ teaspoons baking soda
1 and ½ teaspoons baking powder
1 teaspoon salt
¾ cup (72g) unsweetened cocoa powder (sifted)
2 large eggs
½ cup (120mL) vegetable oil
2 teaspoons vanilla extract
1 cup (240mL) coffee
4 cups (480g) powdered sugar
¾ cup (72g) Dutch processed or unsweetened cocoa powder
⅓ cup (37g) malted milk powder
⅛ teaspoon salt
1 cup (227g) unsalted butter (softened to room temperature)
⅓ to ½ cup (80-120mL) milk or cream

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Instructions

To prepare the malted milk, combine malted milk powder with whole milk in a large measuring cup until it reaches 1 cup total liquid. Blend until smooth and let rest for 10 minutes.
Preheat your oven to 350°F (177ºC). Grease and flour two 8" round cake pans.
In a large bowl, mix granulated sugar, all-purpose flour, baking soda, baking powder, and salt together. Sift in the unsweetened cocoa powder and stir.
Stir the malted milk to deflate any froth and adjust to 1 cup total if needed. Add the eggs, vegetable oil, and vanilla extract, mixing until the batter is smooth.
Boil coffee and add it slowly to the batter, mixing until everything is fully blended. The batter will be thin.
Pour the batter into prepared cake pans and bake for 28 to 30 minutes or until a toothpick comes out clean. Cool the cakes completely before removing them from the pans.
For the frosting, whisk together powdered sugar, cocoa powder, malted milk powder, and salt in a medium bowl.
Beat softened unsalted butter until smooth, then add in ⅓ cup of milk or cream, followed by the sugar mixture until a thick frosting forms. Adjust consistency with more milk as needed.
To assemble, place one cake layer bottom side up on a plate, frost the top, then add the second layer bottom side down and frost the entire cake.

Notes

Make sure to cool the cakes completely before frosting them to ensure a neat presentation.
This cake can stay fresh at room temperature for up to 4 days and can be refrigerated for longer storage.
Unfrosted cake layers can be frozen for up to 2 months. Thaw before assembling.

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 45g
Sodium: 320mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg