Malted Milk Chocolate Cake
Malted milk powder is mixed into both the chocolate cake layers and the frosting, giving this cake a distinct malt flavor alongside the cocoa. It bakes in about 30 minutes per layer and the malt frosting comes together quickly while the cakes cool.
Equipment
- 9-inch round cake pans
- Mixing Bowls
- Electric Mixer
- Spatula
- Cooling Rack
Ingredients
For the Cake:
- 1 cup malted milk powder preferably classic malted milk flavor
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder Dutch processed for a richer flavor
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk room temperature
For the Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ½ cup malted milk powder
- ½ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, sift together the malted milk powder, flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat softened butter with an electric mixer until creamy. Gradually add powdered sugar, cocoa, malted milk powder, and vanilla, mixing until smooth.
- Add heavy cream and beat on high for an additional 2 minutes, until the frosting is light and fluffy.
- To assemble, place one cake layer on a serving plate. Spread frosting on top. Top with the second layer and frost the top and sides.
Notes
- For a richer, chocolatier note, consider adding a tablespoon of espresso powder to the cake batter.
Nutrition
Calories: 1003kcalCarbohydrates: 134gProtein: 14gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 194mgSodium: 439mgPotassium: 552mgFiber: 7gSugar: 95gVitamin A: 1553IUVitamin C: 1mgCalcium: 205mgIron: 4mg
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