Short Description
This Chocolate Malt Cake is a rich and decadent dessert featuring deep chocolate flavor with a hint of nostalgic malted milk. The moist cake layers are paired with a luscious malted chocolate frosting, making it a delightful treat for any occasion. If you love the taste of classic malted milk balls, this cake will quickly become a favorite.
Why You’ll Love This Recipe
- Deep Chocolate Flavor – The combination of cocoa powder and malted milk powder enhances the chocolatey richness.
- Moist and Tender Texture – Buttermilk keeps the cake soft and moist.
- Perfect for Celebrations – Whether it is a birthday, holiday, or just a special treat, this cake is sure to impress.
- Easy to Customize – You can add malted milk balls, different frostings, or extra toppings for variation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Malted milk powder
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Hot water
For the Malted Chocolate Frosting:
- Unsalted butter
- Powdered sugar
- Cocoa powder
- Malted milk powder
- Heavy cream
- Vanilla extract
Directions
- Preheat and Prepare Pans – Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. Line them with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, malted milk powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar – In a separate bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients – Mix in eggs one at a time, followed by vanilla extract. Gradually add the dry ingredients, alternating with buttermilk.
- Incorporate Hot Water – Slowly mix in the hot water until fully combined. The batter will be thin.
- Bake – Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting – Beat butter until creamy, then gradually add powdered sugar, cocoa powder, and malted milk powder. Pour in heavy cream and vanilla extract, mixing until smooth.
- Assemble the Cake – Spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the entire cake.
- Decorate and Serve – Garnish with crushed malted milk balls or additional chocolate shavings, if desired.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 25 minutes
Variations
- Malted Milk Ball Topping – Add crushed or whole malted milk balls for extra crunch.
- Chocolate Ganache Drizzle – Drizzle warm ganache over the cake for a glossy finish.
- Vanilla Malt Frosting – Swap out the chocolate frosting for a vanilla malted version.
- Cupcake Version – Use the same batter for cupcakes and adjust the baking time to 18-20 minutes.
Storage/Reheating
- Room Temperature – Store the cake in an airtight container for up to 2 days.
- Refrigerator – Keep the cake refrigerated for up to 5 days. Bring it to room temperature before serving.
- Freezer – Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator.
FAQs
How do I make sure my cake stays moist?
Use buttermilk and avoid overbaking. Storing the cake properly also helps retain moisture.
Can I use a different type of frosting?
Yes, cream cheese frosting or a vanilla buttercream would work well with this cake.
What does malted milk powder do in baking?
It adds a rich, slightly sweet, and nutty flavor, enhancing the overall taste of the cake.
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and frost them before serving.
Can I use milk instead of buttermilk?
Buttermilk is recommended for a tender texture, but you can substitute it with milk and vinegar or lemon juice.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
Why is my frosting too thick?
Add a little more heavy cream, one tablespoon at a time, until the desired consistency is reached.
Can I make this cake in a different pan size?
Yes, you can use a 9×13-inch pan for a sheet cake version. Adjust the baking time accordingly.
How do I prevent my cake from sticking to the pans?
Grease the pans well and use parchment paper for easy removal.
Can I add espresso powder for a stronger chocolate flavor?
Yes, a teaspoon of espresso powder enhances the chocolate taste without making it taste like coffee.
Conclusion
This Chocolate Malt Cake is the perfect dessert for chocolate lovers who enjoy the classic taste of malted milk. With its moist layers and rich frosting, it is sure to impress at any gathering. Whether you make it for a special occasion or just to satisfy a craving, this cake will not disappoint.
Print
The BEST Chocolate Malt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This chocolate malt cake is rich, moist, and packed with deep chocolate flavor, enhanced by the classic taste of malted milk powder. Topped with a creamy malted chocolate frosting, this cake is perfect for birthdays or any special occasion.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1/2 cup malted milk powder
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups buttermilk
- 1/2 cup hot coffee (or hot water)
- For the Frosting:
- 8 oz semi-sweet chocolate, melted and cooled
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup malted milk powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- For the Cake:
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- In a bowl, whisk together flour, malted milk powder, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
- Stir in hot coffee until fully combined.
- Divide batter evenly between pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the Frosting:
- Beat butter until creamy.
- Add powdered sugar and malted milk powder, mixing until smooth.
- Stir in melted chocolate, heavy cream, and vanilla extract. Beat until light and fluffy.
- To Assemble:
- Place one cake layer on a serving plate and spread frosting on top.
- Add the second layer and frost the entire cake.
- Garnish with crushed malted milk balls (optional).
Notes
- Use malted milk powder for the classic malt shop flavor.
- The hot coffee enhances the chocolate flavor but can be replaced with hot water.
- Store cake in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze unfrosted cake layers for up to 3 months.
- Details
Nutrition
- Calories: ~480 kcal
- Sugar: ~45g
- Sodium: ~260mg
- Fat: ~24g
- Saturated Fat: ~14g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~62g
- Fiber: ~3g
- Protein: ~6g
- Cholesterol: ~90mg
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