Chocolate Malt Layer Cake Recipe
This malted milk chocolate cake is built on the most reliable chocolate cake recipe you'll ever make, reimagined with homemade malted milk and a malted chocolate buttercream that tastes just like a Whopper in cake form.
Servings: 12 servings
Ingredients
MALTED MILK
- 6 Tablespoons (42g) malted milk powder
- ¾ to 1 cup (180-240mL) whole milk1
CHOCOLATE CAKE
- 2 cups (400g) granulated sugar
- 1 and ¾ cups (210g) all-purpose flour be sure to measure properly
- 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 oil2
- 2 teaspoons vanilla extract
- 1 cup (240mL) coffee3
MALTED CHOCOLATE BUTTERCREAM
- 4 cups (480g) powdered sugar
- ¾ cup (72g) Dutch processed or unsweetened cocoa powder4
- 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
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
MALTED MILK
- Add the malted milk powder to a large glass measuring cup. Add milk to bring the total liquid level to 1 cup.6 Tablespoons (42g) malted milk powder, ¾ to 1 cup (180-240mL) whole milk1
- Use an immersion blender or add the milk to a blender to dissolve the powder and make malted milk. If necessary, use a spoon to mash some of the larger chunks.
- The milk will be frothy on top, so let the milk rest for at least 10 minutes while you prepare the cake batter. You will need to tend to it again in step #3 below.
CHOCOLATE CAKE
- Preheat the oven to 350°F (177ºC). Grease and flour (or use homemade cake release) two 8" round cake pans. Set aside.
- In a large bowl, stir together granulated sugar, flour, baking soda, baking powder, and salt. Sift in the cocoa powder and stir combine.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
- Gently stir the malted milk with a spoon to pop the bubbles/froth on top, then add more milk to bring the total level back up to 1 cup. Stir again to combine.
- Add the eggs, malted milk, oil, and vanilla and stir well until batter is smooth.2 large eggs, ½ cup (120mL) vegetable oil2, 2 teaspoons vanilla extract
- Brew a cup of coffee and microwave it until boiling.1 cup (240mL) coffee3
- Slowly add coffee to batter and stir until blended well. Be sure to scrape the bottom of the bowl to make sure everything gets mixed together. Batter will be very thin.
- Pour batter into prepared pans and bake for 28 to 30 minutes or until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow cakes to cool in the pans completely on a wire rack before removing and assembling.
MALTED CHOCOLATE BUTTERCREAM
- In a medium size bowl, whisk together the powdered sugar, cocoa powder, malted milk powder, and salt. Set aside.1 cup (227g) unsalted butter, ⅓ cup (37g) malted milk powder
- In a large bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 3 minutes).4 cups (480g) powdered sugar, ¾ cup (72g) Dutch processed or unsweetened cocoa powder4, ⅓ to ½ cup (80-120mL) milk or cream, ⅛ teaspoon salt
- Decrease mixer speed to low, then add ⅓ cup of the milk or cream.
- Slowly add the powdered sugar/cocoa powder/milk powder mixture and continue to mix on low until a cohesive frosting starts to form. Increase the mixer speed to medium-high and add more milk or cream as needed, 1 to 2 Tablespoons at a time until desired consistency. Frosting is ready to use right away.
TO ASSEMBLE CAKE
- Place one layer, bottom side up, on a plate or cake stand. Using a spatula or knife, spread an even layer of frosting over the entire surface.
- Place the second layer on top, bottom side down, and press down on the top lightly. Spread the rest of the frosting on the cake, beginning with the top and working your way down the sides. Decorate as desired. Cake stays fresh covered at room temperature for up to 4 days. Cake may be covered and refrigerated for up to 7 days.
- Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Video
Notes
- Whole milk: whole milk is preferred for this cake, but you can use any kind you prefer.
- Vegetable oil: you can use avocado oil or any other oil you prefer in this recipe. Know that if you use olive or coconut oil, you may be able to detect those flavors.
- Coffee: you can use decaf coffee or no coffee at all. If you don't want to use coffee, you can use water.
- Cocoa powder: you can use either type of cocoa powder in this frosting recipe, just be sure you're using traditional unsweetened cocoa powder for the cake itself.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 560kcal | Carbohydrates: 74g | Protein: 9g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 466mg | Potassium: 984mg | Fiber: 4g | Sugar: 38g | Vitamin A: 570IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 3mg
