Chocolate Malt Layer Cake
This Chocolate Malt Layer Cake is a decadent dessert featuring moist chocolate layers and a creamy chocolate malt buttercream, perfect for celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup whole milk
- 1/2 cup malted milk powder
Chocolate Malt Buttercream
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup malted milk powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until creamy. Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with milk and malted milk powder. Mix until the batter is smooth and well combined.
- Divide the batter evenly between two greased and floured 9-inch cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Beat the butter until creamy. Gradually add powdered sugar, cocoa powder, and malted milk powder, mixing on low speed. Add milk and vanilla extract and beat until the frosting is smooth and fluffy.
- Place one cake layer on a serving platter and spread a generous layer of buttercream on top. Add the second layer and cover the entire cake with the remaining buttercream. Smooth the surface with a spatula.
Serving
- Slice the cake into 8 equal pieces and serve at room temperature. Pair with your choice of beverage for a delightful treat.
Storage
- Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Allow the cake to come to room temperature before serving.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting for a smooth batter. Chill the cake layers before frosting to minimize crumbs. Use a serrated knife to level the cake layers for even stacking. Ingredient Substitutions: You can substitute whole milk with almond milk for a dairy-free option. Use dark cocoa powder for a deeper chocolate flavor. How to Serve: Garnish the cake with malted milk balls or chocolate shavings for an elegant presentation. Storage & Freshness: If storing in the refrigerator, wrap the cake in plastic wrap to prevent it from drying out. Make-Ahead Tips: The cake layers can be baked and frozen up to a month in advance. Thaw and frost on the day of serving.