A sweet malt cake with white chocolate Swiss meringue buttercream. This tasty cake is the perfect cake for any palette.
I’ve been running this blog for three years. Three. And this is the first time I’ve ever shared an Easter recipe. I don’t know why it’s taken me so long to make one. And I am sharing it a day before Easter.
Better late than never, right? Besides, this malt cake is worth it. I’ve been dreaming of making a malt-flavored cake for a while and this was the perfect time to make one.
The cake tastes like a tall glass of Ovaltine like what your mom gave you as a child. Instead of the obvious pairing of milk or dark chocolate which I think can easily overpower the taste of the malt, I decided to make a white chocolate frosting with a pinch of salt to keep it from being cloyingly sweet.
The end result is an incredibly moist cake and a silky smooth buttercream that I want to eat by the spoonful.
I love cutting a cake and immediately catching a whiff how good the buttery layers of heaven smell. It was so hard taking pictures of this cake from how delicious it smelled. Every time there was a crumb that fell, I immediately went for it.
Sweet and malty, but not like those malt candies you try and trade away when they make their way in you Halloween bag. It instead adds depth and a slight sweet nuttiness to the cake. It is so tasty paired with the silky frosting.
- 1 3/4 cups all-purpose flour
- 1 cup [url href=”http://amzn.to/2oLx9mZ” target=”_blank” rel=”nofollow”]malt powder[/url]
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
- 1 recipe white chocolate Swiss meringue buttercream (recipe below)
- Chocolate eggs (optional)
- Preheat the oven to 350 degrees F. Grease and flour three 6-inch round baking pans.
- In a medium bowl, mix together the flour, malt powder, baking powder, and salt. Set aside.
- In a mixer, beat the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time. Once the last egg is added, beat until the mixture is light and fluffy.
- Stir in the vanilla extract and scrape down the sides and bottom of the bowl.
- Add one third of the flour mixture into the butter mixture, then stir in half the milk. Add in another third of the flour, then the remaining milk. Gently fold in the remaining flour mixture.
- Evenly divide the batter among the baking pans and bake until the bakes are a golden brown and a toothpick inserted in the middle comes out clean. , about 30 – 35 minutes. Do not check the cakes until about 20 – 25 minutes, as the cake does fall easily.
- Allow the cakes to cool for about 10 minutes in the pans, then transfer to wire racks. Allow to cool to room temperature.
- Tightly wrap each cake in plastic wrap and store in the freezer while you make the buttercream.
- Trim the sides and level the cake as needed.
- Add (undyed frosting, if adding color) frosting between the layers of the cake and add a crumb coat (a thin layer of frosting all over the cake). Chill the cake until the frosting is stiff.
- Add frosting all around the cake and smooth. If adding color, add the colored frosting in random places over the cake and smooth down again. Decorate the cake with chocolate eggs, if using.
For the Cake For the Frosting Recipe for the buttercream adapted from the Layered cookbook
For the Cake
For the Frosting
Nutrition Information: Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 86mgSodium: 349mgCarbohydrates: 83gFiber: 0gSugar: 70gProtein: 9g
For the Cake
For the Frosting
Recipe for the buttercream adapted from the Layered cookbook