I made this vanilla malt cake years ago with the intention of making it again, because I had mixed feelings about it the first time. I really wish I had made it sooner; I waited so long that I couldn’t remember how it tasted. I did remember the cake being extremely light and airy, but too airy for me, so I swapped cake flour for all purpose. I also added a little more salt, and nixed the chocolate covered malt balls. I remember it being a cute cake, but was a bit of a pain to slice, so I went with a simple frosting, and sprinkles on top.
Well, I’ve made the cake a second time now, and I’m still not sure how I feel about it. I can taste the vanilla definitely, but I wish there was a bit more malt flavor. Or maybe my taste buds are off, and I’m mistaking malt for vanilla. Overall, the texture was still a little off, and I’m not sure if it’s because of the malt, or that I used baking soda and baking powder. I would love for someone to try this recipe to compare notes 😊
vanilla malt cake
- ¾ cup sugar
- ¾ cup malted milk powder
- 1 ¾ cups cake flour not self-rising
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- ¾ cup buttermilk
- Your favorite chocolate frosting
Preheat oven to 350° F. Line two 6-inch cake pans with parchment paper. In a medium-sized mixing bowl, whisk together, malted milk powder, cake flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, cream together butter and sugar and mix until light and fluffy. Add vanilla and eggs, combining well. Add in the flour mixture alternating with the buttermilk, beginning and ending with flour mixture. Scrape down the bowl as necessary. Divide the batter evenly between the cake pans and bake until an inserted wooden toothpick comes out clean, about 30 minutes. Let cool in pans for 15 minutes, then invert onto a cooling rack. Frost with your favorite frosting.