I was sitting around brainstorming on what cake to bake next. I knew I needed to continue to practice decorating, but I needed a little inspiration. As I’m panning the living room a Valentine’s Day (no judging) candy wrapper caught my eye. My son had a left over pack of Whopper’s laying around. Voila! My next cake! I will cover a cake with chocolate covered malt balls! That still counts as decorating right? I thought of making a basic yellow cake, but decided to carry the malt flavor throughout and made vanilla malt cake instead. I cut back on the sugar and substituted it with malted milk powder.
I imagined the task of putting malted milk balls on the cake to be challenging, but it was surprisingly painless. Luckily the balls varied in size, so I was able to use smaller ones to fit in tight areas and the frosting was the perfect “glue”. All of the malt balls stayed in place. Cutting the cake however, was a bit tricky. I had to find the perfect division line for cutting. If I followed all of the available areas for cutting, I would only be able to serve 2 to 3 people!
I was surprised by the taste of the cake. I looks like it should be dry, but it was actually quite moist. I could tell that the ¾ cup of malted milk powder affected the texture as well. Not necessarily in a good way. I think next time I would reduce the amount to ½ cup and settle for a “hint” of malt flavor.
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
- 20 ounces chocolate covered malt balls (, (about 4 5-oz boxes))
- Your favorite chocolate frosting
Bake the cake
- 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.
Assemble the cake
- Level cakes with a serrated knife if necessary. Scoop 1/3 of the frosting and cover the bottom layer spreading evenly. Place the top layer and cover the top and sides evenly with the remainder of the frosting. Don’t worry if it isn’t pretty, no one will see it!