Ingredients
Malted Milk
- 6 Tablespoons (42g) malted milk powder
- ¾ to 1 cup (180-240mL) whole milk
Chocolate Cake
- 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 (sifted)
- 2 large eggs
- ½ cup (120mL) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240mL) coffee
Malted Chocolate Buttercream
- 4 cups (480g) powdered sugar
- ¾ cup (72g) Dutch processed or unsweetened cocoa powder
- 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
Instructions
- Prepare Malted Milk: Add malted milk powder to a large glass measuring cup. Add milk to bring the total liquid level to 1 cup. Use an immersion blender or a regular blender to dissolve the powder, breaking up any larger chunks. Allow the malted milk to rest for at least 10 minutes to settle the froth.
- Preheat Oven and Prepare Pans: Heat oven to 350°F (177ºC). Grease and flour two 8-inch round cake pans or use cake release spray. Set aside.
- Mix Dry Cake Ingredients: In a large bowl, combine granulated sugar, all-purpose flour, baking soda, baking powder, and salt. Sift in the cocoa powder and stir until fully combined.
- Prepare Cake Batter Base: Gently stir the malted milk to pop bubbles, add more milk if needed to bring the liquid level back to 1 cup, and stir again. Add eggs, malted milk, vegetable oil, and vanilla extract to the dry mix, stirring until smooth.
- Add Hot Coffee: Brew coffee and microwave until hot. Slowly add the hot coffee into the batter, stirring well and scraping the bowl to ensure even mixing. The batter will be very thin.
- Bake Cake Layers: Pour batter evenly into prepared pans. Bake 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans completely on a wire rack before removing.
- Prepare Buttercream Frosting: In a medium bowl, whisk powdered sugar, cocoa powder, malted milk powder, and salt. In a separate large bowl, beat softened butter on medium speed until smooth. Reduce speed and add ⅓ cup milk or cream. Gradually add the powdered sugar mixture while mixing on low until frosting starts to form.
- Adjust Frosting Consistency: Increase mixer to medium-high speed, adding remaining milk or cream 1 to 2 tablespoons at a time until desired spreadable consistency is reached. Frosting is ready immediately.
- Assemble Cake: Place one cooled cake layer bottom side up on a plate. Spread an even layer of frosting over the surface. Place second layer on top, bottom side down, pressing lightly. Cover entire cake with remaining frosting, starting on top and then sides. Decorate as desired.
- Storage and Make Ahead Tips: Cake stays fresh covered at room temperature for up to 4 days, or refrigerated up to 7 days. Cake layers and frosting can be made up to a day ahead, or layers can be frozen for up to 2 months. Thaw frozen cake layers overnight in the refrigerator before assembly. Frosted cake can also be frozen and thawed similarly.
Notes
- Use whole milk for the malted milk mixture to achieve the richest flavor.
- Ensure cocoa powder is sifted to avoid lumps in the cake batter and frosting.
- The cake batter is very thin—this is normal and results in a moist cake.
- Microwaving coffee until boiling enhances chocolate flavor but be cautious heating times based on your microwave.
- For best results, allow the cakes to cool completely before frosting to prevent melting.
- Leftover cake can be frozen; wrap tightly to avoid freezer burn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
