Malted Milk Cake with Chocolate Malt Frosting
Ingredients
- 3 cups sugar
- 6 eggs
- 3 3/4 cups flour
- 1 1/2 cups California Dairy Whole Milk
- 1/2 cup dry malted milk powder
- 3/4 cup butter
- 2 tablespoons oil
- 4 teaspoons baking powder
- 3 teaspoons vanilla extract
Instructions
- Beat sugar with eggs until smooth
- Add in flour, milk, malt, butter, oil, baking powder and vanilla and mix until creamy.
- Spray 3 6" baking pans with baking spray and line bottoms with parchment paper
- Bake at 325 degrees for 30-35 minutes or until a toothpick comes out mostly clean. (do not over bake, or cake will be dry) start testing cake at 25 minutes if you are unsure how you oven will bake the cakes. And test every two minutes.
- Let cakes cool before removing them from pan.
Notes
to assemble cake, mix up a batch of chocolate malt frosting found HERE
Place first cake onto plate or cake round and apply about 1/2 cup or so of frosting, spread it smooth. Then add the second layer and repeat. Then add the third layer, give the outside of the cake a thin coating of frosting and place it in the refrigerator to firm the frosting.
Once the frosting is set, apple another coat of frosting and smooth sides of cake with a cake comb, (with teeth) this will create the groves for easy decorating.
Make the top smooth with an offset spatula.
Place the remaining frosting in a piping bag fit with a 2D tip and pipe small swirls on top and add large chocolate covered malt balls to the swirls and around the base.
Place first cake onto plate or cake round and apply about 1/2 cup or so of frosting, spread it smooth. Then add the second layer and repeat. Then add the third layer, give the outside of the cake a thin coating of frosting and place it in the refrigerator to firm the frosting.
Once the frosting is set, apple another coat of frosting and smooth sides of cake with a cake comb, (with teeth) this will create the groves for easy decorating.
Make the top smooth with an offset spatula.
Place the remaining frosting in a piping bag fit with a 2D tip and pipe small swirls on top and add large chocolate covered malt balls to the swirls and around the base.