Malted Vanilla Cake (Soft, Fluffy!)

Malted vanilla cake is perfect for spring! You’ll love this soft and fluffy layer cake topped with malted frosting and Cadbury mini eggs. Recipe makes one 8-inch layer cake.

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Flavored with malted milk powder and vanilla extract, this cake bakes up perfectly golden with a delicate crumb. Malted milk powder flavors both the cake and frosting, for a touch of nostalgia that pairs perfectly with the pastel mini eggs and sprinkle topping.

How to Make Malted Vanilla Cake

Vanilla – Use high quality, pure vanilla extract to flavor the cake (I love Rodelle!). You can also use vanilla bean paste.

Cake Flour – For a soft and fluffy layer cake with a fine crumb, cake flour is a must!

If you don’t have cake flour on hand, it’s easy to make your own cake flour substitute: For every cup of flour called for in a recipe, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch and use as a substitute for 1 cup cake flour.

Cake Pans – Bake this cake in two 8-inch round cake pans. To prepare the pans for baking, spray the pans with non-stick baking spray and line each pan with a round of parchment paper.

Cake Batter – Make the batter in the bowl of a stand mixer fitted with the paddle attachment. Beat butter and sugar at medium speed until light and fluffy; beat in vanilla and malted milk powder. Add eggs one at a time and beat until combined.

Combine buttermilk and Greek yogurt in a small bowl. With the mixer on low speed, add dry ingredients in 3 additions, alternating with buttermilk mixture.

Bake – Bake cake layers for 24 to 25 minutes, until the top and edges are golden, cakes spring back to the touch, and a cake tester inserted in the center comes out clean or with a few crumbs attached. Cool layers in pans for 15 minutes, then invert onto wire racks to cool completely.

Assemble Cake – Place one cake layer on a rotating cake stand. Use an offset spatula to spread malt frosting generously over the layer. Add second cake layer. Use an offset spatula to apply a layer of frosting to the top and sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting.

If desired, pipe remaining frosting decoratively on the top cake layer. Top cake with Cadbury mini eggs and sprinkles (or malted milk balls or your favorite Easter candy!). Chill the frosted cake for 20 minutes before serving.

Malt Buttercream Frosting

Beat butter and salt in a large mixer bowl on medium speed until light and fluffy, then beat in vanilla. Mix in cocoa powder and malted milk powder on low speed until incorporated.

Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add milk and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.

More layer cake recipes to try:

• Carrot Cake with White Chocolate Frosting
• Strawberry Vanilla Layer Cake
• Lemon Layer Cake
• Citrus Champagne Layer Cake
• Rum Tangerine Layer Cake

Did you try this Malted Milk Cake Recipe? Let me know by leaving a comment and rating below!

Malted Vanilla Cake (Soft, Fluffy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 1 8-inch cake
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Malted vanilla cake is perfect for spring! You’ll love this soft and fluffy layer cake topped with malted frosting and Cadbury mini eggs. Recipe makes one 8-inch layer cake.

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Ingredients

Vanilla Cake

• 2 1/2 cups cake flour (see note below)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 2 tsp vanilla extract
• 1/4 cup malted milk powder
• 2 large eggs, at room temperature
• 1 cup low-fat buttermilk, at room temperature
• 1/2 cup plain fat-free Greek yogurt, at room temperature

Frosting

• 1 1/2 cups unsalted butter, at room temperature
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 Tbsp unsweetened cocoa powder, sifted
• 1/2 cup malted milk powder, sifted
• 4 cups powdered sugar
• 2 Tbsp milk or heavy cream
• Cadbury mini eggs, for decorating the cake
• sprinkles, for decorating the cake

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Instructions

1. Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Line the bottom of the cake pans with parchment paper.
2. Make cake: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in vanilla and malted milk powder. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
4. Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.
5. Bake cake layers for 24 to 25 minutes, until the top and edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.
6. Make frosting: Beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Mix in cocoa and malted milk powder on low speed until incorporated. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add milk and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
7. Assemble cake: Place one cake layer on a rotating cake stand. Use an offset spatula to spread frosting generously over the layer. Add second cake layer.
8. Use offset spatula to apply a layer of frosting to the top and sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting. If desired, pipe remaining frosting decoratively on the top cake layer. Top cake with Cadbury mini eggs and sprinkles. Chill the frosted cake for 20 minutes before serving.
9. Store leftover cake at room temperature overnight, loosely covered with plastic wrap, or covered in the refrigerator for up to 3 days.

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Equipment

Stand Mixer

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Cake Pans

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Notes

To make your own cake flour: For every 1 cup of cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.

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