Double Chocolate Malted Cake features a single layer, ultra moist chocolate malted cake that's topped with the creamiest, dreamiest chocolate malted frosting and chocolate sprinkles!
This retro chocolate malt cake is an easy, no-fuss dessert perfect for any occasion. The malted chocolate buttercream is a cross between a thick icing, and a thin frosting. It's SO silky and creamy and a bit sticky, which pairs wonderfully with the soft and tender chocolate cake! You'll also love that the batter comes together in less than 10 minutes and requires just one bowl.
Looking for more decadent chocolate recipes? Try my dark chocolate mousse cake, chocolate gooey butter cake, and chocolate hazelnut cupcakes next!
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Ingredient Notes
Here are some notes about all the ingredients used in this Malted Chocolate Cake. Quantities and full instructions are in the recipe card below!
Chocolate Malted Cake
- All-Purpose Flour. I recommend using a kitchen scale to measure your flour with for best results. Adding too much flour can make your cake dry and dense rather than light and moist.
- Cocoa Powder. Use dutch process cocoa powder for more intense chocolate flavor.
- Malted Milk Powder. Made from malted barley, wheat flour, and evaporated milk and has a nutty taste. It works perfectly with chocolate.
- Fine Espresso Powder (optional) - This is totally optional, but you can add some espresso to bring out the chocolate flavor.
- Baking Powder & Baking Soda. These leveners that are essential to help the cake rise and creates a light and fluffy texture.
- Salt. Just a little to balance out the sugar and flavors.
- White Sugar. Do not use less sugar than what is called for in this recipe. The cake isn't very sweet. Using less will result in a dry cake.
- Buttermilk. Makes the cake tender.
- Oil. You can use any neutral oil such as, avocado, canola, or grapeseed.
- Eggs. Make sure your eggs are at room temperature. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes and replacing the hot water half way through.
- Vanilla. You can use vanilla paste or vanilla extract.
- Hot Water. Hot water will be used to "bloom" the cocoa powder and makes the cake fluffy. You can also use hot coffee instead for more chocolate flavor.
Chocolate Malted Frosting
- Unsalted Butter. You can quickly bring your butter to temperature by cutting into small cubes and microwave in 10 second bursts. Be careful not to melt.
- Powdered Sugar. This is also known as icing sugar or confectioners' sugar.
- Cocoa Powder. Use Dutch-process cocoa powder for more intense chocolate flavor.
- Malted Milk Powder. Makes the frosting thick and sticky.
- Vanilla. Adds flavor.
- Milk. Thins out the frosting and makes it creamy. You can also use heavy cream.
- Salt. Just a pinch to balance the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Malted Chocolate Cake! Please find the detailed instructions in the recipe card at the end of this post.
How to Make Chocolate Malted Cake
Step 1. In a large bowl, whisk together sugar, flour, cocoa powder, malted milk powder, baking powder, baking soda and salt.
Step 2. Add buttermilk, oil, eggs, and vanilla. Using a stand mixer with the paddle attachment or hand-held mixer, mix on the lowest speed for 30 seconds.
Step 3. Scrape the sides and bottom of the bowl.
Step 4. Then, add hot water and mix on the lowest speed for another 30 seconds. The batter will thin out.
Step 5. Transfer the cake batter to your prepared pan and bake at 350ºF (180ºC) for 28 to 35 minutes. Mine too 30 minutes.
Step 6. Cool the cake in the pan for 10 minutes, then remove the cake and transfer to a wire rack to cool completely.
How to Make Chocolate Malted Frosting
Step 7. In a large mixing bowl, beat softened butter until smooth and creamy. Next, sift in powdered sugar, malt powder and cocoa powder. Lastly, add the milk, vanilla and a pinch of salt.
Step 8. With an electric mixer, beat on low speed until combined, then switch to medium-high speed and beat for 2 minutes. The frosting will be thick and sticky.
Step 9. Spread the frosting on top of the cake and top with chocolate sprinkles if desired. Slice and enjoy!!
Storage
- Refrigerator - Store in an airtight container for up to 5 days in the fridge.
- Freezer - You can easily freeze individual frosted slices of cake. Cool completely before wrapping in plastic wrap and then store in freezer bags for up to 2 months. Bring to room temperature before enjoying!
👩🏻🍳 Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Make sure your ingredients are at room temperature - This includes the eggs and buttermilk. To quickly bring eggs to room temp, submerge them in a bowl of hot tap water for 15 minutes. To quickly bring your buttermilk to temp, microwave in 10 second intervals. Your butter should also be softened for the frosting.
Do not overmix your batter - Be careful not to overmix. Overworking the batter can result in dense cake.
Do not overbake - Overbaking will dry out your cake. It's ready when a toothpick inserted in the center of the cake comes out with clean. Mine took 3o minutes.
FAQ
Malted Milk Powder is a combination of evaporated milk powder, barley and wheat powder. It's a fine yellow powder that has a nutty flavor.
Yes, you can! Bake in a 10 to 12 cup Bundt pan at 350ºF (180ºC) for 40 to 45 minutes.
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📖 Recipe
Malted Chocolate Cake
Equipment
- Digital Kitchen Scale
- 9x13-Inch Metal Baking Pan
- Electric Mixer
- Mixing Bowls
- Silicone Spatula
- Measuring Cups/Spoons
INGREDIENTS
Chocolate Malted Cake
- 2 Cups (240g) All-Purpose Flour
- 1 ¾ Cups (350g) White Sugar
- ¾ Cup (63g) Dutch-Process Cocoa Powder
- ¼ Cup (35g) Malted Milk Powder
- 1 to 2 Teaspoons Fine Espresso Powder (optional)
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ¾ Teaspoons Fine Sea Salt
- 1 Cup (227g) Buttermilk room temp
- ½ Cup (100g) Neutral Oil (Canola, Vegetable, Avocado)
- 2 Whole Large Eggs room temp
- 2 Teaspoons Vanilla Paste or Extract
- ¾ Cup (170g) Hot Water or Coffee
Chocolate Malted Frosting
- ½ Cup (113g | 1 Stick) Unsalted Butter softened
- 2 Cups (227g) Powdered Sugar
- ¾ Cup (105g) Malted Milk Powder
- ½ Cup (42g) Dutch Process Cocoa Powder
- 6 to 7 Tablespoons Whole Milk or Heavy Cream
- 1 Teaspoon Vanilla Paste or Extract
- Pinch of Salt
Instructions
Chocolate Malted Cake
- Preheat Oven + Prep Pan - Position a rack in the center of the oven and preheat it to 350ºF (180ºC). Next, line a 9x13 inch (23x33 cm) metal pan with parchment paper, leaving an overhang for easy removal.
- Combine Dry Ingredients - In a stand mixer bowl or large bowl, sift and whisk together the sugar, flour, cocoa powder, malted milk powder, baking powder, baking soda and salt. (you just made a chocolate cake mix!)2 Cups (240g) All-Purpose Flour1 ¾ Cups (350g) White Sugar¾ Cup (63g) Dutch-Process Cocoa Powder¼ Cup (35g) Malted Milk Powder1 to 2 Teaspoons Fine Espresso Powder (optional)2 Teaspoons Baking Powder1 Teaspoon Baking Soda¾ Teaspoons Fine Sea Salt
- Combine Dry & Wet Ingredients - Add buttermilk, oil, eggs and vanilla to the dry ingredients. Fit your stand mixer with the paddle attachment, or using a hand-held mixer, whisk on the lowest speed for about 30 seconds. Then scrape down the sides and bottom of your bowl. 1 Cup (227g) Buttermilk ½ Cup (100g) Neutral Oil (Canola, Vegetable, Avocado)2 Whole Large Eggs2 Teaspoons Vanilla Paste or Extract
- Add Hot Water - Next, add the hot water and continue mixing on the lowest speed for another 30 seconds or just until combined. Do not overmix. The batter will thin out.¾ Cup (170g) Hot Water or Coffee
- Bake - Transfer the batter to your prepared pan and bake between 28 to 35 minutes. Mine took 30 minutes. The cake is ready when an inserted toothpick in the center comes out clean.
- Cool - Cool the cake in the pan for 10 minutes, then carefully lift the cake out of the pan by the paper overhang and place back on the wire rack to cool completely at room temperature. If you're in a hurry, you can cool the cake in the refrigerator.
Chocolate Malted Frosting
- In a large bowl and using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until creamy, about 1 to 2 minutes.½ Cup (113g | 1 Stick) Unsalted Butter
- Sift in powdered sugar, malted milk powder, and cocoa powder. Then add 6 tablespoons of milk, vanilla and a pinch of salt. With an electric mixer, start on low speed, and then gradually increasing to medium-high, beat until the frosting is creamy. The frosting is meant to be loose and a bit sticky, but you can add more milk or powdered sugar until you reach your desired consistency. 2 Cups (227g) Powdered Sugar¾ Cup (105g) Malted Milk Powder½ Cup (42g) Dutch Process Cocoa Powder6 to 7 Tablespoons Whole Milk or Heavy Cream1 Teaspoon Vanilla Paste or ExtractPinch of Salt
- Spread the frosting on top of your cooled cake and top with chocolate sprinkles if desired. Slice and enjoy!!
Mindy Yang says
This was AMAZING! Rave reviews from my coworkers! A definite keeper!!!
Lisa says
Yay, happy you and your coworkers enjoyed it! Thank you for your review!
Robyn S says
Chocolate perfection!! The cake was so MOIST and the frosting was so GOOD! Can’t wait to make it again!
Lisa says
Hi Robyn! Isn't is just the best? Thank you for your review!
Jenn says
This cake is incredible!! I could eat the frosting by the spoonfuls and I’m not even a frosting person. Will make this over and over again!
Lisa Flinn says
Yay!! I'm so happy to hear that! It's so dreamy right? Thank you for trying the recipe and for your review!😊
Tamar says
Made this for a friends birthday and it was a big hit. Soft, moist and not sweet at all. Will make again.
Lisa Flinn says
I'm so happy to hear that, Tamar! Thanks so much for making this cake and for your awesome review! ☺️