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Soft and moist chocolate malted cake is topped with chocolate malted frosting and chocolate sprinkles.

Malted Chocolate Cake

Lisa Flinn
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!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cake Cooling Time 4 hours
Total Time 4 hours 50 minutes
Course Dessert, Snack
Cuisine American
Yields 12 Servings

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 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
  • 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 Eggs
    2 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 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
  • Spread the frosting on top of your cooled cake and top with chocolate sprinkles if desired. Slice and enjoy!!

Video

Notes

Metal Pan - This recipe has only been tested with a metal baking pan. If you're using glass or ceramic, you'll need to add a bit more time.
Storage - Store in an airtight container in the fridge for up to 5 days.
Keyword chocolate cake, chocolate frosting, malted chocolate cake, malted chocolate frosting, malted milk powder
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