This Chocolate Malt Cake with ULTRA creamy Chocolate Malt Frosting is SO simple and is the softest cake you’ll ever have!
I am so in love with this cake you guys. Like so in love.
Malt is one of my most favorite flavors. And the fact that I have never shared a cake featuring my malty love with you here is kind of rude and not in any way acceptable. So today we’re remedying that situasheeon with this super soft chocolate malt cake with creamy malt frosting. Everything about this cake is perfection.
I want to stress how easy this cake is to make. I used a fab Pillsbury Devil’s Food Cake Mix as the short cut here, BUT I added 1 whole cup of Malted Milk Powder to the mix, which gives it a great malty flavor, plus makes the cake CRAZY soft!
I’ve teamed up with Pillsbury Baking these past few months in the hopes that we can all “Celebrate More”! You don’t need a reason to have a slice of cake…let’s celebrate Thursday because tomorrow is Friday! There doesn’t always have to be a “reason” to celebrate, and I love that outlook on life, don’t you?
Anyhow, this cake is so ridiculously rich and chocolaty and malty you HAVE to try it. Like tonight!
Like I said the process is simple…really the only thing you’re changing is adding a whole cup of malted milk powder to the cake mix! It makes the cake extra soft and flavorful.
When the cake is cooled frost it with my EPIC Creamy Chocolate Malt Frosting…oh my word, this frosting is out of control. It’s rich a buttery, chocolaty, malty and super creamy!
And you don’t have to, but crushing up some malt balls to add on top makes a fun garnish!
Then of course DIG IN!
Find a reason to celebrate and make this cake!!Print
- 1 (15.25 ounce) box Devil’s Food Cake
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup Malted Milk Powder
- 3/4 cup cocoa powder
- 4 cups powdered sugar
- 1 cup Malted Milk Powder
- 1/2 teaspoon salt
- 3/4 cup butter, room temperature
- 3/4 cup heavy cream
- Preheat oven to 350°F/175°C
- Spray a 9×13 pan with nonstick spray and set aside
- In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients on low speed for 30 seconds. Turn the mixer speed up to medium for 2 minutes, until the batter is creamy and smooth, scraping the sides of the bowl as necessary.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- In a large bowl whisk together the cocoa powder, powdered sugar, malt powder and salt until combined.
- In the bowl of the stand mixer fitted with the paddle attachment beat the butter until it’s smooth. Slowly add the powdered sugar mixer into the bowl followed by the heavy cream. Mix on low for 30 seconds, and then turn the mixer up to medium-high and beat the frosting for 3 minutes, until paler in color and creamy, scraping the sides of the bowl as necessary.
- Frost the top of the cake in the pan when cooled, or remove the cake from the pan and frost the top and the sides.
- Garnish with malt balls if desired.
* I was compensated for this post by Pillsbury Baking, but this epic recipe is all my doing. I love the ease of cake mixes and Pillsbury makes great products that I use regularly in my kitchen.