Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely. 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.Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Combine buttermilk and Greek yogurt in a small bowl. Add eggs one at a time and beat until combined. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy beat in vanilla and malted milk powder.Make cake: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.Line the bottom of the cake pans with parchment paper. Preheat oven to 350☏ and spray two 8-inch round cake pans with nonstick spray.
Carrot Cake with White Chocolate Frostingĭid you try this Malted Milk Cake Recipe? Let me know by leaving a comment and rating below! Print.Increase speed to medium-high and beat frosting for 1 minute, until light and airy. Add milk and mix in on low speed until smooth. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Mix in cocoa powder and malted milk powder on low speed until incorporated. Malt Buttercream Frostingīeat butter and salt in a large mixer bowl on medium speed until light and fluffy, then beat in vanilla. Chill the frosted cake for 20 minutes before serving. Top cake with Cadbury mini eggs and sprinkles (or malted milk balls or your favorite Easter candy!). If desired, pipe remaining frosting decoratively on the top 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. Use an offset spatula to spread malt frosting generously over the layer.
Cool layers in pans for 15 minutes, then invert onto wire racks to cool completely.Īssemble Cake – Place one cake layer on a rotating cake stand. With the mixer on low speed, add dry ingredients in 3 additions, alternating with buttermilk mixture.īake – 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. Add eggs one at a time and beat until combined.Ĭombine buttermilk and Greek yogurt in a small bowl. Beat butter and sugar at medium speed until light and fluffy beat in vanilla and malted milk powder. To prepare the pans for baking, spray the pans with non-stick baking spray and line each pan with a round of parchment paper.Ĭake Batter – Make the batter in the bowl of a stand mixer fitted with the paddle attachment. Sift the mixture several times to evenly distribute the cornstarch and use as a substitute for 1 cup cake flour.Ĭake Pans – Bake this cake in two 8-inch round cake pans. 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. Cake Flour – For a soft and fluffy layer cake with a fine crumb, cake flour is a must!
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