Malted milk flavored cake? Be still my heart! Whether it's chocolate or vanilla, I love the flavor of malted milk. You can find the malted milk powder in most grocery stores, right near the chocolate syrup, Nesquik, Ovaltine, and similar products.
Vanilla Malted Milk Cake
Makes 1 (8-inch) 3-layer cake or 1- 9 x 13 cake
Ingredients:
1 cup (227 grams) unsalted butter, softened
1 cup (200 grams) vanilla sugar
1 cup (200 grams) granulated sugar
4 large eggs (200 grams)
2 teaspoons (8 grams) vanilla extract
3 cups (375 grams) cake flour
¼ cup (31 grams) malted milk powder
1 tablespoon (15 grams) baking powder
1 teaspoon (3 grams) kosher salt
1 cup (240 grams) whole milk
Vanilla Malted Milk Icing (recipe follows)
Instructions:
1. Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) round cake pans.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
3. In a medium bowl, whisk together flour, malted milk powder, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans.
4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. (30-35 for 9x13)
If making a layer cake, let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Vanilla Malted Milk Icing between layers and on top and sides of the cake. For 9x13 cake, cool cake completely before adding icing.
Vanilla Malted Milk Icing
Makes about 5 cups
Ingredients:
1½ cups unsalted butter, softened
1 cup malted milk powder
½ teaspoon kosher salt
1½ tablespoons vanilla bean paste*
2 teaspoons vanilla extract
8 cups confectioners’ sugar
3 to 4 tablespoons whole milk
Instructions:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, malted milk powder, and salt at medium speed until creamy, about 4 minutes. Beat in vanilla bean paste and vanilla extract. Gradually add confectioners’ sugar alternately with milk, beating until smooth. Use immediately.
This recipe makes a LOT of icing. If you're making this cake in a 9x13 pan, you may want to scale back on the amount of icing you make. Or, just eat the leftovers by the spoonful! This icing is also great on chocolate cake or brownies!
*Vanilla Bean Paste is available in gourmet shops, some health food stores and of course online at Amazon. If you can't find it or don't want to wait to make this cake, you can use one of the following substitutions:
To replace vanilla bean paste in a recipe:
Use equal amounts of vanilla extract.
OR - Use one whole vanilla bean (steeped in cooking liquid) to replace 1 tablespoon of vanilla bean paste.
OR - Use 1 tablespoon of vanilla powder to replace 1 tablespoon vanilla bean paste.
Vanilla Malted Milk Cake
Makes 1 (8-inch) 3-layer cake or 1- 9 x 13 cake
Ingredients:
1 cup (227 grams) unsalted butter, softened
1 cup (200 grams) vanilla sugar
1 cup (200 grams) granulated sugar
4 large eggs (200 grams)
2 teaspoons (8 grams) vanilla extract
3 cups (375 grams) cake flour
¼ cup (31 grams) malted milk powder
1 tablespoon (15 grams) baking powder
1 teaspoon (3 grams) kosher salt
1 cup (240 grams) whole milk
Vanilla Malted Milk Icing (recipe follows)
Instructions:
1. Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) round cake pans.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
3. In a medium bowl, whisk together flour, malted milk powder, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans.
4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. (30-35 for 9x13)
If making a layer cake, let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Vanilla Malted Milk Icing between layers and on top and sides of the cake. For 9x13 cake, cool cake completely before adding icing.
Vanilla Malted Milk Icing
Makes about 5 cups
Ingredients:
1½ cups unsalted butter, softened
1 cup malted milk powder
½ teaspoon kosher salt
1½ tablespoons vanilla bean paste*
2 teaspoons vanilla extract
8 cups confectioners’ sugar
3 to 4 tablespoons whole milk
Instructions:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, malted milk powder, and salt at medium speed until creamy, about 4 minutes. Beat in vanilla bean paste and vanilla extract. Gradually add confectioners’ sugar alternately with milk, beating until smooth. Use immediately.
This recipe makes a LOT of icing. If you're making this cake in a 9x13 pan, you may want to scale back on the amount of icing you make. Or, just eat the leftovers by the spoonful! This icing is also great on chocolate cake or brownies!
*Vanilla Bean Paste is available in gourmet shops, some health food stores and of course online at Amazon. If you can't find it or don't want to wait to make this cake, you can use one of the following substitutions:
To replace vanilla bean paste in a recipe:
Use equal amounts of vanilla extract.
OR - Use one whole vanilla bean (steeped in cooking liquid) to replace 1 tablespoon of vanilla bean paste.
OR - Use 1 tablespoon of vanilla powder to replace 1 tablespoon vanilla bean paste.
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