Malted Vanilla Cake

A classic vanilla cake gets special treatment with a sweet malted buttercream frosting. Decorate with malted milk balls, other candies or frosting flowers.

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4.0 by 27 people

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  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 30 mins 350°F
  • Cool: 10 mins

Malted Vanilla Cake

Directions

  1. Preheat oven to 350 degrees F. Butter two 8-inch round cake pans. Line bottoms with parchment paper; butter paper. Flour pans; set aside.
  2. In a 1-cup measuring cup stir together milk and vanilla bean paste; set aside. In a large mixing bowl stir together the cake flour, vanilla sugar, baking powder, and salt. Add butter and milk mixture; beat on low speed with an electric mixer until combined. Increase speed to medium; beat for 1 minute.
  3. Add two of the egg whites; beat on medium speed for 30 seconds. Scrape down sides of bowl. Add the remaining three egg whites; beat for 30 seconds.
  4. Divide batter between prepared pans; spread evenly. Bake about 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks.
  5. Place one cake layer, top side up, on a serving plate. Spread with some of the frosting. Top with the remaining cake layer. Frost top and sides with additional frosting (you may have extra frosting; use it for piping or for spreading onto cupcakes or Easter cookies). Decorate as desired with cotton candy and Easter egg candies just before serving.

From the Test Kitchen

Prepare frosting up to 5 days ahead. Transfer to a storage container; cover and chill up to 3 days. Let stand at room temperature for 1 hour or until soft enough to spread. Assembled cake can be stored, covered, in the refrigerator up to 24 hours. Let stand at room temperature about 1 hour before serving.

Malted Buttercream Frosting

Directions

  1. In a very large mixing bowl beat the butter on medium speed of an electric mixer until creamy. Reduce speed to low and gradually beat in 6 cups of the powdered sugar and the malted milk powder. Increase speed to medium and add 4 tablespoons of the milk, the vanilla, and salt. Beat for 2 minutes or until smooth. Add enough of the remaining powdered sugar or milk to make a frosting that is spreadable.
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Nutrition Facts (Malted Vanilla Cake)

  • Per serving:
  • 736 kcal ,
  • 34 g fat
  • (21 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 91 mg chol. ,
  • 593 mg sodium ,
  • 102 g carb. ,
  • 0 g fiber ,
  • 77 g sugar ,
  • 7 g pro.
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Reviews (9)

27 Ratings
187 Days Ago
5.0
Awesome cake recipe.
Beautiful pics and lovely writing¿
http://www.cakengifts.in/cake-delivery-in-delhi
1286 Days Ago
I made this recipe for my husband's birthday and it was a big hit--- so unique and flavorful. He loved it! I loved the consistency of the icing for frosting the cake. Such a pretty finishing touch!
1307 Days Ago
What is the malted vanilla powder? Where do I buy it? What brand name? Thanks!
Alicia Carter 1307 Days Ago
Okay--I want to make this. My husband saw the recipe and he would love it. But what is vanilla malt powder? Where do I get it? Brand names? I just don't know what to buy to make this? Thanks!
Gretchen Kuhns 1311 Days Ago
My cake turned out perfectly. However I do feel that the icing was the star of the recipe. You could probably use a box cake mix and just make the icing. It was raved over at our Easter dinner. Everyone from kids to adults told me how good it was. I bet this icing would be delicious on a chocolate cake
Kara Repp 1311 Days Ago
Just made this today, Easter dessert, and I was very pleased with how it turned out. A few things... It is super sweet so bring your game face. I also forgot to check mine at 25 mins, it went to 27 1/2 mins and was just a smidge dry but still really very good. I will make this again. The frosting was AMAZING! It was so good in flavor and it stayed stiff enough for me to ice the cake and decorate it.
Holly Garin 1311 Days Ago
I made this cake for Easter without reading the reviews and must have gotten lucky. I made altitude adjustments for where I live (raise temp, lower cooking time, more flour, more liquid, less sugar & less baking powder) and I loved it! Cake was light and airy and came out perfectly. I used vanilla extract because I did not have any vanilla paste and used a combination of vanilla sugar and granulated sugar. For the frosting, I halved the recipe (4 sticks of butter in the original--yikes!) and added a little more evaporated milk to thin it out--it really needed thinning. When I took the cake to Easter dinner everyone couldn't wait to try it because the cotton candy nest was so cute. Know that because the cotton candy comes in contact with the "wet" icing, it will start to melt down, so add the nest just before guests arrive. Everyone raved about the cake and icing. This will become an Easter staple. I am sad it did not turn out well for others because it was a great cake--one of the best I have ever made.
Diane Cliff 1311 Days Ago
We really loved the frosting, though the recipe made enough for at least four cakes. My family liked the cake itself, but it took a lot longer than the 25 minutes for it to cook through and was a bit dry. Still, I'll make this again. I agree that the batter was a bit odd when I made the cake; very thick: But the flavor was good.
Heather Meyer 1328 Days Ago
Don't make this! Such a shame that BHG staff published it without trying it! Something is very wrong with the recipe for the cake, it did not turn out at all. Just get a vanilla box cake mix and whip a can of frosting up with 1c. of malt powder. Easier and WAY better!

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