Recipes and Cooking 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. By Libbie Summers Libbie Summers Website Dubbed the "Princess of Pork" by Savannah Magazine, Libbie Summers grew up on a family pig farm in Missouri, an origin story that follows her even today with the publication of her first book on cooking pork, The Whole Hog Cookbook. After leaving Missouri, she became a chef on yachts, sailing around the world before settling down in Savannah, Georgia, and bringing her special brand of cooking and lifestyle branding to the South. Libbie has published three cookbooks and has her own lifestyle brand under the slogan "A Food-Inspired Life." Her recipes and lifestyle story have been featured in South, Savannah, and Relish magazines. Learn about BHG's Editorial Process Updated on February 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Chia Chong Prep Time: 30 mins Bake Time: 30 mins Cool Time: 10 mins Total Time: 30 mins Servings: 16 Jump to Nutrition Facts Ingredients ¾ cup milk 2 teaspoon vanilla bean paste or vanilla extract 2 ¾ cup cake flour 1 ¾ cup vanilla sugar or granulated sugar 1 tablespoon baking powder ½ teaspoon salt ¾ cup butter 5 egg whites 1 recipe Malted Buttercream Frosting Cotton candy (optional) Malted Easter egg candies (optional) Malted Buttercream Frosting 2 cup (4 sticks) butter, softened 6 cup powdered sugar 1 cup vanilla-flavored malted milk powder 4 tablespoon evaporated milk or milk 1 tablespoon vanilla ¼ teaspoon salt Directions Preheat oven to 350°F. Butter two 8-inch round cake pans. Line bottoms with parchment paper; butter paper. Flour pans; set aside. 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. 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. 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. 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. Malted Buttercream Frosting 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. 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. Rate it Print Nutrition Facts (per serving) 736 Calories 34g Fat 102g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 736 % Daily Value * Total Fat 34g 44% Saturated Fat 21g 105% Cholesterol 91mg 30% Sodium 593mg 26% Total Carbohydrate 102g 37% Total Sugars 77g Protein 7g Vitamin C 0.7mg 4% Calcium 151mg 12% Iron 2mg 11% Potassium 242mg 5% Fatty acids, total trans 1g Folate, total 55.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.