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.

Malted Vanilla Cake
Photo: Chia Chong
Prep Time:
30 mins
Bake Time:
30 mins
Cool Time:
10 mins
Total Time:
30 mins


  • 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


  1. Preheat oven to 350°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.

Malted Buttercream Frosting

  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.

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.

Nutrition Facts (per serving)

736 Calories
34g Fat
102g Carbs
7g Protein
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.

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