A sweet malt cake with white chocolate Swiss meringue buttercream. This tasty cake is the perfect cake for any palette.
I’ve been running this blog for three years. Three. And this is the first time I’ve ever shared an Easter recipe. I don’t know why it’s taken me so long to make one. And I am sharing it a day before Easter. Better late than never, right" Besides, this malt cake is worth it. I’ve been dreaming of making a malt flavored cake for a while and this was the perfect time to make one.
The cake tastes like a tall glass of Ovaltine like what your mom gave you as a child. Instead of the obvious pairing of milk or dark chocolate which I think can easily overpower the taste of the malt, I decided to make a white chocolate frosting with a pinch of salt to keep it from being cloyingly sweet. The end result is an incredibly moist cake and a silky smooth buttercream that I want to eat by the spoonful.
I love cutting a cake and immediately catching a whiff how good the buttery layers of heaven smell. It was so hard taking pictures of this cake from how delicious it smelled. Every time there was a crumb that fell, I immediately went for it. Sweet and malty, but not like those malt candies you try and trade away when they make their way in you Halloween bag. It instead adds depth and a slight sweet nuttiness to the cake. It is so tasty paired with the silky frosting.
Malt Cake Save Print Prep time 55 mins Cook time 30 mins Total time 1 hour 25 mins Author: Amanda Powell Recipe type: Dessert Cuisine: American Serves: 1 cake Ingredients 1¾ cups all-purpose flour 1 cup malt powder 2 teaspoons baking powder 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1½ cups granulated sugar 4 large eggs, room temperature 2 teaspoons vanilla extract ½ cup whole milk, room temperature 1 recipe white chocolate Swiss meringue buttercream (recipe below) Chocolate eggs (op...