Milk Chocolate Malt Layer Cake
Chocolate Malt Layer Cake
Two tender cocoa cake layers are filled and covered with silky milk chocolate malt frosting for a polished celebration cake with a gentle soda-shop note.
This two-layer cake makes a dramatic centerpiece without demanding professional decorating skills. Cocoa and hot coffee give the crumb depth, while buttermilk and oil keep each layer tender enough to slice cleanly after cooling.
The frosting leans unmistakably toward milk chocolate rather than dark chocolate. Melted milk chocolate supplies its mellow sweetness, and a modest spoonful of malted milk powder adds a nostalgic soda-fountain note without overwhelming the cake.
For neat layers, cool the cakes completely before trimming or frosting them. A brief crumb coat traps loose crumbs, and chilling the cake for 15 minutes makes the final coat easier to smooth into soft, casual swirls.
Serve the cake at cool room temperature, when the frosting is silky and the crumb is most tender. It can be assembled a day ahead and refrigerated, then set out for about 45 minutes before slicing.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment, and lightly grease the parchment.
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2
Whisk the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined.
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3
Whisk the eggs, buttermilk, oil, and vanilla in a separate bowl. Pour the wet mixture into the dry ingredients and whisk just until smooth, then slowly whisk in the hot coffee; the batter will be thin.
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4
Divide the batter evenly between the pans. Bake for 28 to 32 minutes, until the centers spring back lightly and a toothpick inserted in the middle comes out with a few moist crumbs.
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5
Cool the cakes in their pans for 15 minutes, then turn them onto wire racks, remove the parchment, and cool completely.
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6
Melt the chopped milk chocolate in a heatproof bowl set over barely simmering water, stirring until smooth. Remove from the heat and let it cool until fluid but no longer warm.
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7
Beat the softened butter for 2 minutes until creamy. Beat in the confectioners' sugar and malted milk powder in three additions, alternating with the cream, then beat in the vanilla and salt.
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8
Beat the cooled melted milk chocolate into the frosting until smooth and fluffy. If the frosting feels soft, chill it for 10 minutes, then beat briefly before using.
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9
Place one cake layer on a serving plate and spread about 1 cup of frosting over it. Add the second layer, apply a thin crumb coat, and chill for 15 minutes. Cover the top and sides with the remaining frosting, finish with relaxed swirls, and scatter milk chocolate curls around the top edge.
Ingredients
- All-Purpose Flour:2 cups
- Granulated Sugar:1 3/4 cups
- Unsweetened Natural Cocoa Powder:3/4 cup
- Baking Soda:2 teaspoons
- Baking Powder:1 teaspoon
- Kosher Salt:1 teaspoon
- Large Eggs:2
- Buttermilk:1 cup
- Neutral Oil:1/2 cup
- Vanilla Extract:2 teaspoons
- Hot Brewed Coffee:3/4 cup
- Milk Chocolate, Finely Chopped:10 ounces
- Unsalted Butter, Softened:1 1/2 cups
- Confectioners' Sugar:3 1/2 cups
- Malted Milk Powder:1/3 cup
- Heavy Cream:1/3 cup
- Vanilla Extract for Frosting:1 teaspoon
- Kosher Salt for Frosting:1/4 teaspoon
- Milk Chocolate Curls:2 ounces
Tips & Notes
- Weigh or spoon and level the flour; packing it into the cup can make the cake dry.
- Use a milk chocolate bar rather than chocolate chips for the smoothest frosting.
- If the cake layers dome, trim them level with a serrated knife only after they are completely cool.
