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This Malted Chocolate Cake makes a “whopper” chocolate cake recipe perfect for celebrating all sort of occasions – or just because!
As I was talking to him over breakfast yesterday morning, I mentioned that I would be frosting his cake while he was in classes. Low and behold, that’s when he said, “Good deal. I’m looking forward your chocolate cake.”
“Great! I’ve got it all planned out for ya!”
Goodness, what a fib!
While technically a red velvet cake falls under the category of a chocolate cake, I knew what he meant.
Thankfully, my chocolate cake couldn’t get much easier to make, so I knew it wouldn’t be a problem to whip it together right quick. The problem was, I wanted to do something just a wee bit different for him for his birthday.
That’s when I realized that we had a few Whoppers left over from Halloween and I knew just what to do with them! Since they are Sam’s absolute favorite candy at the moment, I decided to turn his cake into a Malted Chocolate Cake!
I made a quick trip to the grocery store and grabbed malted milk powder. Now, I want to make sure to explain that there are two types of malted milk powder. Not to get all nerdy on you, but just so that you know the difference if you decide to make this cake, too. There is diastatic malted milk powder and nondiastatic malted milk powder.
Diastatic malted milk powder is primarily used in bread baking as it contains enzymes that help the dough rise and helps to form a crusty bread. Nondiastatic malted milk powder on the other hand does not contain those enzymes and is used mainly for flavoring in milkshakes, drinks and other items – like this cake!
Then, just so everyone knew something was a little different with my cake, I added a few Whoppers for decoration.
Here’s my Malted Chocolate Cake Recipe. I hope you love it as much as we do!
Malted Chocolate Cake Recipe
Malted Chocolate Cake
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the Cake:
- Add flour, malted milk powder, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Cake batter will be very thin.
- Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done.
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
For the malted chocolate buttercream frosting:
- Add cocoa and malted milk powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. Cream together with butter until well-combined with an electric mixer.
- Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
- Add vanilla extract and espresso powder and combine well.
- If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.