Chocolate Malted Milkshake Cake
A moist and fluffy chocolate layer cake with malted chocolate frosting in between every layer-- it tastes just like the Chocolate Malted Milkshakes you loved as a kid.
For The Cake
- 2 1/4 cups flour
- 1 1/4 cup sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 cup malted milk powder
- 1 cup canola oil
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
For The Chocolate Malt Frosting
- 1 cup butter, softened
- 1/2 cup unsweetened cocoa powder
- 3/4 cup heavy whipping cream
- 1/2 cup malted milk powder
- 5 cups powdered sugar
- malted milk balls, for garnish
To Make The Cake
In the bowl of a stand mixer, add the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix them just until evenly combined.
In a small bowl, whisk together the milk and malt powder until completely combined.
Mixing on medium, slowly pour in the milk mixture until evenly combined. Mix in the eggs and oil, just until the mixture's smooth.
Mix in the sour cream and vanilla extract, just until the mixture's once again smooth.
Grease & flour 2-3 9" cake pans, depending on your desired thickness/number of layers. Pour the cake batter evenly into the prepared pans. Pat the pans down on a flat surface to remove any air bubbles. Bake the cakes at 350 for 20-25 minutes, or until a toothpick inserted in the center of each comes out clean.
Let the cakes rest in the pans for 10 minutes. Run a butter knife around the edges of the pan to ensure the cake has 'released'. Flip the cakes out over wired racks and let them cool completely.
To Make The Frosting
In the bowl of a stand mixer, cream together the butter and cocoa powder until smooth.
In a small bowl, whisk together the cream and malt powder until evenly combined.
Pour the cream mixture into the mixer, whipping at low speed, until evenly combined.
Gradually add in the powdered sugar, continuing to whip at low speed, until the frosting has come together and is fluffy.
To Assemble The Cake
Spread the frosting evenly between the cake layers and on top and sides of cake. Use a long, flat spatula to smooth them out. Freeze the cake for 10 minutes and use the spatula again to smooth out any minor imperfections.
Garnish with malted milk balls, if desired, around the bottom and top edges and in the middle.