Vanilla Malted Milk Cake

Vanilla Malted Milk Cake

A throwback to the malted milkshakes of the 1950s, this Vanilla Malted Milk Cake combines the rich notes of malted milk with warm vanilla. For more vanilla-forward recipes, pick up a copy of our tropical-themed May/June 2019 issue!

Vanilla Malted Milk Cake
Makes 1 (8-inch) cake
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) vanilla sugar
  • 1 cup (200 grams) granulated sugar
  • 4 large eggs (200 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 3 cups (375 grams) cake flour
  • ¼ cup (31 grams) malted milk powder
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • Vanilla Malted Milk Icing (recipe follows)
  • Garnish: vanilla sugar
  1. Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) round cake pans.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
  3. In a medium bowl, whisk together flour, malted milk powder, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Vanilla Malted Milk Icing between layers and on top and sides of cake. Garnish with vanilla sugar, if desired.

Vanilla Malted Milk Icing
Makes about 5 cups
  • 1½ cups (340 grams) unsalted butter, softened
  • 1 cup (124 grams) malted milk powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1½ tablespoons (27 grams) vanilla bean paste
  • 2 teaspoons (8 grams) vanilla extract
  • 8 cups (960 grams) confectioners’ sugar
  • 3 to 4 tablespoons (45 to 60 grams) whole milk
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, malted milk powder, and salt at medium speed until creamy, about 4 minutes. Beat in vanilla bean paste and vanilla extract. Gradually add confectioners’ sugar alternately with milk, beating until smooth. Use immediately.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.