Triple Malted Chocolate Cake With Vanilla Malted Frosting Recipe

How to Make Triple Malted Chocolate Cake With Vanilla Malted Frosting

1. **Frosting:**
2. Combine 1 cup (2 sticks) softened unsalted butter and 3 cups powdered sugar in a stand mixer fitted with a paddle attachment. Beat on low speed until combined.
3. Increase speed to medium-high and beat until light and fluffy, about 3 minutes.
4. Scrape down the sides of the bowl.
5. Add 1/2 cup malted milk powder, 1 teaspoon vanilla extract, and 1/4 cup milk. Beat on low speed until incorporated.
6. Increase speed to medium-high and beat until smooth and light, about 3 minutes.
7. Cover and refrigerate until ready to use (at least 30 minutes before frosting).
8. **Cake:**
9. Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans.
10. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 cup malted milk powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
11. In a separate large bowl, whisk together 3 large eggs, 2 cups granulated sugar, 1 cup vegetable oil, and 2 teaspoons vanilla extract until well combined.
12. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
13. Divide batter evenly between prepared pans.
14. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
15. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
16. **Assembly:**
17. Once cakes and frosting are cool, frost the first layer with 1/3 of the frosting.
18. Top with the second cake layer and frost the entire cake with the remaining frosting.
19. Refrigerate for at least 15 minutes to allow the frosting to set.
20. Decorate the sides of the cake with malt balls (optional). Serve and enjoy!