Ingredients
Scale
- 6 Tablespoons (42g) malted milk powder
- ¾ to 1 cup (180-240mL) whole milk
- 2 cups (400g) granulated sugar
- 1 and ¾ cups (210g) all-purpose flour
- 1 and ½ teaspoons baking soda
- 1 and ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (72g) unsweetened cocoa powder (sifted)
- 2 large eggs
- ½ cup (120mL) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240mL) coffee
- 4 cups (480g) powdered sugar
- ¾ cup (72g) Dutch processed or unsweetened cocoa powder
- ⅓ cup (37g) malted milk powder
- ⅛ teaspoon salt
- 1 cup (227g) unsalted butter (softened to room temperature)
- ⅓ to ½ cup (80-120mL) milk or cream
Instructions
- To prepare the malted milk, add malted milk powder to a large glass measuring cup and add milk to reach a total of 1 cup. Blend until dissolved and set aside for 10 minutes.
- Preheat your oven to 350°F (177ºC) and grease two 8-inch round cake pans.
- In a mixing bowl, combine granulated sugar, flour, baking soda, baking powder, and salt. Sift in cocoa powder and mix together.
- Stir the malted milk mixture to deflate bubbles, then measure out 1 cup and add it to the dry ingredients along with the eggs, oil, and vanilla. Mix until smooth.
- Brew a cup of coffee and add it slowly to the batter, ensuring everything blends well. Note that the batter will be thin.
- Pour the batter into prepared pans and bake for 28 to 30 minutes until a toothpick inserted comes out clean. Allow to cool in pans before transferring them to a wire rack.
- For the buttercream, whisk powdered sugar, cocoa powder, malted milk powder, and salt in a separate bowl.
- Beat the unsalted butter in a large bowl until smooth, then add ⅓ cup milk or cream.
- Gradually incorporate the dry mixture and add more milk as necessary to achieve the desired consistency.
- To assemble the cake, place one layer on a plate, frost the top, and add the second layer. Frost the entire cake and decorate as desired.
Notes
Cake can be covered and stored at room temperature for up to 4 days or refrigerated for up to 7 days.
Frosted cakes can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
Make the cakes and frosting a day in advance to save time.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.