My kids have one more month of school left. One more month or rushing out the door to avoid a tardy. One more month of tests and homework. One more month of peanut butter and jelly sandwiches every day for lunch.
So I made them a cake.
I’m calling it the OM2G Cake. (That’s One Month to Go Cake, for those of you not up on your hip acronyms.)
This is a basic yellow cake topped with a splendid chocolate malted buttercream frosting. Malted Buttercream Chocolate Frosting? Surely that will help kids everywhere push through one more month of standing in single file?
*Regarding the recipe: I use what I have on hand most of the time, which sometimes means salted butter instead of unsalted, and/or all-purpose flour instead of cake flour. If you have the option to use unsalted butter, and cake flour, go for it!
- 2¾ cups all-purpose flour
- 1½ cups sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 16 tablespoons (2 sticks) butter, room temperature (I used salted)
- 1 cup milk, divided
- 4 eggs
- 2 teaspoon vanilla extract
- Frosting: Malted Buttercream Chocolate Frosting Recipe
- Preheat oven to 350°F.
- In a mixing bowl, lightly whisk together first 4 ingredients; flour, sugar, baking powder, salt.
- Add butter and ¾ cup milk to the mixture, and beat together until just combined. Stop to scrape sides down a couple of times. Do not over beat.
- In a separate bowl, lightly beat eggs, remaining milk and vanilla extract together. Gradually add to the flour/sugar/butter mixture, and mix until just combined. Again, do not over beat.
- Divide batter into two greased and parchment lined 9" baking pans.
- Bake at 350°F for 30-35 minutes, or until cake tester or toothpick comes out clean.
- Once cooled completely, frost with Malted Buttercream Chocolate Frosting.