Yellow Butter Cake with Malted Chocolate Buttercream Frosting

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.

Malted Buttercream Chocolate Frosting Recipe

I’m calling it the OM2G Cake. (That’s One Month to Go Cake, for those of you not up on your hip acronyms.)

Malted Buttercream Chocolate Frosting Recipe

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?

yellow cake with chocolate frosting

*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!

Happy Baking!

Yellow Butter Cake with Malted Chocolate Buttercream Frosting
 
Prep time
Cook time
Total time
 
Frosting adapted from Southern Living March 2009.
Author:
Serves: Makes about 12 servings.
Ingredients
For cake:
  • 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
Instructions
For cake:
  1. Preheat oven to 350°F.
  2. In a mixing bowl, lightly whisk together first 4 ingredients; flour, sugar, baking powder, salt.
  3. 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.
  4. 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.
  5. Divide batter into two greased and parchment lined 9" baking pans.
  6. Bake at 350°F for 30-35 minutes, or until cake tester or toothpick comes out clean.
  7. Once cooled completely, frost with Malted Buttercream Chocolate Frosting.

Malted Chocolate Butter Cream Frosting

Comments

  1. 4

    Robyn | Add a Pinch says

    We have one day to go here! ONE day! But this cake will make their month fly by!

  2. 6

    says

    You’ve just added a wonderful twist to a classic yellow cake- looks great! I have a brillint chocolate cake in my recipe box but not a yellow one so I’m relly keen to give this one a go. I’ll let you know how I get on..

  3. 10

    says

    Well, I am a baker, until you get me around a cake. Then I pretty much forget all I know and everything just turns out horrible and dry. This one looks delicious, though…maybe I’ll give it a go this evening.

  4. 13

    says

    I skipped breakfast. I clicked on your post. I am now tortured and my tummy is disturbing my co-worker. Just sayin’.

    Oh by the way YUM!!

  5. 14

    Jane Bonacci - The Heritage Cook says

    This looks fabulous and I love the idea of using malt in the frosting. Brilliant!!

  6. 22

    says

    OM2G Cake…..I love it. I’ll have to tell that to my kiddo and he’ll probably start “roffle-ing”….you know ROFLing….except he uses it like and ACTUAL word? Roffle-ing.

  7. 25

    says

    Ohhhh, sweet chocolate heaven! I will be trying this recipe – thank you so much for sharing! And I have that cake stand too… will have to put it on that too ;-)

  8. 27

    says

    Oh I love the OM2G cake! It’s so beautiful (yellow cake with chocolate frosting has always been my favorite). ps I bake with salted butter too.

  9. 32

    Kathy - Panini Happy says

    My all-time favorite cake! It looks fantastic – lucky kiddos! :-)

  10. 33

    sweet road says

    This looks like the perfect nostalgic vanilla birthday cake! I have never been too much a fan of chocolate cakes, but vanilla is my language!

  11. 46

    says

    You had me at chocolate malt. The cake looks absolutely delicious. I would love a piece right now.

  12. 50

    Michele says

    I just tried out this recipe, and let me just say- it surely does not disappoint. The cake is moist and delicious, and the malt icing is the perfect touch, it gives the layer of frosting in the middle a little ooey gooeyness :). The only thing I’d recommend is trying not to cut any corners with ingredient substitutions- whenever I try out a new recipe, I usually use smartbalance butter and splenda sugar to try to decrease the calories juuust a little and sometimes I can get away with it, but I think my cake would’ve tasted even better than it does (is that even possible?:)) if i had just used regular butter. Mine also only took 25 minutes to bake. My family is also big coconut fans, so I sprinkled a little coconut over the top of the frosting and they were absolutely in heaven!

    Thanks for the great recipe, I’ll definitely be making this cake again!

  13. 51

    says

    you know me and the making of cake don’t necessarily play well together, right??? but at the moment i really would like a piece of this . . . with coffee please . . . thank you . . .

  14. 53

    says

    I have had this recipe ‘pinned’ for like a year now–I’m finally making it for my best friend’s birthday today! Thanks for the recipe and the photos are beautiful!

  15. 54

    Teenycakes says

    This is a WONDERFUL recipe. I made one-half of the recipe into cupcakes. One-half batch yields approximately 2 cups of cake batter (12 cupcakes). The cake was moist and lofty. The cupcakes had a slight dome and did not stick to the pan at all. I’ve tried over 40 vanilla/white cake recipes over the last 4 years, and I just love this one!!! I hope others try it, the recipe is a true keeper. Food is such a gift from God.

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