Yellow Butter Cake with Malted Chocolate Buttercream Frosting
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This classic Yellow Butter Cake with Malted Chocolate Buttercream Frosting will make any celebration that much sweeter.
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 OMTG 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?
A few more cakes for those special occasions:
- Dark Chocolate Covered Strawberry Cake Recipe
- Pineapple Cake Recipe
- Meyer Lemon Thyme Icebox Cake Recipe
Yellow Butter Cake with Malted Chocolate Buttercream Frosting
A delicious classic yellow cake with a malted chocolate buttercream frosting.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 16 tablespoons (2 sticks) butter, room temperature (I used salted)
- 1 cup milk, divided
- 4 eggs
- 2 teaspoon vanilla extract
- Malted Buttercream Chocolate Frosting Recipe
Instructions
- Preheat oven to 350-degrees F.
- In a mixing bowl, lightly whisk together first 4 ingredients; flour, sugar, baking powder, salt.
- Add butter and 3/4 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-inch round baking pans.
- Bake at 350-degrees F for 30-35 minutes, or until cake tester or toothpick comes out clean.
- Once cooled completely, frost with Malted Buttercream Chocolate Frosting.
Notes
Frosting adapted from Southern Living March 2009.
just GORGEOUS. . SEEMS TO ME THAT YOU ARE A GREAT BAKER 🙂
love the new site! LOOKS GREAT!
Wow- we’re drooling… and what a beautiful picture! bravo!
That frosting looks so lickable. OMG… yum!!!
Oh man do I wish I had a slice of this cake! Absolutely gorgeous!!!
You had me at chocolate malt. The cake looks absolutely delicious. I would love a piece right now.
The cake looks perfectly moist!!!
Next time you make this, can I come visit? Seriously, I’m not but like two hours away. Seriously. 🙂
love the frosting !!
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!
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 . . .
I just made this cake its heavenly
going to try it with some ice cream.
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!
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.
I am going to need to make this soon, it sounds so delicious!
Looks absolutely delicious – perfect as a birthday cake!
I made this and is delicious the only thing is that mine is not as yellow like the picture why???
Mine isn’t as yellow either,why?
It’s all in the eggs you buy. If you use brown eggs that have not been processed, they are very orange looking which is much healthier. Which creates a yellow cake.
Great cake recipe. I actually used cake flour to make it lighter and it’s delicious. I also used a homemade chocolate buttercream frosting, not the malted. Great cake!