This is not a "light" cake. (In case you were wondering, cakes aren't really supposed to be in that category to begin with.) This one is particularly rich, with a generous coating of chocolate malt frosting to round out the moist, yellow cake inside.
From She Wears Many Hats
Makes 2 9-inch round cakes.
2 3/4 cups flour
1-1/2 cups sugar
1 tbsp baking powder
1/4 tsp salt
1 cup (2 sticks) butter, at room temperature
1 cup milk, divided
2 tsp vanilla extract
1/2 cup (1 stick) butter, at room temperature
1 tsp vanilla extract
2 cups powdered sugar, sifted
1/2 cup cocoa powder
1/2 cup malted milk powder
7 tbsp milk
Preheat oven to 350 degrees F. Grease two nine-inch round baking pans and line bottoms with parchment paper. In large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add butter and 3/4 cup milk to the mixture and beat until just combined.
In a separate bowl, lightly beat eggs, remaining 1/4 cup milk, and vanilla extract together. Gradually add to the flour mixture and mix until just combined. Do not over beat.
Divide batter into prepared pans. Bake for 30 to 35 minutes, until toothpick comes out clean. Allow cake to cool completely before frosting.
Beat butter and vanilla extract together until smooth. Add in powdered sugar, cocoa powder and malted milk powder; lightly mix. Add in milk, one tbsp at a time, until smooth.
Note: When I frost cakes, I line the cake stand with strips of wax paper. After the frosting has set, I just pull the strips out, and the cake stand or platter is free of errant icing globs. Voila!