This cake, dear readers, is a birthday cake classic. The person lucky enough to receive one of these from your kitchen for his or her birthday will thank you. So will everyone at the party.
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.
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.
I made it for my best friend from college, Katie, who turned 24 on June 2nd. It may have taken me nearly two months to get this posted, but I wasn't about to forget to share it. No-way-josé.
Recipe for Yellow Cake with Chocolate Malt Frosting
From She Wears Many Hats
Makes 2 9-inch round cakes.
Ingredients
For Cake:
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
4 eggs
2 tsp vanilla extract
For Frosting:
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
Instructions
For cake:
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.
For 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!
From She Wears Many Hats
Makes 2 9-inch round cakes.
Ingredients
For Cake:
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
4 eggs
2 tsp vanilla extract
For Frosting:
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
Instructions
For cake:
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.
For 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!
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