There are a lot of things to look forward to this year, and the new Cake Slice Bakers cake book choice is one of them!
We’ll be baking through Little Everyday Cakes by Candace Floyd. It is what it sounds like – a cookbook full of smaller cakes. That way if you have smaller family, you can enjoy cake without worrying about days and days of leftovers!
My first choice from this book is the Chocolate Malt Cake. My Dad LOVED making malts with malted milk powder and ice cream and we all enjoyed them so much. So, when I saw this malt cake, I knew it was the one for me to make.
This cake is made in two 6-inch round pans to make a cute little cake. It’s deceptive, though, because the layers are tall and you end up with a substantial cake, even though it’s only 6-inches round.
The only problem making this was that I only have one 6-inch pan. After making this cake, I’m definitely motivated to invest in a second little pan! I ended up baking one layer, cleaning out and reusing the pan for the second layer. They came out beautifully.
The cake layers are quite substantial and I was surprised at how heavy they are. The texture is great, though. Slightly dense, but still somehow fluffy.
The malt powder adds a wonderful flavor to the Chocolate Malt Cake and the frosting. It’s almost a milk chocolate frosting, but then you get a little texture from the malt powder.
I’m amazed at how good this cake is.
I always taste test the food after the pictures are taken. This time I couldn’t get through the entire piece of cake – it’s delicious, but very rich. You might think about cutting the pieces a little smaller than you’re used to.
Incredible cake! Rich and flavorful with creamy, dreamy frosting and bits of malt balls, I would be proud to serve this at any family or friend gathering. Or just keep it at home for a decadent treat.
Oh, you probably noticed my outstanding decorating. Fifteen malt balls plopped on top of the cake. Martha Stewart I’m not. Don’t care – it’s a phenomenal cake!
- 1 C, plus 2 tbsp malted milk powder
- 1 C, less 1 tbsp all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs, room temperature
- 3/4 C granulated sugar
- 6 tbsp canola oil
- 1 tsp vanilla extract
- 3/4 C whole milk, room temperature
- 8 to 10 chocolate-covered malt balls (Whoppers)
- For the frosting:
- 1/2 C butter, softened
- 1 tsp vanilla extract
- 1/2 C malted milk powder
- 1/4 C bittersweet chocolate chips, melted and cooled slightly
- 1/4 tsp salt
- 2 C powdered sugar
- 2 tbsp heavy cream
- Preheat the oven to 325°. Grease or spray two 6-inch cake pans and line them with parchment paper. Dust the pans with cocoa powder.
- In a medium bowl, combine the malted milk powder, flour, cocoa, baking soda, and salt.
- In a larger bowl, whisk together the eggs, sugar, oil and vanilla until completely combined. Add one-third of the flour/cocoa mixture, stir for a few seconds, then add one-half of the milk. Stir until just combined. Add another third of the flour/cocoa, stir, then add the rest of the milk and stir again. Add the rest of flour and stir until just combined.
- Divide the batter between the two pans (will go to the very top of the pan edges) and bake for 30 to 35 minutes until a toothpick inserted comes out fairly clean.
- Place the pans on a wire rack and let the cakes cool for about 10 minutes. Turn the cakes out from the pans and let them cool completely.
- For the frosting: Place the malt balls into a ziplock plastic bag and seal it. Crust the malt balls gently, using a mallet or bottom of a sturdy glass.
- In a medium mixing bowl, combine the butter, vanilla, and malted milk powder. Beat with a mixer at medium-high speed until smooth. Pour in the melted chocolate and the salt, and beat until smooth. Gradually add the powdered sugar and the heavy cream, beating until smooth and creamy.
- Frost the top of the bottom layer, then sprinkle the crushed malt balls over that frosting. Set the top layer on top of the bottom layer and frost the tops and sides, using the remaining frosting.
- Refrigerate if there are any leftovers.
There are weight measurements on the original recipe, but I found them to be off when I tried using them. I used the measurements in the above recipe.
I used 2% milk in the cake because that's what we have - it works fine.
Nutrition Information:Yield: 8 slices Serving Size: 1 slice
Amount Per Serving: Calories: 672Total Fat: 34gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 87mgSodium: 498mgCarbohydrates: 86gFiber: 3gSugar: 73gProtein: 7g
Nutrition Values are Approximate
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th – never before – we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book – Little Everyday Cakes – and our choices for January 2021 were ~
Lemon-Rosemary Yogurt Loaf
Chocolate Malt Cake
- Culinary Adventures with Camilla
- My Recipe Reviews
- A Little Bit of All Right
- Amandie Bakes
- Making Miracles
- Sweet Sensations
Oatmeal-Applesauce Cake with Lemony Apple Topping