Yellow Cake with Chocolate Malt Buttercream

Blogger Bree Hester of Baked Bree an impressive cake that is easy to make.

  • Prep Time 20 min
  • Total Time 2 hr 45 min
  • Servings 16

Cake

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

Filling and Frosting

1
cup butter, softened
1/2
cup malted milk powder
1/2
cup unsweetened baking cocoa
4
cups powdered sugar
4
to 6 tablespoons whipping cream

Garnish

1
cup chocolate-covered malted milk balls, crushed

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray. In large bowl, beat all Cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans.
  • 2 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  • 3 In large bowl, beat butter, malted milk powder and unsweetened cocoa with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined. Add 4 tablespoons cream; beat until blended. Continue beating about 3 minutes or until frosting is light and fluffy, adding more cream if needed.
  • 4 Place 1 cake layer on serving plate; spread with 1/2 cup frosting. Top with second cake layer. Frost sides and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes.
  • 5 Frost cake with remaining frosting. Garnish with crushed malted milk balls.

Expert Tips

This cake can be made a day ahead of time.

Chocolate cake mix can be substituted for yellow.