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Yellow Cake with Chocolate Malt Buttercream

Who can say no to a yellow butter cake covered with chocolate malt frosting? This cake is simple and perfect for your next celebration.
By Bree Hester

Sometimes there is nothing more comforting than a piece of cake and a glass of icy cold milk. If you are craving that particularly comforting combination, than this is the cake for you. Tender and moist yellow cake layers, generously slathered with a chocolate malt buttercream frosting, and sprinkled with crushed chocolate covered malted milk balls. This cake is old-fashioned and absolutely delicious.

Ready to get started?

Start by getting your cake layers ready. Bake the cake according to the package directions. Cool completely.

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In the bowl of an electric mixer (a hand mixer works well too) combine butter, malt powder, and cocoa.

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Beat until smooth and combined.

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Slowly add powdered sugar, a cup a time, until it is all incorporated.

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Add 4 Tablespoons of heavy cream. Add more cream if you need to thin out the frosting.

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Beat until light and fluffy. Scrap the bottom of the bowl a few times to make sure all of the sugar has been incorporated.

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Frost the yellow cake layers with the buttercream frosting.

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Add the malted milk balls to a plastic bag.

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Crush with a rolling pin. Top the cake with crushed malt balls.

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Slice and enjoy!

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