Yellow Cake with Chocolate Malt Buttercream

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.

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

Beat until smooth and combined.

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

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

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

Frost the yellow cake layers with the buttercream frosting.

Add the malted milk balls to a plastic bag.

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

Slice and enjoy!