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Chocolate Malt Cake

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  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 15
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Looking for a chocolate dessert using Betty Crocker™ Super Moist™ milk chocolate cake mix? Then check out this delicious cake topped with malted milk balls.
Updated Jul 20, 2011
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  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan.) Spray 13x9-pan with baking spray with flour.
  • 2
    In large bowl, stir together cake mix and 3/4 cup malted milk powder. Beat in water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • 3
    Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4
    In medium bowl, beat cream, 3/4 cup malted milk powder and the vanilla on low speed until blended, then on high speed until stiff peaks form. Spread over cake. Place malted milk balls in small resealable freezer plastic bag; seal bag and crush with rolling pin or meat mallet. Just before serving, top with chopped malted milk balls. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    This cake features the flavors of a chocolate malt, that classic soda-fountain favorite. Look for the chocolate malted milk powder with the instant drink powder in most grocery stores.


Nutrition Facts are not available for this recipe
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