Yellow Cake with Chocolate Malt Buttercream

yellow cake with chocolate malt buttercream Dessert
Yellow Cake with Chocolate Malt Buttercream
  • Prep 20 min
  • Total 2 hr 45 min
  • Servings 16

Betty Crocker™ Super Moist™ yellow cake is layered with made-from-scratch chocolate frosting and topped with crushed malt balls. MORE+ LESS-

Bree Hester
Created May 6, 2013
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix



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

Filling and Frosting

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


cup chocolate-covered malted milk balls, crushed


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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