Yellow Cake with Chocolate Malt Buttercream

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Yellow Cake with Chocolate Malt Buttercream
  • Prep 20 min
  • Total 2 hr 45 min
  • Servings 16
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Betty Crocker™ Super Moist™ yellow cake is layered with made-from-scratch chocolate frosting and topped with crushed malt balls.
By Bree Hester
Created May 6, 2013



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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This cake can be made a day ahead of time.
  • tip 2
    Chocolate cake mix can be substituted for yellow.


Nutrition Facts are not available for this recipe
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