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Yellow Cake with Malted Chocolate Buttercream
A classic yellow layer cake is paired with a rich malted chocolate buttercream for a nostalgic dessert. The addition of malted milk powder gives the frosting a deep, old-fashioned diner flavor that balances the sweet cake. It is an excellent choice for birthdays, weekend celebrations, or anytime you want a comforting slice of homemade cake. The fluffy buttercream pipes beautifully into decorative shapes while keeping the cake layers moist and tender.
Ingredients
- 1 (15¼-oz.) pkg. yellow cake mix (plus ingredients listed on box for preparing cake)
- 1½ cups semisweet chocolate chips
- 1½ cups butter, softened
- 3 cups unsifted powdered sugar
- ⅓ cup malted milk powder
- ¼ cup heavy whipping cream
- 1 tsp. vanilla extract
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit. Prepare the yellow cake mix according to the package directions, then divide the batter evenly among three 6-inch round cake pans coated with baking spray.
- 2Bake until a wooden pick inserted into the center of the cakes comes out clean, which takes 20 to 23 minutes. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely for about 45 minutes.
- 3Melt the chocolate chips in a microwave-safe bowl on high power for about 90 seconds, stopping to stir every 30 seconds. Set aside to cool for 10 minutes.
- 4Beat the softened butter in a stand mixer fitted with a paddle attachment on medium speed for about 2 minutes until smooth.
- 5Turn the mixer to low speed and gradually add the powdered sugar, malted milk powder, and heavy whipping cream, beating until just combined.
- 6Pour in the melted chocolate and vanilla extract, then beat on medium-high speed for about 3 minutes until fluffy.
- 7Transfer the frosting into a large piping bag and snip a half-inch tip off the end.
- 8Form frosting flower petals on the top side of one cake layer by starting along the outer edge and piping a 1-inch circular dollop. Drag the piping bag toward the center of the cake while squeezing to form a teardrop shape.
- 9Repeat this piping process seven more times around the top edge of the cake layer.
- 10Pull a small offset spatula lengthwise through the center of each frosting teardrop from the outer circle toward the center to create a petal effect.
- 11Dip the spatula in warm water and wipe it dry before dragging it through each teardrop. Repeat this entire frosting process on the remaining two cake layers, then carefully stack them.
- 12Use the offset spatula to smooth the frosting in the middle of the top cake layer where the petals meet, spreading it into a flat circle to form the center of the flower design.