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Do you need a quick but impressive cake for your Easter dessert table? This Easter Malted Chocolate Cake is just the thing. Nothing complicated here. Just combine the ingredients gently in the mixer bowl, bake in 3 pans and fill with a simple malted buttercream. Sour cream and oil keep the cake moist and the malted milk powder adds a yummy flavour and texture to the cake. Decorate it with whatever you have in your pantry. Or leave it plain. Either way this Easter Malted Chocolate cake with be delicious and impress you guests!

I saw a similar cake on the beautiful blog Jane’s Patisserie. Jane makes gorgeous and delicious cakes and desserts. Have a look at her blog. She has quite a wonderful selection of Easter goodies! But I wanted a simple cake that was quick and easy to make. This recipe for the Chocolate Malted cake is from Baker Girl. I love all in one cakes – they are so easy! Just make sure to dissolve the malted milk powder in the milk before you combine with the remaining ingredients.

A simple malted buttercream finishes the cake. Be sure to have the butter at room temperature to ensure it whips up well before adding the powdered sugar. Top it with whatever chocolates or sprinkles you have in your pantry and you have a dessert set to impress!

Happy Easter!

Easter Malted Chocolate Cake

Cake  from Baker Girl

2 1/4 cups all-purpose flour
1 1/4 cup sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract

Malted Buttercream

185g butter, softened
3/4 cup malted milk powder
2 cups powdered sugar
2 teaspoons vanilla extract
1-2 tablespoons milk
Chocolates to decorate

Preheat oven to 1800°C/350°F. Grease and flour 3 (9-inch) cake pans.

Sift together flour, sugar, cocoa, baking soda, baking powder, and salt.

Mix together milk and malted milk powder in a small bowl to dissolve. Add sifted ingredients, milk mixture, oil, and eggs into bowl of the stand mixer. Beat briefly at medium speed until smooth. Gently mix in sour cream and vanilla until combined. Pour batter evenly into prepared pans, and bake for 20 minutes, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on wire racks.

Beat butter in stand mixer until light and fluffy. Gradually add in the malted milk powder and then the sifted powdered sugar and vanilla. Add milk to achieve the desired consistency.

Use the buttercream to fill and top the cake. Decorate as desired.


I think frittata is in my DNA. Growing up frittata…
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