Got this recipe from here and made it for Dad’s 74th birthday. It’s essentially a giant Whopper cake. I think everyone agreed it was pretty much one of the best cakes ever.
For the Cake:
- 2 cups malted milk powder
- 1 2/3 cups all-purpose flour, plus more for coating the cake pans
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 3/4 teaspoon baking soda
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/3 cups whole milk
- 1 cup malted milk balls, coarsely chopped
- Heat the oven to 325°F and arrange a rack in the middle. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.
- Combine the malted milk powder, measured flour, cocoa powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Set aside.
- Combine the eggs, sugar, measured oil, and vanilla in a separate large bowl and whisk until combined and smooth. Add a third of the flour mixture and whisk until just incorporated. Add half of the milk and whisk until smooth. Continue with the remaining flour mixture and milk, alternating between each and whisking until all of the ingredients are just incorporated and smooth.
- Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
- Remove the cakes from the oven and transfer them to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each and turn the cakes out onto the rack to cool completely.
- To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about a third of the frosting over the top of the layer. Stack the second layer and evenly spread another third of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a base coat, or crumb layer, and it will be covered up later.) Place in the refrigerator until the frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread the remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Press the malt balls into the frosting around the sides of the cake and serve.
For the Frosting:
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 3/4 cup malted milk powder
- 1/2 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.
- Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
- Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes. Use to frost cakes, cupcakes, or cookies.