Chocolate Malt Cake Recipe – Coffee & Buttermilk Delight

Last Updated on 6 months ago by Neha Deshmukh

Chocolate Malt Cake Recipe – Coffee & Buttermilk Delight

Hey everyone! If you’re anything like me, a good slice of cake can just make the day. And this Chocolate Malt Cake? It’s seriously special. It’s moist, deeply chocolatey, with a subtle malted flavour and a hint of coffee that just elevates everything. I first made this for my sister’s birthday, and it was an instant hit – she’s been requesting it ever since! Let’s get baking, shall we?

Why You’ll Love This Recipe

This isn’t your average chocolate cake. The combination of buttermilk, coffee, and malted milk powder creates a flavour profile that’s both comforting and sophisticated. It’s perfect for birthdays, celebrations, or just a cozy night in with a cup of chai. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. It serves 12, takes about 60 minutes total (10 minutes prep!), and is a medium difficulty bake.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 ½ cups (192g) all-purpose flour
• 1 cup (200g) sugar
• ⅓ cup (24g) cocoa powder
• ⅓ cup (30g) malted milk powder
• 1 ¼ tsp (6g) baking powder
• ½ tsp (2.5g) baking soda
• ½ tsp (3g) salt
• 2 large eggs
• 1 tsp (5ml) vanilla extract
• ½ cup (120ml) vegetable oil
• ½ cup (120ml) buttermilk
• ⅔ cup (160ml) boiling water
• 1 tbsp (7g) instant coffee powder
• 120g butter, softened (for frosting)
• ¼ cup (24g) cocoa powder (for frosting)
• ⅓ cup (30g) malted milk powder (for frosting)
• 2 cups (240g) icing sugar (for frosting)
• 1 tsp (5ml) vanilla extract (for frosting)
• 1-2 tbsp (15-30ml) cream or milk (for frosting)
• Chocolate pieces for garnish (optional)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

All-Purpose Flour: Types and Substitutions

All-purpose flour is your workhorse here, but you can experiment! Cake flour will give you an even softer crumb, but all-purpose works beautifully. If you’re gluten-free, a good 1:1 gluten-free baking flour blend will do the trick (see variations section!).

Cocoa Powder: Dutch-Processed vs. Natural

I prefer Dutch-processed cocoa powder for this recipe – it has a smoother, less acidic flavour. However, natural cocoa powder will also work, just be aware it might give a slightly tangier taste.

Malted Milk Powder: Regional Variations & Flavor Profile

Malted milk powder (like Horlicks or Bournvita) adds a unique, nostalgic flavour. You can find it in most supermarkets, or online. If you can’t find it, you can omit it, but it really does add something special!

Buttermilk: Substitutes and Benefits

Buttermilk adds tenderness and a slight tang to the cake. Don’t have any? No problem! You can make a quick substitute by adding 1 tbsp of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.

Coffee Powder: Enhancing Chocolate Flavor

Don’t worry, this won’t make your cake taste like coffee! The coffee actually enhances the chocolate flavour, making it richer and more complex. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Grease two 9-inch baking pans and set them aside. This is important – nobody wants a stuck cake!
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures everything is nicely combined and prevents lumps.
3. Whisk in the sugar until everything is well combined.
4. Create a well in the center of the dry ingredients. Add the eggs, vegetable oil, buttermilk, and vanilla extract.
5. Using an electric mixer on low speed, mix until the batter is just combined. Don’t overmix!
6. Dissolve the instant coffee powder in the boiling water. Pour this into the batter and mix until smooth. The batter will be quite thin – that’s perfectly normal.
7. Divide the batter evenly between the prepared pans.
8. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cakes are baking, let’s make the frosting! Beat the softened butter until it’s light and creamy.
10. Mix in the cocoa powder, malted milk powder, vanilla extract, and salt until smooth.
11. Gradually add the icing sugar, mixing on low speed until incorporated. If the frosting is too thick, add a tablespoon or two of cream or milk until you reach your desired consistency.
12. Refrigerate the frosting until you’re ready to use it. This helps it firm up and makes it easier to spread.
13. Once the cakes have cooled completely, remove them from the pans and place them on a wire rack.
14. Assemble the cake by spreading a thin layer of frosting between the two layers, then cover the top and sides with the remaining frosting.
15. Garnish with chocolate pieces, if desired, and serve!

Expert Tips

• Don’t open the oven door while the cakes are baking – it can cause them to sink!
• Let the cakes cool completely before frosting, or the frosting will melt.
• For a super smooth frosting, sift the icing sugar before adding it.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chocolate Malt Cake

Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use plant-based butter and milk, and ensure your icing sugar is vegan-friendly. My friend Priya swears by this version!

Gluten-Free Chocolate Malt Cake

Use a 1:1 gluten-free baking flour blend. Bob’s Red Mill is a good option.

Adjusting Spice Levels (Coffee Intensity)

If you’re sensitive to coffee, reduce the amount of instant coffee powder to ½ tbsp. Or, if you love coffee, you can increase it to 1 ½ tbsp!

Festival Adaptations (Birthday, Celebrations)

Add sprinkles, edible glitter, or fresh berries for a festive touch. You could even create a chocolate ganache drip for a more dramatic look.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A warm cup of chai or a glass of cold milk also pairs perfectly.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day or two in advance and store them wrapped tightly in plastic wrap at room temperature. Frost the cake just before serving.

What is the best way to store leftover cake?

Store in an airtight container. Refrigerating will keep it fresher longer, but it might dry out slightly.

Can I use a different type of milk instead of buttermilk?

Yes, as mentioned earlier, you can use the lemon juice/vinegar trick with regular milk.

What does the coffee do to the cake?

It enhances the chocolate flavour! You won’t taste coffee, but it adds depth and richness.

Can I add chocolate chips to the batter?

Absolutely! About ½ cup of chocolate chips would be perfect.

How can I ensure the cake layers are even?

Use a kitchen scale to weigh the batter in each pan. This ensures they’re perfectly equal.

Enjoy baking (and eating!) this Chocolate Malt Cake. I hope it brings as much joy to your kitchen as it does to mine! Let me know how it turns out in the comments below. Happy baking!