- 1
Ingredients
- Cake
- INGREDIENTS
- 4 4 4 large eggs, room temperature
- 1/2 1/2 1/2 cup unsweetened coconut milk, from can at room temperature
- 2 2 2 teaspoons vanilla extract
- 1-3/4 1-3/4 1-3/4 cups (7 ounces) cake flour
- 1-1/2 1-1/2 1-1/2 cups (10-1/2 ounces) granulated sugar
- 3/4 3/4 3/4 cup (3-3/8 ounces) malted milk powder, preferably Horlicks
- 2 2 2 teaspoons baking powder
- 1 1 1 teaspoon fine sea salt
- 16 16 16 tablespoons (8 ounces/2 sticks) unsalted butter, cut into 16 pieces and softened
- DIRECTIONS
- 3 3. to 1 to to 30 mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce speed to medium-low and add remaining egg mixture. Increase speed to medium-high and beat until incorporated, about 30 seconds.
- Vanilla Malted Milk Frosting
- INGREDIENTS
- 1/4 1/4 1/4 cup coconut milk
- 1-1/4 1-1/4 1-1/4 cups (5-5/8 ounces) malted milk powder, preferably Horlicks
- 1-1/2 1-1/2 1-1/2 teaspoons vanilla extract
- 24 24 24 tablespoons (12 ounces/3 sticks) unsalted butter, softened
- 1-1/4 1-1/4 1-1/4 cups (5 ounces) confectioners’ sugar
- 1/2 1/2 1/2 teaspoon fine sea salt
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 350℉. Grease three 8-by-1-1/2-inch cake pans with butter and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
2. Whisk eggs, milk, and vanilla with fork in small bowl. Combine flour, sugar, malted milk powder, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on low speed until combined. Add butter, one piece at a time; mix until combine, only pea-size pieces remains, about 2 minute.
3. Add half of egg mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce speed to medium-low and add remaining egg mixture. Increase speed to medium-high and beat until incorporated, about 30 seconds.
Directions
1. Warm coconut milk in small saucepan, do not boil.Remove from heat, add malted milk powder and vanilla extract, stir to combine, set aside to cool.
2. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until combined, about one minute.
3. Add malted milk mixture, increase speed to medium-high and beat until light and fluffy, about 3 minutes, scraping down bowl if necessary. Use immediately or refrigerate until ready.
1. Place one cake layer on the bottom of cake stand or serving platter. Spread about 3/4 cup frosting evenly over cake layer; top with another layer. Repeat with the remaining cake layer.
add one
This is the fluffiest vanilla cake I have ever seen!I also love the way you frosted it
Hi Debbie, perhaps your butter was too soft to start or you didn’t beat the butter enough? -Ken
Love your cake!!! I want to make iT, but I live in Argentina and we don’t have Malted milk, any sustitude? please!! Thanks!
Hi Jane, if you can’t find cake flour, here’s how you can make a substitute. Take one cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch back in. Happy Baking! -Ken
Can’t wait to try this recipe I love anything with malt in it so this cake is a must I will let you know what I think when I make it.
I live in Pakistan so the powder available here is beige in color and turn light brown on addition of milk. Any ways thanks a lot for helping me. Will look for other variety too.
In my humble opinion, Horlick has the best malted flavor. Carnation makes a malted milk powder but not as flavorful, but I suppose you can add more to boost the flavor. Happy Baking! -Ken
Becky @ A Calculated Whisk