Three Layer Malted Milk Chocolate Cake

Three Layer Malted Milk Chocolate Cake
Jill Melton
  • Yield: 16 servings


Chocolate Cake:
3ounces bittersweet or semi-sweet chocolate
3cups all-purpose flour
3/4teaspoon baking powder
1/2teaspoon salt
1/2cup (1 stick) butter
1/4cup vegetable shortening
1 1/2cups sugar
2teaspoons vanilla extract
4 eggs
1 1/2teaspoons baking soda
1 1/2tablespoons vinegar
1 1/2cups buttermilk
Chocolate Malt Buttercream:
1cup (2 sticks) butter
6tablespoons cocoa powder
2teaspoons vanilla extract
1/2teaspoon salt
2cups powdered sugar
3tablespoons sour cream
3tablespoons malt powder


  1. Preheat oven to 350F. Grease and flour 3 (9-inch) round cake pans.
  2. To prepare cake, melt chocolate in microwave; let cool. Stir together flour, baking powder and salt. Combine butter and shortening and beat until fluffy, about 1 minute. Gradually beat in sugar. Add cooled chocolate and vanilla; beat well. Add eggs, one at a time; beat until light, about 2 minutes.
  3. Combine baking soda and vinegar in a medium bowl. Mixture will foam. Add buttermilk. Add flour mixture and buttermilk mixture alternately to chocolate mixture, beating until smooth.
  4. Divide batter among pans. Bake 30 to 45 minutes. Let cool and frost.
  5. To prepare frosting, beat butter until light and creamy, about 2 minutes. Add cocoa powder and vanilla; beat until well combined. Add remaining ingredients; beat until fluffy.

Nutritional Info *per serving

  • Calories 471
  • Fat 25g
  • Cholesterol 102mg
  • Sodium 452mg
  • Carbohydrate 59g
  • Fiber 2g
  • Protein 6g