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Vanilla Malt Milk Cake




Source of Recipe


Hungry Rabbit


Recipe Link: http://hungryrabbitnyc.com/2013/06/vanilla-malt-milk-cake/

List of Ingredients




4 large eggs, room temperature
1/2 cup coconut milk, room temperature
2 teaspoons vanilla extract
1-3/4 cups (7 ounces) cake flour
1-1/2 cups ( 10-1/2 ounces) granulated sugar
3/4 cup (3-3/8 ounces) malt milk powder, preferably Horlicks
2 teaspoons baking powder
1 teaspoon fine sea salt
16 tablespoons (8 ounces/2 sticks) unsalted butter, cut into 16 pieces and softened

Recipe



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, malt 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.

4. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with small off-set spatula. Bake until tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes, rotate pan half way through to for even baking. Cool on rack for 10 minutes. Run a knife around pan perimeter to loosen. Invert cake onto large plate, peel off parchment, and re-invert onto lightly greased rack. Cool completely, about 2 hours.
Vanilla Malt Frosting
Ingredients

1/4 cup coconut milk
1-1/4 cups (5-5/8 ounces) malted milk powder, preferably Horlicks
1-1/2 teaspoons vanilla extract
24 tablespoons (12 ounces/3 sticks) unsalted butter, softened
1-1/4 cups (5 ounces) confectioners’ sugar
1/2 teaspoon fine sea salt
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.
Assembly

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.

2. Spread frosting on top and side of cake. Refrigerate for 30 minutes. Serve.

MAKES one 8-inch cake