Ingredients
Method
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Spray a 9×13-inch baking pan with nonstick spray and set aside.
Step 2: Make the Cake Batter
- In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the cake mix, water, vegetable oil, eggs, and malted milk powder.
- Mix on low speed for 30 seconds to combine, then increase to medium speed and beat for 2 minutes until the batter is smooth and creamy. Scrape the sides of the bowl as needed.
Step 3: Bake the Cake
- Pour the batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Step 4: Prepare the Frosting
- In a large bowl, whisk together the cocoa powder, powdered sugar, malted milk powder, and salt.
- In a stand mixer, beat the softened butter until creamy.
- Gradually add the powdered sugar mixture to the butter, alternating with heavy cream.
- Mix on low for 30 seconds, then increase to medium-high and beat for 3 minutes until the frosting is fluffy and smooth.
Step 5: Frost the Cake
- Once the cake has cooled, spread the frosting evenly over the top while it’s still in the pan or remove the cake and frost the top and sides.
- Garnish with malt balls for an extra touch of sweetness and crunch.
Notes
- Room Temperature Ingredients: For the best results, use room-temperature eggs and butter for smoother mixing.
- Customizable Toppings: Swap malt balls for chocolate chips or drizzle the cake with chocolate ganache for added decadence.
- Storage: Store the frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing Option: Freeze unfrosted cake for up to 3 months. Thaw overnight in the fridge before frosting and serving.