Moist Chocolate Malt Cake with Ovaltine Frosting
This rich and moist chocolate malt cake uses Ovaltine in the frosting for a malted twist you’ll love. Make-ahead friendly and perfect for celebrations!
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder unsweetened
- 2 tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
- 1 cup whole milk
- 2 tsp distilled white vinegar
- 1 cup neutral oil canola oil recommended
- ½ tsp vanilla extract
- 1 cup hot brewed coffee enhances the chocolate flavor
Chocolate Malt Frosting
- 1½ cups unsalted butter room temperature
- ¾ tsp salt
- 4 cups powdered sugar (yes, it’s a lot — this is a GOOD cake, not a diet cake)
- ¼ cup milk
- ¾ cup heavy cream
- ⅔ cup Ovaltine chocolate malt powder (found in the hot cocoa aisle at most grocery stores)
- ½ tsp vanilla extract
- 1 cup unsweetened cocoa powder
Instructions
Bake the Chocolate Cake
- Preheat your oven to 330°F (170°C).It may sound oddly specific, but trust me — this temperature helps the cake bake evenly and stay moist.
- Sift the dry ingredients.In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda and salt. Set aside.
- Whisk the wet ingredients.In a separate bowl, combine the eggs, milk + vinegar, oil, and vanilla extract. Mix until well blended.
- Add dry ingredients to a stand mixer.Place the sifted dry ingredients into the bowl of your stand mixer. (You can also use a hand mixer — just be careful with the hot coffee in the next step.)
- Mix wet into dry.Start the mixer on low speed and slowly pour in the wet mixture. Once combined, increase speed to medium and beat for 3–5 minutes until the batter is smooth and fully integrated.
- Add hot coffee.Reduce the mixer speed to low. Slowly pour in the hot brewed coffee, then turn off the mixer and gently fold the batter by hand. Avoid mixing on high speed with hot liquid — safety first!
- Divide and bake.Line two round baking pans with parchment paper. Pour the batter evenly into both pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Make the Chocolate Malt Frosting
- Start with butter, cocoa, salt, and milk.In a clean mixing bowl, combine the unsalted butter, unsweetened cocoa powder, salt, and milk.
- Beat until creamy.Mix on medium speed for 3–4 minutes. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- Add powdered sugar.Gradually add the powdered sugar, about ½ cup at a time, while the mixer runs. (Your kitchen may get a little powdered-sugar-snowstorm messy — sorry in advance.)
- Mix Ovaltine and cream.In a separate bowl, whisk together the heavy cream and Ovaltine chocolate malt powder. Resist the urge to lick the spoon… or don’t.
- Finish the frosting.Add the Ovaltine-cream mixture to your chocolate base and beat for another 3–4 minutes until the frosting is light, smooth, and fluffy. Yes, it’s taste-test worthy.
Assemble the Cake
- Cool and layer.Let your cakes cool completely at room temperature. Once cooled, slice each cake horizontally to create 4 layers in total.
- Frost and stack.Spread a generous layer of frosting between each cake layer. Stack them evenly and cover the entire cake with the remaining frosting.
- Decorate and serve.Smooth the frosting or swirl it for texture. Add sprinkles, shaved chocolate, or a drizzle of ganache if you're feeling extra. Slice and enjoy!
Notes
Pro Tips for the Best Chocolate Cake Experience
- Make it ahead — it gets even better.
This cake actually thrives with a little rest. Prep it the day before your event and let it sit overnight in the fridge. The texture becomes even more moist, and the flavors deepen beautifully. - Shelf life is great (but good luck getting that far).
Technically, this cake stays fresh in the refrigerator for up to 7 days — but in my house, it rarely lasts more than 48 hours. Let me know if you ever make it to Day 3... I’ll be impressed.