MALTED MILK BALL CAKE RECIPES

Name: Malted Milk Ball Cake
Prep time: 30 min
Ingredients: 2 cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ? cup butter, softened; 1u2009¾ cups sugar; 3 eggs; 4 ounces unsweetened chocolate, melted and cooled; 2 teaspoons vanilla; 1u2009½ cups milk; 1 cup malted milk balls, coarsely chopped; 1 Chocolate Malt Glaze

MALTED MILK BALL CAKE | BETTER HOMES & GARDENS

Malted Milk Ball Cake | Better Homes & Gardens image

Its hip to be square, but this stunning cake can be round too. Use 9x1 1/2-inch-round baking pans instead of the 8-inch-square pans.

Provided by Better Homes & Gardens

Prep Time 30 minutes

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
? cup butter, softened
1?¾ cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1?½ cups milk
1 cup malted milk balls, coarsely chopped
1 Chocolate Malt Glaze

Steps:

Keep it Crunchy

Nutrition Facts : Calories 319 calories, CarbohydrateContent 40 g, CholesterolContent 51 mg, FatContent 17 g, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 10 g, SodiumContent 195 mg, SugarContent 27 g

MALT-BALL CAKE RECIPE - BROOKLYN'S BAKED | FOOD & WINE

Malt-Ball Cake Recipe - Brooklyn's Baked | Food & Wine image

The staff at Brooklyn's Baked created this tall, fluffy cake to feed their love of malted-milk balls. Although the bakery prefers to use a brewer's malt like the one from nearby Sixpoint Craft Ales, this recipe calls for the more readily available malted-milk powder, which has a mellow, nutty flavor. More Cake Recipes

Provided by Food & Wine

Total Time 3 hours 0 minutes

Yield 12 to 14

Number Of Ingredients 19

Ingredients

2 1/4 cups cake flour
3/4 cup all-purpose flour
1 cup malted-milk powder
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 stick unsalted butter, at room temperature
1/2 cup solid vegetable shortening, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
2 cups ice water
4 large egg whites, at room temperature
10 ounces bittersweet chocolate, finely chopped
10 ounces milk chocolate, finely chopped
1 3/4 cups heavy cream
3 tablespoons light corn syrup
4 sticks (1 pound) unsalted butter, cut into 1-inch chunks, softened
Malted milk balls, for garnish

Steps:

Preheat the oven to 325°. Butter and flour three 8-inch cake pans and line the bottoms with parchment paper. In a large bowl, whisk the flours with the malt powder, baking powder, baking soda, salt and nutmeg.
In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the shortening until creamy. Add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in the dry ingredients in 3 batches at low speed, alternating with the ice water, occasionally scraping down the side of the bowl.
In a clean bowl, beat the egg whites at medium-high speed until soft peaks form. Fold the egg whites into the batter. Divide the batter between the pans, spreading it evenly, and bake the cakes for 40 to 45 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then invert them onto a rack and let cool completely. Peel off the parchment.
Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Let cool to room temperature.
Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time, and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10 to 15 minutes.
Place one cake layer on a serving platter and spread 1 1/4 cups of the frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost the side with the remaining frosting. Garnish the cake with malted-milk balls and refrigerate briefly to firm up the frosting before serving.

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MALTED MILK CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Bake this cake in a 13x9 pan or as cupcakes in fun paper liners. I am a sweet and salty addict, so I sprinkle popcorn on top. —Susan Scarborough, Fernandina Beach, FL
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Total Time 50 minutes
Category Desserts
Calories 455 calories per serving

Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Batter may appear curdled. If desired, beat in flavoring. In another bowl, whisk flour, milk powder, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a large bowl, beat butter until creamy. Beat in confectioners’ sugar and cocoa alternately with milk until smooth. Spread frosting over cake; sprinkle with crushed malted milk balls.

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MALTED-MILK CHOCOLATE CAKE RECIPE - FOOD.COM

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MALT-BALL CAKE RECIPE - BROOKLYN'S BAKED | FOOD & WINE

The staff at Brooklyn's Baked created this tall, fluffy cake to feed their love of malted-milk balls. Although the bakery prefers to use a brewer's malt like the one from nearby Sixpoint Craft Ales, this recipe calls for the more readily available malted-milk powder, which has a mellow, nutty flavor. More Cake Recipes
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Reviews 3
Total Time 3 hours 0 minutes

Place one cake layer on a serving platter and spread 1 1/4 cups of the frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost the side with the remaining frosting. Garnish the cake with malted-milk balls and refrigerate briefly to firm up the frosting before serving.

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Reviews 2.5
Total Time 2 hours 5 minutes
Calories 310 per serving

In medium bowl, beat cream, 3/4 cup malted milk powder and the vanilla on low speed until blended, then on high speed until stiff peaks form. Spread over cake. Place malted milk balls in small resealable freezer plastic bag; seal bag and crush with rolling pin or meat mallet. Just before serving, top with chopped malted milk balls. Store covered in refrigerator.

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Calories 240 per serving

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