• Cooking Time:
  • Servings: 12
  • Preparation Time:


You can handle this cake 1 of 2 ways. Either reserve 1/4 of the butter cream and flavor with malt (Reduce amount in recipe) to fill the cake, then flavor the rest with a little melted chocolate to cover the cake more like a whopper... OR you can do what I do and just fill and frost with the malted buttercream sort of like an inside out whopper... Afterall, isn't the malted part of the whopper the best part?

The last time I made this cake, was for my godson's 5th birthday (It's covered in Marshmallow Fondant). It works well as in a jelly roll/Swiss roll pan. Simply bake for 10-15 minutes in an 11x17 pan lined with reynolds parchment paper (This will allow for easier rolling later anyway.)


  • Chocolate Cake:
  • 2 cups sugar
  • 1 3/4 cups AP flour
  • 3/4 cup natural Cocoa powder (Not Dutched/Alkalized)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 cup hot water
  • 2 tsp Instant Espresso powder
  • Pinch of cayenne (A very small pinch)
  • Malted Swiss Buttercreme:
  • 8 oz by weight or about 1 cup egg whites
  • 1 3/4 cups granulated sugar
  • 2 lbs unsalted butter, room temperature
  • 3 TB Malted milk powder
  • ½ tsp vanilla
  • 1 TB Hot water


  • Cake:
  • Preaheat oven to 350
  • Butter two 9-inch cake pans.
  • Line bottom of each with parchment paper, then butter and flour the parchment.
  • Sift all the dry ingredients, except instant espresso, into large bowl.
  • Add milk, eggs, and melted butter.
  • Mix on low speed until blended
  • Increase speed to medium high and beat for 2 minutes
  • Mix water, espresso powder and cayenne in a small bowl or measuring cup.
  • Add to batter and stir (This makes the batter really thin)
  • Divide between the 2 prepared pans.
  • Bake cake 30 minutes or until a toothpick, inserted into the middle, comes out clean.
  • Cool cakes in the pans for 10 minutes.
  • Slide a knife or off-set spatula around the outside edge of the cake and invert onto a cooling rack.
  • Peel off the parchment and cool completely while making Malted Milk Butter Crème.
  • Fill and frost cake with malted swiss butter crème… Decorate with malted milk balls if you wish.
  • Malted Swiss Buttercreme:
  • Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a thermometer reads 140°F (60°C).
  • Pour hot whites into a room-temperature bowl and whip with a wire whip or your whisk attachment on medium – medium high speed until doubled in volume and stiff glossy peaks form.
  • In the meantime, mix Malted milk powder, vanilla and warm water together to form a loose paste
  • When the mixer stops, the meringue should not move around in the bowl.
  • Meanwhile cut up butter into 2-inch pieces.
  • Using a paddle attachment, slowly add butter, beginning with a couple of pieces at a time, while beating on medium speed.
  • Once you have added half of the butter, increase speed to medium high, and add the remaining butter 1 piece at a time until all the butter has been utilized.
  • Continue beating until the mixture begins to look light and fluffy. (This can take an additional 15 minutes)
  • Stop the mixer and scrape the bowl.
  • Reduce speed to low and add Malted milk paste mixture, then beat on medium to medium high for an additional 45 to 60 seconds.

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