Malted Snack Cake with Salted Vanilla Buttercream
This joyous Malted Snack Cake features an Ovaltine-spiked, tender crumbed cake topped with a rich vanilla buttercream kissed with sea salt and topped with Whopper Easter eggs and cape gooseberries.
Equipment
- 1 9x13" cake pan
- 1 hand or stand mixer
Ingredients
Malted Snack Cake
- 3 ¾ cups cake and pastry flour **
- 2¼ tsp baking powder
- ¾ tsp baking soda
- 1½ tsp salt
- ¾ cup unsalted butter room temperature
- 1¾ cups granulated sugar
- ¾ cup chocolate Ovaltine powder
- 3 large eggs
- 3 tsp vanilla extract
- 1½ cups milk I used 2%
- ¾ cup sour cream
Salted Vanilla Buttercream
- 1 cup unsalted butter softened but still cool
- 3 cups powdered sugar sifted
- ½ tsp salt
- 2 tbsp heavy cream
- 2 tsp vanilla extract
To Assemble
- white color gel optional
- peach color gel optional
- blue cornflower color gel optional
- yellow color gel optional
- 1 cup cape gooseberries
- 1 cup Whopper Easter eggs
- edible gold glitter for sprinkling
Instructions
For the Cake
- Preheat the oven to 350°F. Grease a 9x13 cake pan with butter and set it aside.
- Sift the flour, baking powder, baking soda, and salt into a large bowl. Whisk to combine and set aside.
- In a separate bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and Ovaltine powder together with the butter until a cohesive mixture forms.
- Add the eggs to the butter mixture one at a time, waiting for each egg to become fully integrated before adding another. Beat in the vanilla, sour cream, and milk.
- Add a third of the flour mixture to the wet ingredients. Fold the flour mixture in using a rubber spatula. Once no streaks remain, add the next third and repeat. Repeat with the remaining third and pour the batter into the prepared cake pan. Smooth the top of the batter with an offset spatula.
- Transfer the cake to the oven and bake for 1 hour or until a toothpick can be inserted in the center of the cake and removed cleanly. Set the cake aside to cool. Let cool for a minimum of three hours.
For the Frosting
- Place the butter in a large bowl or in the bowl of a stand mixer fitted with a whisk attachment. Whip the butter briefly with a hand or stand mixer until fluffy.
- Sift in the powdered sugar and add the salt. Beat until a smooth, thick frosting forms. Add the cream and vanilla and beat until very smooth and airy.
- Divide the frosting into quarters. Dye the first quarter white, the second peach, the third blue, and the fourth yellow. Pipe each color in lines onto a piece of plastic wrap. Form the plastic wrap into a bundle and trim one of the ends. Place the bundle in a large piping bag fitted with a piping tip, trimmed end down.
To Assemble
- Pipe the frosting onto the cake. Finish the cake with Whopper Easter eggs, cape gooseberries, and a sprinkling of gold glitter. Slice and serve.
Notes
** If all-purpose flour is fine if that's all you have on hand.