Malted Milk Caramel Layer Cake is a decadent and indulgent dessert that combines the nostalgic, rich flavor of malted milk with the luscious sweetness of caramel, layered between moist, tender cake tiers. This cake offers a delightful balance of creamy malt notes and buttery caramel, creating a sophisticated twist on classic layer cakes. Perfect for special occasions or when you want to impress with a unique and flavorful dessert, the Malted Milk Caramel Layer Cake stands out with its complex layers of texture and taste, appealing to both malt enthusiasts and caramel lovers alike. Its rich frosting and tender crumb make it a memorable centerpiece that delights the senses and satisfies sweet cravings.
The History of Malted Milk Caramel Layer Cake
can be traced back to the early 20th century when malted milk powder became a popular ingredient in desserts and beverages, known for its distinctive malty, slightly toasted flavor. Malted milk gained popularity as a nutritional supplement and a flavor enhancer, especially in milkshakes and baked goods. Combining malted milk with caramel, another classic sweet treat with roots in confectionery traditions worldwide, was a natural progression that emerged as home bakers and pastry chefs experimented with richer, more layered flavors. Over time, malted milk caramel cakes have become a celebrated Southern-inspired dessert, embraced for their nostalgic quality and decadent flavor profile, often evoking memories of vintage soda fountains and classic American dessert culture.
Ingredients Breakdown
for the Malted Milk Caramel Layer Cake involves a careful blend of components that build the cake’s moist texture and complex flavor. The cake layers often use all-purpose flour combined with baking powder and baking soda for rise and structure, along with malted milk powder which imparts its signature flavor. Butter and vegetable oil add richness and moisture, while granulated and brown sugars contribute sweetness and depth. Eggs and vanilla extract provide binding and aromatic notes, while buttermilk helps tenderize the crumb and add a subtle tang. The caramel layers and frosting typically include brown sugars, butter, heavy cream, and sometimes evaporated milk for a silky, luscious finish. Powdered sugar is added to the frosting to balance the caramel’s richness and provide smooth spreadability.
Step-by-Step Recipe:
Start by preheating your oven to 350°F and preparing two 9-inch cake pans with parchment paper and non-stick spray. In a medium bowl, whisk together flour, malted milk powder, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and vegetable oil until smooth. Add both granulated and brown sugars and beat on medium speed until fluffy. Incorporate eggs one at a time, mixing well after each addition, then stir in vanilla extract. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely. For the caramel frosting, melt butter and brown sugar in a saucepan over medium heat, stirring constantly until combined. Add heavy cream and evaporated milk, bring to a simmer and cook until thickened, about 4 minutes. Remove from heat and gradually whisk in powdered sugar until smooth and spreadable. Assemble the cake by layering with caramel frosting between and over the top and sides, smoothing with an offset spatula. Allow the cake to set before serving.
Tips for the Perfect Malted Milk Caramel Layer Cake
include using room temperature ingredients to ensure even mixing and a consistent crumb. Be careful not to overmix the batter to maintain a tender texture. When preparing the caramel frosting, keep a close eye on the heat to avoid burning the sugars, which can introduce bitterness. Pour the caramel frosting over the cake while still warm to help it set with a glossy finish. To enhance the malt flavor, use high-quality malted milk powder and consider lightly toasting it before adding to intensify its aroma. For extra texture, sprinkle crushed malted milk balls or toffee bits between layers or on top. Chill the cake slightly before serving to allow the frosting to firm up for easier slicing.
Variations and Customizations
of this cake are plentiful. You can add a layer of chocolate ganache or incorporate cocoa powder into the cake batter for a malted chocolate caramel version. For a nutty twist, add toasted pecans or almonds into the batter or sprinkle them on top of the frosting. Some bakers enhance the caramel frosting with a touch of sea salt for a salted caramel variation that balances sweetness with a savory edge. For those who prefer a lighter option, substitute some of the butter in the frosting with cream cheese to add tang and richness. Vegan or gluten-free adaptations can be made by using appropriate ingredient substitutes, such as plant-based butter and gluten-free flour blends, while still maintaining the cake’s distinctive flavor.
Health Considerations and Nutritional Value
highlight that while the Malted Milk Caramel Layer Cake is undeniably delicious, it is a rich dessert high in sugars, fats, and calories due to its caramel and butter content. This indulgence should be enjoyed in moderation, especially by those managing blood sugar levels or dietary fat intake. Using natural sweeteners or reducing sugar in the frosting can help make a slightly healthier version. Incorporating whole grain flour or adding nuts can increase fiber and nutrients. Despite its richness, when consumed as an occasional treat, this cake can be part of a balanced diet and offers a satisfying way to enjoy a special dessert experience.
FAQ Q: Can I prepare the cake layers ahead of time? A: Yes, you can bake the cake layers a day in advance and store them wrapped tightly to retain moisture. Assemble and frost the cake just before serving for best results. Q: How do I store leftover cake? A: Store leftovers covered in the refrigerator to keep the caramel frosting from becoming too soft or sticky. Q: Can I freeze the cake? A: The cake layers can be frozen separately for up to two months. Thaw completely before frosting and assembling. Q: Can I substitute malted milk powder? A: Malted milk powder is key for the flavor, but if unavailable, a combination of powdered milk and a small amount of malt extract may work as a substitute. Q: How do I prevent the caramel frosting from hardening too much? A: Avoid overcooking the caramel and frost the cake while the frosting is still warm for a soft, spreadable finish.
Malted Milk Caramel Layer Cake
Ingredients
- 125 g unsalted butter melted and cooled, plus extra for greasing
- 1½ cups 225g plain flour, plus extra for dusting
- 2 large ripe bananas mashed (about 250g)
- 2 eggs
- 1 teaspoon vanilla bean paste
- ⅓ cup 80g light brown sugar
- ½ cup 110g caster sugar
- 2 teaspoons baking powder
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ¼ cup 35g malted milk powder
- Pure thin cream, optional, for serving
- Malted caramel:
- 60 g unsalted butter
- 110 g light brown sugar
- 2 tablespoons malted milk powder
- ½ cup 120g double cream
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and thoroughly grease a 1.5L (6-cup) bundt pan with butter. Lightly dust the pan with plain flour, tapping out any excess.
- In a medium bowl, combine the mashed bananas, eggs, vanilla, brown sugar, caster sugar, and melted butter, stirring well to mix. In a separate large bowl, whisk together the flour, baking powder, bicarbonate of soda, ground cinnamon, malted milk powder, and a pinch of fine salt. Make a well in the center of the dry ingredients and pour in the banana mixture. Gently stir until smooth, then spoon the batter into the prepared bundt tin
- . Smooth the top with a spatula and gently tap the tin on the countertop a few times to release any air bubbles. Bake for 40-45 minutes or until the cake is golden and cooked through. Let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- While the cake cools, prepare the malted caramel by combining butter, brown sugar, malted milk powder, ¼ teaspoon fine salt, and cream in a small saucepan. Cook over low heat, stirring frequently, until the butter melts and the sauce becomes glossy. Continue cooking for another minute or two until it thickens slightly. Remove from heat and pour into a heatproof jug. Serve the cake topped with warm malted caramel and cream if desired (which I highly recommend!).