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| Hubby's special birthday cake....Horlick Cake!..This cake can be rate A thumbs up delicious when recipe was replacing whole milk with coconut milk.Superb!!! and super moist.. | |
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Ingredients:
Vanilla Malt Milk Cake
- 4 large eggs, room temperature
- 1/2 cup unsweetened coconut milk, from can at room temperature
- 2 teaspoons vanilla extract
- 1-3/4 cups (7 ounces) cake flour
- 1-1/2 cups (10-1/2 ounces) granulated sugar
- 3/4 cup (3-3/8 ounces) malted milk powder, preferably Horlicks
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 16 tablespoons (8 ounces/2 sticks) unsalted butter, cut into 16 pieces and softened
Vanilla Malted Milk Frosting
- 1/4 cup coconut milk
- 1-1/4 cups (5-5/8 ounces) malted milk powder, preferably Horlicks
- 1-1/2 teaspoons vanilla extract
- 24 tablespoons (12 ounces/3 sticks) unsalted butter, softened
- 1-1/4 cups (5 ounces) confectioners’ sugar
- 1/2 teaspoon fine sea salt
Directions:
Malt Milk Cake
1. Adjust oven rack to middle position and heat oven to 350℉. Grease
three 8-by-1-1/2-inch cake pans with butter and cover pan bottoms with
rounds of parchment paper or wax paper. Grease parchment rounds, dust
cake pans with flour, and tap out excess.
2. Whisk eggs, milk, and vanilla with fork in small bowl. Combine
flour, sugar, malted milk powder, baking powder, and salt in bowl of
standing mixer fitted with paddle attachment; mix on low speed until
combined. Add butter, one piece at a time; mix until combine, only
pea-size pieces remains, about 2 minute.
3. Add half of egg mixture, increase speed to medium-high and beat
until light and fluffy, about 1 minute. Reduce speed to medium-low and
add remaining egg mixture. Increase speed to medium-high and beat until
incorporated, about 30 seconds.
4. Divide batter equally between prepared cake pans; spread to sides
of pan and smooth with small off-set spatula. Bake until tops are light
golden and skewer inserted in center comes out clean, 20 to 25 minutes,
rotate pan half way through to for even baking. Cool on rack for 10
minutes. Run a knife around pan perimeter to loosen. Invert cake onto
large plate, peel off parchment, and re-invert onto lightly greased
rack. Cool completely, about 2 hours.
Vanilla Malted Milk Frosting
1. Warm coconut milk in small saucepan, do not boil.Remove from heat,
add malted milk powder and vanilla extract, stir to combine, set aside
to cool.
2. In standing mixer fitted with whisk attachment, beat butter at
medium-high speed until smooth, about 20 seconds. Add confectioners’
sugar and salt; beat at medium-low speed until most of the sugar is
moistened, about 45 seconds. Scrape down bowl and beat at medium speed
until combined, about one minute.
3. Add malted milk mixture, increase speed to medium-high and beat
until light and fluffy, about 3 minutes, scraping down bowl if
necessary. Use immediately or refrigerate until ready.
Assembly
1. Place one cake layer on the bottom of cake stand or serving
platter. Spread about 3/4 cup frosting evenly over cake layer; top with
another layer. Repeat with the remaining cake layer.
2. Spread frosting on top and side of cake. Refrigerate for 30 minutes. Serve.
Adapated from: hungryrabbit.com
