Malt Shop Marble Cake

Malt Shop Marble Cake

by 4 people

add your rating

Add a comment

This beautiful black and white cake gets an old-school touch from the signature malt shop flavor.

Makes: 12 servings

Prep: 30 mins

Bake: 35 mins

Decorate: 30 mins

Total Time: 1 hr 35 mins

For the Marble Magic Cake
  • 2 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 8 ounce sticks  unsalted butter, softened
  • 2 cups sugar
  • 5 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup plus 2 tbsp. milk
  • 1/3 cup cocoa powder
Chocolate Malt Frosting
  • 2 1/2 sticks (10 oz. total)  unsalted butter, room temperature
  • 1/4 salt
  • 1 tablespoon vanilla
  • 5 confectioners' sugar, sifted
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1/2 cup heavy cream
  • 1/2 cup malt powder
  • 2 cups malted milk balls

    For the Marble Cake::

  1. Preheat oven to 350 degrees . In a bowl, whisk the flour, baking powder and salt.
  2. In an electric mixer fitted with the whisk attachment, beat the butter on high until creamy, 2 minutes. With the machine on, gradually add the sugar and beat, scraping the bowl, until fluffy, 8 minutes. Beat in the eggs one at a time, scraping the bowl. Beat in the vanilla. At low speed, add the flour mixture in three additions, alternating with the milk. At medium speed, mix until smooth.
  3. Transfer 2 cups of batter to another bowl; stir in cocoa powder. Divide and pour the remaining yellow batter into two foil-lined 9-inch round cake pans. Spoon blobs of cocoa batter on top of the yellow batter. Using a butter knife, swirl in the cocoa blobs. Bake for 35 minutes; invert and let cool on a rack.
  4. For the Chocolate Malt Frosting::

  5. In an electric mixer, beat the butter and salt at medium speed until creamy about 1 minute. Beat in melted and cooled chocolate and vanilla until thoroughly combined, about 1 minute.
  6. Dissolve malt powder into the cream. Set aside.
  7. Sift in the confectioners' sugar, 1 cup at a time, mixing at low speed to incorporate (the mixture will be crumbly). Beat at medium speed for 1 minute, then increase to high speed and beat until smooth, 3 to 4 minutes. Gradually add cream and malt mixture then beat until fluffy, 2 to 3 minutes.
  8. Assembly::

  9. Place one cake, rounded side up, on a cake stand. Spread with 1 cup Chocolate Malt Frosting. Sprinkle with 1/3 cup chopped malted milk balls. Top with the remaining cake, flat side up. Spread with the remaining frosting. Decorate with more candies.
Note May 2013
  • Recipe originally published in the "Instant Expert! Mix & Match Cakes" booklet.