Cake:

  • 2 c minus 2 T all-purpose flour
  • 5 T malted milk powder
  • 1 ¾ c sugar
  • ¾ tsp salt
  • ½ c buttermilk
  • 2 eggs
  • 1.5 tsp vanilla extract
  • 1 tsp baking soda
  • 2 sticks unsalted butter
  • ¼ c cocoa powder
  • 1 cup water

Line a sheet pan with parchment paper.  Preheat oven to 350.

Whisk flour, sugar, malted milk powder, and salt together in a large bowl.  Whisk together buttermilk, eggs, vanilla, and baking soda – set aside.  Combine butter, water, and cocoa powder in a saucepan on stovetop.  Heat over medium low heat until mixture begins to simmer.  Remove from heat and carefully pour mixture into flour mixture.  Stir well to combine then add in buttermilk mixture and stir until combined.

Pour batter into prepared sheet pan and bake in middle rack of oven just until toothpick inserted into center of cake comes out clean, about 20 – 25 minutes.  Cool cake completely before stamping out cake rounds.  Stamp out cake rounds, ice cake with buttercream, and decorate as desired.

Buttercream:

  • 3 sticks unsalted butter
  • 5 c powdered sugar
  • ¼ c malted milk powder
  • 2-3 T milk
  • Blue food coloring (optional)

Beat butter in a stand mixer until light and fluffy.  Slowly add powdered sugar and malt powder and beat to combine.  Mix in milk a bit at a time until buttercream is desired consistency.  Tint with blue food coloring, if desired.