Malted Chocolate Cake with Peanut Butter Frosting
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If you’re a chocolate-peanut butter fan, then you have to try this easy malted chocolate cake with peanut butter frosting! This moist, one-bowl cake is made from scratch but it’s honestly just as simple as whipping up boxed mix. Then, it’s topped with fluffy, whipped peanut butter frosting and flaky salt for a pop of flavor. Serve this for a birthday, a party, or as a casual, after-work snack!
Some days, I wake up on time, hit the gym, and drink a liter of water before it’s even 7am. Other days, I wake up and need cake for breakfast. This little snack cake is the exact recipe I pull out on the cake mornings. It has the richness of black velvet cake with the nostalgia of yellow cupcakes with chocolate frosting.
The homemade chocolate cake is one I have been making 5ever. It’s my go-to because it’s ridiculously easy and one-bowl. The PB frosting is one I learned how to make when I was a teenager in pastry school about 12 years ago, and I’ve held on to it ever since. But in this recipe, we’re adding malted milk powder to both the cake and frosting for some milk shake vibes! Let’s make it.
A love letter to peanut butter + chocolate
I know we all love a gorgeous layered cake, but that’s not what we’re doing today. Sometimes, you just need a simple gal and that’s what we have in this cake.
- This recipe is easy & one-bowl. Less dishes, bless it.
- It’s also quick to make. Nothing fussy and tastes way better than boxed chocolate cake.
- It’s the perfect chocolate cake combo. What’s not to love about PB and chocolate?
- And she’s a snack…cake, that is. We all love a snack cake situation and this one is the best!
Malted milk powder
The key ingredient for this recipe is malted milk powder. It’s also what gives Whoppers or milkshakes their classic flavor. Which makes it perfect for chocolate cake! You can find it in the baking aisle or powdered milk aisle of most grocery stores or online. Also, you don’t need malted milk powder to make this cake – more on this later.
You’ll also need some basic baking ingredients. Grab some sugar, buttermilk, neutral oil (canola, avocado, etc.), eggs, vanilla extract, all-purpose flour, cocoa powder, baking soda, and Morton’s Kosher salt. For the frosting, get unsalted butter, peanut butter, powdered sugar, and flaky salt.
Bake it up
This is the best recipe for chocolate cake with PB buttercream. Let’s talk about how to make this homemade cake in 3 simple steps. (P.S. find the step-by-step video in the recipe card!)
One bowl chocolate cake
- First, whisk together the sugar, buttermilk, oil, eggs, and vanilla extract until smooth.
- Then, add the flour, malted milk powder, cocoa powder, baking soda, and Kosher salt. Whisk just until the batter comes together.
- Pour the chocolate batter into a prepared 9” springform pan. Bake at 350°F for 30-40 minutes.
- Once the cake is done, remove it from the pan. Then, let the cake cool completely on a wire rack.
Don’t over-mix the batter! Otherwise, the cake will come out tough and dry.
Peanut butter frosting
- While the cake cools, make the frosting. First, beat the butter and peanut butter until it’s smooth.
- Next, add the powdered sugar and malted milk powder. Mix until you have a thick buttercream.
- Then, add vanilla extract, milk, and a pinch of salt. Whip the frosting until it’s light and fluffy.
Frost & decorate
- Once the cake is cool, it’s time to frost and decorate! Dollop the frosting on top of the cake and use an offset spatula or butter knife to frost the cake.
- Lastly, sprinkle some flaky salt over the top. Slice and enjoy!
Use an offset spatula to get those gorgeous swirls. If you don’t have one, a rubber spatula or butter knife will also work!
9-inch pan
For this recipe, you’ll want to use a 9-inch springform pan. The pan needs tall edges so that the cake doesn’t overflow. You can also use an 8×8 square pan, which is the same volume as a 9” round cake pan.
Decoration ideas
If flaky salt isn’t your thing, all good. You can decorate the cake with all kinds of fun stuff!
- Reese’s (or your PB cups of choice) on top – chop them or keep them whole.
- Pipe swirls of frosting on the edges of the cake with a piping bag & tip.
- Add some fun sprinkles on top!
Cake baking tips
- Use room temperature ingredients so everything mixes thoroughly. Bring the eggs, butter, and buttermilk to room temp for 30-60 minutes.
- Properly measure the flour to prevent a dry cake. First, fluff it with a whisk and then spoon the fluffed flour into a measuring cup. Level it off without packing the flour in.
- Sift the dry ingredients if you notice any lumps in the flour or cocoa powder. This will make for a more even batter.
- Bake the cake just until an inserted toothpick has a few crumbs. This will make for a super moist, fluffy cake!
How to store & make-ahead
Place any leftover cake on a plate and cover it with a cake dome. Or, place individual slices of cake in an airtight container. Store at room temperature for up to 4 days. Since this is an oil-based cake, I find that it stays moist for much longer than butter-based cakes!
If you want to make this cake in advance, I would recommend baking and frosting the cake the night before you want to serve it. Even though it will last up to 4 days, it’ll still taste best fresh!
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Malted Chocolate Cake with Peanut Butter Frosting
Ingredients
Malted Chocolate Cake
- 1 1/4 cups sugar
- 1 cup buttermilk
- 2/3 cup neutral oil (canola or vegetable)
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup malted milk powder
- 1/2 cup cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon Kosher salt
Peanut Butter Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup malted milk powder
- 1 teaspoon vanilla extract
- 1 Tablespoon whole milk (plus more, as needed)
- Pinch of Kosher salt
- Flaky salt, for serving
Equipment
- 9'' springform pan (or 8×8 square pan)
- Parchment paper
Instructions
Malted Chocolate Cake
- Preheat the oven to 350°F. Grease a 9'' springform pan with baking spray or neutral oil and line with parchment paper.
- In a large bowl, combine the sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Add the flour, malted milk powder, cocoa powder, baking soda, and Kosher salt. Whisk just until the batter is combined (don't over-mix!).
- Pour the batter into the prepared springform pan. Bake for 30-35 minutes until an inserted toothpick has a few moist crumbs on it. Let the cake cool in the pan for about 10 minutes. Then, use a butter knife to loosen the edges of the cake from the pan. Flip onto a wire rack and cook completely.
Peanut Butter Frosting
- In a large bowl, beat the butter and peanut butter together until the mixture is smooth.
- Add the powdered sugar and malted milk powder. Mix until the frosting is thick. Then, add the vanilla extract, milk, and a pinch of salt. Beat the mixture until it's very fluffy and whipped, 3-4 minutes. Add more milk to thin the buttercream, if necessary.
Assemble + Decorate
- Once the cake is cooled, you're ready to assemble! If the cake has a dome, slice it off to level the cake (totally optional, this is only for aesthetics).
- Dollop the frosting on top of the cake and use an offset spatula or butter knife to frost the top of the cake. Use the tip of the offset spatula to create swirls.
- Finish the cake with a sprinkle of flaky salt. Or, decorate as desired. Slice and enjoy!
Love this cake!!