Vanilla Bean Malt Cake

Vanilla Bean Malt Cake is a simple cake wich seems to be no big deal. But that’s what makes it so special: the combination of vanilla and malt works perfectly and reminds me of a delicious vanilla malt milkshake. The crust is soft and the cake itself is super juicy. Really stunning.

Tools & Equipment

• 10-cup bundt pan
• Stand mixer fitted with paddle attachment
• Silicone spatula
• Glass measuring cup
• Big spoon
• Parchment paper

Recipe Tips for making Vanilla Bean Malt Cake

Grease and flour: to prevent the cake from sticking to the pan the bundt pan should be greased and floured well before using it. By tapping and turning the baking pan you spread the flour evenly.

Sour Cream has a fat ratio of 12 to 16 percent; origins in the American kitchen and difficult to find in Germany. Sour Cream can be replaced by Schmand or saurer Sahne.

The Glaze: Mix the ingredients well together. At the beginning you may think you need much more liquid, because the mixture is a little viscous. By stirring well you get a good texture. In case the glaze is too thick, add milk and if it is too thin, add powdered sugar. It is best to add only small amounts at a time, as the consistency changes quickly when stirring.

Storage: At room temperature, well-wrapped or under a cake dome you can keep it up to 5 days.

My Summary for Vanilla Bean Malt Cake

Difficulty: simple. This recipe is ideal for beginners since no special equipment is needed. The ingredients can easily be mixed by hand instead of using a stand mixer. Besides, the preparation is very easy.
Taste: you add vanilla and malt to the cake itself and to the glaze, which creates a strong flavor.
Texture: the cake is super moist and soft.
PROS: easy and yummy.
CONS: none.

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Vanilla Bean Malt Cake

Rating: 2.9/5

( 9 voted )

Serves: 10-12 Prep Time: 40 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Cake:

• 113g unsalted butter, room temperature
• 280g granulated sugar
• 3 large eggs
• 120g sour cream/Schmand
• 75g vegetable oil
• Seeds from 1 vanilla bean
• 4g vanilla extract
• 265g cake flour
• 50g malt powder
• 6g baking powder
• 4g baking soda
• 3/4 teaspoon salt
• 240 ml whole milk

 

For the Glaze:

• 187g powdered sugar
• 10g malt powder
• 4g vanilla extract
• 50ml whole milk

Instructions

For the Cake:

1. Preheat the oven to 180°C/350°F. Grease and flour a 10-cup bundt pan and set aside.
2. In a large bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Then add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl.
   Stir in the sour cream, vegetable oil, vanilla bean seeds and vanilla extract. Gradually add flour, malt powder, baking powder, baking soda, baking soda and salt. Add the milk while mixing until the batter is smooth.
3. Transfer the batter into prepared pan and bake on the center rack for 45-55 minutes. After 40 minutes insert a toothpick into the center when it comes out clean, the cake is done. Let it cool to room temperature before glazing.

 

For the Glaze:

1. Mix together all ingredients in a small bowl until smooth. If the glaze is too thick, add a small amount of milk slowly and if it is too thin, add more powdered sugar.
2. To assemble, flip the cake onto a plate. Pour the glaze over it carefully and let it set for at least 10 minutes.

Notes

Recipe adapted from pastryaffair.