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A moist and delicious triple chocolate malt cake with 3 layers of malt: malt chocolate cake, malt frosting, and a crushed malt crust. It’s a malt lover’s dream come true!

A slice of triple chocolate malt cake on a white plate.

Several years ago, we decided to take our recipe for The Most Amazing Chocolate Cake, and turn it into a malted delight! The result is something that any malt lover will go “gaga” over. There’s a subtle taste of malt in the chocolate cake, an ooey gooey malt frosting in between the layers and on the sides of the cake, crushed malt balls on the sides for the wow factor, and it’s all topped off with a decadent chocolate ganache.


Buttermilk is necessary for this recipe. It has to do with the way it interacts with other ingredients. Luckily, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Adjust this recipe to make more or less buttermilk to use in any recipe calling for buttermilk.


Not all gluten-free flours are created equal. If you want to make this cake gluten-free, use a “cup for cup” gluten-free flour blend in the same amounts.

Egg Substitutes:

An egg substitute can potentially change the flavor or texture of the finished cake. However, if you are unable to use eggs or a commercial egg replacement product, there are several options you can try:

  • 1/4 cup plain yogurt per egg
  • 1 tablespoon vinegar + 1 teaspoon baking powder whisked together per egg
  • 1/4 cup mashed banana per egg
  • 1/4 cup unsweetened applesauce per egg

Can I make a smaller recipe?

Absolutely! This recipe makes a 3 layer cake. If you would like to make a 2 or 1 layer cake, divide the recipe by 2/3 or 1/3 in order to achieve your desired results.

Why is the frosting so difficult to spread? 

The frosting in this recipe can be quite gooey. The malt powder gives it a consistency that is a little tougher to spread. No worries, because this recipe is fool proof. If you watch the video, you’ll notice that there are crumbs all over the frosting when frosting the sides. Not to worry! The malt balls and the ganache hide just about any mistake. 

Close up of a triple malt chocolate cake to show the ganche and toppings on the side.

Storage Instructions: 

Due to the cream cheese frosting, you will need to store your cake in an airtight container in the refrigerator. It should last for up to 5 days. 

If you like this recipe, you may be interested in these other delicious cake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Triple Malt Chocolate Cake

16 Servings

Close up of a triple malt chocolate cake to show the ganache and toppings on the side.
A moist and delicious triple chocolate malt cake with 3 layers of malt: malt chocolate cake, malt frosting, and a crushed malt crust. It's a malt lover's dream come true!

Malt Cake

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 cup malted milk powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Malt Frosting

  • 1 cup butter softened
  • 8 oz cream cheese softened
  • cups malted milk powder
  • 1 tablespoon vanilla
  • 6 cups powdered sugar approximate
  • 4 cups malt balls crushed

Chocolate Ganache

  • ½ cup heavy cream
  • 4 oz semi-sweet chocolate chips
  • To make the cake, preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour (or cocoa powder) and tap out the excess.
  • Mix together flour, sugar, cocoa, baking soda, baking powder, malt powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  • Divide batter among the three pans. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  • While the cakes are cooling, make your frosting. In a medium-sized mixing bowl, cream together the butter and cream cheese with a hand mixer (or you can use a stand mixer). Add in the malted milk powder and vanilla and mix until combined. Add in the powdered sugar 1 cup at a time until desired consistency achieved. It should take approximately 6 cups. It should be spreadable, but not runny. It needs to be able to hold to the cake.
  • Assemble the cake by frosting in between the 3 layers and the sides of the cake. Place 1 cup crushed malt balls on the outside edges of the cake. Just take a handful and gently smoosh it into the frosting.
  • Make chocolate ganache: In a small saucepan, bring the heavy cream to a boil, stirring constantly.
  • Once it boils, remove from heat and add in the chocolate chips, stirring until smooth. Pour over the cake, letting it drip down the sides. Cool to harden.


Calories: 816kcal | Carbohydrates: 124g | Protein: 10g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 104mg | Sodium: 696mg | Potassium: 448mg | Fiber: 3g | Sugar: 95g | Vitamin A: 800IU | Vitamin C: 0.6mg | Calcium: 148mg | Iron: 3.1mg
Course: Dessert
Cuisine: American
Keyword: Malt Chocolate Cake
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