Vanilla Malt Layer Cake with Cashews and Salted Caramel
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My Vanilla Malt Layer Cake with Cashews and Salted Caramel has a rich vanilla malt flavor, is filled and frosted with Swiss meringue buttercream, and is finished with a drizzle of homemade salted caramel sauce. Roasted cashews add the perfect crunchy topping and look incredible!
I first made this cake for my mom's birthday. I wanted to make it extra special, and since then, it's become one of my favorite flavor combinations.
The malted milk powder in the batter gives it that classic milkshake taste, and using some Greek yogurt instead of all milk makes the crumb a bit thicker and adds a little tang. Layer it with vanilla Swiss meringue buttercream and finish it with salted caramel and roasted cashews, and you'll have a cake people don't forget.
I used my favorite vanilla cupcake recipe, but with Greek yogurt in place of the milk because I like a thicker batter, and the tang from the yogurt was a nice contrast to all the sweet, and a few tablespoons of malted milk powder. A half recipe filled a 6-inch diameter x 3-inch high round cake pan perfectly.
It poofs way up in the oven, but then it sinks back down a little as it cools.
After the cake cools completely and then spends a night in the fridge, split it horizontally into three layers, and fill and frost it with vanilla Swiss meringue buttercream.
Simply perfect salted caramel sauce gets drizzled all over the top of the cake, and it drips and slips down the sides in the most gratuitous way.
Roasted cashews are Mom's favorite nut (I mean legume ;)), and they are the perfect crowning touch.
You are going to love this flavor combination! The malted milk powder brings out the most incredible richness, and that silky buttercream is just so ethereal! The buttery complexity from the caramel brings it all together, and the cashews give the most satisfying crunch!
Here's Why You'll Love This Recipe
- You'll really notice the malt flavor. Malted milk powder gives every bite that classic milkshake taste.
- The Swiss meringue buttercream is smooth and not overly sweet. It's a little more work than regular American buttercream, but the results are worth it.
- A drizzle of salted caramel is the perfect finishing touch. It adds richness and just the right amount of salt to balance the sweetness.
- Roasted cashews add a great crunch. They might be unexpected, but they're the perfect topping for these flavors.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Vanilla Malt Cake
- Cake flour and all-purpose flour: Using both makes the cake tender but sturdy enough to hold up through three layers.
- Granulated sugar: Sweetens the batter.
- Malted milk powder: The key to that signature malt flavor.
- Baking powder and baking soda: Work together to give the cake its rise.
- Kosher salt: Balances the sweetness.
- Unsalted butter: Adds richness to the crumb.
- Eggs: Add structure to the batter.
- Milk: Adds moisture to the batter.
- Plain Greek yogurt: Swapping in some yogurt for the liquid makes the batter a bit denser and adds a subtle tang to balance the sweetness.
- Vanilla bean paste: This gives a deep vanilla flavor and those classic vanilla bean specks. If you don't have it, vanilla extract works too.
For the Frosting and Toppings
- Egg whites: The base of the Swiss meringue.
- Granulated sugar: Sweetens the meringue.
- Unsalted butter: Whipped into the meringue to create a silky, stable buttercream.
- Vanilla bean paste: It adds a rich vanilla flavor to the frosting. You can use vanilla extract instead if needed.
- Salted caramel sauce: Drizzled over the finished cake for richness and a salty-sweet finish.
- Whole roasted cashews: These add crunch and really bring all the flavors together.
How To Make Vanilla Malt Layer Cake with Salted Caramel and Roasted Cashews
Step 1: Make Cake
Preheat your oven to 325°F. Spray three 6-inch by 3-inch round cake pans with nonstick spray, then line the bottoms with parchment paper circles.
Mix the dry ingredients. Place the flours, sugar, malted milk powder, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
Add the butter and mix on medium-low speed until the mixture looks like damp sand.
Add the eggs one at a time, making sure each is fully mixed in before adding the next. Scrape down the bowl as needed.
Add the milk, yogurt, and vanilla. Beat on medium-high speed for about a minute to aerate the batter and help it hold together.
Divide the batter evenly between the pans and bake for 20 to 25 minutes. The cakes are done when they spring back if gently pressed and a toothpick comes out clean or with a few moist crumbs.
Let the cakes cool in their pans for 20 minutes, then remove them and let them cool completely on wire racks.
Step 2: Make Frosting
Combine the egg whites and sugar. Place them in a large metal mixing bowl and whisk together.
Heat gently. Set the bowl over a small pot of simmering water and heat, whisking occasionally, until the mixture turns translucent and no longer feels gritty when rubbed between your fingers.
Whip the meringue. Remove from the heat and whip on high speed until glossy and thick.
Let the meringue cool completely. If the bowl still feels warm, chill it in the fridge for 10 to 20 minutes before moving on.
Add the butter a tablespoon at a time, whipping on medium-high speed. After all the butter is mixed in, gently fold in the vanilla.
Step 3: Assemble
To assemble, place one cake layer on a serving plate and spread a layer of buttercream about half an inch thick on top. Add the second layer and repeat.
Add the last cake layer, then frost the top and sides with the rest of the buttercream.
Drizzle caramel sauce about an inch from the edge so it drips down the sides, then sprinkle roasted cashews on top.
Helpful Tips and Tricks
- Be careful when measuring flour. Lightly spoon it into your measuring cup and level it off with a knife instead of scooping from the bag, which can add too much flour.
- Always let the meringue cool completely before adding butter. If it's still warm, the frosting can get thin and runny. If that happens, chill the bowl for 15 to 20 minutes and whip it again.
- Make sure your caramel sauce is at room temperature, not warm, or it will melt the frosting. If it's too thick to drizzle, add water a tiny bit at a time until it's just right.
- Make sure the cakes are fully baked before taking them out of the oven. If they're underbaked, they will sink as they cool. Check them with a toothpick. It should come out clean or with a few moist crumbs.
- Keep the finished cake covered in the fridge for up to four days. For the best texture, let slices sit at room temperature for about 20 minutes before serving.
Vanilla Malt Layer Cake with Cashews and Salted Caramel
Ingredients
For the Vanilla Malt Cake
- 1 ½ cups (187.5 g) cake flour
- ¾ cup (93.75 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon malted milk powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt, (scant)
- ¾ cup (170.25 g) unsalted butter, (1 ½ sticks), softened
- 3 eggs, (large)
- ⅔ cup (157.73 ml) milk
- ½ cup (100 g) plain Greek yogurt
- 1 ½ teaspoons vanilla bean paste, (extract may be substituted)
For the Frosting and Toppings
- 3 egg whites, (large)
- 1 cup (200 g) granulated sugar
- 1 cup (227 g) unsalted butter, (2 sticks), softened but still cool
- 1 teaspoon vanilla bean paste, (extract may be substituted)
- ⅓ cup (78.86 ml) salted caramel sauce
- ½ cup (68.5 g) whole roasted cashews
Instructions
To Make the Vanilla Malt Cake:
- Preheat the oven to 325 degrees F, and mist three 6-inch diameter x 3-inch deep cake pans with non-stick spray.
- Cut three circles from parchment paper, and place them in the bottoms of each pan.
- Place the flours, sugar, malted milk powder, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
- Add the butter, and mix on medium-low speed, until the mixture resembles damp sand.
- Stir in the eggs, one at a time, until fully incorporated, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- Add the milk, yogurt, and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake's structure.
- Transfer the batter to the prepared pans, and bake for 20-25 minutes, or until the cakes spring back when gently pressed and toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool for twenty minutes, then unmold and place on wire racks to cool completely.
To Make the Frosting and Assemble the Cake:
- Place the egg whites and sugar in a large metal mixing bowl and whisk together.
- Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.
- Remove from heat and whip on high speed until the meringue becomes glossy and thick.
- Cool completely (there should be no hint of warmth when the hand is place on the side of the bowl. Place in the refrigerator for 10-20 minutes, if necessary.)
- Add the butter, a tablespoon at a time, while whipping on medium-high. When all the butter has been added, fold in the vanilla.
- Place one of the cooled cake rounds on a serving platter. Top with a layer of vanilla buttercream, smoothing to a thickness of about ½-inch.
- Place another cake layer on top, and repeat.
- Top with the final layer of cake, and frost the top and sides of the cake with the remaining frosting.
- Drizzle the caramel sauce about an inch in from the outside edge of the cake, allowing it to drip down the sides.
- Top with cashews.
Notes
- This recipe has been updated, for ease of use and to yield a better result, as of 10.12.2015.
- Do NOT use warm caramel sauce. It will melt the frosting! If your caramel sauce is too thick, thin it with a little water (an eighth teaspoon at a time), until the proper consistency is reached.
This cake looks so delicious Allie! Love everything about it! 🙂
Thanks so much, Liz! That means a lot coming from such a talented baker as yourself 😉
What a gorgeous cake and beautiful presentation! Pinned! Loved that you used cashews!
Thanks, Julia! My mom adores cashews, and who could blame her? Thank you so much for sharing on your Pinterest board... and have a great week! 😀
such a thing of beauty, your photos are killer delish!
Thank you! It's maybe my favorite part of blogging, the photos I mean. So happy you enjoyed! Thanks for stopping by, and for the sweet comment! 🙂
You have such a sweet mom, Allie. That is so precious of her to spend that time with your boys...and I know all too well about how boys can be. But, I'm sure your mom was very happy you and your hubby got to have a great alone time. Those times are also very precious.
This cake is GORGEOUS, by the way! Definitely pinning!
Aw, thank you so much Gloria, for your kind words. And for pinning! So happy you liked the post. xx
Your pictures are beautiful and I love your site! So glad I just found it!
Thank you Rachel! I'm so glad too! Hope to see you here again. Enjoy the weekend! 🙂
Hi I just found you from Joyful Healthy Eats Show Stopper Linky Party! This has to be one of the most beautiful cakes I have ever seen! I wish I could crawl in my screen and take a big bite!!! Also I am your newest follower and fan on facebook!
Wow, thanks Chandra! I'm so happy you stopped by! Thanks so much for the sweet comment, and for the follow! 🙂
Oh MY GOSH!!! The way you've described this cake... if you could see me now!!! *salivating* I should say ... 'drooling'! I can totally imagine what these flavors would be like after combining them into this winning cake! That caramel sauce! I've been drooling over it since the day you posted about it! Yummmmmm!!!!
Oh my word, that is one gorgeous cake! I love everything about it - especially that caramel sauce! Moms are so awesome and this cake will definitely show your mom how much you appreciate and love her 🙂 Hope you have a great weekend celebrating with her 🙂
Thank you, my beautiful girl, for your kind words and appreciation. I loved the cake! We finished it off today. Now 2 friends from work want you to make one for each of them. It was your best effort yet.
Love and hugs coming your way.
Awwww, shucks 🙂
Malted anything is my absolute favorite! This cake?? I don't even know where to start... caramel, malt, vanilla, cashews and greek yogurt. Seriously?? Are you trying to kill me?? Because this has to be one of the most delicious cakes I've ever seen... what a birthday present, this obviously makes you a fab daughter!
Also, happy belayed birthday to your mum! And happy weekend to you all 🙂
I know, I love malt too, and so does my mom! I gotta tell ya, those little malt cookies you made were my inspiration 😉 Big thank you to you, Consuelo! And happy weekend to you too, sweetie! <3
That cake looks beautiful Allie! I'm sure your mom loved it!
Thanks, Ritchil! She totally did. I brought it to her office so she could share it with friends. It was a big hit! Thanks so much for stopping by! Hope to see you here again... 🙂
WOW! What a beautiful cake Allie. Even more so a very beautiful post. I love how much you appreciate what you mother does for you! She is wonderful and I am sure you are not a bad daughter...not when you make such fabulous birthday cakes! The pictures are mouth watering and the flavor combination is just AMAZING!
Thanks Zainab! You are the sweetest and thank you so much for the awesome comment. I appreciate you too, girl! For always reading my blog and being so positive and encouraging. It means so much to me! Hugs to you, friend! <3
This looks phenomenal Allie! I would definitely watch those little rascals for this cake! Lol
Lol, Mimi... You're hired! I'd bake in exchange for childcare any time! Thanks for the sweet comment and hope you're enjoying this gorgeous weekend! xoxo
Wow, I wish I lived closer - just to get a slice! On second thought: have you considered opening a bakery???
I'd love to make this cake, but my two guys wouldn't go for nuts on a cake, and I'm a total nut girl--love the combo of caramel and cashews - so classic!
I know, girl. I really loved the crunch from those cashews. But I think the cake would still be pretty stellar just with the vanilla malt + salted caramel... worth a try??? Thanks for reading, Kelli, and for the sweet comment! Have a great weekend, k? 🙂
Allie, your mom rocks the house. You'd better be getting her a big big birthday present! 🙂 LOVE THIS CAKE. O.M.G. I love it. Amazing! You mom has great taste!
I know, right? I owe her big. I'm so happy she liked the cake though! Today is presents and out to a fabulous dinner tonight. Hope she enjoys! Have a great weekend, dear! xoxo
where can I buy the vaniila bean paste?
Hi Mary! If you click on "Vanilla Bean Paste," in the list of ingredients (within the recipe card), it will take you to an Amazon mail order source. I've been told it can also be found at Sur la Table stores, and I think Williams Sonoma *might* carry it, and you could also try King Arthur Flour. I always just go the Amazon route, I go through so much of it, and they make it easy! Right on my doorstep within a day or two. 😉
Good luck!
How lovely! You're both lucky 😉 What a gorgeous cake! Great flavour combination!