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.
What a beautiful cake! Cashews are my favorite nut too!
Aren't they so good? And they pair so well with that luscious caramel sauce too. This cake was a real treat! Thanks for the sweet comment, Laura!
This looks outstanding! I don't bake with cashews enough, and I love anything dealing with salted caramel!
Oh my gosh, me too! I cannot get enough of the stuff! I keep a couple jars in my cupboard at all times! I'm so happy you liked the post, Erin! Thanks for the sweet comment 😀
SO GOOD.
I love this cake!
The sauce and frosting are amazing.
So I tried making it at about 4am Christmas morning (or in my case, night). I thought I'd bought vanilla paste, but nope. I thought I had cake flour, but nope. I DID pick up malt powder at Walmart, and remember holding it in line but somehow it didn't make it home, as I found it wasn't even on the receipt.
So I looked up substitutes for cake flour (apparently adding cornstartch to all purpose), vanilla extract for the vanilla bean paste, anndd I had chocolate malt powder, so... I used that instead... I was pretty deflated at all the substitutes, and really worried it'd just suck. But nope. It was still delicious. I'm totally going to try it again with all the proper ingredients.
Since the cake, which I split into two 6 inch cake pans (I guess the cake flour substitute didn't work), didn't puff up... I made two more, so I had a 4 layer cake. It was on the dense side, but still really moist and good. It looks somewhat dense in the photos though, so I'm not sure how far off it was?
Anyway, even with all the subs, it was delicious. And I LOVE the frosting. Mine didn't come our nearly as pretty though. The frosting was normal looking instead of smooth, and the caramel just sort of seeped in and got everywhere. The drips weren't even close to being as pretty. But it tasted good, so that's all that really matters. haha
I'm curious though... why so small? Why a 6 inch pan? Is there an issue with an 8 or 9 inch cake pan?
Thanks so much for reading my blog, Kat, and for trying one of my recipes! I'm so happy it turned out well for you, in spite of all the substitutions. And yes, my cake was quite dense too. Dense but moist, a lot like a pound cake. You could probably bake it in 8-inch pans too, but you'd probably only get 2 layers so it would be wider and flatter. I just like the look of a smaller, taller cake 😉
It's so good! I actually took some and rolled them into balls and dipped them in some melted chocolate And rolled them in honey roasted cashews. Amazing. I wasn't sure how chocolate would work, but it was so good. Now I want to do some legit cake balls with it (cake and frosting mixed together first) and maybe try dipping in the caramel and then nuts, but also maybe mixing the caramel in and then dipping in chocolate. I bought the correct ingredients. Haha. However, I've read you're not supposed to double or triple cake batter recipes because it messes them up? I don't understand why this would be, but I was wondering if this has been true for you or if you've tried it on this recipe? I'd hate to make batches seperately, but even more hate tripling it and then throwing it all away because it didn't work right. Any experience with this?
Hey Kat I'm so glad you liked it! Your cake ball idea sounds fabulous... 😀 No I don't have a whole lot of experience with doubling/tripling cake recipes, only because my mixer's not really big enough to handle that much batter in the bowl, lol! I'm thinking the reason why not to do it is probably something to do with that, but also maybe because a bigger cake might not rise or bake in the same way...? But if you're still using the same size pans then that prob wouldn't be an issue. Thanks again for reading and trying out my recipe; and for the awesome feedback! Hope your new year is off to a great start!
I want to make this! It looks amazing. However, I'm confused about the cake pan. I see a regular 6 inch cake pan... but just one. Then the cake needs to be cut into 3 horizontal one inch slices. And it looks almost like a 3 layered cake in itsel3f. I'm so confused! Does this cake puff up like crazy or... how does that work?
Hey Kat! It puffs up like crazy! That is why you'll need the collar of parchment around the perimeter of the pan. And then you cut it horizontally into 3 layers, fill, and frost it. Good luck! I hope you enjoy it 🙂
Hi again, Kat! I was just thinking, if you have 3 six-inch cake pans, you could probably go ahead and do it that way too. Maybe that would be easier for you than slicing the layers? If so, you'll want to adjust the bake time. I'm not exactly sure how long it would bake, so you'll want to check it with a toothpick when it starts looking just a little golden around the edges. Poke it in the center, and if it comes out clean or with a few moist crumbs, it's done. 🙂
Thanks!
But if I have three 6-inch cake pans and use them... won't the cake still be super puffy? Or do you mean to just split the batter between the 3 evenly so they each have just a little, instead of pouring it all into one and then building up the sides with parchment?
You got it! Split the batter evenly, you'll have 3 thin layers, and then adjust the bake time. Careful not to overbake or it'll be dry! Good luck and let me know how it all works out, k? 🙂
Thanks! ^_^ I'll try my best to remember to let you know. I have a horrible memory though, so feel free to leave another comment after Thanksgiving so that I can update you if you're curious. haha. This looks amazing though! Oh... the caramel sauce, do you have any idea if it can be made like a day or two ahead of time? Does it keep its consistency okay? Same with the frosting... can it be made a day before and stored in the fridge? If you're not sure that's okay. I was just wondering if you'd experimented with that. Trying to make stuff in advance, if possible!
Definitely you can make the caramel in advance! It holds up great for weeks and doesn't need to be refrigerated. The frosting can be made ahead too, keep it in the fridge, bring it to room temperature when you're ready to use it, and then fluff it up in the mixer before spreading it on the cake. Good luck!
Hi there, visitin from the Family Fun Spot blog hop, what can I say about this ? SIMPLY DELICIOUS!
I LOVE ANYTHING THAT HAS CARMEL IN IT!
Me too, Patricia! Thanks so much for stopping by! I'm so happy you like the cake. Hope to see you here again soon! 🙂
You and me both, Patricia! Thanks so much for stopping by and I'm so happy you like the recipe 🙂
G'day Allie! Love stories behind foods and recipes too!
Mums always rock, but some times we might not appreciate them and LOVE your photo today, true!
Cheers! Joanne
Viewed as part of Cathy's Bloggers Showcase: Thanksgiving (Fall) Recipe RoundUp
Thank you, Joanne! Yes, my mom totally rocks! My kids adore her and the feeling is mutual! I love that they love each other so much. Thanks so much for reading and for the sweet comment!
Hi Allie, I am looking forward to making this scrumptious looking cake! I do have one question, though: you made reference to eggs in the instructions for the cake, but I do not see eggs in the ingredients list. How many should I use? Thanks!
Hi Cindy! There are two eggs in the cake recipe. It's listed right between the butter and the greek yogurt. Good luck and I hope you enjoy the cake!
Hi Allie! I just wanted to say, I've baked quite a few of your recipes and it's rare that my recipes come out as perfect as yours did on the first try. Thanks for sharing these fantastic recipes!
I had a question about your cake: can I use this recipe in cupcakes?
Hi Andrea! I'm so sorry to hear that you are having difficulty with my recipes! I wish I could help you somehow. I will continue to try my best to give detailed instructions but if you ever have a specific question, please do not hesitate to ask!
Yes, you can use this recipe for cupcakes. You may have noticed within the post that it was originally a cupcake recipe. If you click the link I provided, it will take you directly to the cupcake post.
Best of luck and thanks so much for reading!
Oh man. I was just clicking away from Foodgawker when i saw this cake. Bravo! It looks gorgeous and I totally wish I'd made it. Maybe I will make it. Yum!
Thank you, Marni! I'm so happy you clicked over... and yes, you should totally make it! It's pretty simple and the flavors are amazing! Hope to see you here again soon!
This cake looks delicious! And you did such a gorgeous job decorating it!
Thank you so much, Ali! The flavors really complement each other so well, and as for the decorating, that part was easy! Drizzly caramel and a handful of cashews; doesn't get much simpler than that! Thanks for reading and for the sweet comment 😉
Your mom is a total rock star. She did it cause she loves you guys and I'm sure this cake starts to make up for it. Talk about a stunner - you did a fabulous decorating job with the cake, Allie! I wish I could frost a cake that beautifully. Everything about this is perfection.
Thank you, but the truth is, drippy caramel hides a multitude of sins, lol! Thanks so much for the sweet comment, Nancy!
Allie this cake looks absolutely gorgeous, beautiful photos. And way to go mom on taking care of the kiddos! I only have one little guy and I'm exhausted by the end of the day! 🙂
They sure do tire ya out, am I right? I don't know how my mom did it but I sure am grateful! I don't know if I can ever make it up to her but I'm sure glad she likes cake, lol! Thanks for reading, Krista, and I hope you're having a great weekend!
moms are the best. <3
and this cake is STUNNING and I am drooling over the vanilla bean flecks and salted caramel, your mom is a lucky lady!
Lol, she loved it! I brought it to her office so she could have a little celebration with her friends. It was a big hit! Thanks so much for reading, Kayle, and for the sweet comment!
This cake looks truly incredible! I REALLY WANT a slice. An amazing cake for an amazing lady.
Totally! Thanks so much, Sarah! I'm so glad you liked the post. Thanks for reading, and I hope you're having a fabulous weekend! 😀
What a beautiful cake! I love the combination of caramel and cashews, and malted anything is a winner for me. Your frosting job is impeccable as well.
Aw, thanks Natasha! Isn't malt the best? I love it too. It always seems to add that extra little something. So happy you liked the post, thanks for reading, and for the sweet comment <3
I think I just fell in love. Is that possible with cake? It must be. Can't wait to try this!
Ha ha! It's definitely, possible, Allie! I think I fell in love with it too! That cake's a real Casanova, lol! So happy you liked; thanks for reading, and for the sweet comment! 😉