Rich vanilla malt cake, filled and frosted with silky Swiss meringue buttercream and drizzled with homemade salted caramel sauce. Roasted cashews are the crunchy crowning touch!
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.