Malted Chocolate Bundt Cake

If you are looking for an easy-to-make showstopping dessert, look no further! My Malted & Glazed Chocolate Bundt Cake recipe is simple enough for even novice home bakers but it looks and tastes like a million bucks! Inspired by (and decorated with) the malted chocolate balls known as Whoppers, this tender, slightly nutty, super chocolatey cake is sure to please the masses.

Jump to:

• About This Recipe
• Ingredients
• Equipment 
• How to Make/The Method
• Expert Tips
• Frequently Asked Questions
• More Bundt-astic Recipes
• Malted & Glazed Chocolate Bundt Cake Recipe

About This Recipe

I've started adding malted milk powder into all the chocolate-based things this winter and I'm never going back. But what is this magical substance, anyway?

For those of you who immediately think of 50s diners and soda fountains when you hear the word “malt,” I’m right there with you. Found in old-school favorites like Ovaltine or my favorite movie theater candy, Whoppers, malted milk powder is a delightful umami addition to many desserts, especially those with chocolate.

Made from a combination of wheat flour, malted barley extract, dried milk powder, salt, and baking soda, malted milk is something you should definitely have in your kitchen. The malted barley extract - which is a concentrate - lends a toasty, nutty, roasted, earthy flavor to everything it touches. The dried milk powder acts to help along the Maillard reaction in baked goods, creating that beautiful golden exterior and adding the butterscotch-y flavor of cooked milk.

I should also mention here that there are two other products on the market that are similarly named but have a different purpose. These are known as diastatic (meaning enzymatically active) or non-diastatic malt powders, which are made from exclusively malted cereal grain, without the addition of dried milk. But why is it called “malt?” Malt is a cereal grain, typically barley, that, once sprouted, is dried. This is a process that is referred to as malting. 

Ingredients

This simple glazed chocolate bundt cake is made primarily with things that are probably already in your pantry. Here are a few notes to keep in mind:

• Cocoa Powder-  I prefer using Dutch-process cocoa powder, which has lower acidity and less bitterness than natural cocoa powder. In this recipe, the two types are interchangeable, so use whichever you have on hand. Curious about different types of cocoa powder? Feel free to nerd out with this interesting article!
• Malted Milk Powder - Make sure there is “milk” in the name here; this should not be confused with straight malt powder.
• Unsalted Butter - Since there aren’t a ton of ingredients for this malted chocolate cake recipe, I suggest using the best possible. When it comes to butter, the words “cultured,” “organic,” and “grass-fed” are all welcome!
• Brown Sugar - Brown sugar has a higher moisture content than granulated white sugar, so I wouldn’t suggest making the substitution here; we want this cake to be moist! However, you can use white sugar and molasses to make your own brown sugar if needed.
• Eggs - When baking, pay attention to details like the temperature of ingredients. Your eggs should be room temp to allow for an evenly and properly mixed batter.
• Chocolate Milk - More isn’t always better unless, of course, we’re talking about chocolate. You can easily swap in regular milk if you prefer, but why not get that extra hit of chocolatey goodness?

Equipment 

Aside from normal kitchen equipment like mixing bowls, spatulas, and preferably an electric mixer (hand or stand will do!), the one piece of equipment you might not yet have in your arsenal is the iconic bundt pan.

While you may not want to spring on a specialty cake pan, I’m here to plead its case. I've always felt that there is something particularly impressive about unveiling a bundt cake. With so many different bundt pan shapes and sizes, these pans allow you to transform a simple cake into something more elegant.

Yet another aspect of a bundt cake is its simplicity. While so many cakes are meticulously frosted, bundt cakes are usually served without much of anything added. The highlight of the bundt experience is the moist, flavorful cake - sometimes highlighted with a glaze or light amount of frosting on top. Ultimately, a bundt cake just feels fancy - but without all the fuss. There is a wide variety of bundt pan designs to choose from, so feel free to shop around. eBay and other online thrift stores always tend to have a classic, vintage selection of beautiful-looking bundt pans. 

There are more modern options available as well - Nordic Ware has been one of my favorite brands recently. Their bundt pans are incredibly sturdy and I absolutely love the various sizes and designs they offer. You can even find ones that are seasonally specific, like hearts for Valentine’s Day, skulls for Halloween, or Pumpkins for Thanksgiving!

How to Make/The Method

Prep: Preheat your oven to 350°F. Grease your bundt pan very well, making sure to hit all the corners, nooks and crannies. Combine all your dry ingredients –  flour, malted milk powder, cocoa powder, baking powder, baking soda, and salt in a medium-sized bowl. Whisk everything together and set it aside.

Cream butter & sugar: Add the butter and sugar into a large bowl and beat together until light in color and fluffy, about 3-5 minutes. 

Add eggs: Add the eggs one at a time, then scrape the bowl making sure ingredients are mixed well. 

Add dries: Add ½ of the dry ingredients, then add the chocolate milk to the batter. Finally, add the last half of the dry ingredients and mix until just combined. 

Bake: Pour batter into your greased bundt pan and bake for 45-50 minutes, testing for doneness with a toothpick/skewer before removing it from the oven.

Decorate: Once the cake is fully cooled, top with the malt chocolate icing and the garnishes of your choice, and enjoy!

Expert Tips

• Grease your bundt pan VERY well. All those nooks and crannies make for a gorgeous, pre-decorated cake - so long as you can actually get it out of the pan! If you’re unsure if your non-stick cooking spray will do the trick, try using oil or melted butter and a pastry brush to make sure you hit all surfaces.
• Use a squeeze bottle for your glaze. Unlike frosting, glazes are more liquid, which can make them more difficult to control. Do yourself a favor and invest in a squeeze bottle to help control the flow.
• Play with the decorations. I went for a “chocolate on chocolate” theme because, in my world, you can’t have too much chocolate. Chocolate glaze, crushed malted milk balls, and some chopped nuts were perfect for my mood. But remember, there are an infinite amount of ways to decorate a bundt cake depending on your preference - I've added a few below so that you can let your imagination run wild!
  • Sifted Powdered Sugar
  • Various Berries
  • Any Icing or Glaze with the flavor of your choosing
  • Whipped Cream infused with liqueur, juice, or zest
  • Edible Flowers

• Storing: Bundt cakes are best served at room temperature. Keep it refrigerated until a couple of hours before serving, then cut your cake and enjoy! If stored in the fridge, make sure to wrap in plastic or keep in an airtight container. The bundt cake will keep in the fridge for up to 5 days.

Frequently Asked Questions

More Bundt-astic Recipes

• Chocolate Olive Oil Bundt Cake
• Valentine’s Day Raspberry Chocolate Mini Bundt Cakes
• Spiced Bundt Cake with Cream Cheese Frosting

As always, I love seeing your creations and hearing from you! If you try making this Malted Chocolate Bundt Cake, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, and Pinterest - and for more delicious recipes sent straight to your inbox, sign up for my newsletter!