New This Month

Malted Dark-Chocolate Cakes

The malted flavor makes this a standout chocolate cake for a wedding buffet.

  • Yield: Makes 2 cakes

Source: Martha Stewart Weddings, Winter 2004


  • Vegetable-oil cooking spray
  • 1 cup unsweetened cocoa powder, plus more for dusting
  • 2 cups all-purpose flour
  • 1 cup malted-milk powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 10 ounces (2 1/2 sticks) unsalted butter, softened
  • 2 2/3 cups granulated sugar
  • 6 large eggs, room temperature
  • White Icing, for drizzle


  1. Preheat oven to 350 degrees. Coat two 8-cup panettone molds with cooking spray. Dust with cocoa powder, tapping out excess. Set aside.
  2. Sift flour, cocoa, malted milk, baking powder, baking soda, and salt into a large bowl; set aside. Combine vanilla and buttermilk in a glass measuring cup; set aside.
  3. Beat butter in the bowl of an electric mixer fitted with the paddle attachment until creamy. Add granulated sugar; beat until pale and fluffy. Beat in eggs, one at a time. Add flour and buttermilk mixtures in three alternating batches, beginning and ending with flour. Divide batter between pans; tap firmly to settle batter.

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