- preheat oven to 350F
- grease 9x13 inch baking pan with veg oil
- bring cold ingredients to room temp
MAKE THE CAKE BATTER
• Combine the milk and 1 tablespoon plus 1 ½
teaspoons white vinegar and let sit until thickened and curdled.
• Whisk to combine 2 ¼ cups flour, ¾ cup malted milk powder, ¼ cup cornstarch, 1
¾ teaspoons baking powder, ¾ teaspoon baking soda, and
2 ¼ teaspoons salt in a medium bowl.
• Combine 1 ½ sticks butter and 1 ⅔ cups granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until lightened, scraping down the bowl once or twice, 3-4 minutes.
• Add ¼ cup vegetable oil, 1 tablespoon plus 2 teaspoons vanilla extract, and the eggs.
Beat at medium speed until smooth, working up to medium-high, scraping down the bowl, about 2 minutes.
Add the milk mixture and mix until combined. The batter will look curdled at this point and that's okay!
• Add the dry ingredients and mix until no floury bits remain and batter is nearly smooth (there may be some lumps), scraping down the sides of the bowl as necessary.
• Transfer to the prepared pan, smooth the top, and bake, rotating halfway through, until lightly golden on top and a toothpick comes out clean, about 38-42 minutes.
3. WHILE THE CAKE BAKES, MAKE THE BUTTERCREAM:
• Sift 2 cups powdered sugar and the remaining 1 cup plus 2 tablespoons malted milk powder into the stand mixer bowl.
• Add the remaining 3 sticks butter (make sure they're quite soft for the smoothest frosting) and beat, starting on low speed and gradually increasing to medium-high, scraping down the bowl until lightened and smooth, about
2-3 minutes.
• Add the remaining 3 tablespoons milk, the remaining 1 tablespoon vanilla, and ½ teaspoon salt. Beat to combine. Adjust consistency as necessary in teaspoons with more milk. Season to taste with salt.
• Once cooled, frost the cake, decorate it as you wish and serve it up.
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