Yellow Butter Cake with Chocolate Malt Buttercream Frosting

Preheat oven to 350°F.

Lightly whisk together the flour, sugar, baking powder, and salt.

Add the room temperature butter and 3/4 cup milk and beat together until just combined. Stop to scrape sides down a couple of times. Do not over beat.

In a separate bowl, lightly beat eggs, 1/4 cup milk and 2 teaspoons vanilla extract together. Gradually add to the flour/sugar/butter, and mix until just combined. Again, do not over beat.

Divide batter into two greased and parchment-lined 9″ baking pans.

Bake at 350°F for 30-35 minutes, or until a cake tester or toothpick comes out clean. Let cool.

For the frosting:

In a mixer, beat the 1/2 cup cold butter and remaining 1 teaspoon vanilla extract together until smooth. Add in powdered sugar, cocoa powder, malted milk powder; lightly mix. Gradually add in the remaining 7 tablespoons milk, one tablespoon at at time until smooth.

Once cake has cooled, frost.