Comments on: Yellow Butter Cake with Chocolate Malt Buttercream Frosting

By: Kris

Kris — Fri, 17 Jun 2011 14:10:40 +0000

This recipe has a lot of potential, but I had some trouble with it. The cake was very heavy to be paired with such a rich frosting, and baked up in under the stated 30 minutes in my oven – more like 20-25.
Also, the order in which the ingredients were added was a bit odd. Like adding the butter to the dry ingredients in the cake, and also adding the dry ingredients to the cold butter with almost no other moisture in the frosting. (I ended up alternating the dry ingredients and milk in the frosting and it came together smoothly.) I plan on trying this again but tweaking the recipe a bit. Thank you for a good starting point though – the malt powder adds a really nice flavor to the frosting, and the quantity is perfect for icing a 2-layer round cake.

By: Wenderly

Wenderly — Thu, 26 May 2011 22:18:58 +0000

That cake & I could be happy together for eternity…

By: Shelley

Shelley — Thu, 26 May 2011 19:01:56 +0000

Oh this is my favorite kind of cake! I can’t wait to try this recipe!!

By: lynnmeast

lynnmeast — Thu, 26 May 2011 16:41:51 +0000

This is the fluffiest looking cake photo ever. My husband will adore.

By: CouponClippingCook

CouponClippingCook — Thu, 26 May 2011 15:54:59 +0000

I can practically taste this cake by looking at the picture…it looks delicious! I like the idea of adding malt to the frosting recipe too.