The Best Chocolate Malt Cake With Chocolate Cream Cheese Frosting

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Get ready for the comeback of my all-time favorite cake! Whenever someone asks me, “Which cake should I try first?” I always recommend this one because it’s unbelievably delicious. Picture this: the ultimate chocolate cake—moist, rich, creamy, and oh-so-chocolatey. Topped with a luscious cream cheese frosting, you can enjoy it straight from the fridge or warm it up!

The Best Chocolate Malt Cake With Chocolate Cream Cheese Frosting

Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Servings 12



  • 2 cups all-purpose flour 260g
  • 1 ½ cups sugar 330g
  • cup cocoa powder 65g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • cup vegetable oil 135g
  • 1 cup milk 240g
  • ½ cup malted chocolate powder 50g – I use Ovaltine
  • 2 tsp instant coffee
  • ½ cup boiling water 120g
  • ½ cup sour cream 120g

Chocolate Cream Cheese Frosting:

  • ½ cup unsalted butter 113g
  • 8 oz cream cheese 226g
  • 3 cups powdered sugar 360g
  • ½ cup cocoa powder 50g
  • 2 tbsp Ovaltine chocolate powder optional


  • Preheat your oven to 350°F, and prepare 2 9” cake pans with parchment paper and butter.
  • In a big bowl, mix all the dry ingredients (except malted chocolate powder) using a hand whisk.
  • Combine milk with malted chocolate powder in a cup.
  • Add egg, oil, and Ovaltine milk to the dry ingredients. Whisk until combined.
  • In a separate cup, mix boiling water with instant coffee, then whisk it into the cake mixture.
  • Lastly, fold in the sour cream—don’t overmix!
  • Divide the batter into 2 pans and bake for 25-30 minutes (check with a toothpick after 25 min).
  • Cool the cakes on a wire rack.

Now, for the frosting:

  • Whisk butter and cream cheese until creamy, add cocoa powder and optional Ovaltine, then gradually whisk in powdered sugar until light and silky.
  • Once the cakes are cooled, trim off the tops and cut each into 2 halves, giving you 4 layers.
  • Assemble the cake by layering chocolate cake, frosting, and repeating. Use the remaining frosting to cover the edges and top.
  • Refrigerate for 1-2 hours before serving!


  • The cake won’t taste like coffee, so don’t skip it.
  • Don’t replace malted chocolate powder.
  • Don’t skip the sour cream; if you don’t have any, make your own.
  • Measure flour carefully—better to use a scale and weigh in grams.

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