Imagine a cake so light and fluffy it seems to defy gravity, yet packed with rich, nostalgic flavors that transport you back to childhood. This High Altitude Vanilla Malted Milk Cake isn't just another dessert—it's a culinary adventure designed specifically for bakers battling thin mountain air! Perfect for Easter celebrations, this show-stopping cake combines the classic comfort of vanilla with the unique, malty sweetness that will have your guests begging for seconds.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1/2 cup malted milk powder
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C), which is adjusted for high altitude baking to prevent over-rising and collapsing.
- Grease and flour a 9x13 inch cake pan, ensuring even coverage to prevent sticking at high altitude.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt to remove any potential lumps and ensure even distribution.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition to create a smooth, homogeneous mixture.
- Dissolve the malted milk powder into the whole milk, stirring until completely incorporated.
- Alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined to prevent overworking the batter.
- Stir in the vanilla extract, mixing gently to distribute evenly.
- Pour the batter into the prepared cake pan, using a spatula to spread evenly and tap the pan on the counter to release any air bubbles.
- Bake for 35-40 minutes, checking for doneness by inserting a toothpick into the center. At high altitude, the cake may require slightly longer baking time.
- Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, frost with vanilla buttercream or dust with powdered sugar before serving.
Tips
- Always adjust your oven temperature lower (325°F in this recipe) to prevent rapid rising and subsequent collapse.
- Reduce leavening agents slightly to control cake's expansion at higher elevations.
- Use room temperature ingredients to ensure even mixing and consistent texture.
- Don't overmix the batter—mix just until ingredients are combined to maintain a tender crumb.
- Check cake doneness early and often, as high altitude can affect baking times.
- Allow cake to cool completely before frosting to prevent structural issues.
- Consider using a reliable oven thermometer to ensure accurate temperature calibration.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 135mg
