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Malted Milk Black and White Pound Cake

Malted Milk Black and White Pound Cake

Prepare to embark on a mouthwatering journey that will transform your ordinary baking routine into an extraordinary culinary adventure! This isn't just another pound cake - it's a decadent masterpiece that combines the nostalgic charm of malted milk with rich chocolate chips, creating a dessert that's both sophisticated and comforting. Whether you're a baking enthusiast or a weekend baker looking to impress, this recipe promises to elevate your dessert game and leave everyone craving just one more slice!

Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf

Ingredients

  1. 1 cup unsalted butter, softened
  2. 2 cups granulated sugar
  3. 4 large eggs
  4. 1 teaspoon vanilla extract
  5. 3 cups all-purpose flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 1 cup malted milk powder
  9. 1 cup buttermilk
  10. 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to prevent the cake from sticking.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
  3. Add the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and malted milk powder. This will help to evenly distribute the dry ingredients.
  5. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the buttermilk. Start with one-third of the dry mixture, mix until just combined, then add half of the buttermilk. Repeat this process, ending with the dry ingredients. Be careful not to overmix; stop as soon as you see no dry flour.
  6. Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
  9. Once baked, remove the loaf pan from the oven and allow the cake to cool in the pan for about 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
  10. Once the cake is completely cool, slice and serve. Enjoy your Malted Milk Black and White Pound Cake!

Tips

  1. Room Temperature is Key: Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for the smoothest, most consistent batter.
  2. Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
  3. Check Your Oven Temperature: Use an oven thermometer to ensure accurate baking temperature, as variations can affect baking time and cake texture.
  4. Chocolate Chip Trick: Lightly coat chocolate chips in a bit of flour before folding into the batter to prevent them from sinking to the bottom of the cake.
  5. Cooling Matters: Allow the cake to cool completely before slicing to ensure clean, perfect cuts and optimal texture.
  6. Storage Tip: Wrap the cooled cake tightly in plastic wrap or store in an airtight container to maintain moisture for up to 5 days.
  7. Serving Suggestion: For an extra indulgent treat, serve slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts

Calories: 361kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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