Vanilla malted milk cake from Bake from Scratch, Volume Four: Artisan Recipes for the Home Baker (page 17) by Brian Hart Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amystar on March 12, 2022

    I made this as a 4 layer cake using Wilton’s 8” Easy Layers. I made 2/3 of the recipe and baked it for 20 mins at the recommended temp. the cake was fluffy and stayed moist for more than four days. Delicious. I will make it again and again. lovely twist to a plain vanilla cake. the frosting and cake produced a very sweet dessert. smaller slices are recommended.

  • Emily Hope on March 31, 2021

    This was pretty nice--following uk2nl's lead made it as a bundt cake. With the longer bake time for a bundt it did seem a little dry (wish I had pulled it from the oven a few minutes sooner). Kept for a few days, and was good toasted in the toaster oven with a little salted butter. Wish it had had a bit more malt flavor--if I were to make again, I might up the malt powder a bit and swap some of the butter for oil.

  • uk2nl on May 23, 2020

    Delicious!Made this as a no layer bundt cake. It went down really well with the family too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.