Malted vanilla cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 174) by Yossy Arefi

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

  • Shelfand101 on April 05, 2026

    Amazing. Like others, I subbed the 1/4 malt powder in the icing and it was delicious, but very malt forward. I would probably reduce it next time for a lighter malt flavor, but if malt is what you're looking for, go with 1/4.

  • RobinSong on January 17, 2026

    I am in France so I made this with ovo maltine, the closest thing I could find to malted milk powder. It has some chocolate in it too but that wasn’t a bad thing at all! Absolutely delicious, in a kind of mysterious way.

  • mimisingh on August 30, 2025

    Really nice basic cake that takes basically no time to make. Made to use up some buttermilk from a different recipe. Followed the other user's suggestion of subbing 1/4 sugar for malt powder in the frosting and I thought it tasted great. I also did not add the lemon juice just due to personal preference. It is nice to have this type of easy vanilla snack cake recipe on hand. Cooked at 325F convection and took out exactly at 30 minutes. Tester was completely clean with no crumbs.

  • anya_sf on November 04, 2023

    Very nice vanilla cake which can be mixed up faster than it takes the oven to preheat. Texture was somewhat coarse (not surprising, since it is simply mixed by hand), but moist and not dense. I used a different frosting recipe.

  • Emily Hope on November 28, 2022

    This cake has a high effort-to-reward ratio -- my 9 year old made it with minimal supervision and it turned out tender (the oil helps with that) and delicious. We also subbed in malt powder for 1/4 of the sugar in the frosting, and I'd do that again. Love that all of the cakes in this book use melted butter as it makes it that much easier to do on the spur of the moment.

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