Blondies Kitchen’s Milk & Cookie Cake

Our fave combination in a cake, what could be better?!

Soaking the sponges in malted milk makes the cake super soft, but if you don’t have any malt powder or extract, you can just use vanilla.

Ingredients:

SERVES 10-12 Hands on Time 1 hour plus cooling Total Time 2 hours

FOR THE CAKE:

  • 250g unsalted butter, softened, plus extra for greasing
  • 250g golden caster sugar (we use Billington’s unrefined)
  • 2 tsp malt extract (or vanilla extract)
  • 5 large eggs (we use organic)
  • 85g plain flour
  • 100ml buttermilk
  • 250g self raising flour
  • 200g mini milk chocolate chips
  • 3 tbsp whole milk (organic)

FOR THE MALTED MILK GLAZE:

  • 2 tsp malted milk extract or powder (we used Horlicks)
  • 25g golden caster sugar
  • 50ml whole milk
  • FOR THE ICING:
  • 250g unsalted butter, softened
  • 500g icing sugar, sifted
  • 2 tsp malt extract or powder
  • 2 tsp vanilla extract
  • 2 tbsp whole milk
  • 100g mini chocolate cookies, to decorate

Method

1 Heat the oven to 180C/160 fan/ gas 4. Grease two 20cm round cake tins and line the base and sides with non-stick parchment.

2 Using a table top mixer (or electric beaters), beat the butter, sugar, malt extract and a 1/4 tsp salt together until pale and fluffy. Gradually add the eggs, one by one, until fully incorporated. If the mix starts to look like scrambled eggs, add a tbsp or two of the plain flour.

3 Beat in the buttermilk and then both the flours until all combined. Tip in the chocolate chips and beat again. Finally beat in the milk until a smooth batter has formed. Split the mix equally between the tins (we use scales to do this, approx. 650g in each tin) and bake for 1 hour-1 hour 15 mins until well risen and golden. A skewer should come out clean when inserted into the middle of the cakes.  

4 Meanwhile, make the glaze by heating the milk in a small saucepan over a low heat. Once steaming, add the sugar and malt extract. Stir and leave off the heat to infuse.

5 Make the icing by beating the butter and half the icing sugar together until smooth and fluffy. Add the remaining half, malt extract and 1 tbsp of milk. Beat until silky smooth. If needed, add the remaining tbsp of milk for a fluffy consistency.

6 Once the cakes are baked, leave to cool in the tin for a few mins before skewering all over. Brush over the malted milk glaze until each sponge is soaked. When the cakes have cooled completely, remove from the tins.

7 Put a little buttercream on the base of your cake board/stand. Stick one of sponges to the base. Spoon over a generous heap of buttercream, working it across the middle of the cake until evenly coated. Sandwich the other sponge on top of the cake and start to coat the entire cake in buttercream. Work from the middle and push the icing down the sides using a palette knife. Apply a thin coating over the entire cake and then chill in the fridge or freezer for 10-20 mins.

8 Once the first layer of icing has set, apply a second coat using a large palette knife. When evenly coated, you can add a swirl to the top of the cake if you like, working back and forth with the palette knife to create this effect. Top with the mini cookies and serve at room temperature.

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