Malted Vanilla Cake (Soft, Fluffy!)

Step 1

Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Line the bottom of the cake pans with parchment paper.

Step 2

Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.

Step 3

Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in vanilla and malted milk powder. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).

Step 4

Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.

Step 5

for 24 to 25 minutes, until the top and edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely.

Step 6

Beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Mix in cocoa and malted milk powder on low speed until incorporated. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add milk and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.

Step 7

Place one cake layer on a rotating cake stand. Use an offset spatula to spread frosting generously over the layer. Add second cake layer.

Step 8

Use offset spatula to apply a layer of frosting to the top and sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting. If desired, pipe remaining frosting decoratively on the top cake layer. Top cake with Cadbury mini eggs and sprinkles. Chill the frosted cake for 20 minutes before serving.

Step 9

Store leftover cake at room temperature overnight, loosely covered with plastic wrap, or covered in the refrigerator for up to 3 days.