This Chocolate Malt Ball Cake is delicious year round, and is extra festive for Easter! At the base is a delicious chocolate cake topped with decadent Chocolate Malt Frosting. While this malt ball cake can be made year round using malt balls, Easter malt ball eggs give it a fun and festive look for spring.
Chocolate Malt Ball Cake
If you are a chocolate malt ball lover like I am, you need this Chocolate Malt Ball cake on your dessert table!
While the delicious Brach’s Pastel Fiesta Malted Milk Eggs add lots of great malt ball flavor and crunch, that’s not where it ends!
Chocolate malt powder is added to this recipe to really deliver on the chocolate malt flavor. When I say I could eat the chocolate malt frosting with a spoon, trust me, it’s that good!
Did anyone else grow up drinking Ovaltine Chocolate Malt Mix? I feel like we always had some on hand when I was a kid. When I think of chocolate milk, I’m really thinking of the Ovaltine we always had as kids. As a child I remember thinking it had a lot of vitamins in it, and therefore was like an extra healthy way to drink milk!
While I’m not sure I was correct on the theory of it being a health beverage, I am sure that I loved it. When I made this cake, that familiar flavor came rushing back. If you grew up with chocolate malt, this cake will have a very nostalgic taste for you.
Chocolate Malt Powder
While I used Ovaltine to make my cake, any chocolate malt powder should be fine. And while this is fun for Easter, if you want to make it during the non-Easter season, you can use regular malt balls. I’m not going to be the one to stop you from having malt ball cake in August just because there are no malt ball eggs on store shelves.
Chocolate Malt Ball Cake
- 1 15.25 ounce box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup chocolate malted milk powder
- 1/2 cup butter softened
- 2 tsps vanilla extract
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 1/2 cup malted milk powder
- ½ cup heavy whipping cream milk or half and half can be used also
- 1 bag Brach’s Malted Milk Eggs roughly chopped
- Preheat oven to 350°F/175°C
- Spray a 9×13 pan with nonstick cooking spray
- In a large mixing bowl with an electric mixer, combine all the cake ingredients on low speed for 30 seconds. Once combined, turn the mixer speed to medium and mix well for two minutes, scraping the sides of the bowl as necessary.
- Pour the batter into the prepared 9x13 pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool completely prior to frosting.
- With an electric mixer, beat butter and vanilla extract together until smooth.
- Add in malted milk powder and mix until well combined. Add in cocoa powder and mix until well combined.
- Add in powdered sugar and ½ the cream and mix on low until well combined. Add in additional whipping cream and mix on low until well combined. Once combined turn mixer up to medium speed and whip for 1-2 minutes. If a thinner frosting is desired, add more cream, 1 tablespoon at a time.
- Frost cake and sprinkle chopped Brach’s Malted Milk Eggs over the top to decorate.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Looking for more Easter desserts? I love Easter desserts and I’ve got you covered! Here are some of my favorite Easter dessert ideas.
Disclosure: This post was sponsored by Brach’s. All opinions however are mine and mine alone.