This glorious, glazed, Salted, Malted Chocolate Bundt Cake came to me in a snow-covered dream. I woke up the morning after a 48 hour long snow storm knowing I had to do three things: shovel my driveway, take my kids sledding, and bake this cake! It is no secret that I love to be snowed-in. I view it as nature's permission to let everything go and to cook and bake all the things.
This post and recipe were originally published on January 25, 2016. It has been updated with a new recipe card, a bit more malt powder, and a few new words. All the snow day sentiments remain the same.
Snow Day Baking - Glazed Salted Malted Chocolate Bundt Cake
In January of 2016, Northern Virginia was in the epicenter of the "snowzilla" storm. We had historic snowfall and the world shut down for a few days. It was pretty wonderful. Baking on a snow day is a must for me (and for my kids!). I was literally dreaming about creating this salted malted chocolate bundt cake and its malty glaze. It just had to happen. This glazed chocolate bundt cake is the perfect snow day bake. This recipe does not require a mixer and I bet you have most of the ingredients in your pantry. I hope you'll give this Salted, Malted Chocolate Bundt Cake a try and see why I've been making it regularly since it's snowy debut in 2016.
Malted Milk Powder
Malted milk powder is a key ingredient in this salted malted chocolate bundt cake. Have you had it? The carnation brand of malted milk powder is sold in most grocery stores in the coffee/tea/hot chocolate section. Of course you can find it online as well. You can stir it into cold milk, add it to your favorite cookie recipes, or, of course, make milkshakes with it. It's nostalgic, old-fashioned, and truly one of my favorite things. It was 100% the inspiration behind this entire glazed chocolate bundt cake recipe.
My son loves it too, which just makes me so darn happy. Have I ever told you how much I love that little guy? And it's no surprise that this cake is one of his favorite desserts.
A few tips for this salted malted chocolate bundt cake
- To make this a one bowl cake, I like to sift the ingredients onto a piece of parchment and then tip them into the wet ingredients. Of course you will have to mix the glaze in a bowl or spouted measuring cup but having one less dish to wash up is always a good thing!
- Mixing the cocoa powder and the malted milk powder into the warm butter helps dissolve any lumps and it also allows the cocoa to bloom and really develop its flavor.
- Really make sure to grease your bundt pan well. I love using Bakers Joy spray, but if you don't have it make sure to butter and flour your pan and get all the nooks and crannies!
- If you want to avoid the chocolate bundt cake glaze pooling around the bottom of your cake plate or stand, you can place the cake on a wire rack on top of a baking tray lined with parchment. But too much of this glaze is not a bad thing!
Salted + Malted Chocolate Bundt Cake
This One Bowl, Glazed, Salted, Malted Chocolate Bundt Cake is rich & moist with a hint of nostalgia from the malted milk powder. Perfect snow day baking!
- Total Time: 1 hour 5 minutes
- Yield: 1 bundt cake
Ingredients
For the cake:
- Non-stick baking spray (I am in love with Baker's Joy) or butter and flour for the pan
- 1 cup butter, melted (2 sticks or 8 ounces)
- ⅓ cup cocoa powder, I prefer a dark one but I have used just about every kind that exists in this recipe
- 1 cup malted milk powder, I use carnation brand
- 2 large eggs
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 1 cup hot water (use one cup hot coffee for a mocha cake!)
- 1 & ½ teaspoons flaked sea salt, crushed between fingertips (or use kosher salt)
- 2 cups all-purpose flour
- 1 & ½ cups granulated sugar
- 1 & ½ teaspoons baking soda
- ½ teaspoon baking powder
For the chocolate glaze:
- 1 & ½ cups confectioners sugar
- 4 tablespoons cocoa powder
- 4 tablespoons malt powder (plus a pinch or two for sprinkling)
- 1 teaspoon vanilla extract
- 4 tablespoons milk (or enough to make a smooth, pourable glaze)
- a sprinkle of sea salt (maldon flaked sea salt is my favorite, but kosher salt will work just fine)
Instructions
Directions:
- Preheat oven to 350 degrees F.
- Butter and flour a 10 - 12 cup bundt pan, or spray generously with baking spray. Set aside.
- In a large glass mixing bowl, melt butter in microwave.
- Add cocoa powder and malt powder and whisk until smooth.
- Add eggs, sour cream, vanilla, and water (or coffee) and whisk again until smooth.
- On a large piece of parchment, sift together the flour, salt, sugar, baking soda, and baking powder.
- Add dry ingredients to wet mixture and whisk until smooth. This is a loose batter so don't worry if it looks too thin.
- Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes - don't over bake!
- Let the cake cool in the pan for 15 minutes and then invert onto a wire rack set over a baking tray.
- While the cake is cooling, make the chocolate glaze. Place all ingredients except salt into a medium bowl and whisk until smooth and a thick ribbon forms when you hold your whisk in the air. You want this pourable, not spreadable.
- Generously drizzle the glaze over the cooled cake. Wait 10 minutes for glaze to set a bit and sprinkle with malt powder and sea salt.
- Once glaze has set, transfer cake to cake stand, cutting board, or large platter.
- Slice and devour
Notes
If you want to skip the wire rack step, you can. I like to do this to prevent a lot of the glaze from pooling around the plate, but too much of this glaze is NOT a bad thing.
As indicated in the recipe, if you want to use a cup of hot coffee rather than hot water it is very good and adds a bit of mocha flavor to this already delicious cake. I have done this many times.
If you want to make this without the malt powder, increase sugar to 2 full cups.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: baking, dessert, cakes
- Method: baking
Bethany says
I made this cake 3 times when I discovered it in 2023 and am starting again for the 2024 holiday season. It is utterly perfect. I swap the hot coffee for hot orange juice and add orange zest to the batter and glaze. DIVINE. Thank you!!
anita | wild thistle kitchen says
Hi Bethany! Thank you for this wonderful comment! I am honored that this has become a part of your holiday baking traditions! That orange variation sounds amazing! Thank you so much for taking the time to leave this amazing feedback!! xo - Anita
Judith H. Prestridge says
I have a question. Can the cake be left on the counter for several days, covered of course, or does it need to be put into the frig?
anita | wild thistle kitchen says
We always leave it out for the day or two it lasts around here. haha. I keep it on a covered cake stand. But if you're keeping it longer than a few days I'd put it in the fridge just to be safe.
Megan Tyson says
I have made this cake 3 times already for friends and family. It's a lovely moist flavoursome cake and a hit everytime. Cheers from Port Stephens ,Australia
anita | wild thistle kitchen says
Megan! This makes me so happy! Thank you for sharing and for the kind rating and review. Cheers to you from Virginia! xo - Anita
Erika says
This is quick, easy, and amazing. My dad had 3 favorite things from “Miss Anita” and this was one. Once he tried it he asked for it for his birthday in his last years with us. He gave me my love for anything chocolate malted and this hits the spot any time of year!
anita | wild thistle kitchen says
This brought tears to my eyes. I can't tell you how honored I am that my recipe was your dad's birthday request. This is truly why I share my recipes and stories. Sharing food, being a part of family traditions through my recipes - it is an honor and such a wonderful, priceless feeling. Thank you, sweet friend.
Sarah says
This flavor combination is a big hit in our house! I halved the recipe to fit in my 5 cup bundt and it was perfect. The cake was so fluffy and moist, and the glaze is a must! I practically never glaze/frost my cakes, but this time it was a welcome addition!
If you're wondering if you should pick up the special ingredient next time you're shopping (Malted milk powder), the answer is yes! Just do it and try something new
anita | wild thistle kitchen says
Oh my friend. This means so much! Thank you for always supporting me and cheering me on. So happy we met on Instagram and I hope we can meet in person someday! I am so happy you had success with this recipe!! It's such a treat! xoxoxo - Anita
Summer Daisy says
This cake is real perfection ♥
summerdaisy.net
DisplacedHousewife says
This looks delicious Ani!! I'm going to try the malt thing...I do, in fact, have it in my cupboard. 🙂 I'm SUPER jealous about your snow days. xo