Buttermilk:
Buttermilk is necessary for this recipe. It has to do with the way it interacts with other ingredients. Luckily, you can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Adjust this recipe to make more or less buttermilk to use in any recipe calling for buttermilk.
Gluten-Free:
Not all gluten-free flours are created equal. If you want to make this cake gluten-free, use a “cup for cup” gluten-free flour blend in the same amounts.
Egg Substitutes:
An egg substitute can potentially change the flavor or texture of the finished cake. However, if you are unable to use eggs or a commercial egg replacement product, there are several options you can try:
1/4 cup plain yogurt per egg1 tablespoon vinegar + 1 teaspoon baking powder whisked together per egg1/4 cup mashed banana per egg1/4 cup unsweetened applesauce per egg
Can I make a smaller recipe?
Absolutely! This recipe makes a 3 layer cake. If you would like to make a 2 or 1 layer cake, divide the recipe by 2/3 or 1/3 in order to achieve your desired results.
Why is the frosting so difficult to spread?
The frosting in this recipe can be quite gooey. The malt powder gives it a consistency that is a little tougher to spread. No worries, because this recipe is fool proof. If you watch the video, you’ll notice that there are crumbs all over the frosting when frosting the sides. Not to worry! The malt balls and the ganache hide just about any mistake. If you like this recipe, you may be interested in these other delicious cake recipes:
The Most Amazing German Chocolate CakeFlourless Chocolate CakeThe Most Amazing Texas Sheet CakeThe Most Amazing Chocolate Cake
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Δ Δ
