Malteser Cake
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A two-layer chocolate malt sponge, with chocolate spread filling, malt buttercream frosting, maltesers, and more! Perfect Malteser cake!
So, I have had what feels like an INSANE amount of requests for this recipe. Like, I have genuinely lost count! I have always said so far to multiply up my Malteser Cupcakes recipe, which would also work, but I wanted to make this a whole new level of delicious.
I based this on my Chocolate Fudge Cake and some ideas from my Honeycomb Crunchie Cake as well. All in all, its definitely one of my new favourite recipes. It’s just basically insane. Every mouthful is delicious!
My No-Bake Chocolate Malteser Cheesecake and Cornflake & Malteser Rocky Road recipes have always been popular, but this is only my fourth malteser recipe. I feel like I have neglected Malteser’s slightly I won’t lie – but this cake will 100% make up for the lacking of recipes for sure.
I altered the Chocolate Fudge Cake to be slightly more fudgey, less coffee like, and put in some malt powder. I will say that even in my regular chocolate fudge cake, you can NOT taste the coffee – and this one lacks some of it so you are even less likely to taste the coffee, so do not worry.
This sponge is quite different to a regular chocolate Victoria sponge style chocolate cake, and there is a reason – it is chocolate fudge cake sponge like mentioned above. Because of all the other ingredients that have been added into the sponge – the buttermilk, the plain flour, the melted chocolate, the bicarbonate of soda etc… it creates something wonderful.
I do find it easier to decorate the cake when the sponges have been chilled – just because it is designed to be a delicate cake. You can use the cake from my Malteser Drip Cake for a firmer sponge if you prefer, or even just that recipe because it is also delicious!
The malt powder (or malt drink as you may understand it) is designed to make the cake taste slightly more Malteser like – and it is delicious. I used 75g to increase the flavour, and it is dreamy. Either way, it helps it create a nice sponge, and along with the spread and buttercream, you don’t need the sponge to be oh-so-malty.
In my mind, this cake was so much better with the Malteser spread in the middle because it gave it more flavour, more sweetness, and another element of Malteser heaven but it is of course optional. Sometimes the spread is quite hard to find, so literally any chocolate spread you like will work!
I wouldn’t blame anyone if it all accidentally fell into their mouth and none made it to the cake because you know, I might’ve had to have bought another jar as this happened to me… anyway. You can definitely leave it out if you don’t want the added extra element to the bake.
The malt buttercream is lovely and malty, making it less sweet than normal buttercream frosting, so it combats the other sweetness making it the perfect amount. You can use Ovaltine or Horlicks for this – but I tend to find any malt drink that is designed to mix with milk is best.
The cake is quite dense, but it makes it SO FUDGEY and delicious. My Taste Testers were super happy with this cake, and already want it again. I had my slice after photographing it, and now I wish I hadn’t give the rest of the cake away because I am craving more! Enjoy!
Malteser Cake!
Ingredients
Cake Ingredients
- 225 g Dark Chocolate
- 225 g Unsalted Butter
- 2 tsp Coffee Granules
- 75 g Malt Powder (horlicks/ovaltine for milk)
- 175 g Plain Flour
- 25 g Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Bicarbonate of Soda
- 200 g Caster Sugar
- 200 g Light Brown Sugar
- 4 Medium Eggs
- 75 ml Buttermilk
Buttercream Ingredients
- 250 g Unsalted Butter (room temp)
- 500 g Icing Sugar
- 50 g Malt Powder
- 2-4 tbsp Boiling Water
Decorations
- 200 g Chocolate Spread
- 200 g Maltesers
- Sprinkles
Instructions
For the Cake!
- Preheat your oven to 160ºc/140ºfan and grease & line two 8″/20cm Cake tins – leave to the side.
- In a small bowl, add the dark chocolate and unsalted butter and melt together until smooth. I do this in the microwave.
- Add the coffee granules and malt powder into a mug, and add 125ml boiling water and mix – then, add this to the chocolate/butter mix and stir well until smooth.
- In a separate large bowl add the plain flour, cocoa powder, baking powder, bicarbonate of soda, caster sugar, and light brown soft sugar and mix well so the ingredients are all mixed with each other well!
- In a separate bowl, whisk the eggs and buttermilk together until combined.
- Add the chocolate mixture and the egg mixture to the dry bowl, and stir with a spatula/whisk until smooth. You do not need an electric mixer for this.
- Pour the mixture into the two tins and bake in the oven for 45-50 minutes. A skewer should come out clean, and the cake should be silent (if not fully baked, it’ll make a bubbly/crackling noise).
- Leave to cool fully in the tins.
For the Buttercream!
- In a large bowl, beat the room temperature unsalted butter on its own for a few minutes to loosen.
- Add the icing sugar and beat until smooth
- Add the malt powder, and beat again. If the buttercream is really thick, add 1tbsp of boiling water at a time to loosen ever so slightly.
For the Decoration!
- Spread the chocolate spread onto the bottom cake, and pipe on half of the buttercream.
- Add on the second sponge and pipe on the rest of the buttercream, and then decorate with some Maltesers and whatever else you fancy!
Notes
- I used the Horlicks powder for my Malt Powder that mixes with Milk, but you can also use ovaltine, or any other malt powder.
- If you can’t access the Buttermilk, you can make your own! Use the same quantity of full-fat milk, with 2tbsp lemon juice whisked in.
- This cake will last for 3 days in an airtight container!
ENJOY!
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J x
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Soooo good! Really rich so you only need a small slice. One person who had a slice said “that was the best cake I’ve ever had”.
Everybody thinks I’m an amazing baker but my dirty little secret is I’ve just been following Janes recipes! Everything is explained well and none of the cakes I’ve tried have been overcomplicated for the sake of it.
I made this cake and it took longer to bake than expected. It tastes amazing but as it was a hot day, I put it in the fridge. Just tried some today and it’s gone like a brownie texture which was sooo yummy but assuming this means my bake wasn’t right? What went wrong?
It’s a fudge cake and is more brownie like than a classic chocolate victoria sponge style x
Hi Jane
I’ve made this cake a few times and has always been a massive hit. So much so I’ve been asked to make this as a wedding cake. Is it possible to make this cake as a 3 layer? If so how would I adapt the recipe?
Hi! Would there be much difference in ingredients or baking time if using 9” tins instead? Thanks 😊
Hi I was wondering if I could make this cake without the malt powder or if there is an alternative since I can’t seem to access any. Thank you!
It’s malt hot chocolate so horlicks or Ovaltine that is malt powder x
Hi, This cake says lasts 3 days in an airtight container but if I need to bake it on Sunday morning, decorate Monday evening and giving the cake on Tuesday evening does that mean it will all need to be eaten that day? Is there a way I can make it last longer as won’t have time to bake it any later than Sunday morning. Thank you
Has this recipe changed I made this last year for a birthday and it was incredible however I’ve had 2 attempts this year and both times the cakes came out like brownies! Any idea what I’m doing wrong?
Hiya – the recipe hasn’t changed. This can happen if brands of ingredients used change, or the mixer, or even the oven x
Hi Jane,
Would this work under ganache and then covered with fondant? My daughter has asked for this cake for her bday but she wants a fondant covered cake
Many thanks
Hiya! This should be fine – enjoy! x
Hi,
Thank you SO MUCH for this recipe, it rocks!
I made this cake and my kids lost their minds!
But as I was eating I thought ALCOHOL!
I am making it again this weekend for my Son’s 6th and am thinking of an adults-only cake…
What would you suggest to complement this cake? Brandy or Rum?
Many Thanks!
Tia Maria??
Hi, will it work with milk chocolate instead of dark chocolate? I still have plenty of eggs left over from Easter! Thanks
Hiya! Unfortunately it is best to use dark chocolate as you need the high cocoa content for the best bake! Hope this helps! x
Hi, can this cake be frozen? I made a double dose to use up the buttermilk as I didn’t know what else to use it for. Now have so much cake!
Hiya, absolutely you can freeze it for up to 3 months! Enjoy! x
Hi Jane,
Would this buttermilk version of the malteser cake work as a drip cake?
I know buttermilk cakes are so moist and delicious but can be difficult to decorate.
Thanks
Hiya! You’re right – they can be difficult but along as you chill the sponges well beforehand it should be fine! Hope this helps x
Hi Jane,
Due to a tiny oven I have to bake my layers individually.
What ingredients would it be per layer for 20cm tin?
I prefer to mix fresh for each batch than allow it to sit
Thank you so much
Kate
Hiya! Just divide the ingredients by 2 for each layer! Hope this helps x
I have just made this but couldn’t fit the mixture in my runs. They were 21cm sandwich tins. Is it because they are too shallow? What type of tins do you use and recommend I buy? I’ve just put the extra in cupcake cake cases so hopefully they will work out to use the extra.
Thank you for another great recipe though.
Hiya! You shouldn’t use sandwich tins – I always use tins atleast 2.75 inches deep! Hope this helps! x
Hi Jane!
Just wondering could I use a couple of horlicks instant hot drink sachets that tell you to just add water instead of buying a big tub of horlicks?
Thanks☺️
I’d recommend using the add milk ones for best results!