Malteser Traybake Cake!
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Thick and fudgey Malteser traybake cake with a malt fudge sponge, malt buttercream frosting and Maltesers!
Traybake cake
It’s been a while since I shared a traybake cake recipe, and all in all, I’ve only ever posted a few on my blog… It’s definitely an underrated type of bake, and I need to rectify my lacking in recipes urgently.
The last traybake cake I shared was my chocolate cake traybake back in August, and even though it’s been a long old while since then, that cake is still SO popular these days!
The cake has been so popular because it’s essentially a traybake form of my chocolate fudge cake, and who doesn’t love a traybake cake for a party?!Think about those chocolate traybake cakes you can buy from the supermarket (which are epic), and then multiply the epic-ness by 100.
Malteser traybake cake
I’m not trying to blow my own trumpet here, but the cake really is epic and utterly DELICIOUS. However, I have had requests and requests for more traybake cakes, just like that one! So… here is the Malteser version.
Yeah, that’s right, the Malteser version. I am utterly head over heels in love with this beauty, and I can’t stop the love. It’s based on my Malteser cake, and then also the chocolate cake traybake. The morphing of the two, into heaven in a bite.
Malt everything!
The premise of the bake is essentially the exact same, but just better. I went for a Malt Chocolate sponge, and a Malt Buttercream Frosting because it just tastes sooo good along with the Malteser, and I can’t get enough.
Malt powder
Whenever in recipes I say “malt powder” I mean Horlicks or Ovaltine – I’m not sure what the equal to these are in other countries like America, but here they are a delicious warming drink that’s kinda like hot chocolate, but not chocolate. If you like Maltesers, I’d be surprised if you didn’t like malt drinks.. but you know, weird things can happen!
The one thing I wouldn’t recommend for the cake or buttercream though is the Malteser hot chocolate as that’s not the best for baking.I’ve tried using the Malteser hot chocolate in bakes a few times, but it’s structure and ingredients are just completely different, and it’s designed to be mixed with water rather than milk so can work out oddly. If you use an actual malt drink such as Horlicks or Ovaltine, you will get a much much better flavour!
Coffee
One thing I will say AGAIN with this fudgey type cake recipe is that the coffee is IMPORTANT. Don’t worry, you can NOT taste the coffee in the cake, but it just enhances the richness of the chocolate in the sponge and takes it to the next level.
Please, for the love of god, don’t take out the coffee. People I know aren’t the biggest coffee drinkers, and some even hate it, but they all say they can’t taste it in the recipe and it is delicious.
This recipe is wonderful, it is Malteser heaven, and I hope you all love it too! Enjoy! x
Malteser Traybake Cake!
Ingredients
Cake Ingredients
- 250 g dark chocolate
- 250 g unsalted butter
- 2 tsp coffee granules
- 125 g malt powder (Horlicks/Ovaltine)
- 200 g plain flour
- 35 g cocoa powder
- 1.5 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 250 g golden caster sugar
- 250 g light brown sugar
- 4 medium eggs
- 100 ml buttermilk
Decoration Ingredients
- 200 g unsalted butter (room temp)
- 400 g icing sugar
- 75 g malt powder (Horlicks/Ovaltine)
- 2-4 tbsp boiling water
- 200 g Maltesers
Instructions
For the Cake!
- Preheat your oven to 160C/140C Fan and line a 9x13" tin with parchment paper.
- In a heatproof bowl, microwave the dark chocolate and butter until melted - I do mine in 30 second bursts!
- Add your coffee granules and malt powder to a small bowl, and add in 150ml boiling water. Whisk until smooth!
- Add this to your chocolate/butter mix and whisk again until smooth.
- In a large bowl, add your plain flour, cocoa powder, baking powder, bicarbonate of soda, golden caster sugar and light brown sugar and whisk until distributed evenly!
- Whisk the eggs and buttermilk together until smooth.
- Add your melted chocolate mix to the bowl, and your egg/buttermilk mix, and fold all the ingredients together till they are combined - I use my hand and a spatula, and not an electric mixer as I don't want the ingredients to over mix.
- Pour the mixture into the lined tin, and bake in the over for 50-60 minutes, or until baked through.
- Leave to cool in the tin for 10-15 minutes, and then on a wire rack fully!
For the Decoration!
- With an electric mixer, beat your butter on it's own for a few minutes so it's lovely and supple.
- Add in your icing sugar 1/2 at a time and beat for a few minutes!
- Add in your malt powder, and beat again - if its stiff, add in 1tbsp of boiling water at a time and beat fully each time till its a thick but spreadable and smooth consistency!
- Spread over the cake with an angled spatula, and then sprinkle over some Maltesers and some crushed Maltesers!
Notes
- This cake will last for 3-4 days+ at room temperature in a cake box!
- This Is The Cake Tin I Used
- If you don't want to use Malt Powder, up the coffee to 1tbsp, and lower the water to 125ml - and just leave it out of the frosting!
- The cake can take longer to bake in some ovens if they're not the correct temperature - or if the mixture is over mixed!
- You can make your own buttermilk by using the same quantity of WHOLE milk, and 2tbsp of Lemon Juice - but I prefer the actual buttermilk you can buy!
ENJOY!
Find my other Millionaires & Malteser Recipes on my Recipes Page!
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J x
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Hi,
Would this amount of mixture fit in a 3 and 0 mould or would you double it? 😊
I love this cake and so does everyone who tastes it! I would agree with several other reviewers though that the butter icing is just too much! It’s a super rich, super sweet fudgey cake so such a thick amount of icing is a tad too much. I tend to half the amount of icing and that seems to work best in my opinion.
I’ve made this loads of times and success each time (although the dipping middle is unavoidable regardless of opening the oven too early or over mixing!).
I’m trying to see if it works for muffins now… can anyone tell me if they’ve successfully made muffins rather than the traybake? And if so, how long to bake?
Sunk in the middle and it was of a brownie/fudgy consistency rather than sponge (despite baking for 10min extra) but who cares when it tastes incredible!!! Yum yum yummm!!!
Would Stork work both in the cake and the icing, instead of butter please? Has anyone tried it?
Hiya! Stork is fine to use for the sponge, but you must use block butter for the icing! Hope this helps! x
Planning on making it, but usually freeze half a traybake – is this freezable?
Yes absolutely – for up to 3 months! Enjoy! x
I loved making this cake and my family love eating it even more! Great recipe and the blog before really helps me process what to do when reading the recipe. I am really beginning to love baking!
I want do this in Loaf tin . Will I half the ingredients?