This Maltesers Cake is absolute Maltesers heaven! It's got two layers of chocolate malt sponge, then it's filled with Maltesers Spread and a malt buttercream that tastes exactly like the inside of a Malteser!! On top are plenty of Maltesers of course, and if you're a Maltesers fan I know you're going to love this cake!
How to make Maltesers Cake
To make the sponge, mix together the butter and sugars. Then whisk in eggs and milk.
Gently whisk in the self raising flour, malt powder, cocoa powder, baking powder and bicarbonate of soda. Divide the mixture between the cake tins and bake for 35 minutes, or until a skewer inserted in the centre comes out clean.
To make the buttercream, mix together the butter, icing sugar, malt powder, vanilla extract and milk until smooth.
Put the first sponge on your serving plate and spread half of the Maltesers Spread over it, then pipe buttercream on top of the spread. Add the second sponge, spread the rest of the Maltesers Spread over it and pipe more buttercream over that. Decorate with Maltesers.
Can this cake be made in different sized tins?
If you would like to make this cake in different sized tins, please check my Conversion Guide to find out how to adjust the recipe.
How long does this cake last for and can you freeze it?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the Maltesers). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it's own in a tub, or you can decorate the cake and freeze it fully assembled.
To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don't it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can you make this cake with plain or all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
More tips for making the Maltesers Cake:
- I used a mix of sugars for the sponge. You can use all caster sugar or all light brown sugar if you prefer
- The malt powder I used for this recipe was Horlicks. Ovaltine is another popular brand, and many supermarkets do their own versions too
- The Maltesers spread is optional, if you can't get hold of it just make the cake without it. I've seen it in Asda, Tesco, Sainsburys and also places like B&M and pound shops before. You can also buy it via the Amazon link below
- I used an Ateco 848 piping nozzle to pipe the buttercream onto the cake
Recommended equipment & ingredients*
- Mixing bowls
- Cooling rack
- 8" cake tins
- Round cake tin liners
- Cake tester
- Kitchen scales
- Electric hand mixer
- Piping bags
- Maltesers Spread
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Maltesers recipes...
For the cake
- 350 g Butter or baking spread
- 200 g Light brown soft sugar
- 150 g Caster sugar
- 6 Eggs large
- 3 tbsp Milk
- 300 g Self raising flour
- 30 g Cocoa powder
- 75 g Malt powder I used Horlicks
- ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
For the buttercream
- 250 g Butter unsalted, softened
- 400 g Icing sugar
- 100 g Malt powder I used Horlicks
- 1 tsp Vanilla extract
- 2-3 tbsp Milk
- 350 g Maltesers spread optional
- 75 g Maltesers
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins that are at least 2" deep
- To make the sponge, start by mixing the butter, light brown sugar and caster sugar together in a large bowl, ideally using an electric mixer
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder, malt powder, bicarbonate of soda and baking powder and whisk or fold in gently
- Divide the mixture between the tins, use scales for accuracy if you like
- Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tins and place on cooling racks
- To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on your plate or cake stand and spread half of the Maltesers spread onto it
- Then pipe buttercream over the Maltesers spread
- Add the second sponge and spread the remaining Maltesers spread over it, followed by more buttercream
- Decorate with whole and crushed Maltesers
- Serve immediately, store leftovers in an airtight container in a cool place for up to 3 days
If you like this, check out more of my Cake recipes!
NB. This post is in no way sponsored by Maltesers – I just love their product!
I'm linking this recipe up with Cook Blog Share.