Maltesers Loaf Cake

Delicious chocolate malt loaf cake, or pound cake, topped with a malt buttercream and Maltesers chocolates

Course Dessert

Cuisine British

Keyword Cake

Prep Time 20

Cook Time 1

Decorating time 20

Total Time 1 40

Servings

Calories 511kcal

Author thebakingexplorer

Pre-heat the oven to 160C Fan/350F/Gas Mark 4 and grease and line a 2lb loaf tin
Make the cake by mixing the baking spread (or butter) and light brown soft sugar in a large mixing bowl until fluffy, about 2-3 minutes, ideally using an electric mixer. Or in the bowl of your stand mixer with the paddle attachment
Add the eggs, milk and vanilla extract, and mix until fully incorporated
Gently whisk or fold in the self raising flour, cocoa powder, malt powder and baking powder
Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully
To make the buttercream, mix the butter in the bowl of a stand mixer with the paddle attachment for a few minutes. Add the icing sugar, malt powder, milk and vanilla extract and mix until well combined and smooth. You can add more milk if needed
Spread or pipe the buttercream all over the cake
If using, warm the Maltesers spread in the microwave for 15-20 seconds, then drizzle it all over the buttercream. Decorate with the Maltesers, break some of them up and leave the rest whole
Store in an airtight container in a cool place and eat within 3 days

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
I used light brown soft sugar for the cake, but caster sugar and dark brown sugar (or a combination) will both work if you prefer.
I used Horlicks instant malt powder for the cake and buttercream.
The Maltesers spread is optional, don't worry if you can't get hold of 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.
You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
For easy lining of the tin, use a loaf cake tin liner.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.