Mary Berry Chocolate Malt Cake​ Recipe

This comforting Mary Berry Chocolate Malt Cake is made with a simple all-in-one sponge, uniquely flavoured with cocoa and sweet, toasty malted milk powder. This recipe creates a wonderfully moist and light cake with a nostalgic flavour that perfectly complements the rich chocolate. Ideal for a cozy afternoon tea, a bake sale, or as a comforting family treat, this delightful twist on a classic chocolate cake serves 12 people.

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Mary Berry Chocolate Malt Cake Ingredients

For the Chocolate Malt Cake:

• 225g (1 cup) unsalted butter, softened, or a soft baking spread
• 225g (1 cup plus 2 tbsp) caster (superfine) sugar
• 4 large free-range eggs
• 175g (1 1/3 cups) self-raising flour
• 50g (1/2 cup) malted milk powder (e.g., Horlicks or Ovaltine)
• 25g (1/4 cup) unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 tablespoons milk

For the Malted Buttercream:

• 150g (2/3 cup) unsalted butter, softened
• 300g (2 1/2 cups) icing (powdered) sugar, sifted
• 50g (1/2 cup) malted milk powder, sifted
• 2-3 tablespoons milk
• Maltesers or other malted chocolate balls, to decorate

How To Make Mary Berry Chocolate Malt Cake

1. Preheat oven and prepare tins: Preheat your oven to 180°C (160°C Fan / 350°F). Grease and line the bases of two 8-inch (20cm) round cake tins with baking parchment.
2. Combine the cake ingredients: In a large bowl, place the softened butter, caster sugar, eggs, self-raising flour, malted milk powder, cocoa powder, and baking powder.
3. Mix the batter: Beat all the ingredients together with an electric mixer, starting on a low speed and then increasing to high, until you have a smooth and well-combined batter. Add the milk and give a final mix to loosen the batter to a soft dropping consistency.
4. Bake the cakes: Divide the batter evenly between the two prepared tins and level the tops with a spatula. Bake in the center of the oven for 25-30 minutes, until the cakes are well-risen and a skewer inserted into the center comes out clean.
5. Cool the cakes: Leave the cakes to cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely.
6. Make the malted buttercream: While the cakes cool, beat the softened butter in a large bowl until light and fluffy. Gradually beat in the sifted icing sugar and sifted malted milk powder until combined. Add the milk, a tablespoon at a time, and beat until the buttercream is smooth, light, and spreadable.
7. Assemble and decorate: Place one cooled cake layer on a serving plate and spread with about half of the malted buttercream. Place the second cake layer on top. Use the remaining buttercream to cover the top and sides of the cake. Decorate with whole or crushed Maltesers.

Recipe Tips

• What is Malted Milk Powder?: This is the key ingredient for the unique flavour. It’s a powder made from malted barley, wheat flour, and milk, and adds a sweet, toasty, and nostalgic taste. Look for brands like Horlicks or Ovaltine in the hot drinks aisle of your supermarket.
• Sift for a Smooth Finish: For the smoothest possible cake and buttercream, it’s worth taking a moment to sift the dry ingredients – especially the icing sugar and malted milk powder for the frosting – to remove any lumps.
• Don’t Be Shy with the Malt: To ensure that lovely malt flavour really shines through alongside the chocolate, this recipe uses a generous amount in both the sponge and the buttercream.
• Ensure Cakes Are Completely Cool: Before you even think about icing, make sure your cake layers are completely cool to the touch. Any warmth will instantly melt your beautiful malted buttercream.

What To Serve Chocolate Malt Cake

This Chocolate Malt Cake has such a lovely, nostalgic flavour that it’s best enjoyed simply with a hot or cold drink. A tall glass of cold milk is the perfect pairing, as it beautifully enhances the malted taste. Alternatively, a hot cup of tea or coffee makes it an ideal indulgent afternoon treat.

How To Store Chocolate Malt Cake Leftovers

• Store: Keep the cake in an airtight container at room temperature. The buttercream will help to keep the sponge lovely and moist for up to 3 days.
• Freeze: The un-iced sponges freeze exceptionally well. Once fully cooled, wrap each layer tightly in a double layer of plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Defrost fully at room temperature before icing and decorating.

Mary Berry Chocolate Malt Cake Nutrition Facts

Serving Size: 1 slice (1/12th of cake)

• Calories: 510 kcal
• Total Fat: 27g
• Saturated Fat: 17g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrate: 61g
• Dietary Fiber: 2g
• Sugars: 46g
• Protein: 7g

Frequently Asked Questions

• Can I make this cake as cupcakes? Yes, this recipe works beautifully for cupcakes (or fairy cakes). It will make approximately 18 cakes. Line a muffin tin with paper cases and bake for 18-22 minutes, or until the sponges spring back when touched.
• My buttercream seems gritty. Why is that? A gritty texture in buttercream is usually caused by the sugar crystals not fully dissolving. This can happen if the icing sugar or malted milk powder wasn’t sifted, or if it simply needs to be beaten for a little longer with the butter and milk.
• Can I use drinking chocolate instead of cocoa powder and malted milk powder? It is not recommended. Hot chocolate mixes contain a lot of sugar and other additives and will not provide the rich chocolate or distinct malt flavour that this recipe requires. Use pure cocoa powder and malted milk powder for the best results.
• Where can I find malted milk powder? You can typically find malted milk powder, such as Horlicks or Ovaltine, in the hot drinks aisle of most large supermarkets.

Try More Recipes:

• Mary Berry Chocolate Celebration Cake​ Recipe
• Mary Berry Death By Chocolate Cake​ Recipe
• Mary Berry Chocolate Truffle Mousse Cake Recipe​