Mary Berry Chocolate Malt Cake​ Recipe

Mary Berry Chocolate Malt Cake is a classic British bake that combines rich cocoa with malted milk powder. This nostalgic sponge features a creamy buttercream topped with crunchy chocolate malt balls for the perfect teatime treat.

I’ve tried a few versions of chocolate cake and this one from Mary is the one I keep going back to because that malted milk powder adds a toasted, mellow depth you just don’t get from plain cocoa. It makes the sponge feel much lighter and less intense than a standard dark chocolate fudge cake. The first time I made this, I forgot to sift the malt powder into the icing sugar and ended up with tiny, crunchy grit in my frosting. Now I always pass both through a fine sieve to make sure the buttercream stays completely smooth.

Mary Berry’s approach here is all about the “all-in-one” method which saves so much time. Most recipes make you cream the butter and sugar for ages before adding eggs one by one. This one lets you throw almost everything into the bowl at once, provided your butter is properly soft. If it’s even slightly chilled, you’ll get lumps that won’t bake out, so leave it on the side for a few hours before you start. The extra splash of milk at the end is what gives the sponge its famous “dropping consistency” so it rises evenly in the oven.

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Mary Berry Chocolate Malt Cake Ingredients

For the Chocolate Malt Cake

• 225g (8oz) unsalted butter, softened
• 225g (8oz) caster sugar
• 4 large free-range eggs
• 175g (6oz) self-raising flour
• 50g (2oz) malted milk powder
• 25g (1oz) cocoa powder
• 2 teaspoons baking powder
• 2 tablespoons full-fat milk
• salt and pepper, to taste (just a pinch of salt for the batter)

For the Malted Buttercream

• 150g (5oz) unsalted butter, softened
• 300g (11oz) icing sugar, sifted
• 50g (2oz) malted milk powder, sifted
• 2 tablespoons full-fat milk
• 1 bag malted chocolate balls, to decorate

How To Make Mary Berry Chocolate Malt Cake

1. Heat the oven: Set the temperature to 180°C (350°F/Gas Mark 4) and grease two 20cm (8 inch) round sandwich tins. Line the bottom of each tin with greaseproof paper so the sponges don’t stick when you try to turn them out.
2. Mix the batter: Put the butter, sugar, eggs, flour, malt powder, cocoa, and baking powder into a large mixing bowl. Use an electric hand whisk to beat everything together for about two minutes until the mixture looks pale and creamy. Don’t overmix the batter once it looks uniform. If you keep whisking too long, you’ll knock out the air and develop the gluten, which turns a light sponge into something tough and bready.
3. Adjust the consistency: Pour in the milk and fold it in gently with a metal spoon until the batter reaches a soft dropping consistency. This means the mixture should fall off a spoon easily when you give it a light tap against the bowl.
4. Bake the sponges: Divide the mixture between your two tins and smooth the tops with a spatula or the back of a spoon. Bake them in the centre of the oven for 25 to 30 minutes until they’ve risen and the edges are starting to shrink away from the sides of the tin.
5. Cool the cakes: Let the tins sit on the side for 10 minutes before running a palette knife around the edge and flipping them onto a wire rack. Peel off the greaseproof paper and leave them to go cold before you even think about starting the frosting. If the cakes are even slightly warm, the butter in the icing will melt instantly. You’ll end up with a greasy mess sliding off the sides instead of a thick layer of fluffy cream.
6. Beat the buttercream: Whisk the softened butter on its own first until it’s very pale, then add the sifted icing sugar and malt powder. Add the milk and beat for at least five minutes until the frosting is light and easy to spread.
7. Assemble the cake: Spread half the buttercream over the bottom sponge and sit the second cake on top. Use the rest of the icing to cover the top and sides, then press your chocolate malt balls into the top for the final look.

Recipe Tips

• Check your butter. It needs to be genuinely soft, not just “not hard.” If you press it and your finger doesn’t go right through with zero resistance, it’s too cold for an all-in-one cake.
• Sift the malt powder. Malted milk powder is notorious for clumping together in the jar. Always shake it through a sieve before adding it to your flour or icing sugar to avoid brown spots in the cake.
• Use a metal spoon. When you’re adding the milk at the end, use a large metal spoon rather than a wooden one. The thin edge cuts through the batter without deflating all the air you just spent time whisking in.
• Watch the bake time. Chocolate cakes are harder to judge by eye because you can’t see them browning. Press the centre lightly with a finger; if it springs back, it’s done.
• Prep the decorations. If you’re using chocolate malt balls, don’t put them on until right before you serve if the cake is going in the fridge. The moisture in the fridge can make the crisp centres go soft and chewy.
• Level your sponges. If your cakes have risen with a slight dome, use a serrated knife to gently shave the top off the bottom layer. It makes the whole thing much more stable once you start stacking.

What To Serve With Chocolate Malt Cake

A big pot of breakfast tea is the natural partner for a slice of this. The tannins in the tea help balance out the sugary hit from the malted buttercream.

If you’re serving this as a proper pudding, a splash of single cream poured over the side works well. Some fresh raspberries on the plate provide a sharp hit that works against the heavy chocolate flavours.

How To Store Chocolate Malt Cake

• Fridge: Put the cake in an airtight container or under a glass dome and keep it in a cool spot. It’ll stay fresh for about three to four days, but the sponge is best on day two once the flavours have settled.
• Reheat: This cake is best eaten at room temperature so the buttercream stays soft. If it’s been in the fridge, take it out an hour before you want a slice so the butter has time to soften up again.
• Freeze: You can freeze the uniced sponges by wrapping them tightly in clingfilm and foil for up to three months. I don’t recommend freezing the finished cake with the malt balls on top because they lose their crunch completely once thawed.

Mary Berry Chocolate Malt Cake Nutrition Facts

Per serving (1 of 12):

• Calories: 485 kcal
• Protein: 6g
• Fat: 28g
• Carbohydrates: 54g
• Sugar: 41g
• Sodium: 310mg

FAQs

Why did my Mary Berry Chocolate Malt Cake turn out dry?

You likely left it in the oven for a few minutes too long or used too much cocoa powder. Cocoa is very absorbent, so make sure you’re using level spoons and start checking the bake at the 25-minute mark.

Can I use a different malt powder for this recipe?

Yes, any brand like Horlicks or Ovaltine works perfectly well here. Just make sure it’s the standard malted milk variety rather than the chocolate-flavoured version, or the malt taste won’t be strong enough.

Can I make the buttercream in a food processor instead of whisking?

No, because a processor won’t incorporate the air needed to make the frosting light and fluffy. You’ll end up with a heavy, dense paste that’s difficult to spread without tearing the delicate sponge.

What is the best way to stop the malt balls from rolling off the cake?

Make sure you spread the buttercream all the way to the edges and create little divots with your palette knife. Pressing the chocolates firmly into the frosting while it’s still fresh and tacky keeps them from sliding.

Try More Recipes:

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