malteser cake

A very easy to bake chocolate and malt loaf cake topped with an incredible Malteser buttercream and covered with whole and crushed Maltesers.

Malteser Loaf Cake

golden caster sugar

eggs

175 g self raising flour

tsp baking powder

g cocoa powder

tbsp Malt powder, Horlicks

100 ml milk, whole or semi skimmed

250 g icing sugar

175 g Maltesers spread

tsp vanilla extract

tbsp double cream

g Maltesers, whole and crushed

Heat oven to 160ºC/140ºC fan/gas 3/320ºF Line a...

Heat oven to 160ºC/140ºC fan/gas 3/320ºF Line a 2lb/900g loaf tin with baking paper.

Cream the butter and sugar until light and...

Cream the butter and sugar until light and fluffy, beat in the eggs followed by the flour, baking powder, cocoa powder and malt powder. Slowly add the milk and beat until the batter has loosened and all the ingredients are fully combined.

Transfer the cake batter to the loaf tin...

Transfer the cake batter to the loaf tin and bake in the centre of the oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool completely in the tin while you make the Malteser buttercream.

Beat the softened butter until pale and creamy.

Add the icing sugar to the butter and...

Add the icing sugar to the butter and beat for 3-4 minutes.

Add the Maltesers spread, vanilla extract and double...

Add the Maltesers spread, vanilla extract and double cream and continue to beat until smooth.

Transfer to a piping bag fitted with a...

Transfer to a piping bag fitted with a large open star nozzle (see notes) and pipe the buttercrean on top of the cooled chocolate and malt loaf cake.

Decorate with whole and crushed Maltesers.

https://mediavine-res.cloudinary.com/video/upload/bw4jh6mbrz4q8lhiluye.mp4

A show stopping Malteser Cake filled with vanilla butter cream and covered in a trio of Horlicks, chocolate and vanilla buttercreams, then topped off with a cheeky knobbly layer of Maltesers.

Malteser Cake

unsalted butter (softened (US = 1 cup))

g golden caster sugar ((US = ¾ cup))

g soft light brown sugar ((US = ½ cup))

flour

tbsp Horlicks original (or Ovaltine)

cocoa

salt

eggs (at room temperature)

vanilla extract

tbsp natural yogurt ((or buttermilk) at room temperature)

unsalted butter (softened (US = 1 cup and 1 tbsp))

sugar

tbsp Horlicks

tsp milk

dark chocolate (1½ tablespoons)

bag of Maltesers (you will need about 30 Maltesers)

Set your oven to 150°C Fan/170°C/340°F/Gas mark 3

Grease your tins then line the bases with circles of grease proof paper.

Beat together your butter and sugars on medium-high setting until light and fluffy.  This will not take long if you sugar is soft, so make sure you don&#39;t overbeat.

Sift your flour, Horlicks, cocoa, baking powder and salt together and set aside.

Whisk together your eggs, yogurt and vanilla extract.

Add ¼ of your egg mixture along with a heaped desert spoonful of flour mixture to your butter mixture and beat on a low speed until incorporated.

Repeat three more times until your eggs have all be mixed in.

Add the rest of your flour mixture and beat in, starting on a low setting, then pausing to scrape down your bowl to ensure all of the mixture on the base and sides is incorporated.

Then give the mixture a fast beat on medium-high setting for about 15 seconds.

Add equal amounts of your cake batter to each tin and then bake for 30 minutes, or until a skewer inserted into the centre comes out clean.

Leave to cool in your tins for 5 minutes on a cooling rack before inverting onto your cooling rack and leaving to cool fully.

Beat your softened butter and vanilla extract until pale and fluffy.

Gradually add your icing sugar, using a spatula work it into your beaten butter or cover the bowl with a clean tea towel to stop it billowing up.  Then beat it in with your hand or stand mixer.

Place the tier you are going to use as your base tier on your lazy Susan (or turntable).

Split your butter cream into 4 equal parts.

Take one portion of your butter cream and spread half of it over the Malteser cake base as a filling.  Place the other tier on top then cover the whole cake with the rest of the butter cream.  Use your palette knife or butter knife to even the butter cream out and then use your cake scraper to level the sides.

Place your cake in your refrigerator to set for 20 minutes.

Mix your Horlicks with your milk until all the lumps have gone.  Mix into one of your remaining lots of butter cream.

Melt your chocolate (you can do this in short 10 second bursts in your microwave).  Mix the chocolate into another of your lots of butter cream.

You will now have one Horlicks butter cream, one chocolate and one vanilla.

Taking your palette knife spread some of your chocolate butter cream over the lower half of the side of your Malteser cake.

Spread some of your Horlicks butter cream over the top side of the cake, making sure it meets or slightly overlaps the chocolate butter cream.

Cover the top of the cake with some chocolate butter cream.

Take your cake scraper and run it around the cake to great a smooth surface.

Take your Wilton fill 3 colour swirl piping bags and pipe swirls around the edge of the cake.

Pipe stars around the the base.

Fill the centre of the cake with Maltesers.

Malteser Buttercream

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The most viewed malteser cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine