Mary Berry Malted Chocolate Cake Recipe

This rich, spongy Mary Berry Malted Chocolate Cake is made with malted milk powder, cocoa powder, and butter and ready in 1 hour. The smooth malt buttercream perfectly balances the light chocolate sponges before being topped with crunchy malt chocolates. I always bake this when craving a nostalgic, comforting treat.

Why This Classic Works

I used to struggle with dry chocolate sponges until I tried this all-in-one method. The combination of malted milk powder and cocoa creates a deep, toasted flavour without being overly sweet.

Adding just a splash of milk keeps the batter loose enough to rise evenly in the tins. It takes the guesswork out of baking a proper afternoon tea cake.

Mary Berry Malted Chocolate Cake Ingredients

For the Sponge:

• 225g butter, softened
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 3 tbsp malted milk powder (like Horlicks)
• 3 tbsp cocoa powder
• 4 large eggs
• 2 tbsp milk

For the Icing:

• 150g butter, softened
• 250g icing sugar
• 2 tbsp malted milk powder
• 1 tbsp cocoa powder
• 1 tbsp boiling water
• 100g malted chocolate balls (like Maltesers), to decorate

How To Make Mary Berry Malted Chocolate Cake

1. Prep The Tins: Preheat your oven to 180C (160C fan) and line two 20cm sandwich tins with baking parchment.
2. Mix The Batter: In a large bowl, whisk the butter, caster sugar, flour, baking powder, malt powder, cocoa, eggs, and milk until smooth.
3. Bake The Sponges: Divide the mixture evenly between the prepared tins and bake for 25 to 30 minutes until springy to the touch.
4. Cool Completely: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
5. Make The Icing: Beat the butter until soft, then gradually whisk in the icing sugar, malt powder, cocoa, and boiling water until fluffy.
6. Assemble And Decorate: Spread half the icing on one sponge, top with the second sponge, spread the remaining icing over the top, and decorate with crushed malted chocolate balls.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the cake batter to curdle and affect the rise.
• Sift the dry ingredients: Cocoa and icing sugar are prone to lumps, so sifting ensures a smooth batter and buttercream.
• Do not overmix: Stop mixing as soon as the batter is smooth to keep the sponges light and tender.

What To Serve With Malted Chocolate Cake

Serve this cake with a strong pot of English breakfast tea or a hot cup of coffee. A small scoop of vanilla bean ice cream also pairs nicely if serving it as an after-dinner dessert.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can freeze the uniced sponges wrapped tightly in cling film for up to 3 months.

FAQs

Can I use a different malt powder?

Yes, any standard malt drink powder works well, but avoid the instant varieties mixed with extra sugar and milk powder if possible.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking can cause the sponge to collapse. Always wait until the minimum baking time has passed to check the cakes.

Can I make this into cupcakes?

You can divide the batter into a lined muffin tin and bake for 15 to 20 minutes instead of using sandwich tins.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 320mg
• Total Carbohydrate: 55g
• Protein: 6g

Try More Recipes:

• Mary Berry Earl Grey Tea Cake Recipe
• Mary Berry Baileys Cheesecake Recipe
• Mary Berry Classic Christmas Cake Recipe