Mary Berry Malteser Cake

This classic British treat blends a light chocolate sponge with a malted buttercream to create a nostalgic and crowd-pleasing centerpiece.

Designed for family gatherings and afternoon tea, the recipe balances simple technique with indulgent flavour. The sponge is airy, the filling is creamy, and the malt note gives a playful crunch.

Whether you are honing your baking skills or seeking a fuss-free showstopper, this chocolate cake offers clear steps and rewarding results. It invites bakers of all levels to share a slice and relive childhood favourites.

Key Takeaways

• Classic British dessert: a malted, chocolate sponge that tastes of nostalgia.
• Created by a celebrated cook to be both indulgent and straightforward.
• Suitable for novice and experienced bakers alike.
• Perfect for family occasions and afternoon tea.
• The recipe teaches sponge technique while delivering a memorable finish.

Why Everyone Loves the Mary Berry Malteser Cake

This bake combines light sponge, malted buttercream and a crunchy finish to create an instant favourite.

Nostalgic appeal: The use of maltesers evokes childhood memories for many adults. That crunchy, malted centre contrasts with soft chocolate layers. The result feels comforting and playful in equal measure.

Perfect for gatherings: This cake works beautifully for birthdays, weekend treats and family get-togethers. It looks impressive on the table yet stays simple to prepare. Guests of all ages enjoy the mix of textures and familiar flavours.

Mary Berry created the recipe to be both fun and reliable. The light sponge keeps the bake from feeling heavy, while the malted buttercream and crunchy topping add indulgence. Follow the steps and you’ll achieve a professional finish with minimal fuss.

• Balanced texture: airy sponge plus crunchy topping.
• Wide appeal: kids and adults both enjoy it.
• Easy to recreate: a straightforward recipe with showstopping results.

Essential Ingredients for Your Chocolate Sponge

A reliable chocolate sponge begins with a handful of simple, well-measured ingredients.

To start, measure 175g self-raising flour and 1 tsp baking powder into a bowl. This ensures the sponge rises evenly and keeps the crumb light.

Weigh 175g caster sugar and 175g softened butter. Creaming these together gives the batter its airy texture and helps the chocolate flavour lift.

Into a large bowl measure 2 tbsp cocoa powder and 2 tbsp malted chocolate drink powder. Accurately measure malted chocolate drink powder and cocoa powder — these two ingredients create the signature malted chocolate note.

• 3 large eggs and 2 tbsp milk bind the mixture and give the correct batter consistency.
• Use the exact measures above to prevent a dense or soggy sponge.

Quick checklist: 175g flour, 1 tsp baking powder, 175g caster, 175g butter, 3 eggs, 2 tbsp cocoa, 2 tbsp malted milk powder, 2 tbsp milk.

Preparing Your Tins and Oven

Start by stabilising your oven temperature and preparing two round tins for the batter.

Preheat the oven to 180°C (160°C fan) so the heat is steady when the sponges go in.

Grease two 20cm round tins thoroughly with butter. This prevents the sponge from sticking and helps the layers lift out cleanly.

Line the bases with baking paper for an easy release. Smooth the paper into the base so the sponge bakes evenly without air pockets.

Proper preparation means the layers will bake level and look professional. Taking a few minutes now saves time later when assembling the cake.

Mixing the Perfect Chocolate Batter

Smooth batter, even distribution of cocoa and malt, and gentle mixing deliver a tender crumb every time.

Achieving the Right Consistency

In a large bowl, cream 175g softened butter and 175g caster sugar until pale and fluffy. This step traps air and gives a light sponge.

Beat in 3 eggs one at a time. Stir well after each addition to keep the mixture stable and avoid curdling.

Measure the malted chocolate drink powder and cocoa powder into a separate bowl. Pour over 2 tbsp of warm water and stir to make a smooth paste. This intensifies the chocolate and malt flavours.

Sift in 175g self-raising flour with 1 tsp baking powder. Add 2 tbsp milk and mix smooth using gentle strokes. Do not overmix — stop when the dry ingredients disappear.

• Tip: measure malted chocolate drink powder carefully to balance flavours.
• Tip: use 2 tbsp malted milk powder in the batter for a subtle malt note.

Baking the Sponge Layers

Even baking starts with an organised oven and two evenly filled 20cm tins.

Divide your batter equally between the tins and place them in the oven at 180°C (160°C fan).

Bake for 20–25 minutes until the sponges have risen and a skewer inserted into the centre comes out clean.

After removing from the oven, leave the sponges in their tins for 10 minutes. This short rest helps them firm up so they keep their shape.

Turn the layers out onto a wire rack to cool completely. Mary Berry stresses that cooling fully on a wire rack is vital before you ice or decorate.

Using baking paper in the tins ensures the sponges release cleanly when you turn them out onto the wire rack to cool.

• Tip: avoid opening the oven in the first 15 minutes so the rise stays steady.
• Tip: check with a skewer; if crumbs cling, give another minute or two.

Creating the Malted Buttercream Frosting

Make the icing in stages to keep flavours bright and the texture silky.

Mixing the Malted Chocolate

Start the icing by dissolving the malted chocolate drink powder in a bowl. Add 1.5 tbsp hot milk and stir until the paste is smooth. This prevents lumps and gives a clear malted note.

Beat 125g butter with 250g icing sugar and 2 tbsp cocoa powder until the mixture is light and fluffy. Fold in the malt paste and the melted chocolate, then mix smooth so the buttercream is even and spreadable.

Achieving a Glossy Finish

To give the icing a professional shine, add 1 tbsp boiling water and beat briefly. The hot liquid loosens the mix and produces a glossy finish that sits neatly on layers.

• Tip: mix smooth and test spreadability on a cooled sponge.
• Tip: if too thick, add 1 tsp hot milk at a time to adjust.

Assembling Your Masterpiece

Bring the layers together on a board or plate and work swiftly while the buttercream is still soft.

Place the first sponge on your chosen serving plate. Spread half of the malted buttercream evenly with a palette knife so the layer is level and tidy.

Gently sandwich the second sponge on top, aligning the edges for a neat chocolate cake presentation. Press lightly so the layers sit snugly without squeezing out excess icing.

Use the remaining buttercream to cover the top. Smooth it for a sleek finish, or use the tip of a rounded palette knife to create a swirled effect from the centre to the edge for added flair.

The icing sugar in the buttercream helps the topping hold its shape and keeps any decorations secure on the top.

• Work with room-temperature buttercream for an even spread.
• Use gentle strokes to avoid tearing the sponge.
• Finish with a light dusting of malted powder or cocoa powder if you like extra chocolate on the top.

Adding the Finishing Touches

The final stage is where texture and visual appeal meet to delight guests.

Arrange 20 whole and crushed Maltesers across the top of the cake to add crunch and extra chocolatey sweetness.

Use a smooth palette knife to tidy the icing edges so the sweet topping becomes the focal point.

Just before serving, give the assembled top a light dusting of icing sugar. This little powder lift makes the presentation feel finished and festive.

“Arrange the sweets last to keep them crisp and bright on the surface.”

Serve immediately after these final touches so the sugar stays bright and the sweets remain crisp. An extra dusting of confectioner’s powder at the last minute never hurts.

Expert Tips for Success

Use a handful of reliable habits to keep your bake light and the finish neat.

Preventing Dense Sponges

Cream butter and sugar in a large bowl until pale and fluffy. This traps air and helps the sponge rise.

Beat in eggs one at a time and stop mixing as soon as the flour disappears. Overworking the batter risks a heavy texture.

Weigh your ingredients — a small change in flour or eggs can alter the structure. Check the oven so you do not bake for too many minutes.

Storing Your Cake

For short-term storage, keep your assembled cake in an airtight container at room temperature for 2–3 days.

If you expect guests, finish the top with icing and a light dusting of powder just before serving for the best look.

Freezing for Later

Freeze sponge layers (without buttercream) for up to 1 month. Wrap them well, then cool on a wire rack before bagging to avoid condensation.

When thawing, leave layers on a rack at room temperature and re-ice as usual. A quick plus extra dusting right before serving lifts the presentation.

Conclusion

This recipe shows how careful technique and simple ingredients create a timeless British dessert that delights at family gatherings and afternoon tea. strong,

By following the steps — from measuring to gentle mixing — you can produce a professional-quality chocolate sponge with a silky malted buttercream finish. Take your time with prep and cooling for the best result.

Serve it for birthdays, casual get-togethers or a special tea. Enjoy the process of baking and sharing this nostalgic treat with loved ones for a memorable dessert experience.