Malteser Cake Recipe

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Malteser Cake

2 Layers of Chocolate cake, with a chocolate buttercream filling, combined with crunchy Malteser spread, and decorated with whole and crushed Maltesers.

As I’ve spoken about before in my blog, my love for baking came from my mum. She makes the best cakes ever.

I used to go to parties as a child and my friends would have a shop bought birthday cake, and I just could not get away with it, purely because I was so used to the real, homemade cakes my mum always made for us! 

I think my earliest memory of my homemade birthday cake made by my mum was actually a malteser chocolate cake, as clearly chocolate is my favourite… incase you hadn’t noticed. 

And after about 20 years the good old malteser chocolate cake is still going strong! It has also been made even better since I discovered that malteser chocolate spread was a thing! 

Handy Notes

  • This recipe serves 12 people
  • The cake should be stored in an airtight tin. 
  • With correct storage, your cake will last around 5 days, but it’s unlikely there’ll be any left by then!
  • To make the red icing, you must use the extra strong red food colouring gel, as liquid food colouring is too weak.

Here’s how I made my Malteser Cake

*This post contains affiliate links.

Ingredients

  • 8 oz caster sugar
  • 8 oz margarine 
  • 4 eggs
  • 8 oz  self raising flour
  • 2 heaped tablespoons cocoa powder 
  • (1 sachet of dr oetkers fine cocoa powder works perfectly with this size of cake) 

Top and filling

  • 11 oz icing sugar
  • 5 oz margarine 
  • maltesers
  • malteser chocolate spread 
  • 2 tubes of extra strong, red food colouring gel

 What you’ll need to make this Malteser Cake

Scales

2 Cake Tins

Mixing Bowl

Electric Whisk

Spatula

Greaseproof Paper

Wire Cooling Rack

Piping Bag

Medium Open Star Nozzle

Small Round Nozzle

Method (cake)

To prepare, preheat the oven to 180C and grease and line 2 standard, round cake tins.
  1.   Firstly, using an electric whisk or food processor, mix together the butter/margarine and sugar until light and fluffy.
  2. Secondly, add the eggs one by one, mixing each time until combined.
  3. Add flour half at a time and mix until combined.
  4. Split the mixture into both cake tins.
  5. Place both tins on the middle shelf and bake for approximately 25 minutes. (Tip – keep checking through the window of the oven, do not open the oven door until you think it’s ready, because this will cause the cake to sink in the middle.)
  6. Once the cake looks ready, risen and golden on top, open the oven door and press on the centre. (Tip – if it springs back up when you take your finger away, the cake is ready and you can remove it from the oven. If a finger print is left, the cake needs a little longer.)
  7. When you know the cake is ready, remove from the oven.
  8. Turn the cakes onto a cooling rack and leave to cool completely.

To decorate and fill

  1.  Cover both cakes with your malteser chocolate spread. One should be coated up to the edges, and the other should have a gap of about 2cm around the edge.
  2. Place one cake on top of the other, on the area that you have just coated, creating a sandwich.
  3. Using an electric whisk, whisk together the icing sugar and margarine until a smooth paste is formed.
  4. Add red food colouring gel to the paste and mix. Keep adding and mixing until it is a strong red, mixed evenly.
  5. Place 3 tablespoons of your red icing into a piping bag with a small round nozzle.
  6. Applying downward pressure to the piping bag, draw vertical lines all the way across your cake from one side to the other over the top of the Malteser spread.
  7. Turn your cake 90 degrees so the lines now lie horizontally, and repeat step 6. You should now have both vertical and horizontal lines all the way across your cake.
  8. Put the rest of your buttercream icing into a piping bag with a medium open star nozzle. I have used the JEM  2M open star nozzle which I have linked in the “what you’ll need” section above.
  9. Applying downward pressure to the piping bag, test on a piece of greaseproof paper before going on to ice 12 swirls, all touching, around the outside of your cake. (Tip – I find it easiest to firstly ice 4 swirls at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock, and then add 2 more swirls inbetween them. It’s easier to get them the same size and you will then be able to get 12 even slices out of your cake simply by cutting in between each swirl.)
  10. Place Maltesers in a dish or a bag and crush with a rolling pin.
  11. Scatter the crushed Maltesers across the top of your cake on the inside of the swirls.
  12. Finally, complete by placing a single, whole Maltesers on the top of each swirl.

Thanks for reading, don’t forget to follow me on Instagram, Facebook, Twitter and Pinterest to keep up to date with my latest posts!

If you liked this Malteser Cake Recipe, you might also like my Ferrero Rocher Cake Recipe. Click here to read it. 

Ferrero Rocher cupcake

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