Malteaser Drip Cake Recipe!

Hey beaut's!

I'm back with another recipe today and this one is of the birthday cake I had. Yup, I made myself a yummy Malteaser cake and wow it tasted incredible!The cake is made up of three layers of delicious malty chocolate sponge, filled with a malty buttercream and finished with a chocolate drip and lots of Malteasers and Malteaser buttons! I chose a Malteaser cake as I love my Malteaser cupcake recipe and their always a requested bake by my friends and family so it just had to be a Malteaser cake this year.

What You Will Need For The Malteaser Sponge
375g Soft Unsalted Butter
375g Caster Sugar
6 Eggs
255g Self Raising Flour
45g Cocoa Powder
75g Horlicks/Malt Drinking Powder
Pinch of Salt
2-4 tbs Milk
1/4 tsp Vanilla Extract

What you Will Need For The Buttercream + Decorations
250g Unsalted Butter
565g Icing Sugar
50g Horlicks/Malt Drinking Powder
4-6 tbsp Milk
100g of Milk or Dark Chocolate
Malteaser Buttons

How To - Malteaser Sponge
1. Firstly pre-heat your oven to gas mark 4 /180 and line three round tins with baking paper.
2. In a large mixing bowl, whack in your butter and sugar and mix for a good few minutes until the mixture is pale and fluffy, then start adding in the eggs one at a time.
3. Once your butter, sugar and eggs are combined pop in all of your dry ingredients and mix again until the cake batter is smooth, I pop a couple of tablespoons of milk into the batter too if its looking a little thick. 
4. Once the cake batter is silky smooth fill each of the cake tins 3/4 of the way full, then bake for around 20-24 minutes or until the top of the cakes are springy to the touch, then transfer onto a wire rack to cool.

How To - Malteaser Buttercream + Decoration
1. Once the cakes are completely cool your going to want stack them up, fill them with buttercream and decorate. If your adding a drip like I did then you need to prepare this first so the chocolate has time to cool so it wont melt the buttercream, I simply melted 100 grams of chocolate slowly in the microwave and poured it into a piping bag and set it aside. 
2. To make the buttercream, grab a large bowl and beat the butter until it becomes smooth and whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix until combined. 
3. Whilst the buttercream is still whipping pop in the Horlicks powder along with a tablespoon of milk at a time until you get a nice pipe-able consistency.
4. Now it's time to layer up and decorate, spread even amounts of buttercream between the cakes and sandwich them together, then give the cake a crumb coat and pop it in the fridge for around 20 minutes to set slightly.
5. After 20 mins you can then go on with another layer of buttercream if you like, I didn't, as I liked the look of a more naked cake, so I then went around and dripped my chocolate around the cake.
6. Leave the chocolate drips to set for around 20 minutes, then decorate the top of the cake how you like, I went for buttercream swirls and lots of yummy Malteasers and Malteaser buttons and voila!
Are you a Malteaser lover beaut's? Would you give this cake a go? I'd love to know.



  1. This looks incredible! I hope you had a lovely birthday too xx

    Hannah |

  2. Thanks for sharing, this cake looks amazing :)

    Nic | Nic's Adventures & Bakes


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