Mary Berry Malted Chocolate Cake Recipe

If you love rich chocolate cakes with a nostalgic malted flavor, this Mary Berry Malted Chocolate Cake Recipe is a wonderful bake to add to your collection. The sponge is soft, moist, and deeply chocolatey, while the malted frosting adds a creamy sweetness that perfectly complements every bite. Although it looks impressive, this cake is surprisingly simple to make and suitable for confident beginners. From start to finish, the recipe takes around 1 hour and 30 minutes, including cooling and decorating time.

Ingredients

For the Chocolate Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 175g self-raising flour
• 50g malted milk powder
• 50g cocoa powder
• 2 teaspoons baking powder
• 3 tablespoons milk

For the Malted Chocolate Frosting

• 150g butter, softened
• 300g icing sugar
• 30g cocoa powder
• 40g malted milk powder
• 2 tablespoons milk

For Decoration

• Chocolate shavings or curls
• Extra malted milk powder for dusting (optional)

How to Make Mary Berry Malted Chocolate Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
• Mix the cake batter: Place the butter, caster sugar, eggs, self-raising flour, cocoa powder, malted milk powder, baking powder, and milk into a large mixing bowl. Beat until smooth and fully combined.
• Fill the tins: Divide the batter evenly between the prepared tins and level the surfaces with a spatula.
• Bake the cakes: Bake for 25 to 30 minutes until well risen and springy to the touch. A skewer inserted into the centre should come out clean.
• Cool completely: Leave the cakes in their tins for 10 minutes before turning out onto a wire rack to cool completely.
• Prepare the frosting: Beat together the butter, icing sugar, cocoa powder, malted milk powder, and milk until light, fluffy, and spreadable.
• Assemble the cake: Place one sponge on a serving plate and spread over half the frosting. Top with the second sponge and spread the remaining frosting over the top.
• Decorate and serve: Finish with chocolate shavings or curls and serve once set.

Tips for the Best Malted Chocolate Cake

How do I get a light and fluffy sponge?

Make sure all ingredients are at room temperature before mixing. This helps create a smoother batter and better rise during baking.

Why is my cake dry?

Overbaking is the most common cause. Check the cake a few minutes before the suggested baking time ends.

Can I make the frosting smoother?

Add an extra tablespoon of milk if needed. This creates a silky texture that spreads easily.

How do I enhance the malt flavor?

Dust the finished cake lightly with malted milk powder or add a little extra to the frosting.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Add a scoop of vanilla ice cream.
• Pair with fresh strawberries or raspberries.
• Enjoy as a celebration cake for birthdays and gatherings.

Storage

Room Temperature

Store in an airtight cake container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

The unfrosted cake layers can be frozen for up to 3 months. Wrap tightly in cling film and foil before freezing.

Nutrition

• Calories: 485 kcal
• Carbohydrates: 58g
• Protein: 6g
• Fat: 27g
• Saturated Fat: 16g
• Sodium: 210mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Malted Chocolate Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

30

minutes

Total time

90

minutes

Calories

485

kcal

55

minutes

Rich chocolate sponge layered and covered with a creamy malted chocolate frosting. A classic celebration cake with deep chocolate flavor and a nostalgic malted finish.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 175g self-raising flour

• 50g malted milk powder

• 50g cocoa powder

• 2 tsp baking powder

• 3 tbsp milk

• 150g butter

• 300g icing sugar

• 30g cocoa powder

• 40g malted milk powder

• 2 tbsp milk

• Chocolate shavings for decoration

Directions

• Preheat oven to 180°C (160°C fan). Grease and line two 20cm round cake tins.
• Place butter, sugar, eggs, flour, cocoa powder, malted milk powder, baking powder and milk into a large bowl.
• Beat until smooth, pale and fully combined.
• Divide evenly between the prepared tins and level the tops.
• Bake for 25 to 30 minutes until risen and springy.
• Cool in the tins for 10 minutes before transferring to a wire rack.
• Beat butter, icing sugar, cocoa powder, malted milk powder and milk together until fluffy.
• Sandwich the cakes together with frosting and spread the remaining frosting over the top.
• Decorate with chocolate shavings and serve.

Notes

• Use room temperature ingredients for the best texture.
• Allow the cake to cool completely before frosting.
• Store in an airtight container to keep the sponge moist.