Mary Berry Malted Chocolate Cake Recipe

This Mary Berry malted chocolate cake is a rich yet comforting bake with a soft, tender crumb and a deep chocolate flavour lifted by the gentle sweetness of malt. It is the sort of cake that feels special without being fussy, perfect for birthdays, afternoon tea, or a relaxed weekend treat. The recipe is straightforward and suitable for confident beginners, using simple mixing methods and familiar ingredients. From start to finish, it takes around 90 minutes, including cooling and icing.

Ingredients

For the Malted Chocolate Sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 200g self-raising flour
• 25g cocoa powder
• 2 tbsp malted milk powder
• 1 tsp baking powder
• 2 tbsp milk

For the Chocolate Malt Buttercream

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 2 tbsp malted milk powder
• 1½ tbsp cocoa powder
• 2 to 3 tbsp milk

For the Topping

• A light dusting of cocoa powder or grated chocolate

How to Make Mary Berry Malted Chocolate Cake

• Prepare the Oven and Tins: Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment, ensuring the bases are well covered.
• 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 with an electric mixer for about 2 minutes until the mixture is smooth, pale, and well combined.
• Bake the Cakes: Divide the mixture evenly between the prepared tins and level the tops with a palette knife. Bake for 25 minutes, or until the cakes are well risen, spring back when lightly pressed, and a skewer inserted into the centre comes out clean.
• Cool Completely: Leave the cakes to cool in their tins for 5 minutes, then turn out onto a wire rack. Peel away the parchment and allow the sponges to cool completely before icing.
• Make the Buttercream: Beat the butter until very soft and creamy. Gradually add the icing sugar, malted milk powder, cocoa powder, and enough milk to create a smooth, spreadable buttercream with a light, fluffy texture.
• Assemble the Cake: Place one sponge on a serving plate and spread evenly with half of the buttercream. Top with the second sponge and use the remaining buttercream to cover the top. Finish with a light dusting of cocoa powder or grated chocolate.

Tips for Best Results

Why does my cake feel dry?

Overbaking is the most common cause. Check the cakes a few minutes before the suggested time and remove them as soon as they are just cooked through.

How do I get a stronger malt flavour?

You can increase the malted milk powder by 1 tablespoon in both the sponge and the buttercream without affecting the texture.

Can I make this cake without an electric mixer?

Yes, but be sure the butter is very soft and beat thoroughly with a wooden spoon to incorporate enough air.

Serving Suggestions

• Serve with a cup of tea or coffee for a classic afternoon treat
• Add fresh berries on the side for a lighter finish
• Enjoy as a dessert with lightly whipped cream

Storage

Room Temperature

Keep the cake in an airtight container at room temperature for up to 2 days.

Refrigerator

Store in the fridge for up to 4 days. Allow the cake to come back to room temperature before serving for the best flavour and texture.

Freezing

Uniced sponge layers freeze well for up to 3 months. Wrap tightly in cling film and foil. Defrost fully before icing.

Nutrition Information

• Calories: 420 kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 220mg

Nutritional values are approximate and may vary depending on specific ingredients used.

FAQs

Mary Berry Malted Chocolate Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and comforting malted chocolate cake with soft sponge layers and a creamy chocolate malt buttercream. A classic bake with a nostalgic twist.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 200g self-raising flour

• 25g cocoa powder

• 2 tbsp malted milk powder

• 1 tsp baking powder

• 2 tbsp milk

• 150g unsalted butter, softened (for buttercream)

• 300g icing sugar

• 2 tbsp malted milk powder

• 1½ tbsp cocoa powder

• 2–3 tbsp milk

• Butter and parchment, for greasing tins

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line two 20cm round cake tins.
• Add all sponge ingredients to a bowl and beat until smooth and well combined.
• Divide evenly between tins and level the tops.
• Bake for about 25 minutes until risen and just firm to the touch.
• Cool briefly in tins, then turn out onto a wire rack to cool completely.
• Beat butter with icing sugar, malted milk powder, cocoa powder and milk to make buttercream.
• Sandwich cakes together with buttercream and spread on top.

Notes

• Ensure butter is very soft before mixing.
• Do not overbake to keep the sponge moist.
• Uniced sponges can be frozen for up to 3 months.