Mary Berry Malted Chocolate Cake Recipe

The Mary Berry Malted Chocolate Cake Recipe is a wonderfully indulgent bake that combines rich chocolate with the distinctive sweetness of malt. It’s the sort of celebration cake that feels perfect for birthdays, special occasions or simply treating family and friends to something a little different.

A good malted chocolate cake should have a soft, moist crumb with a deep chocolate flavour balanced by subtle malty notes throughout. The malt powder adds warmth and depth without overpowering the chocolate, while the frosting creates a smooth, creamy finish. Rich yet light, this cake is a delicious twist on a classic chocolate sponge that chocolate lovers will find hard to resist.

Ingredients

For the Cake

• 225g self-raising flour
• 25g cocoa powder
• 1 tsp baking powder
• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 2 tbsp malted milk powder
• 2 tbsp whole milk
• 1 tsp vanilla extract
• A pinch of salt

For the Icing

• 150g dark chocolate
• 150ml double cream
• 1 tbsp malted milk powder
• 1 tsp vanilla extract

How to Make Mary Berry Malted Chocolate Cake Recipe

Prepare the Oven and Tins

Preheat the oven to 180°C (160°C fan) and grease and line two 20cm round cake tins with baking parchment.

Combine the Dry Ingredients

Sift the self-raising flour, cocoa powder, baking powder and salt into a large bowl.

Cream the Butter and Sugar

Beat the butter and caster sugar together until pale, light and fluffy.

Add the Eggs and Malt

Beat in the eggs one at a time, then stir in the vanilla extract and malted milk powder until well combined.

Make the Batter

Fold the dry ingredients into the mixture, alternating with the milk, until you have a smooth batter.

Bake the Cakes

Divide the batter evenly between the prepared tins and bake for 25–30 minutes until risen and a skewer inserted into the centre comes out clean.

Cool the Cakes

Leave the cakes in their tins for 10 minutes before turning them out onto a wire rack to cool completely.

Make the Malted Chocolate Icing

Melt the dark chocolate, double cream and malted milk powder together until smooth. Stir in the vanilla extract and leave to cool until spreadable.

Assemble the Cake

Spread a third of the icing over one sponge, place the second sponge on top and cover the top and sides with the remaining icing.

Leave to Set

Allow the icing to set slightly before slicing and serving.

Final Touch

The finished malted chocolate cake should be rich and moist with a soft chocolate sponge, subtle malty sweetness and a smooth, glossy icing that makes every slice wonderfully indulgent.

Recipe Tips

• Ensure the butter is softened to room temperature for easy creaming with sugar.
• Sift dry ingredients to remove lumps and aerate the flour, which helps the cake rise.
• Add eggs gradually to prevent the mixture from curdling, which can affect texture.
• Fold ingredients gently to maintain air in the batter — this keeps the cake light.
• Check cakes from 25 minutes to avoid overbaking, which dries them out.
• Cool cakes on a wire rack to prevent sogginess from trapped steam.
• Let the icing cool slightly before spreading to avoid it running off the cake.

Healthy Alternatives / Variations

• Add a handful of chopped nuts for extra texture.
• Use white chocolate for a different icing flavour.
• Incorporate orange zest for a citrus twist.
• Replace malted milk powder with coffee for a mocha flavour.
• Add a layer of jam between the cakes for added sweetness.

Ingredient Substitutions

• Use margarine instead of butter for a dairy-free option.
• Replace caster sugar with brown sugar for a deeper flavour.
• Substitute self-raising flour with plain flour and 1 tsp baking soda.
• Use almond milk instead of whole milk for a nutty undertone.

How to Serve

Serve this cake as a delightful dessert or a special treat with afternoon tea. It’s perfect for celebrations or simply enjoying with family and friends.

Pairing Ideas

Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or a glass of milk complements its rich chocolatey flavour beautifully.

How to Store Leftovers

Room Temperature

Store the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.

Freezer

Wrap the cake tightly in cling film and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

Refresh slices in a preheated oven at 150°C for 5 minutes to regain their soft texture.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 58g
• Protein: 6g
• Fat: 30g

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Store them in an airtight container at room temperature and ice them just before serving.

What if I don’t have malted milk powder?

You can substitute with an equal amount of cocoa powder or omit it altogether, though the malt flavour will be absent.

How can I prevent the icing from being too runny?

Allow the icing to cool and thicken slightly before spreading. If it’s still too runny, chill it briefly in the fridge, stirring occasionally.

Can I use this recipe for cupcakes?

Absolutely! Simply divide the batter into cupcake cases and bake for 15-20 minutes, checking for doneness with a skewer.

Mary Berry Malted Chocolate Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

The Mary Berry Malted Chocolate Cake Recipe offers a rich, moist cake with a hint of malt, perfect for any occasion.

Ingredients

• 225g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• 225g softened butter

• 225g caster sugar

• 4 large eggs

• 2 tbsp malted milk powder

• 2 tbsp whole milk

• 1 tsp vanilla extract

• A pinch of salt

• 150g dark chocolate

• 150ml double cream

• 1 tbsp malted milk powder

• 1 tsp vanilla extract

Directions

• Preheat the oven to 180°C (160°C fan) and line two 20cm round cake tins with parchment.
• Sift together the self-raising flour, cocoa powder, baking powder, and salt.
• Beat the softened butter and caster sugar until pale and creamy.
• Add the eggs one at a time, then stir in vanilla extract and malted milk powder.
• Fold in the dry ingredients and milk alternately to maintain air in the batter.
• Divide the batter between the tins and bake for 25-30 minutes until a skewer comes out clean.
• Cool the cakes in tins for 10 minutes, then on a wire rack.
• Melt chocolate with cream and malted milk powder, then stir in vanilla extract.
• Spread a third of the icing on one cake layer, top with the second, and cover with remaining icing.
• Allow the cake to set before slicing; it should be rich and moist with a glossy icing.

Notes

• Ensure the butter is softened to room temperature for easy creaming with sugar.
• Sift dry ingredients to remove lumps and aerate the flour, which helps the cake rise.
• Add eggs gradually to prevent the mixture from curdling, which can affect texture.
• Fold ingredients gently to maintain air in the batter — this keeps the cake light.
• Check cakes from 25 minutes to avoid overbaking, which dries them out.
• Cool cakes on a wire rack to prevent sogginess from trapped steam.
• Let the icing cool slightly before spreading to avoid it running off the cake.