Vanilla Malteser Cake Recipe
We had a very special birthday last week as my daughter turned 16 and to mark the occasion I baked a Malteser Cakes as she loves the taste. You can either make a one, two or three layer cake depending on the number of guests you have. Every year I try to go all out with a special cake for the kids birthday’s and this year even though it was a really special cake it didn’t take as long as some of them have. This is a ‘make in an afternoon cake’ and guaranteed to give the wow factor at the table as the finished cake looks pretty spectacular. I was so happy that Siobhan loved the cake as she was looking for a cake that was much more grown up this year and this ended up being one of her favourites.
Many of the Malteser cake recipes are chocolate but I chose to have a vanilla cake because it is a favourite of Siobhan’s. When you make the buttercream just ensure it is the right consistency for spreading over the cake and if you find once you have spread the cake evenly that it seems a little unstable and you think the Maltesers won’t ‘stick’ well, just put the cake into the fridge for 15 minutes to firm up before you start adding the Maltesers.
I think I will have to try a mixture of white chocolate Maltesers with milk chocolate as I’m sure they would work really well and look amazing too. You could substitute the jam for buttercream if you prefer in my recipe or if using jam add a layer of fresh whipped cream as well.
Cooking Time 40-45 Minutes
Decorating Time 20-25 Minutes
For the sponge
- 180g softened butter
- 180g caster sugar
- 4 eggs
- 180g self-raising flour
- 1tsp baking powder
- 1.5tsp vanilla extract
For the decoration
- 300g chocolate buttercream
- 45g raspberry jam
- 350g Maltesers
- Heat the oven to 180°C / gas mark 4 and grease two 18cm /7in round cake tins with a little butter or margarine then cut a piece of greaseproof paper or non-stick baking parchment to fit the base of each of the tins.
- Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer until just combined.
- Pour or spoon the mixture into the tins, smooth the top of the cake mix and bake on the middle shelf of the oven for about 45-50 minutes.
- Let the cakes sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.
- Once the cake has cooled, place one on the cake stand or plate and with some of the warmed raspberry jam spread over the top of the layer.
- Add the second cake and with a palette knife add the buttercream evenly all over the top and sides of the cake.
- To decorate the cake start methodically in lines right across the cake from one side to another and decorate with the Maltesers until the whole cake is finished.