Malted milk cake
- Silvana Franco
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Serves 16
Easy
Prep: 40 mins
Cook: 35 mins
plus chilling
A star rating of 3.4 out of 5.3 ratingsRate
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Bake this cake for a celebration, afternoon tea or coffee morning. It's flavoured with salted caramel and has a nostalgic, crumbly biscuit topping
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
175g unsalted butter
softened
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175g caster sugar
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75g light brown soft sugar
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1 tsp vanilla bean paste or extract
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3 eggs
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300g self-raising flour
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3 tbsp malted milk powder
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½ tsp bicarbonate of soda
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½ tsp baking powder
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250ml buttermilk
For the buttercream
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50ml whole milk
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2 tbsp malted milk powder
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150g unsalted butter
softened
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350g icing sugar
For the filling and decoration
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4 tbsp salted caramel sauce
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3 malted milk biscuits
crushed
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Nutrition: per serving
- kcal436
- fat20g
- saturates12g
- carbs59g
- sugars42g
- fibre1g
- protein4g
- salt0.59g
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Method
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step 1
Heat the oven to 180C/160C fan/gas mark 4. Butter and line the base of 3 x 20cm sandwich tins. Whisk the butter, both sugars and vanilla together until light and fluffy. Add the eggs one at a time, beating well after each addition.
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step 2
Sift the flour, malted milk powder, bicarbonate of soda, baking powder and ¼ tsp salt into a second bowl. Pour half of this into the butter mixture, stir until just combined, then mix in the buttermilk followed by the rest of the flour mixture.
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step 3
Divide the batter evenly between the tins and bake for 25-30 mins, until the cakes are golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
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step 4
To make the buttercream, warm the milk for 30 seconds in the microwave or a small pan over a low-medium heat, then stir in the malted milk powder until dissolved. Set aside to cool. Whisk the butter and icing sugar together for 5 mins until pale and fluffy, then whisk in the malted milk.
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step 5
To assemble, put one of the sponges on a plate or cake stand and spread with ¼ of the buttercream. Spread with 1 tbsp of the salted caramel sauce, then repeat with the second cake. Sandwich the third cake on top, then spread the remaining buttercream over the top and sides.
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step 6
Drizzle over the remaining 2 tbsp salted caramel sauce, then sprinkle over the biscuit crumbs. Will keep chilled for up to three days.
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A star rating of 3.4 out of 5.3 ratings
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