Monday, 19 September 2016

Malted Milk Bundt Cake

Malted Milk Bundt Cake
I'm all about the baking challenges, mainly because standard cake flavours bore me to tears. I've no beef with a classic lemon drizzle in terms of eating the bugger, but ask me to bake one and I will pull 'the face'. I love a spot of bundt alchemy, and enjoy conjuring a cake which tastes just like something else, whether it be apple pie or Frosties.

Cue my work pal Richard declaring that malted milks are a far superior biscuit in a friendly round of 'what's the best biscuit?' This gave me an idea, which naturally, was bundt shaped. I knew a cake infused with malted milk would be just heavenly, but it's Maltesers which always spring to mind when I think of the stuff. I was going to incorporate both dammit!

Seriously, this is one of my favourite cakes ever, which is amazing considering there is no spice in it whatsoever. The malted milk makes it really soft, whilst the pieces of Malteser inside leaves tiny chewy pockets when baked.

Malted Milk Bundt Cake
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt 
  • 100g Maltesers - bashed up in the bag into chunks. Use a rolling pin, or your fist if you've had a bit of a day.
  • 5 tbsp malted milk drinking powder like Ovaltine or Horlicks.
  • 1 tub of milk chocolate spread - not the hazelnut type like Nutella. 
  • More Maltesers to decorate.

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. 
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  6. Pour the yoghurt into a jug.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
  8. Stir in the bashed Maltesers and the malted milk powder.
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour the cake mix into your prepared tin.
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. When the cake is fully cool, loosen the chocolate spread by popping it in the microwave until runny. Dump it over the cake and sprinkle with more broken Maltesers. 
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.


  1. Hi Rachel, Love all your creations. I always eagerly await what you will come up with next. I'm hoping to attempt to make this bundle at the end of the week. Can you please tell what tub of milk chocolate you use? All the one'show I see in the supermarket are in jars


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