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A three layer malt chocolate cake with malt buttercream frosting, Malteser spread, and a chocolate drip with oodles of Maltesers! Delicious Malteser drip cake!

Malteser drip cake 

So Malteser Buttons are now a thing, and I finally managed to find them in the shops after way too much time… and now they’re everywhere. I honestly couldn’t find them for so much time, and now they’re in every local supermarket. Including giant sharing bags in Sainsburys! But anyway… I wanted to include them in a bake. I was also craving a massive slice of cake, so a Malteser cake seemed appropriate.

Ages ago I posted my Malteser cake, and its definitely one of my favourites. The sponges that I use in the Malteser cake are different to this one for a reason. I like posting recipes and such, but I wanted to show a way to make the actual cake part of a Malteser related cake easier for some, as not everyone wants to go through the effort of my other Malteser cake. I still adore both types of sponges, but this one is definitely an easier one, and probably more stable for a drip cake!

Malt buttercream frosting

One thing I definitely couldn’t change between this recipe, my Malteser cake, and my Malteser cupcakes is the malt buttercream frosting. This part does confuse people slightly sometimes, but its a lot easier to make and source than people might think. All it is is a regular buttercream frosting, but with a Horlicks/Ovaltine type drinking powder mixed in. When you’re in the hot chocolate section of the supermarket, you’ll see them.

They do quite a few different ones, and sometimes they even sell Malteser hot chocolate or similar, but the most Malteser biscuit type flavour comes from the Horlicks/Ovaltine type powders. This bit is completely optional, you can just use a regular buttercream frosting it you want, but I like to stick with a theme in a bake. For example, in my honeycomb crunchie cake recipes, I use a honey buttercream frosting.

Semi naked cake

For this particular one, I thought I would go for a bit more of semi-naked style cake. Partly because I couldn’t be bothered to do the buttercream in the fully covered way, and partly because I really actually like the look of it! It’s not to everyones taste, but I love it. My Easter piñata cake is basically the same, but with the different buttercream flavour.

You can easily make this cake into a Malteser version of the  Easter piñata cake, by following the same methods in the  Easter piñata cake post, but filling with Maltesers. I didn’t actually have enough Maltesers on the day of baking this as I might have munched on a few too many, but you get the idea. Whichever way you decide to do this cake, it will be delicious.


You can see from the slices of the cake that its super chocolatey, and I love that. I use the malt powder in the cake as well to get a hint of the flavour, but you can easily leave it out if you want. I know that Victoria sponge style cakes have 400g of dry ingredients (flour and/or cocoa powder), and technically this one does… apart from the Malt Powder. Adding this in after this makes the cake mix denser, but it makes it more madeira like.

If you bake the cakes the day before you decorate, its best to store them at ROOM TEMPERATURE (definitely not the fridge) and they will be super moist and fudgey the next day. Or, even if you decorate on the day of baking, it’ll be lovellyyyyy. I love any type of chocolate cake to be honest, but when the sponge is deliciously chocolatey, then slathered with buttercream frosting, Malteser spread and then even more delicious you can’t beat it. HEAVENLY.

Malteser Drip Cake!

A three layer malt chocolate cake with malt buttercream frosting, Malteser spread, and a chocolate drip with oodles of Maltesers! Delicious Malteser drip cake!
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Category: Cake
Type: Drip Cake
Keyword: Malteser
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 15 Slices
Author: Jane's Patisserie


Cake Ingredients

  • 400 g unsalted butter
  • 400 g light brown sugar
  • 8 medium eggs
  • 350 g self raising flour
  • 50 g cocoa powder
  • 100 g malt powder (Horlicks)

Buttercream Ingredients

  • 350 g unsalted butter (room temp)
  • 650 g icing sugar
  • 100 g malt powder
  • 2-4 tbsp boiling water


  • 100 g dark chocolate
  • 2 tsp sunflower oil
  • 200 g Malteser spread
  • Leftover buttercream frosting
  • Maltesers
  • Malteser Buttons


For the Cake!

  • Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
  • In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, cocoa powder, malt powder and eggs and beat again briefly until combined – try not to over beat the mixture! 
  • Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.
  • Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.

For the Buttercream!

  • In a stand mixer, beat the room temperature butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. 
  • Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
  • Add in the malt powder and beat again, adding 1tbsp of boiling water at a time until you get the buttercream you want. When its hot summer weather, I usually only add 1 tbsp. 

For the Decoration!

  • Once the cakes are cooled, put the first layer on the serving plate - spread one or tablespoons of the buttercream onto the top of the first layer, and spread over a tablespoon of the Malteser Spread. 
  • Add the second cake on top, and then top again with some of buttercream and Malteser spread, and then add the final sponge layer. 
  • Spread a thin layer or the buttercream around the edges of the cake to fill in any gaps and form a 'Crumb Coat'. Leave this to set in the fridge for 10 minutes, or on the side for 30 minutes until the Buttercream crusts over.
  • I then spread another layer round, but kept it quite thin as I wanted a naked cake style. However, if you want to fully cover the cake, add more on, and scrape it round until its smooth. 
  • I use a large metal scraper to do the smoothing. It's easier to roughly spread some around all the edges of the cake, and then smooth it all.
  • Once finished, melt the dark chocolate in a heat proof bowl. Add in 2tsp of oil and beat until smooth. Using disposable piping bags, pipe it round the edge of the cake, edging over slight bits to create the drip. 
  • Leave it to set for about 10 minutes, and then add some more malteser spread on top. Alternatively, add the malteser spread on the top first, and then drip around the edges. 
  • Leave the chocolate/spread to set for about 10 minutes or so, and then pipe the rest of the buttercream on top, and add on some Maltesers, crushed Maltesers, and Malteser Buttons. 


  • You obviously don’t have to make straight edged buttercream if you don’t want to, but I just like the look of it! You can slather it on, and it’ll still taste damn delicious.
  • However, if you do want to make it like this, I seriously recommend using a metal scraper for the decoration of the buttercream, and the disposable piping bags.. I wouldn’t be anywhere without them!
  • All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use:
    • Two 8″cake tins
    • 300g butter
    • 300g sugar
    • 255g flour
    • 35g cocoa powder
    • 75g malt powder
    • 6 medium eggs
    • And it might take an extra 5-10 minutes to bake and use 2/3 of the decoration recipes!
  • This cake will last in an airtight container/cake box for 3 days!

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.




  1. Sam H on November 6, 2022 at 12:53 pm

    5 stars
    Made this for my dad’s 80th birthday and it was a huge hit! If like me you can’t find the Maltesers spread anywhere, I ended up buying a 150g bar of the Maltesers chocolate and made it into a ganache using about 82g double cream – did the job nicely!

  2. Sarah on March 15, 2022 at 11:43 pm

    5 stars
    Hi Jane how many slices should I change this to get the correct ingredient amounts for 4x 8inch tins rather than 3?
    I tried changing the 15slice to 20slices, this came out with uneven figures ie 533.33g butter and 10.67 eggs. What would you suggest? I need to know before next Wednesday for a birthday cake 🙏🏻

    Thanks 😊

    • Suzi on May 20, 2022 at 2:02 pm

      This is too late, but given it makes three layers of 8 inch, I would divide the amounts listed by 3 which will give you enough for a single layer and then multiple by the number of layers you want, so in your case 4, then round up for a bit extra if numbers are a bit odd.

  3. Sarah on March 8, 2022 at 1:07 am

    5 stars
    Hi Jane, I love all your recipes! I’m looking to make this Malteser cake for my mother in laws 60th at the end of the month. How would I go about making a 4 layer? I prefer taller cakes. I was thinking if I divide the ingredients shown by 3 I’d get the ingredients for 1 layer, then I can add this 1 layer ingredient amount to the 3 layer amount and I’d have the total for 4 layers? Or would this not work? Note, my tins are round 8inch.
    Thanks in advance 😊

  4. Jill on January 22, 2022 at 7:18 am

    My cake looked good but when cut the sponges was really stodgy- the skewer came out clean – what did I do wrong ?

    • Jane's Patisserie on January 27, 2022 at 11:01 am

      Hiya! This is a chocolate fudge cake so is meant to be slightly softer! x

  5. Jess on December 14, 2021 at 11:44 pm

    Hi Jane!
    I took the cakes out of the oven only when the toothpick came out clean and whilst the cake looked and tasted great after about a day it still tasted great but maybe a bit dry – could I add a cup of coffee to the mixture and would it help with this and enhance flavour similarly to use of coffee in chocolate cakes? Or alternatively just add hot water? Or should I just reduce bake time (although finding this hard as the toothpick comes out wet if I don’t leave it in for long enough)
    Help please!!

    • Suzi on May 20, 2022 at 2:04 pm

      I added coffee without testing original recipe as I always do to enhance chocolate flavour so will let you know it works when it’s cut tomorrow!

  6. Lynn on July 26, 2021 at 7:38 pm

    5 stars
    My first drip cake, it was such an easy to follow recipe and came out looking stunning, with all three layers the same depth, looking amazing when cut, a real showstopper. I will definitely use more of your recipes, I have your new book on my birthday list!

    • Jane's Patisserie on July 29, 2021 at 12:15 pm

      Heyy! Ahh, thank you so much! I’m so glad you love it, sounds like you did an amazing job! Thank you Lynn! x

    • Pauline Baker on August 8, 2021 at 10:41 am

      Hi Lynn

      Did you melt the Malteser spread before spreading or not?

      Thank you


  7. Jenny Hamilton on June 5, 2021 at 4:14 pm

    hiya I’m looking at making this for my partners 40th birthday if I were to make it in 12 inch tins how much more of each ingredient would I need? Thanks in advance x

  8. Ellie on May 28, 2021 at 4:49 pm

    Hi!! I was wondering how much more of each ingredient I would add if I were to do 4 layers in 2 8 inch cake tins? Thank you xx

  9. Mary on May 15, 2021 at 10:41 pm

    Hi Jane I am wanting to make this in 2 deep 8” tins as opposed to 3 layers I want to do 4 layers. How do I adjust the recipe please? I was looking at your 28th birthday cake recipe which is 4 layers should I use similar measurements to that? Going to make it early next week hopefully with your advice. Thanks.

  10. Amber-Rose Congrave on May 11, 2021 at 9:20 pm

    5 stars
    Hello Jane,

    Could I use two 6’’ tins and cut them in half to make 4 layers for a taller cake?

    Thankyou !

    • Jane's Patisserie on May 15, 2021 at 10:05 am

      Hiya, its worth a go but I am unsure on the baking times for this x

  11. Lydia Shipton on April 18, 2021 at 10:23 pm

    Hi Jane! I want to make this cake Thursday but was wondering if I can make the buttercream in advanced and how long it will last in the fridge? Also I can’t seem to get malteser spread anywhere so will it be ok to just leave this out? Thankyou :)))

    • Jane's Patisserie on April 19, 2021 at 5:17 pm

      Hey! You can do but you will have to bring it back to room temperature and re-mix for a quiet a few minutes anyway – so you don’t really save much time doing so. Yeah you can leave it out xx

  12. Michelle on April 7, 2021 at 8:04 pm

    5 stars

    Thank you for all these amazing recipes this one is my first make of many I am planning to make. I have tagged you on Instagram really lovely cake and the icing is amazing it tastes just like Maltese’s x

    • Jane's Patisserie on April 9, 2021 at 11:46 am

      Hey!! You are very welcome I am so glad you enjoyed the recipe! I will try and find your post if I can but I am sure it looks amazing!xx

  13. Hannah Tomlinson on April 2, 2021 at 10:01 pm

    5 stars
    Hi Jane,

    I reallt want to make this, it looks amazing! But I can’t get malteser spread ANYWHERE. Is there an alternative you can suggest? Maybe food process some maltesers and add it to the buttercream between the layers or something?

    Please help x

    • Bethan Potter on April 17, 2021 at 3:26 pm

      Have you checked ASDA? That was the only shop I found that is still stocking Malteser spread

  14. Yasmin Ibrahim on March 21, 2021 at 12:24 pm

    Hey Jane, I’m going to bake this cake for my son’s birthday, I only have large eggs how many do I use and can I use a hand mixture?

    • Jane's Patisserie on March 22, 2021 at 4:19 pm

      You need to weigh the eggs in shells, and get the weight as close to the other ingredients as possible so 400g x

  15. Sally White on February 5, 2021 at 3:01 pm

    Hi Jane!
    Always follow your recipes! So good!
    For this one, I only have 2 tins which are larger than yours, can I just use the same amount of ingredients as your 3 one?? 🙂 thanks!

    • Jane's Patisserie on February 7, 2021 at 12:36 pm

      What size are the tins you would be using? x

    • Sally White on February 20, 2021 at 5:04 pm

      They are 12 inches!

  16. Jade on January 21, 2021 at 6:00 pm

    Hi Jane, I am going to try baking this cake, I was just wondering if it would work using 3 6″ cake tins and what measurements you would use for the ingredients and what the cooking time might be?

    • Jane's Patisserie on January 22, 2021 at 9:01 pm

      I rarely rarely make 6″ cakes so timings aren’t my strongest point I’m afraid, but 2/3 of the recipe works measurements wise!

  17. Kirsty on January 8, 2021 at 2:24 pm

    5 stars
    Made this for my partners 40th Birthday! It went down a treat! Thank you Jane.

  18. jacqueline Scanlon on January 5, 2021 at 4:52 pm

    5 stars
    This cake is not only fool proof but absolutely delicious! and it looks totally impressive!

  19. Lisa-Marie on December 29, 2020 at 9:49 pm

    Hi Jane,
    I was going to make this cake for New year. When I have made your 3 tier cakes in the past I have found that there has been quite alot of ingredients to mix in the one bowl. Would I be able to half the ingredients for the cake and mix them in two separate bowls but still split them between three cake tins?

    • Jane's Patisserie on December 30, 2020 at 11:48 am

      Hey! Yes so I use a 4.8L stand mixer when making my cake mixes which is why I don’t find it a problem, but with smaller bowls it can be hard! You can split it as long as everything is split equally of course x

  20. Codie on December 12, 2020 at 10:59 pm

    Does the malteser spread go in ey week each layer or is it just the top??
    Which cake is less sickly, this one or the other malteser cake?


    • Jane's Patisserie on December 13, 2020 at 9:13 am

      This is a regular sponge, whereas the Malteser Cake is more of a fudge sponge so is denser/heavier. You can put the Malteser spread on every layer or just the top, whichever you prefer.

    • Emma on March 18, 2024 at 9:25 pm

      Hi Jane, I’m struggling to find the Malteser spread, I’m not sure they make it anymore? I could only find it on Amazon and Asda and it’s sold out on both. Do you have an alternative option please? X

  21. Sarah Perkins on November 25, 2020 at 7:22 am

    I haven’t made this cake yet but I will be soon for my mums 50th birthday.
    But every time I make your cakes and follow the recipe for the buttercream is always a pain to squeeze through the piping bag, to the point the piping bag nearly busts. It’s too stiff the buttercream and doesn’t flow out I have to use a lot of force to squeeze it out. That is using unsalted butter at room temperature. How can I make it flow out better?

    • Jane's Patisserie on November 25, 2020 at 11:17 am

      Do you leave it in the bag for a while before piping or store it in the fridge until using? When making buttercream if its left for too long it can solidify slightly which can cause the problem! But if you do make it straight away and use it straight away, it may just need 1-2tbsp boiling water in it!

  22. CrystalW on November 6, 2020 at 4:07 pm

    5 stars
    This recipe is absolutely 10/10. I made it for the second time last week and still dreaming about it now. Its totally fool proof recipe, went perfect both times (which is rather rare for me!)
    The comments i got both times were amazing, and it did turn out just like the picture and tasted 100x more incredible than you can imagine.
    Thanks so much for sharing the recipe!
    If you’re wondering whether to make this or not, just do it!

  23. Grace Baker on October 16, 2020 at 10:06 am

    Hi Jane.

    If you were to make this with a chocolate buttercream instead, what measurements/ingredients would you use please?


    • Jane's Patisserie on October 16, 2020 at 3:15 pm

      Replace the malt powder with cocoa powder! x

  24. Zara Tottle on August 26, 2020 at 11:22 pm

    Hi Jane, looking forward to making this, all of your recipes are amazing, and your blog is my go to for ideas! Just wondered what size/shape nozzle you use for your decoration? Thank you!

    • Jane's Patisserie on August 27, 2020 at 4:00 pm

      It will have either been a 1M, or a 2D – I use medium sized ones!

  25. Ellie on August 21, 2020 at 4:55 pm

    Hi Jane,
    I want to make this cake, it looks amazing!! But would prefer to leave out the malt powder and just decorate with the Maltesers. What do I substitute the malt powder for – is it flour or cocoa powder?
    Thank you x

    • Jane's Patisserie on August 24, 2020 at 9:27 pm

      For the sponge you can just leave it out – or add 25g more cocoa powder – and for the buttercream I would use 50g more icing sugar x

    • Sarah on November 3, 2022 at 9:09 pm

      I love the taste of this cake but both times I’ve made it the ssponge comes out looking amazing and then sinks. It is much lower than the one on the picture x

    • Jane's Patisserie on November 14, 2022 at 3:42 pm

      Hiya! If a cake sinks, this usually means it is under baked! Hope this helps! x

  26. Hannah Winter on August 8, 2020 at 6:08 pm


    Love trying your recipes, they’re all amazing!!
    I was hoping you might be able to give me some advice on where I can find Malteser spread please?
    I’m going to make this cake for my brother in laws 40th and would love to use the right spread.


    • Jane's Patisserie on August 8, 2020 at 8:26 pm

      I just buy it from the supermarkets – it is sold in basically all UK supermarkets, but it has been harder to find recently!

  27. karen on August 4, 2020 at 8:34 pm

    Hi could i use crunchie spread instead of the malteser i have made this cake a few times using malteser spread and it was delicious just wondered what it would be like with the crunchie thanks

  28. Charlotte thurgood on August 3, 2020 at 12:08 am

    4 stars
    Hi Jane, I have made 2 of your drip cakes so far and the melted chocolate with oil has gone bubbly after it has dried, am I doing something wrong? I have used a glass dish over a saucepan of simmering water to melt the dark chocolate, I have tried to use different brands of dark chocolate too. Any ideas please?


    • Jane's Patisserie on August 3, 2020 at 12:14 pm

      Do you mean it just looks like it’s got bubbles on it, or it’s lumpy? If it just looks it, it sounds like the chocolate is blooming slightly? It may be worth trying a different ganache method (my mini egg drip cake) and seeing if that works better for you!

  29. Sophie Bunce on June 25, 2020 at 2:25 pm

    Hi Jane!!

    I’m going to make this tomorrow for my cousins birthday, he is mad about Malteser!
    I can’t get the malt powder recommended in time! Is there any other brand or malt powder to use? I can get things like Ovaltine or malt drink powder from Tesco’s really easily! Thank you x

    • Jane's Patisserie on June 25, 2020 at 2:52 pm

      Yeah I use Ovaltine or holicks and both work well! xx

  30. N on June 9, 2020 at 1:02 pm

    Hey Jane Xx
    I have watched your recipes on YouTube and l was thinking of making this Maltese cake but was wondering if you can taste the malt in the cake and what it’s for as I’m not a fan of malt
    Thanks xxx

    • Jane's Patisserie on June 9, 2020 at 1:49 pm

      Hiya – so yes it’s designed to taste like maltesers! If you don’t want the flavour, it may be better to look at my chocolate fudge cake post as the malt flavour is strong in this one! xx

  31. Dee Saker on June 4, 2020 at 4:29 pm

    5 stars
    Hi Jane,
    I’ve made this before, strictly adhering to your guidelines, but I’d like to split this recipe over 2 x 8″ tins rather than 3 as I prefer a deeper cake. Do you have any idea how long it should bake for? I’d cook it at 140′ fan as they’re deeper so will need a slower bake, but am unsure as to timings and don’t want to test too early and have it drop, or to have it dry out either!

    • Jane's Patisserie on June 4, 2020 at 7:52 pm

      Hey! Ahh yay! Okay so if I was splitting this mix between two, and baking at 160c, it would probably take 45-55 minutes – so at 140, I would imagine about 80-90 minutes? That is a guess – but at 140 they do take quite a while!! x

  32. Hannah on May 31, 2020 at 7:56 am

    Hi Jane,

    I only have 2 tins. Can I do the full recipe and then cut the sponges into two so it’s 4 layer? What time would you cook it if so?

    Also, I don’t have sunflower oil but have ripe seed. Will that work?

    Thanks x

    • Jane's Patisserie on June 1, 2020 at 3:25 pm

      Hey! Yes you can – I would reduce the temp a bit to 170C/150CFan, and bake for about 50-55 minutes! And I’m not a fan of using rapeseed in this as it can be quite flavourful – so I would recommend doing a classic ganache with cream (look at my mini egg drip cake recipe!) x

  33. Hayley Mansell on May 28, 2020 at 9:19 pm

    Hi Jane,

    I love all your recipes!! I have bought all the ingredients to bake this tomorrow but I can’t get the malteser spread anywhere, any advice on alternatives other than leaving it out completely please?


    • Jane's Patisserie on May 29, 2020 at 2:11 pm

      Hey! Ahh thank you! There isn’t really a good subsitute for it as it’s so unique – but any other spread will work there will just be a different flavour! x

  34. Kirsty on May 26, 2020 at 10:28 am

    Hi Jane,

    I’ve never done a drip cake before. Could I use Milk Chocolate instead of Dark for the drip?
    Would I still use the oil?

    • Jane's Patisserie on May 26, 2020 at 11:00 am

      Hey! So it’s not a straight swap – milk chocolate is thinner and would probably be better with only a teaspoon of oil, or maybe not any at all! You could also try the cream style ganache which is 2:1 chocolate to cream!

  35. Laura on May 24, 2020 at 2:53 pm

    Hi Jane,
    I’m looking into making this for my housemates lockdown birthday (it’s a week tomorrow). I was wondering what you could substitute the sunflower oil for if you don’t have any (which I don’t). What would you recommend?

    • Jane's Patisserie on May 25, 2020 at 7:03 pm

      Hey! You can leave it out, or use a classic ganache drip – have a look at my mini egg drip cake!! x

  36. Rebecca Welbourne on May 12, 2020 at 7:17 am

    Hi Jane Im wanting to do the 2 layer but in 6inch pans would I half the ingredients so 150 of everything instead of 300

    Many thanks

    • Jane's Patisserie on May 12, 2020 at 1:01 pm

      Hiya! yes I would recommend about 150g – baking time will obviously be less so make sure not to over bake! x

  37. Jenny on May 4, 2020 at 7:22 pm

    LOVE this recipe.

    I made this cake as a birthday cake for my sister and it turned out so well! I was really proud of it, and it was pretty easy to make following all of the instructions.

    I watched the video and followed the ganache recipe from the Easter cake to make the drip. And I used Nutella instead of malteser spread but could probably have left it out as you couldn’t taste it. The only change I’d make next time is to make a bit more icing as I did full coverage so the layers in between the cake were quite thin.

    Everyone commented on how amazing it was so I’d defs make it again. Thank you!

  38. tabby on April 21, 2020 at 12:48 pm

    hi jane, i really wanted to try a malteser cake but can’t decide between this one and the drip cake, which is better in your opinion? this one looks more fudgey would i be able do this one but decorate it like the drip cake?

    • Jane's Patisserie on April 21, 2020 at 1:40 pm

      This one, the drip cake, is more like a standard cake, whereas the other malteser cake is more fudgey. You can decorate the other one like this, but it’s generally harder to do as the sponge are alot softer! X

  39. Robbie on February 11, 2020 at 11:03 am

    5 stars
    Hi Jane,
    I’ve used lots of your recipes and think they’re amazing. I was thinking of using this recipe but I wanted to go for a pink ombre effect with the buttercream on the outside. Would the malt powder affect the colour or do you think it would be ok?


    • Jane's Patisserie on February 12, 2020 at 1:54 am

      Yes – it sort of makes it a pale beige/brown colour, so might be best to leave it out for the colour!

  40. Tilly on January 11, 2020 at 9:07 am

    I’m just wondering whether this recipe would be massively affected if I make it ahead and freeze? Itll only be frozen for around 4 days. What do you think?

    • Jane's Patisserie on January 11, 2020 at 5:59 pm

      To be honest I never think cakes are worth freezing for that amount of time – but almost every cake can be frozen. As long as you wrap it correctly and store it in the freezer correctly so it doesn’t suffer from freeze burn it’ll be fine!

  41. Jessica Reynolds on September 17, 2019 at 11:18 pm

    5 stars
    Hi Jane,

    I’m looking to make this cake for my husband’s birthday – but hoping to make 1 X 9″ cake and 1 X 7″ cake, both of the tins are 5″ tall and then slice both of them to create the layers? Is this possible? How would I adjust the measurements and the baking time?

    • Jane's Patisserie on September 18, 2019 at 8:50 am

      Hey! Oh gosh… I’m really not too sure I’m afraid. In general a 9″ cake would be 1.3x the recipe, and a 7″ would be 0.8″ the recipe. However, I don’t often bake deeper cakes as I prefer layers, so I’m not 100% sure not the timing I’m afraid! I would however bake a deeper cake at 140C fan, and bake them for longer, as it helps them stay more moist and flat!

  42. Emilie on August 20, 2019 at 11:43 am

    I am wanting to make a x2 6″ cake how would I adjust the recipe 🙂

  43. Alison D on August 3, 2019 at 4:34 pm

    5 stars
    Made this for my son’s 21st birthday. It turned out perfect just like the picture. Delighted, thanks for the recipe. Everyone was so impressed!

  44. Alison D on July 27, 2019 at 9:56 pm

    5 stars
    Made this for my son’s 21st, he loves maltesers! It almost looks like the picture and I’m so chuffed. Thanks so much for recipe x

  45. Monique on June 27, 2019 at 12:19 pm

    Hi Jane. I would like to use this recipe but instead use 6″ springform pans, are there any adjustments I need to make to the recipe? Thanks 🙂

    • Yvonne Stroud on February 6, 2024 at 3:21 pm

      Hi monique how dud you get on baking 6inch cake. I want to bake this as well but don’t know how to adjust the ingredients. Any advice. Xxx

  46. Zara Ma on May 19, 2019 at 6:44 pm

    5 stars
    Hi Jane, I made your salted caramel drip cake for my friend’s birthday last year and it was amazing! I wanted to make this Malteser one this year for her but was just wondering what amount of ingredients I would need for 3x 7 inch pans? Do I use the same amount as what you’ve put for 2x 8 inch pans? Thanks for sharing your recipes! 🙂

    • Jane's Patisserie on May 19, 2019 at 8:46 pm

      Hiya! For 7″ cakes I go by a rule of using 0.8x the recipe as this is also three layers!

  47. Zara on May 19, 2019 at 6:34 pm

    Hi Jane, I made your salted caramel drip cake last year for my friend’s birthday and it was amazing! I wanted to make this one for her this year but just wondering what ingredient amounts would I use for 3x 7 inch tins? Would it be the same as the 2x 8 inch recipe? Thanks!p for sharing your amazing recipes 🙂

  48. ann on April 20, 2019 at 5:00 pm

    Hi does the drip recipe work with white chocolate 100g chocolate to 10g oil

    • Jane's Patisserie on April 20, 2019 at 7:02 pm

      No, definitely not! Just use white chocolate on its own.

  49. Lisa on April 15, 2019 at 9:50 pm

    Wow …. made this cake yesterday to take to work today …. amazing ! My first attempt at a drip cake … so easy to follow and it tastes amazing !

    I had to hunt everywhere to find the Malteser spread but worth it in the end

  50. Lucy welch on April 14, 2019 at 1:50 pm

    Hi Jane, absolutely love this cake! We want to try and make one, what depth cake tin did you use please? Thanks xx

    • Jane's Patisserie on April 14, 2019 at 8:18 pm

      I use 3x 8″ tins. They are naturally very deep tins because they just happen to be the ones I buy, but the cakes themselves are maybe 1.5/2″ thick?! so could be thinner tins if needed! x

  51. Lisa on February 8, 2019 at 6:57 am

    5 stars
    About to try this! I can’t find Malteser spread though, is Nutella an alternative and if so do I need to melt it a bit to spread properly?

    • Jane's Patisserie on February 8, 2019 at 8:55 pm

      Yeah you can! Just melt for like 10-20 seconds, but not too much… just enough to spread it easier!

  52. Emma Reyland on February 5, 2019 at 10:16 am

    Hello I loved making this cake and I’d like to try a cupcake version… would you be able to help with a cupcake recipe for this please? Thanks!! x

    • Jane's Patisserie on February 6, 2019 at 3:38 pm

      I have a malteser cupcake recipe already on my blog x

    • Emma Reyland on February 9, 2019 at 10:19 am

      Amazing thanks!!

  53. Laura on January 25, 2019 at 12:51 pm

    Hi Jane, I would like to make this but only want to make 2 layers instead of three….could you help me with the ingredients? Is it just a case of splitting it into 3 and then x by 2?

    Thanks x

    • Jane's Patisserie on January 25, 2019 at 3:39 pm

      Theres notes in the recipes notes section on only doing two layers x

    • Laura on January 25, 2019 at 3:44 pm

      Oh sorry that’s me not looking properly!! Thanks xx

    • Jane's Patisserie on January 25, 2019 at 4:26 pm

      Thats okay!! I try and remember to put it on most of my three layer cakes, but some might be missing it!! x

  54. Flis on November 5, 2018 at 9:30 pm

    Hi Jane making this next week. The malt powder can it be any hot chocolate powder? I have Cadburys in the cupboard lol

    • Jane's Patisserie on November 6, 2018 at 8:26 am

      I wouldn’t say so – they tend to bake differently as they’re made up of other stuff. It should really be ovaltine or horlicks!

  55. Felicity on September 30, 2018 at 2:26 pm

    Hi Jane
    I love making your cakes have done salted caramel drip cake for my daughter’s second birthday and had rave reviews. I’m planning on making this for my brothers birthday wondering if you could recommend a cake box and foil base to transport as not sure how tall it will be. Thank you

    • Jane's Patisserie on September 30, 2018 at 3:32 pm

      The cake is probably just under 6″ when I make it?! So I usually buy a regular 10″ cake box (that is 6″ tall) and I use a 10″ base. The usual rule is get a board 2″ bigger than the cake so there is a 1″ border around it. You can find them on amazon, or Iced Jems or even in shops such as Hobbycraft! X

  56. Becky Richardson on September 27, 2018 at 8:35 am

    5 stars
    This is so yummy and easy to make. I didn’t use the malteaser spread as i forgot to buy it but it was still really delicious without it. I made it for our Great British Bake Off sweep at work (the person who has the contestant who gets eliminated has to bring in cake the following Monday…. everyone’s a winner right?) and it went down a treat, so easy to do too. I’m making it again for Macmillan coffee morning tomorrow. Thanks for the recipe 🙂 x

    • Jane's Patisserie on September 27, 2018 at 8:58 am

      Ahh thats amazing!! And I love that idea! I hope it goes down well for the Coffee Morning! x

  57. Rachel on September 16, 2018 at 9:31 am

    I love your cakes! I’ve made the salted caramel drip cake twice and everyone loves it! I want to make this one with 2x9inch cake tins..do you think that would work okay or would the layers be too thick?

    • Jane's Patisserie on September 16, 2018 at 3:36 pm

      Yeah that should work fine! For a 9″ tin, it’s a 1/3 bigger than an 8″ if they’re the same depth, so they might be the same if not a smidge thinner! x

    • Yvonne Stroud on February 6, 2024 at 3:17 pm

      Hi Jane
      I want to make this for my nephew birthday on Sunday. He wants it 6inch. How would I adjust the ingredients. My maths is not my strongest point.
      Love your baking. Xxxx

  58. Karen on September 1, 2018 at 7:10 pm

    5 stars
    Hi Jane I have made the maltesser drip cake today and I am hoping to decorate it tomorrow ready for my daughters birthday on Monday, where’s the best way to store it once decorated? In the fridge or room temperature? Does it need to be in an airtight container or just covered?
    Thank you in advance Karen x

    • Jane's Patisserie on September 1, 2018 at 7:37 pm

      Definitely not the fridge as it’ll go dry and solid, best to store it in a tin or something at room temperature! x

  59. Holly on August 22, 2018 at 8:20 pm

    5 stars
    Hi Jane,
    If you’re making the malteser drip cake sponge a few days before you’re serving it, can you freeze the sponge or will its texture be affected?

    • Jane's Patisserie on August 23, 2018 at 9:15 am

      It can be frozen, and shouldn’t affect the sponge if protected properly (double wrapped with foil and clingfilm), but if you only want it for a few days its up to you. The cake can probably last 3-4 days if not a smidge more if not actually cut! x

  60. Holly on August 22, 2018 at 8:12 pm

    Hi Jane,
    Can the malteser drip cake sponge be frozen if making in advance?

  61. Kate on August 9, 2018 at 12:35 am

    5 stars
    Hi I made your Oreo drip cake for my daughters birthday it was delicious ( although not as beautiful looking as yours!)and your recipe great easy to follow and perfect quantities 👍🏻 I am going to attempt Malteser drip cake for my mums birthday! The only Horlicks that I have is the instant type that you make with water not milk is that ok? Or will it be different? Thanks

  62. Judles on August 7, 2018 at 12:06 pm

    5 stars
    Hi Jane, I’d love to make this Malteser drip cake for a birthday cake but could you please help me with the conversion of ingredients for 3 X 9 inch pans. Also what would the cooking time be please (for 2 pans then 1 pan – tiny oven ha!). Thanks so much x

    • Jane's Patisserie on August 7, 2018 at 1:54 pm

      For 9″ Pans, you have to add one 1/3 more mixture. So you would probably need 525g of everything rather than 400g, but rounding up to 550g would be easier. That would make it about 11 medium eggs – it’ll be quite a hefty cake! Timing wise I am unsure as I haven’t baked this cake in that size, but you’d probably easily need another 10-15 minutes so keen an eye on it after 40 or so minutes! xx

    • Judles on August 7, 2018 at 4:55 pm

      5 stars
      Thanks so much Jane, yes probably would be hefty but for some reason I bought the 9 inch pans a while ago & love them, maybe I’ll invest in smaller ones at some point. I’ll let you know when I’ve baked it how it went. Thanks again for the advice!

    • Heather on June 16, 2023 at 9:10 pm

      Hi Jane,

      I am going to make this soon but I cannot find original hmalt powder. Will instant drinking powder be ok?


  63. Mostlyfoodandtravel on July 20, 2018 at 8:23 pm

    Definitely need to try this. Why do you use oil? Is there any specific one to use?

  64. Mostlyfoodandtravel on July 20, 2018 at 8:22 pm

    Definitely need to try this out. Why do you use oil in the chocolate drip bit? Any specific oil you would use?

    • Jane's Patisserie on July 21, 2018 at 9:16 am

      Please do! And sunflower oil as stated in the recipe, and because it helps to not let it set rock solid making it easier to cut, and makes it easier to drip. You really don’t need much at all hence the 2tsp for that quantity of chocolate. You can leave the oil out, but the drip will be slightly thicker.

  65. Georgie on July 20, 2018 at 4:14 pm

    5 stars
    Hiya. My husband is always on about never making him a cake! I have a baby so I was wondering if you had any recipes that’s are quick, cheap and easy to do? We don’t like cheesecake so anything other than that! Thank you so much!

    • Jane's Patisserie on July 20, 2018 at 8:00 pm

      Hiya! You could try rocky road recipes maybe? Use supermarket own chocolate to make it cheaper? Or even brownies? Traybakes are always my fave! X

    • Kate on December 6, 2021 at 10:41 am

      Hi Jane,

      Due to my ridiculously small oven i need to bake one layer at a time.
      What are the ingredient weights per layer for 8inch tin?
      I would rather weigh, mix and bake per layer rather than leave the mix sat

      Thank you

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