Malteser Drip Cake!

*This post may contain affiliate links. Please see my disclosure for more details!*

A Three Layer Malt Chocolate Cake with Malt Buttercream Frosting, Malteser Spread, and A Chocolate Drip with oodles of Maltesers! Delicious 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!

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.

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!
4.94 from 15 votes
Print Pin Rate
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/Stork
  • 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 till 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 till 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 till 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 until melted. Add in 2tsp of oil and beat till 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! (affiliate links)
  • 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!
Nutrition Facts
Malteser Drip Cake!
Amount Per Serving
Calories 542 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 148mg49%
Sodium 105mg5%
Potassium 351mg10%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 41g46%
Protein 9g18%
Vitamin A 825IU17%
Vitamin C 0.4mg0%
Calcium 108mg11%
Iron 2.7mg15%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Cake & Malteser 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.



About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Zara Tottle
    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
      August 27, 2020 at 4:00 pm

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

  • Ellie
    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
      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

  • Hannah Winter
    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
      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!

  • karen
    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

  • Charlotte thurgood
    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
      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!

  • Sophie Bunce
    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
      June 25, 2020 at 2:52 pm

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

  • N
    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
      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

  • Dee Saker
    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
      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

  • Hannah
    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
      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

  • Hayley Mansell
    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
      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

  • Kirsty
    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
      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!

  • Laura
    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
      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

  • Rebecca Welbourne
    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
      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

  • Jenny
    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!

  • tabby
    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
      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

  • Robbie
    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
      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!

  • Tilly
    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
      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!

  • Jessica Reynolds
    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
      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!

  • Emilie
    August 20, 2019 at 11:43 am

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

  • Alison D
    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!

  • Alison D
    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

  • Monique
    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 🙂

  • Zara Ma
    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
      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!

  • Zara
    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 🙂

  • ann
    April 20, 2019 at 5:00 pm

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

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

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

  • Lisa
    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

  • Lucy welch
    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
      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

  • Lisa
    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
      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!

  • Emma Reyland
    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
      February 6, 2019 at 3:38 pm

      I have a malteser cupcake recipe already on my blog x

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

      Amazing thanks!!

  • Laura
    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
      January 25, 2019 at 3:39 pm

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

    • Laura
      January 25, 2019 at 3:44 pm

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

    • Jane's Patisserie
      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

  • Flis
    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
      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!

  • Felicity
    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
      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

  • Becky Richardson
    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
      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

  • Rachel
    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 you think that would work okay or would the layers be too thick?

    • Jane's Patisserie
      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

  • Karen
    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
      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

  • Holly
    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
      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

  • Holly
    August 22, 2018 at 8:12 pm

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

  • Kate
    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

  • Judles
    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
      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
      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!

  • Mostlyfoodandtravel
    July 20, 2018 at 8:23 pm

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

  • Mostlyfoodandtravel
    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
      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.

  • Georgie
    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
      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

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.