Easy Malteser Tray Bake with delicious malted chocolate frosting and plenty of Maltesers as decoration! This simple all-in-one Malteser traybake recipe is a true crowdpleaser and perfect for birthdays and bake sales.
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As you know I bake. A LOT. But despite the never-ending parade of cakes in our house my kids only pounce on a select few.
But those they LOVE with true devotion – like this simple but super delicious Malteser Traybake (or is it Maltesers Traybake?).
My Malteser sheet cake uses Horlicks or Ovaltine for that unique malted milk taste – it’s definitely very addictive! Fancy making it?
Malteser Tray Bake Ingredients
Make sure the ingredients are room temperature before baking this cake so that they mix well and the batter doesn’t curdle.
- Plain (all purpose) flour plus baking powder and bicarbonate of soda (check they are fresh!)
- Light brown sugar or caster sugar
- Malted milk powder (I used Ovaltine) and cocoa powder
- Baking spread (Stork) or softened unsalted butter
- Milk (any kind!)
- Vanilla bean paste or extract
MALTED CHOCOLATE FROSTING
- Softened unsalted butter (not margarine!)
- Icing sugar
- Malted Milk Powder
- Dark chocolate chips
- Vanilla bean paste or extract
USEFUL TOOLS & EQUIPMENT
- Digital scales – I use a scale for all my bakes
- Measuring spoons
- A rectangular cake tin
- Cake lifter – for transferring cakes safely
How to make my Malteser Traybake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make sure your ingredients are at room temperature. Put the flour, sugar, malted milk powder, cocoa powder, baking powder and bicarbonate of soda in a large mixing bowl (or the bowl of your stand mixer) and stir together to combine.
Add the remaining ingredients and beat together until the batter is smooth, using a spatula to scrape the bowl halfway through.
Transfer the batter into a lined rectangular cake tin and level. Bake for 35-40 minutes or until the cake is risen, springy to the touch and just coming away from the edges of the tin. Transfer to a wire rack to cool.
Make the frosting: add all the ingredients apart from the melted chocolate in a bowl and beat together to combine. Add the melted chocolate and continue to beat until the frosting holds peaks.
Spread a generous amount of frosting over the cooled cake and decorate with plenty of Maltesers! The cake is best eaten on the day you frost it but will keep for 2-3 days in a suitable container.
MORE EASY BAKES YOU WILL ENJOY!
Jam And Coconut Cake
No Bake Malteser Cheesecake
Perfect Chocolate Macarons
School Days Chocolate Concrete with Pink Custard
Malteser Tray Bake
- 300 g (2 ½ cups) flour plain / all purpose
- 30 g (¼ cup) unsweetened cocoa powder
- 30 (¼ cup) malted milk powder (Ovaltine)
- 330 g (1 ⅔ cups) soft light brown sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (7/8 cup) unsalted butter or Stork softened
- 4 medium eggs
- 120 ml (½ cup) whole milk
- 1 tsp vanilla bean paste or extract
- 260 g ( 2 cups) icing sugar
- 3 tbsp unsweetened cocoa powder
- 3 tsbp malted milk powder
- 150 g (⅔ cup) softened unsalted butter
- 120 ml (½ cup) milk slightly warm
- 175 g (1 cup) dark chocolate chips melted and cooled
- Maltesers or Malteser truffles
- Preheat the oven to 170C (340F). Line a 9x13inch rectangular cake pan with baking paper.
- Put the flour, sugar, cocoa powder, malted milk powder, baking powder, bicarbonate of soda and stir together to combine.
- Add the butter, eggs, milk and vanilla.
- Start beating on the lowest speed setting until the ingredients start to come together.
- Increase the speed gradually, until the batter is completely smooth. Stop the mixer and scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Transfer the batter into the prepared cake tin and bake for 35 -40 minutes.
- Check the cake is done by inserting a skewer in the centre – it should come out clean, the cake should be well risen golden and springy to the touch. Cool the cake on a wire rack before frosting.
- Put the chocolate in a bowl and melt in the microwave, in short 30 second bursts, until it melts. Alternatively, set the bowl over a pot of simmering water and allow if to melt gradually using this double boiler method. Leave the chocolate to cool slightly.
- Put the icing sugar, cocoa powder and malted milk powder in a mixing bowl (or the bowl of your stand mixer) and mix together to combine.
- Add the softened butter and start mixing on low speed, gradually adding the milk until the frosting is well combined.
- Add the melted and cooled chocolate and beat together until the frosting holds soft peaks.
Assemble the Cake
- Use a palette knife to spread the frosting over the cake, swirling the surface.
- Add the Maltesers (I halved some but best left whole). Slice the cake using a serrated knife, wiping the knife clean between each slice.