Malteser Reindeer Loaf Cake
Oh hello, chocolatey, maltesery goodness! This chocolate Malteser Reindeer Loaf Cake has Malteser spread, malt buttercream, Malteser Reindeer and more! It is so easy to make!
I had made some White Chocolate Malteser Cupcakes at Easter and thought it was time for a Christmas Malteser recipe.
Reasons to Love This Recipe
Chocolate loaf and Malt buttercream – Malt buttercream is one of my favourite flavoured buttercreams. It just tastes exactly like the inside of a Malteser. I made the cake chocolate flavoured and it is such an easy recipe to make. It is very similar to a vanilla cake recipe only you replace a portion of the flour with cocoa powder.
Malteser Spread – To make this cake a bit extra I decided to use Malteser Spread on top. You can just see it poking through underneath the buttercream! It was honestly the best decision because it is delicious.
Easy to make – Loaf cakes are super easy to make. Once you have made the batter and popped it into the tin to bake they don’t really take too much decoration. I absolutely love making a loaf cake, just because I think they are easier than making cakes or cupcakes.
What are Maltesers?
Okay, so I like in the UK, I’m not 100% sure if you can get Maltesers elsewhere in the world (I imagine you can, but to be honest I am unsure). They are made by Mars and were first sold in the UK in 1937. Maltesers are balls of malted milk surrounded by milk chocolate. At Christmas, they have Malteser Reindeers which are basically giant Reindeer shaped Malteser, which is what I have used in this recipe.
Chocolate Loaf Cake
I use the same chocolate loaf cake recipe as I have in my Chocolate & Caramel Loaf Cake recipe. I just love it and it is honestly so simple to make.
When I am making a chocolate cake I always use light brown sugar instead of caster sugar. I just find that it gives the cake a more caramelly flavour. If you don’t have access to light brown sugar then don’t worry just use caster sugar as normal. The cake will still taste delicious!
To make the cake I start by creaming together my butter and sugar until it is light, pale and fluffy. For the cake, you can use either a baking spread like Stork or unsalted butter. I tend to use Stork as I find it makes a much lighter sponge. I then add in the remaining ingredients and mix until it is fully combined.
The good thing about baking cakes is they generally don’t take too long to mix together. If you are using a stand mixer or a handheld mixer it should only take around a minute or so for all the ingredients to come together.
Pour the mixture into your preprepared cake tin. I used a 2lb loaf tin and the amount of batter should be the perfect amount. Obviously, if you are using a smaller/larger tin then you might need more/less batter.
You only want to fill the tin around half to ¾ full. The cake, of course, will rise in the oven so we don’t want it to spill over the top of your loaf tin.
Bake in the oven for 50-55 minutes. All ovens do bake at different temperatures and times so keep an eye on it after the 45-minute mark but you might find it takes an hour to be completely cooked.
How Do I Know My Cake is Baked?
There are a few different ways to tell if your cake is ready. The first is by using a cake tester to test the thickest part of the cake. Cake testers are quite inexpensive and are basically a skewer that you insert into the middle of the cake. If it comes out clean, then the cake is baked. If there is batter on it when you remove it then pop it back in for 3-4 minutes. Repeat until the skewer comes out clean.
Another way to tell if your cake is ready is by gently pressing down on the top of it. If it springs back when you remove your finger then it is ready. Just as above if it doesn’t spring back then pop it back into the oven for 3-4 minutes and repeat.
Cooling your Cake
I would recommend cooling your cake in the tin for 15-20 minutes and then transferring it to a wire rack to cool fully.
To make the buttercream you need to use unsalted butter, not a baking spread like Stork. The unsalted butter sets, unlike the spread so, therefore, your buttercream will set and hold its shape.
Beat the butter for a few minutes until it is pale and soft. Add in the icing sugar and malt powder and mix again. If you find the buttercream is too thick add 1 tsp of milk or boiling water and mix again. Repeat until the buttercream is the desired consistency.
Putting it All Together
Once your cake has cooled fully you can decorate it. I started by spreading over the Malteser Spread. If you haven’t come across it before you can find it in the jams and spreads aisles in most supermarkets. Near where you would find Nutella and Biscoff. It is basically a chocolate, malty spread with tiny little Maltesers in it.
I used around 300g but feel free to use the entire jar! I won’t judge! Once you have spread that over the cake you can pipe the buttercream on top. I piped the buttercream in horizontal lines and I did two layers but you can decorate it any way you fancy. If you are using a round nozzle then you could decorate it similar to how I decorated my Vegan Coconut and Raspberry Cake.
Once you have piped the buttercream on decorate the cake with some Malteser Reindeers. I also added some of these Sweetapolita Whoville Christmas Sprinkles on top.
If you want to make this more like my White Chocolate Malteser Cupcakes, then remove the cocoa powder and replace it with self-raising flour. Add 150g of white chocolate chips to the cake batter before baking.
If you want to make the chocolate cake even more chocolatey you could add 150g of milk or dark chocolate chips. Just fold these through after you have added in and mixed all the ingredients.
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Malteser Reindeer Loaf Cake
For the Loaf Cake
- 200 g Unsalted Butter or Stork
- 200 g Light Brown Sugar
- 175 g Self-Raising Flour
- 25 g Cocoa Powder
- 4 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 30 ml Whole Milk
For the Buttercream
- 200 g Unsalted Butter
- 375 g Icing Sugar
- 25 g Malt Powder
- 3-4 tbsp Whole Milk
For the Decoration
- 300-400 g Malteser Spread
- 4 Reindeer Maltesers
To Make the Loaf Cake
- Preheat the oven to 180C (160CFan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl mix together the butter and sugar until pale and fluffy. Add in the flour, cocoa powder, eggs, vanilla extract, baking powder and milk and mix again until completely combined.
- Fill the tin with the chocolate cake mixture.
- Bake in the oven for 50-55 minutes or until a skewer inserted into the centre comes out clean.
- Leave to cool fully in the tin.
To Make the Buttercream
- Once the cake has cooled completely make the buttercream.
- In a bowl beat the butter until it becomes soft and pale. Add in icing sugar and malt powder and mix until it is combined.
- If the buttercream is too thick add 1tbsp of milk at a time and mix in between each addition until it reaches the desired consistency.
- Put your buttercream into a piping bag.
- Spread the Malteser Spread over the top of the cake. Pipe on the buttercream and decorate with Malteser Reindeers and sprinkles.