Very Decadent, Very Chocolatey ǀ Best Ovaltine Cake Recipe

Are you that child who would occasionally scoop some Ovaltine out of a jar and eat it raw? Guilty as charged. 

Same goes for my child. We bonded over our mutual love for Ovaltine and everything that has Ovaltine. 

Last year, my child asked me to make an Ovaltine cake for her birthday. I was utterly shocked when she demanded an Ovaltine cake. 

I started thinking about how I could incorporate Ovaltine into a cake and still make it deliciously decadent!

It was quite a task for me, as according to me Ovaltine didn't have a very unique or you know a very strong taste, like in case of coffee cakes you can clearly taste the coffee. 

Hence, I thought it is not good to mix cakes with Ovaltine, but my child had no plans of giving up.

So I tried a few recipes and as we say, the third is always a charm. The third try actually tasted really good with a very malty taste.

Let's dive into the world of Ovaltine cake and explore how you can also make this at your home.

What Makes Ovaltine Cake So Special?

Rich and Chocolatey Goodness 

I hate chocolate cakes that don't taste like chocolate. Or are too sweet. Let the chocolate shine!

Fun Fact: malt chocolate powder actually doesn't have any chocolate or cocoa in it! 

It is made from malt (cereal grain), with a distinctly nutty, sweet flavour which works beautifully with the chocolate.

Moist and Dense in Texture

No dry sponges here. This recipe brings out a perfectly dense and balanced out cake base with a light frosting. You don't have to fear having a muddy or dry base!

Coated in Luscious, Silky-Smooth Cheese Frosting

Buttercreams are too overrated as they are very heavy and ganaches don't go well with malt cake. Chocolate cream cheese is the perfect frosting for the perfect cake.

Great Both Cold and Warm

The cake is traditionally served cold (and doesn't lose its moist texture in the fridge). But for me, warming up the cake for just 10-15 seconds in the microwave, hits a different note!

Ingredients You Need For Ovaltine Cake

Having the right ingredients for baking is the key to having perfect, delicious cakes every-time.

For The Cake

• 2 cups all purpose flour (260g)- Make sure to use good quality, fine flour. It helps make a dense and fluffy cake base. I use shankar flour as it always makes my cakes soft.
• 1 ½ cups sugar (330g)- I prefer using caster sugar, rather than ultra fine powdered sugar. If you don't have caster sugar you can also use fine sugar.
• ⅔ cup cocoa powder (65g)- the best cocoa in town is Cadbury Cocoa. It has a very irresistible chocolate flavour, which is perfect for cakes and baking in general.
• 2 large eggs- PLEASE don't use cold eggs. I have seen people ruin their whole cake by using cold eggs. The temperature change when you put cold cake batter into the hot oven causes the cake to flatten.
• ⅔ cup vegetable oil (135g)- You can use any cooking oil suitable to you. I like using safflower or olive oil.
• 1 cup milk (240g)- AGAIN, your milk should not be cold.
• ½ cup sour cream (120g)- if you don't have ready made sour cream, simply add a teaspoon of vinegar to full fat cream and let it sit for 30 minutes.

Chocolate Cream Cheese Frosting

• ½ cup unsalted butter (113g)
• 8 oz cream cheese (226g)
• 3 cups powdered sugar (360g)
• ½ cup cocoa powder (50g)
• 2 tbsp Ovaltine chocolate powder

Directions 

Cake Preparation:

1. Preheat the oven to 350°F. Butter and line two 9-inch cake pans with parchment paper.
2. In a large bowl, whisk all the dry ingredients (except malted chocolate powder).
3. In a separate cup, mix milk with malted chocolate powder.
4. Add egg, oil, and the milk mixture (Ovaltine milk) to the dry ingredients. Whisk until just combined.
5. Mix instant coffee with boiling water, then whisk into the cake mixture.
6. Fold in the sour cream gently without over-mixing.
7. Split the batter equally between the two pans and bake for 25-30 minutes. Check with a toothpick for 25 minutes—it should come out with moist crumbs.
8. Cool the cakes on a wire rack.

Frosting Preparation:

1. Whisk butter and cream cheese until creamy.
2. Add cocoa powder and malted chocolate powder, and whisk.
3. Add sugar 1 cup at a time, whisking on high speed until light and silky.

Assembly:

1. Once cakes are cooled, trim tops and cut each cake in half to create 4 layers.
2. Assemble by alternating layers of cake and frosting.
3. Cover the entire cake with frosting.
4. Refrigerate for 1-2 hours before serving.

Enjoy your rich and decadent malted chocolate cake!