Mary Berry Malteser Tray Bake Recipe

Name: Mary Berry Malteser Tray Bake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Butter, for greasing the tin; Baking parchment, for lining; 200g unsalted butter, softened; 200g caster sugar; 4 large eggs; 200g self-raising flour; 35g cocoa powder; 2 tsp baking powder; 30g malted milk powder (e.g. Horlicks or Ovaltine); 3 tbsp milk; 175g unsalted butter, softened (for buttercream); 300g icing sugar, sifted; 25g cocoa powder, sifted (for buttercream); 25g malted milk powder (for buttercream); 2–3 tbsp milk (for buttercream); 150g Maltesers, halved (plus extra if you like); Pinch of fine salt (optional, for the buttercream)

This Malteser tray bake is a soft, cocoa-rich chocolate sponge with a gentle malt flavour, finished with a smooth chocolate-malt buttercream and a generous crunch of Maltesers on top. The texture is exactly what you want in a traybake: light and springy in the middle, with a creamy topping that slices cleanly. It’s an easy, dependable bake that suits beginners, and it comes together with simple supermarket ingredients. Total time is about 1 hour 20 minutes (including cooling before topping).

Ingredients

For the chocolate malt sponge

Butter, for greasing
Baking parchment, for lining
200g unsalted butter, softened
200g caster sugar
4 large eggs
200g self-raising flour
35g cocoa powder
2 tsp baking powder
30g malted milk powder (Horlicks or Ovaltine)
3 tbsp milk

For the chocolate malt buttercream

175g unsalted butter, softened
300g icing sugar, sifted
25g cocoa powder, sifted
25g malted milk powder
2–3 tbsp milk
Pinch of fine salt (optional)

To decorate

150g Maltesers, halved (plus extra, optional)

How to Make Mary Berry Malteser Tray Bake Recipe

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 23 x 30cm traybake tin and line it with baking parchment, leaving an overhang so you can lift the cake out later.
Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar for 2–3 minutes until paler and fluffy. This helps the sponge bake up light rather than heavy.
Add the eggs: Beat in the eggs one at a time. If the mixture looks a little split, add a spoonful of flour and keep going. It will come back together once the dry ingredients go in.
Fold in the dry ingredients: Sift in the self-raising flour, cocoa powder and baking powder, then add the malted milk powder. Fold gently until you can’t see any dry patches.
Loosen with milk: Stir in 3 tablespoons of milk to make a smooth, spreadable batter. Scrape into the lined tin and level the top.
Bake: Bake for 22–28 minutes, until risen and springy. A skewer inserted into the centre should come out clean or with a few moist crumbs.
Cool completely: Leave in the tin for 10 minutes, then lift out using the parchment and cool fully on a wire rack. Don’t rush this or the buttercream will melt.
Make the buttercream: Beat the butter for 1 minute, then add the icing sugar, cocoa and malted milk powder in stages, beating between additions. Add 2–3 tablespoons milk until smooth and easy to spread. Add a pinch of salt if you want the chocolate flavour to pop.
Assemble and decorate: Spread the buttercream evenly over the cooled sponge. Scatter over the halved Maltesers and press them in lightly so they stay put when slicing.
Slice neatly: For clean squares, chill the traybake for 15–20 minutes, then cut with a warm, dry knife, wiping between cuts.

Tips

Why did my traybake turn out dry?

Dry traybakes are usually overbaked or baked in a tin that’s too small (making the sponge thinner and quicker to dry out). Start checking at 22 minutes, and use the skewer test. A few moist crumbs are perfect; a totally dry skewer can mean it has gone a touch too far.

How do I stop the buttercream from going grainy?

Sift the icing sugar and cocoa, and make sure the butter is properly soft before you start. Add the milk gradually and beat for a full minute at the end. If it still feels grainy, it often just needs a little more beating to dissolve the sugar.

Can I make the malt flavour stronger?

Yes. Increase the malted milk powder in the buttercream by 5–10g, or add 1 extra tablespoon to the sponge. Keep the milk the same at first, then adjust only if the batter feels too thick.

How do I get really neat slices with Maltesers on top?

Chill the topped traybake briefly so the buttercream firms up, then use a large sharp knife warmed under hot water and dried. Cut with steady pressure rather than sawing, and wipe the blade between cuts.

Serving Suggestions

With a mug of tea or coffee, especially anything with a malt or caramel note.
As a party tray, cut into 24 smaller bite-size squares.
With a scoop of vanilla ice cream for a simple pudding.
Packed into lunchboxes (wrap squares individually once set).

Storage

Room temperature

Store in an airtight container for up to 3 days. If your kitchen is warm, keep it in the coolest spot so the buttercream holds its shape.

Refrigerator

Keeps well for up to 5 days in an airtight container. Bring to room temperature for 20–30 minutes before serving so the sponge softens and the chocolate flavour tastes fuller.

Freezing

Freeze the un-decorated sponge (wrapped well) for up to 2 months. Defrost at room temperature, then make the buttercream fresh and decorate. You can freeze finished squares too, but the Maltesers can lose some crunch after thawing.

Nutrition

Calories: 320 kcal
Carbohydrates: 38 g
Protein: 4 g
Fat: 17 g
Saturated fat: 10 g
Sodium: 160 mg

Nutrition values are estimates and will vary depending on the ingredients you use and how large you cut the squares.

FAQs

What size tin is best for a Malteser traybake?

A 23 x 30cm (9 x 12 inch) traybake tin gives the ideal depth so the sponge stays soft and bakes evenly. If you use a larger tin, the sponge will be thinner and will bake faster.

Can I make this Malteser tray bake in advance?

Yes. You can bake the sponge a day ahead, wrap it well once cool, and frost it the next day. If it’s already frosted, it keeps nicely for several days in an airtight container.

Can I use plain flour instead of self-raising flour?

Yes. Replace the 200g self-raising flour with 200g plain flour and increase the baking powder to 3 tsp total. The rise may be slightly different, but it still works well.

What can I use instead of malted milk powder?

If you don’t have Horlicks or Ovaltine, you can leave it out and make it a classic chocolate traybake. The flavour will be less malty, but still delicious. For a similar vibe, you can add 1 tsp vanilla to the buttercream.

Why did my buttercream melt on the cake?

This happens when the sponge is even slightly warm. Let the cake cool completely on a wire rack before frosting. If your kitchen is hot, chill the sponge for 20 minutes before spreading the buttercream.

How do I stop Maltesers from rolling off when I slice the cake?

Press the halved Maltesers gently into the buttercream, then chill the topped traybake for 15–20 minutes before slicing. Using a warm, dry knife also helps keep the topping tidy.