Malted Vanilla Milk and Strawberry Jam Cake

This malted vanilla milk and strawberry Jam Cake combines two of my favourite childhood flavours and looks like Dublin in Spring time, dotted with Cherry Blossom confetti.

malted vanilla milk and strawberry cake-2 The Cupcake Confession


When I decided to make this Malted Vanilla Milk and Strawberry Jam Cake, I had two very vivid memories in my mind, which I wanted to bring to life through this cake.
  1. My childhood days – when I would have to drink a big glass of warm malted milk every single day after school
  2. Springtime in Dublin

They seem totally distinct from each other but they hardly were when I started putting my ideas together for this cake. When I was a school-going kid, my mum would always give me a glass of malted milk. At that point, I would detest it because growing up, having this drink was my worst nightmare! No matter how much I cried or came up with excuses to avoid drinking it, I had to do it anyways since that was the only way I could get some nutrition into my system. Television channels would play ads talking about how you can get taller and become strong and sharp in studies if you drank a glass of malted milk everyday!


Obviously my mom believed all that! So, she knew how much I struggled with it so to convince me to have it, she would bribe me with something sweet and jammy along with it. You see, my love for desserts and sweet stuff goes back a very long way! 😂. I would then eat a decadent bread butter jam sandwich. In those days, people almost always used this one brand of butter that was like the national butter of sorts. And this butter was always salted! That is the reason why although I’ve switched brands now for my baking, I always use salted butter as it adds such a beautifully multi dimensional flavour profile and because I can’t imagine using unsalted butter.


malted vanilla milk and strawberry jam layer cake-3 The Cupcake Confession
Another memory is that of Dublin during Spring time! What I loved about spring there was the fact that the days had finally started to get longer. No more dark evenings at 4 pm! And the best bit – the gorgeous cherry blossoms! They practically spring up in every corner of the city and the cool wind causes the delicate petals to break and fall on the ground! The next thing you know, you’re walking on a cherry blossom confetti carpet and there is absolutely nothing better than that sight and the way it makes you feel.
I wanted to recreate that beautiful sight I had experienced there along with that childhood memory! That’s how this Malted vanilla milk and strawberry jam cake was born!
The elements of this cake are super simple. I would recommend making the cake layers a bit ahead of time so that they’ve had plenty of time to relax and cool down. I like making mine the day before I need to prepare the frosting and assemble them so they’re nice and cooled down. The flavour deepens and the texture changes also, making it nice, tender and moist.
malted vanilla milk and strawberry jam layer cake-4 The Cupcake Confession
The next element is the malted vanilla milk for soaking. It adds on to the malted vanilla milk flavour and adds a deep richness and moistness to the cake. The final element is a deliciously creamy swiss meringue buttercream frosting enriched with mascarpone cream cheese and strawberry jam! OMG, you guys! You have to taste this frosting to actually believe how good it is! The addition of the mascarpone cream cheese to this swiss meringue buttercream makes it creamier and lighter. The strawberry jam adds a delightful fruitiness and the overall frosting is just right on the sweetness meter – I’m not a fan of cloyingly sweet stuff so for me, having that balance right is so important, and this just hits the spot!
Please do watch the video to understand how you can build this beautiful malted vanilla milk and strawberry jam cake from start to finish. Take it one step at a time and you are sure to have a winner on your hands!
Malted Vanilla Milk and Strawberry Jam Cake

Yield: Serves 8 - 10 people


    For the Vanilla Malted Milk Layer
  1. 200 grams salted butter
  2. 200 grams light brown sugar
  3. 4 eggs
  4. 1 teaspoon vanilla extract
  5. 4 tablespoon Horlicks Vanilla flavour
  6. 75 mls full fat milk
  7. 200 grams all purpose flour
  8. 1 teaspoon baking powder
  9. Malted Vanilla Milk Soaking Syrup
  10. 85 mls full fat milk
  11. 2 tablespoons malted vanilla powder (Horlicks)
  12. For the Strawberry Mascarpone Swiss Meringue Buttercream frosting:
  13. 4 egg whites (120 grams)
  14. 240 grams caster sugar
  15. 170 grams butter
  16. 180 grams mascarpone cream cheese
  17. 75 grams strawberry jam


    For the sponge layers:
  1. Preheat oven to 160 degrees C
  2. Grease 2 6-inch cake tins generously with butter. Line the bottom with parchment paper and keep aside.
  3. In a glass, combine the milk and malted vanilla powder. Stir well to ensure no lumps remain and then keep aside.
  4. In a stand mixer with paddle attachment, mix the butter and brown sugar until pale and creamy.
  5. Add the eggs, one at a time beating very well between each addition.
  6. Add the vanilla extract.
  7. Sift together all purpose flour and baking powder.
  8. Add a little portion of this sifted flour and baking powder mix. Once mixed well, add the milk and malted vanilla powder mix. Alternate between the two making sure that you finish making the cake batter by putting in the flour as the last element.
  9. Distribute the cake batter as evenly as possible between the two prepared tins. Bake in the oven at 160 degrees C for 35 - 40 minutes or until a skewer / knife inserted in the centre of the cake emerges clean.
  10. Once out of the oven, let the cakes cool in the tin for about 30 minutes. Run a spatula along the sides of the tins and transfer them to a wire rack to finish cooling completely.
  11. Once the cakes have reached room temperature, wrap them in cling film and refrigerate, preferably overnight so the cake cools completely and intensifies in flavour.
  12. For the malted milk syrup:
  13. In a glass, combine the milk and malted powder.
  14. Mix well until combined.
  15. For the Strawberry Swiss Meringue Mascarpone Buttercream frosting:
  16. In a saucepan, fill water up to an inch and bring it to a simmer.
  17. In a clean metal bowl, add your egg whites and caster sugar. Place it over the simmering water ensuring that the water does not touch the bowl, whisk it. You must continue whisking until all the sugar has dissolved, and when the mix is rubbed between two of your fingers, it does not feel gritty. This will approximately take 3 - 4 minutes.
  18. Once the mixture is ready, take it off the heat. If using a stand mixer, I prefer using the bowl that I would be using to beat it in; you can also use a hand mixer.
  19. Start beating the warmed egg white and sugar mix on medium high speed until the sides of your bowl feel at room temperature. Do not add anything else to the mix when the bowl still feels warm, your frosting will become a melted mess.
  20. Once the bowl feels normal (room temperature), this will take approximately 10 minutes, start adding your room temperature butter, one cube at a time until it is well incorporated.
  21. Once you’ve added all the butter, start adding the mascarpone cream in a similar fashion, a little at a time.
  22. The frosting at this stage will look like it has split, but don’t be worried, it will come together.
  23. Beat this for a good minute.
  24. Finally, add your jam in the same way, a little at a time.
  25. Once combined, whip the frosting for about 30 - 45 seconds more and it will be ready.
  26. If you stay in a cool country, the frosting can be kept at room temperature, however, if like me, you live in a warm country, you can refrigerate it.
  27. Assembling the cake:
  28. Use a cake leveller to level off the cake layers.
  29. Use a pastry brush to soak your layers in syrup. Don’t add too much, just enough so the tops of the cake look moist.
  30. Use a little bit of the frosting on the cake stand
  31. Place one layer, add the swiss meringue mascarpone buttercream frosting. Place squares of strawberry flavoured wafer biscuits (optional). Add a bit more of the buttercream to ensure the wafer biscuits don't fall off.
  32. Add the next layer and cover the cake in frosting. (Please refer to the video for detailed instruction on how to frost the cake).
Made a Recipe from my Blog? I'd love to feature it


    1. hahah!!! Thank you so much, Kim! x I’m delighted that you like it! That’s amazing, I would LOVE to know how they turned out! Please do let me know if you have any questions at all! 🙂

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