13 Jul Milo Cake with Condensed Milk Icing

This is no ordinary cake. For starters it’s made with delicious Milo for a unique, malty chocolate flavour. Then there’s the extra sweet and creamy condensed milk icing. Since we’re being quite decadent anyway, let’s make it a triple decker too. Go big or go home!

I love cake. I love icing. I love condensed milk. But it’s the crunchy Milo sprinkles on the outside that really do it for me.

Most South African’s grew up drinking Milo (it’s Australian, not South African… I know, right??), but it turns out it makes a pretty darn delicious cake too.

Note January 2020: Milo changed their formulation recently and as a result I redeveloped this recipe.

Ingredients:
(Makes a 20cm triple layer cake)

Milo Cake:
185g salted butter, softened (¾ cup)
150g sugar (¾cup)
3 large eggs
200g Milo (2 cups)
280g flour (2 cups)
20g cocoa (3 tbsp)
20ml baking powder (4 tsp)
225ml milk

Milo Soak:
100ml milk
60ml Milo (¼ cup)

Condensed Milk Icing:
275g unsalted butter, softened (1¼ cups)
625g icing sugar, sifted (5 cups)
385g tin condensed milk

About 2 cups extra Milo for decorating

Directions:

• Preheat the oven to 180°C. Grease and line 2 x 20cm cake tins with baking paper.
• Cream together the butter and castor sugar. Beat in the eggs one at a time and mix well. Add the Milo and mix until combined.
• Sift the flour and baking powder together, and gradually fold into the Milo mixture alternately with the milk.
• Divide the mixture between the 3 tins and bake for 35-40 minutes until a skewer or toothpick inserted into the cake comes out clean.
• For the Milo Soak, heat the milk in the microwave until hot but not boiling. Stir in the Milo until dissolved. Set aside to cool.
• Allow the cake to cool in the tins for 5 minutes before removing. Then set aside to cool completely on a cooling rack.
• In the meantime, make the icing. Beat the butter until creamy then gradually add half the icing sugar and beat well. Add the tin of condensed milk and mix well. Add the remaining icing sugar and beat until smooth and creamy.
• Once the cakes have cooled completely, place 1 layer onto a serving platter or cake stand. Brush with a third of the Milo soak. Spread a thick layer of condensed milk icing over the cake, then repeat with the remaining 2 layers.
• Roughly ice the outside of the cake with a crumb coat (a thin layer of icing that seals in the stray crumbs before the second layer of icing is applied.) Refrigerate for 30 minutes, then use the leftover icing to cover the cake completely.
• Sprinkle a generous amount of Milo onto the top and sides of the cake. This is best done with the cake on a cooling rack set on top of a baking tray to catch the excess Milo. Cover and refrigerate the cake for 1 hour before serving.
• In time the Milo on the outside will absorb moisture from the icing and become sticky so it’s best eaten on the day you make it!