Ovaltine Cake
Indulge in the nostalgic charm of an Ovaltine Cake, a delightful dessert that combines the beloved malty richness of Ovaltine powder with a soft, buttery sponge perfect for any occasion. This easy-to-make recipe features a harmonious blend of pantry staples like all-purpose flour, granulated sugar, and vanilla extract, balanced with whole milk for a tender crumb. The addition of Ovaltine powder infuses the cake with a unique depth of flavor that’s both comforting and irresistibly classic. Perfect for tea time or as a sweet treat to share, this cake bakes to golden perfection in just 35 minutes. Garnish with a dusting of powdered sugar for an elegant finish or enjoy it plain for its iconic simplicity. Whether you’re a fan of malty desserts or simply looking for a quick yet impressive bake, this Ovaltine Cake is sure to satisfy your cravings.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Ovaltine powder
- 150 grams Granulated sugar
- 120 grams Unsalted butter
- 3 large Eggs
- 120 ml Whole milk
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 tablespoon Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, Ovaltine powder, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Gradually fold in the dry ingredients, alternating with the whole milk. Begin and end with the dry mixture, and mix just until combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once the cake has cooled, lightly dust the top with powdered sugar, if desired, and serve.
Nutrition Facts
Calories |
2916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 396.7 g | 144% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 215.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 690 mg | 53% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
