Milo Cake
Overview
Milo is a malted chocolate drink powder made by Nestlé, and across West Africa, East Africa and much of the Global South it is a household fixture in a way that is difficult to overstate. It is drunk hot and cold, eaten dry from the tin by children who are not supposed to, and used as a baking ingredient in place of cocoa powder. That last use is what this recipe is. Milo cake is a home baking staple across Ghana, Nigeria, Togo and beyond, made because Milo is in the cupboard and cocoa powder often is not, and because the malt in it gives a flavour that plain cocoa does not have. The result is closer to a malted chocolate cake than to a straightforward chocolate one. It is worth being clear about what this is and is not. Milo cake is a genuine part of contemporary West African home baking, made in ordinary kitchens across the region, and it belongs to the same category as the condensed milk and evaporated milk cooking that runs through the area's domestic food. It is not a heritage dish, it has no documented lineage, and it is built on a commercial product owned by a Swiss company. All of those things are true at once, and none of them stops it being what people actually bake.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Beat the eggs and powdered sugar in a deep bowl with a mixer until the sugar is completely dissolved. The mixture will go from bright yellow to pale.
- 2
Whisk in the oil and milk.
- 3
Add the sifted flour, Milo and baking powder, and fold in with a wooden spoon or spatula.
- 4
Grease the base of the tin and dust with flour, tapping out the excess, or use a non stick spray.
- 5
Pour the batter into the tin and smooth it with a spatula.
- 6
Bake in a preheated oven at 170°C for 40 minutes. Let the cake cool.
- 7
Whisk together the heavy cream, mascarpone, sugar and vanilla extract, taking care not to over whisk.
- 8
Once the cake is completely cool, combine the cup of milk with the 2 teaspoons of sugar and pour it over so the cake absorbs it. Top with the cream and mascarpone mixture and the sprinkles.
Africook’s Notes
- Let the cake cool completely before the milk soak goes on. Warm cake absorbs too fast and collapses into a wet base.
- Do not over whisk the cream and mascarpone. It goes from soft peaks to grainy in seconds and cannot be brought back.
- Fold the flour and Milo in rather than beating. Overworking at this stage develops the gluten and gives a tough crumb.
- Milo is malted, not just chocolate, so this is not a straight cocoa substitution. Using cocoa powder instead gives a plainer, more bitter cake that needs more sugar.
- If you dust the iced cake with Milo, eat it the same day. The powder absorbs moisture from the icing and goes tacky overnight.
Questions cooks ask
Can I use cocoa powder instead of Milo?
You can, but it makes a different cake. Milo is a malted drink powder containing sugar, milk solids and malt extract alongside cocoa, so it brings sweetness and a distinct malty flavour that plain cocoa does not. If you substitute cocoa powder, increase the sugar and expect a plainer, more bitter result.
Can I make Milo cake without an oven?
Yes. A steamed version is common: the batter goes into a heatproof bowl and steams for about an hour, which produces a denser, fudgier cake. A rice cooker also works. Some households make a three ingredient version with just Milo, eggs and condensed milk, steamed rather than baked.
How should Milo cake be stored?
In the fridge overnight, and served at room temperature. The cream and mascarpone topping means it cannot be left out. If you have dusted it with Milo powder, eat it the day it is made, since the powder draws moisture from the icing and turns sticky.
Is Milo cake a traditional African dessert?
No. It is contemporary home baking built on a commercial malted drink powder, and it has no documented lineage. It is genuinely popular across West and East Africa, where Milo is a household staple, which makes it a real part of how people bake today rather than a dish with a history.
Reviews
5 reviews
Finally found real Milo at the Asian market here in LA! Sifting the Milo with the flour is key so you dont get malt lumps in the batter. The mascarpone whipped cream topping is totally lekker, though 40 minutes was a bit too long in my oven, 33 mins was done.
Couldnt get Milo in Tesco so used Ovaltine first, but then got proper Milo from the afro shop in Luton for my second attempt. The mascarpone and heavy cream frosting with the vanilla extract is absolute magic over the malt cake.
I had to drive to Southwest Farmers Market here in Houston to get proper Milo o! Abeg, do not rush the step of beating the eggs and powdered sugar until pale, it makes the cake light no be small. E sweet well well.
Used melted butter instead of oil for the batter and it made it so rich. That 2 cups of milk keeps the sponge really moist. Served it with the mascarpone cream just now after our Sunday braai, proper lekker treat!
Chale, beating the eggs with the powdered sugar until it turned pale is the secret oo. I added a bit more than the 1/2 cup of Milo because we like that malt flavor strong paa. Very light cake!