This easy Ovaltine cake is chocolatey and melt in your mouth. You will love the creamy combination of Ovaltine and vanilla whipped cream icing on top of a very moist cake.
Ovaltine is basically an element of my childhood. We were served hot Ovaltine drink for breakfasts with hot pandesal in the morning. In the afternoon, it was cold Ovaltine paired with ensaymada.
I just loved it so much that I didn’t mind having it several times a day. Heck, I would even eat it plain with a spoon and never get tired of it.
So when I saw Ovaltine on sale, I immediately grabbed it with the hope of filling that space of longing for this beloved chocolate drink. I said to myself, I am going to make a cake with it.
The thing though is that our house is not filled with cake-loving people, so whenever I get the itch to bake a cake, I always initially think about giving half of it away just so I won’t end up eating the entire thing.
But then with this Ovaltine Cake, it turns out I didn’t need to worry about that.
A day after I made the cake, we have already consumed more than half of it, and for this household, I would say that is not normal. Apparently, the thought of giving some away is not actually necessary.
And now, I pass the recipe on to you. And I am pretty sure you guys will love this, and here is why:
- This Ovaltine cake looks simple that the sight of it is not intimidating for anyone to eat.
- It is a plain chocolate cake with a monotonous color of frosting, but when you bite into it, you will be delighted by the distinct Ovaltine flavor from both the cake and the whipped cream frosting.
- This cake is simple to make. One bowl, minimal mess.
- It is mildly sweet, not over-indulgent and it has the lightest and delicious combo of Ovaltine and vanilla whipped cream frosting. This will be a hit even to non-cake lovers.
With its simplicity and ease of preparation, you can whip this Ovaltine cake anytime you feel like it!
If you love this Ovaltine Cake, you will also love:
- Coffee Swiss Roll
- Three Ingredient Ovaltine Ice cream
- Mocha Cake with Swiss Meringue Buttercream
- Mocha Cake Roll
- Best Ever Chocolate Brownies
Ovaltine cake with Creamy Whipped Cream Ovaltine Icing
Ingredients
For the Ovaltine cake
- 1 cup all purpose flour
- 1 cup sugar
- 3/4 cup Ovaltine powder drink
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp instant coffee powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup boiling water
For the Ovaltine Icing
- 2 cups whipping cream
- 3/4 cup Ovaltine Powder drink
- 2 tsp cocoa powder
- 1/2 cup icing sugar
For the Vanilla Icing
- 1 and 1/2 cups whipping cream
- 4 tbsp icing sugar
- 2 tsp vanilla extract
Instructions
Make the Ovaltine cake
- Preheat oven to 350 F. Grease a 9x13 inches baking pan with cooking spray or butter and lightly dust with flour. In a large bowl, add flour, sugar, Ovaltine powder, instant coffee powder, baking powder, baking soda and salt. Whisk everything to combine.
- Add milk, oil, egg and vanilla extract to the dry ingredients and mix everything to combine. Carefully pour the boiling water to the mixture and stir it with the rest of the batter. Pour the batter in the baking dish and bake for 20-25 minutes or until a toothpick inserted at the center of the cake comes out clean. Let cake cool completely.
Make the Vanilla Whipped Cream
- In a bowl of a stand mixer, combine whipping cream and icing sugar. Beat at high speed until soft peaks form. Add the vanilla extract and continue beating until the cream is thick and fluffy. Spread the icing over the cooled cake.
Make the Ovaltine Icing
- In the same bowl (no need to wash), combine the Ovaltine powder, cocoa powder and icing sugar. Gently pour the whipping cream and whisk the mixture at medium-high speed using the whisk attachment until a fluffy and thick icing forms. Spread icing over the vanilla whipped cream.
Notes
Nutrition
Originally published on May 26, 2017
Used in this recipe: (affiliate links) Please see Disclosure Page to learn more.
9×13 cake pan
Mixing Bowls
Hi, what can I use instead of buttermilk? It is very hard to find in my country
Hello! You can use milk in the same amount and a bout half a tablespoon of vinegar to it.