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Milo Cake

This milo cake is moist and tasty. Who does not love milo? I grow up in Togo, even though most people drank hot coco made with milo, I just enjoy eating milo right out of the can – I love it and My kids enjoy is as well.  Milo is crunchy, sweet, chocolate and malt powder which is mixed with hot or cold milk to make a wonderful and rich drink. Milo is made by Nestlé and here in the USA you can find it online at or at your local Latin market (Extramarket, Supremo…)

Milo Cake
Milo Cake

Why did I used Milo?

I was making my chocolate cake and I realize that most people bake home will have a hard time putting their hands on coco powder and I thought of making a cake with a more common ingredient: Milo. I was surprise on how delicious it actually turned out! Unfortunately, I used mascarpone in the icing, which may also be hard to find in Togo. Since Them I realized I should have made a condensed milk icing.


For the cake

  • 3 eggs
  • 1 cup powdered sugar
  • 2 cups milk
  • 1 cup oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 cup spoons of Milo
  • 1 tablespoon baking powder

For icing

  • 1 cup heavy cream
  • 1/2 cup mascarpone 
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Chocolate sprinkles
  • 1 cup milk
  • 2 teaspoon sugar

How to make Milo Cake?

Beat the eggs and sugar in a deep bowl with a mixer until the powdered sugar is completely dissolved. The mixture will change from a bright yellow to a faded yellow.

Whisk in the oil, milk.

Add the sifted flour, milo and baking powder and mix with a wooden spoon or spatula.

To prevent the cake from sticking grease the bottom of the pan and add some flour. Tap out the excess flour. – I used a non sticking spray.

Pour the cake into the mold and smooth it with a spatula.

Bake the milo cake in a pre-heated 170 degree C or 350 degree F oven for 40 minutes. Let the  cake cool.

Whisk together heavy cream, mascarpone, sugar and vanilla extract (Careful not to over whisk). 

Once the cake completely cool down, add (1 cup milk and 2 teaspoon sugar), let the cake absorb it.Add the heavy cream and mascarpone and the sprinkles on top of the milo cake.

Share with your loved ones.

Tips on how to make the best milo cake

  • Beat 275g butter, softened until creamy then gradually add 625g icing sugar, sifted and 397g tin condensed milk. Once the cakes have cooled completely, add the icing at room temperature.
  • If you don’t have the sprinkles, you dust the iced cake with some milo. With time the Milo sprinkles on the outside of the cake will absorb moisture from the icing and become sticky so it’s best eaten on the day you make it.
Milo Cake
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