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.

BD Milo Cake-011

(Makes a 20cm triple layer cake)

Milo Cake:
185g butter, softened
75g castor sugar
4 extra large eggs
300g Milo
300g flour
4 tsp baking powder
180ml milk

Condensed Milk Icing:
275g butter, softened
625g icing sugar, sifted
397g tin condensed milk

Extra Milo for decorating


  • Preheat the oven to 180°C. Grease and line 3 x 20cm cake tins with greaseproof 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.
  • Allow to cool in the tins for a few minutes before removing and setting 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.
  • Finally add the remaining icing sugar and beat until smooth and creamy.
  • Once the cakes have cooled completely, sandwich the cakes together with a thick layer of the condensed milk icing, then ice the top and sides of the cake.
  • Sprinkle a generous amount of Milo onto the top and sides of the cake (I find taking handfuls of Milo and ‘pushing’ it onto the sides helps it stick!). 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.


– The icing should be at room temperature when you ice the cake. If it is a very hot day then you may need to refrigerate your icing for 30 minutes before you ice the cake. If left in the fridge for too long it will become too hard and will need to be softened at room temperature again before using.
– 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 (I doubt this will be a problem!).

BD Milo Cake-062-Edit