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Ovaltine Chocolate Cake and Frosting

This rich moist homemade chocolate cake recipe is our family favorite, and my go-to when I need to whip up a chocolate cake! Make Ovaltine Chocolate Cake and Frosting and watch your family devour it!

Ovaltine Chocolate Cake and Frosting

Ovaltine Chocolate Cake and Frosting

When you need a rich chocolatey cake option and don’t want to reach for a boxed mix, this is the recipe for you! It is a fun, milk chocolate cake that all chocolate fans will love, but it isn’t too overwhelmingly CHOCOLATE or thick. The crumb is tender and springy, and the frosting is like chocolate milk in frosting form.

By far my favorite of all the chocolate cake I’ve ever had, this one is worth the extra time and dirty dishes to make your cake from scratch. Break out the measuring spoons and cups and your favorite mixing bowls because today we’re making cake from scratch!

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Ovaltine Chocolate Cake and Frosting

Ovaltine Chocolate Cake and Frosting shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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  • Flour
  • Salt
  • Baking powder
  • Baking soda
  • Unsweetened cocoa powder
  • Ovaltine
  • Sugar
  • Canola oil
  • Coffee
  • Sour cream
  • Half-n-half
  • Eggs
  • Vanilla
  • Unsalted butter
  • Cocoa powder
  • Powdered sugar
  • Heavy cream

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Ovaltine Cupcakes and Frosting

How to make Ovaltine Cupcakes

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1

Preheat

Preheat your oven to 350°F.

2

Make the cake

Mix the dry cake ingredients together in one bowl. In your mixer bowl, combine the canola oil, coffee, half-n-half, and sour cream. Mix those two together JUST until combined. Add the vanilla and the eggs, one at a time, mixing in between the addition of each egg.

3

Cupcake time

Line two 12-hole cupcake tins with paper liners and give them a quick spray of baking spray.

Fill each hole 2/3 of the way full of batter.

4

Bake & Make Icing

Bake for 10-13 minutes, or until a toothpick comes out mostly clean.

Make the icing while the cake is baking. Set aside until the cupcakes are fully cooled.

5

Ice & Enjoy

Pipe the icing on the cupcakes and enjoy!

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Ovaltine Cupcakes and Frosting

Ovaltine Chocolate Cake FAQ

Can you substitute anything for the Ovaltine?

Possibly? I haven’t tried, so proceed with caution and don’t come at me if your substitution doesn’t work!

Can these be made in advance?

Yes! I wouldn’t make them more than a day in advance, however. They definitely taste best fresh.

What’s the best way to store leftovers?

Store leftover cupcakes in an airtight container for 2-3 days, max. Quality starts going downhill pretty significantly after day 2, so eat up!

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Ovaltine Chocolate Cake and Frosting
Yield: 24 servings

Ovaltine Chocolate Cake

Chocolate Ovaltine Cupcakes

These cupcakes are full of Ovaltine and love. Well - mostly chocolate, but you get the picture.

Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup unsweetened cocoa powder
  • 1/3 cup Chocolate Ovaltine
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup strong hot good-quality coffee
  • 1/2 cup sour cream
  • 1/2 cup half-n-half
  • 2 large eggs
  • 1 tablespoon vanilla

Frosting

  • 1 1/2 cups unsalted butter
  • 1 cup cocoa powder
  • 3/4 teaspoon salt (or NONE if you ran out of unsalted and had to use regular, salted butter!)
  • 4 cups powdered sugar
  • 1 tablespoon vanilla
  • 1 cup heavy cream
  • 2/3 cup Ovaltine

Instructions

  1. Preheat the oven to 350°F.
  2. Sift together dry ingredients for the cake and set aside.
  3. In mixer, combing canola oil, coffee, half-n-half, and sour cream. Mix on low 30 seconds. Slowly add in dry mixture and mix on low until incorporated. Add in vanilla and mix. Add in eggs, one at a time, and mix just until combined.
  4. Line a cupcake tin with paper liners and spray lightly with baking spray.
  5. Pour batter into lined cupcake tins 2/3 of the way full.
  6. Bake at 350°F for 10-13 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
  7. Put room temperature butter in a mixing bowl and beat until smooth.
  8. Sift in cocoa powder and powdered sugar, mixing and taking care not to leave lumps. Add vanilla. Mix.
  9. In a different bowl, mix together Ovaltine and heavy cream well. Slowly add to butter mixture. Beat on high for 1-2 minutes, or until frosting slightly lightens in color. We're just trying to incorporate some air into it.
  10. Pipe onto cooled cupcakes. Enjoy.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 451Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 62mgSodium: 297mgCarbohydrates: 49gFiber: 2gSugar: 37gProtein: 4g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Mmm

Saturday 27th of January 2024

At 13 minutes my cupcakes weren't even close to being done. They rose some but were quite liquid in the middle still.

I'm curious - is your recipe written for mini cupcakes? I went to 18 minutes and probably could have gone to 20 or even 22.

Mini cupcakes usually bake for 10-13 minutes whereas larger ones usually bake for 18-22.

You also didn't say but the batter is super runny, right?

I also had enough batter for 12 regular size (not mini, not giant) cupcakes AND a 7" springform cake pan (all I had on hand). I'm winging it for baking the cake.

We shall see.

Nicole Johnson

Saturday 27th of January 2024

Baking times will vary depending on your oven/environment. Always bake until the toothpick comes out with moist crumbs. This batter is meant to be pretty runny. The recipe is written for regular-sized cupcakes; it makes about 24 regular-sized with some leftovers. I usually do a cake pan or some minis with the extra.

Ritu

Saturday 22nd of December 2018

You can bet that i,ll be trying this recipe! In switzerland they call it ovomaltine. Same thing, right?

Nicole Johnson

Saturday 22nd of December 2018

I' not sure if it is the exact same thing, but it sounds promising! :D Do you mix it into milk to make chocolate milk? :D

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Kristine @ Kristine's Kitchen

Friday 14th of November 2014

I love how you just whipped these up before bed! :) I totally understand - sometimes a craving will hit me and I've just got to get into the kitchen and start baking right away! These cupcakes look so rich and chocolatey. Wish I had one right now!

Nicole Johnson

Saturday 15th of November 2014

Thanks, Kristine! A girl's gotta do....right?

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