Pick & mix chocolate and sweetie cake recipe

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serves: 8
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 45 min

Nutrition per portion

Calories 747 kCal 37%
Fat 31.5g 45%
  -  Saturates 16.6g 83%
Carbohydrates 105.0g 37%
  -  of which Sugars 74.1g 82%
Protein 10.6g 21%
Salt 0.95g 16%
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  • This bright and cheerful chocolate pick & mix chocolate and sweetie cake is sprinkled with Smarties, Maltesers and mini marshmallows - and not only looks spectacular, but is also super easy to make.

    This pick & mix sweetie chocolate is our ultimate favourite. With lashings of chocolate, this cake can also be changed to feature your little one’s favourite sweeties, whether it’s Dolly Mixtures, Revels, Minstrels or Haribo. However you decide to make it, this Willy Wonka-style chocolate sweet cake recipe serves 8, and takes 1 hour and 10 minutes to prepare and bake. Wrapped in chocolate fingers and topped with sweeties, it doesn’t get much naughtier than this.


    • 125g butter at room temperature
    • 175g golden caster sugar
    • 175g dark muscovado
    • 2 eggs, beaten
    • 225g self-raising flour
    • 60g cocoa
    • ¼tsp bicarbonate of soda
    • 300ml buttermilk
    • To decorate:
    • 200g chocolate spread
    • 28g packet and 138g packet milk chocolate fingers
    • Selection of sweets – we used; white chocolate buttons, mini packets of Smarties, mini marshmallows, Maltesers, dolly mixtures and Love Hearts.
    • You will also need:
    • 20cm round tin, greased and lined


    • Heat the oven to 180°C. Put the butter, golden caster sugar and muscovado into a bowl and cream together with an electric mixer, until pale and fluffy. Add the eggs, one at a time, whisking well between each addition.

    • Sieve the flour, cocoa and bicarbonate of soda into the mixture, then pour in the buttermilk. Stir together to create a smooth mixture.

    • Spoon the cake mixture into the prepared tin. Bake for 45 mins, until risen, firm and shrinking away from the sides of the tin. Push a cocktail stick into the centre of the cake; if it comes out clean, the cake is ready. Cook for a little longer, if needed. Cool in the tin.

    • Turn the cake out on to a cake stand. Cover the sides and top of it with the chocolate spread, using a palette knife.

    • Press the chocolate fingers around the cake sides. Arrange 6 chocolate fingers on top of the cake to divide it into sections. Pile the different sweets into each section.

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