Back to Vanilla Sheet Cake with Malted-Chocolate Frosting All Reviews for Vanilla Sheet Cake with Malted-Chocolate Frosting - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 12 vanilla-sheet-cake-malted-chocolate-frosting-mscakes-236-r3.jpg
Ingredients For the Cake 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for pan 2 1/4 cups all-purpose flour, plus more for pan 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 3 large eggs 1 cup buttermilk 1 1/8 teaspoons vanilla extract For the Frosting 3 tablespoons unsweetened cocoa powder 1 3/4 cups plus 2 tablespoons malted milk powder 1/4 cup plus 2 tablespoons boiling water 3/4 cup (1 1/2 sticks) plus 1 1/2 tablespoons unsalted butter, room temperature 10 1/2 ounces milk chocolate, melted and cooled Pinch of salt Chopped malted milk balls (optional), for decorating
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 vanilla-sheet-cake-malted-chocolate-frosting-mscakes-236-r3.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
vanilla-sheet-cake-malted-chocolate-frosting-mscakes-236-r3.jpg
vanilla-sheet-cake-malted-chocolate-frosting-mscakes-236-r3.jpg
Ingredients
Ingredients
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for pan 2 1/4 cups all-purpose flour, plus more for pan 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 3 large eggs 1 cup buttermilk 1 1/8 teaspoons vanilla extract
3 tablespoons unsweetened cocoa powder 1 3/4 cups plus 2 tablespoons malted milk powder 1/4 cup plus 2 tablespoons boiling water 3/4 cup (1 1/2 sticks) plus 1 1/2 tablespoons unsalted butter, room temperature 10 1/2 ounces milk chocolate, melted and cooled Pinch of salt Chopped malted milk balls (optional), for decorating
Directions
Make the cake: Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Dust with flour, tapping out excess. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, until combined. Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat to combine, scraping down sides of bowl as needed. Beat in vanilla.
Transfer batter to prepared pan; smooth top with an offset spatula. Bake, rotating half way through, until cake is golden and puffed and a cake tester comes out clean, about 30 minutes. Transfer pan to a wire rack to cool completely.
Meanwhile, make the frosting: In a medium bowl, whisk together cocoa and malted milk powders. Add the boiling water, whisk until smooth, and let cool. With mixer on high speed, beat butter until smooth. Add cocoa mixture; beat until combined. Add chocolate and salt. Raise mixer speed to medium- high; beat until frosting is smooth and peaks form, about 3 minutes. Spread frosting over cake; sprinkle with malted milk balls, if desired.
Reviews (6)
Add Rating & Review 144 Ratings 5 star values: 23 4 star values: 26 3 star values: 51 2 star values: 26 1 star values: 18
Reviews (6)
Add Rating & Review 144 Ratings 5 star values: 23 4 star values: 26 3 star values: 51 2 star values: 26 1 star values: 18
Add Rating & Review
144 Ratings 5 star values: 23 4 star values: 26 3 star values: 51 2 star values: 26 1 star values: 18
144 Ratings 5 star values: 23 4 star values: 26 3 star values: 51 2 star values: 26 1 star values: 18
144 Ratings 5 star values: 23 4 star values: 26 3 star values: 51 2 star values: 26 1 star values: 18
5 star values: 23 4 star values: 26 3 star values: 51 2 star values: 26 1 star values: 18
Martha Stewart Member Rating: Unrated 06/19/2016 This recipe is an epic failure, terrible, possibly the worst cake I have ever made. Martha Stewart Member Rating: 4 stars 11/07/2015 Okay, second time making this cake, the first time I followed Sarah Carey's video recipe which calls for more flour and others. It came out too dry, but I must have left it a bit longer than called for. Today I made Martha's version and used half a cup of sour cream and half a cup of butttermilk, I removed at the 25-minute mark and it was very moist. I highly recommend it you try it! Martha Stewart Member Rating: 5 stars 09/08/2014 I think this cake turned out nice, it certainly wasn't dry. The frosting was super malty, as I would expect from that much malted milk powder, it was also really easy to spread. Martha Stewart Member Rating: Unrated 07/19/2014 I wish I would have read the reviews before attempting this one. What a waste of time and ingredients....the cake is dry, the flavor is lacking and the frosting did not turn out well. What a bummer!! I assumed since this recipe made it into the martha stewart Cake cookbook it would be a winner, but it definitely was not. :( Martha Stewart Member Rating: Unrated 12/30/2013 ugh. Wanted to make this for my sister's birthday and too bad I didn't read the review before starting. The cake turned out ok, kind of bland, but the frosting is just disgusting. calls for way too much malt powder. It has a bitter taste. I am in the process of dumping it out and making a chocolate buttercream to go with it. Thanks to whomever is editing this recipe for making me waste at least $10 in good quality chocolate. In your best cakes and pies section Martha? I bet you've never tried it Martha Stewart Member Rating: 1 stars 09/18/2013 Epic fail (IMO ~ everyone else loved it). As per other posters, this cake is D R Y. Possibly the worst cake I've ever made. Taste profile and ease of execution aside, there is absolutely no frosting in the world that can save a cake so dry it seems stale. The recipe says that the cake can be left frosted at room temp for three days. If you do, don't put the malted candy on until you're ready to serve. I served mine 24 hours later and the candy centers were sticky. I don't recommend this cake.Martha Stewart Member
Rating: Unrated 06/19/2016
This recipe is an epic failure, terrible, possibly the worst cake I have ever made.
Rating: Unrated
Rating: 4 stars 11/07/2015
Okay, second time making this cake, the first time I followed Sarah Carey’s video recipe which calls for more flour and others. It came out too dry, but I must have left it a bit longer than called for. Today I made Martha’s version and used half a cup of sour cream and half a cup of butttermilk, I removed at the 25-minute mark and it was very moist. I highly recommend it you try it!
Rating: 4 stars
Rating: 5 stars 09/08/2014
I think this cake turned out nice, it certainly wasn’t dry. The frosting was super malty, as I would expect from that much malted milk powder, it was also really easy to spread.
Rating: 5 stars
Rating: Unrated 07/19/2014
I wish I would have read the reviews before attempting this one. What a waste of time and ingredients….the cake is dry, the flavor is lacking and the frosting did not turn out well. What a bummer!! I assumed since this recipe made it into the martha stewart Cake cookbook it would be a winner, but it definitely was not. :(
Rating: Unrated 12/30/2013
ugh. Wanted to make this for my sister’s birthday and too bad I didn’t read the review before starting. The cake turned out ok, kind of bland, but the frosting is just disgusting. calls for way too much malt powder. It has a bitter taste. I am in the process of dumping it out and making a chocolate buttercream to go with it. Thanks to whomever is editing this recipe for making me waste at least $10 in good quality chocolate. In your best cakes and pies section Martha? I bet you’ve never tried it
Rating: 1 stars 09/18/2013
Epic fail (IMO ~ everyone else loved it). As per other posters, this cake is D R Y. Possibly the worst cake I’ve ever made. Taste profile and ease of execution aside, there is absolutely no frosting in the world that can save a cake so dry it seems stale. The recipe says that the cake can be left frosted at room temp for three days. If you do, don’t put the malted candy on until you’re ready to serve. I served mine 24 hours later and the candy centers were sticky. I don’t recommend this cake.
Rating: 1 stars
All Reviews for Vanilla Sheet Cake with Malted-Chocolate Frosting
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vanilla Sheet Cake with Malted-Chocolate Frosting
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
