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Vanilla Sheet Cake with Malted-Chocolate Frosting

Recipe photo courtesy of Jonathan Lovekin

Sheet cakes, long a staple of bake sales and potlucks, are easy to make and even easier to transport. Be sure to let the cake cool completely before you frost it. Once frosted, the cake can be covered with plastic wrap and kept at room temperature up to three days.

Servings

Ingredients

For the Cake

For the Frosting

Directions

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Reviews

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144
How would you rate this recipe?
144
  • Leykamv
    19 JUN, 2016
    This recipe is an epic failure, terrible, possibly the worst cake I have ever made.
    Reply
  • powerfulniolani
    7 NOV, 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!
    Reply
  • kdroste
    8 SEP, 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.
    Reply
  • nicki301
    19 JUL, 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. :(
    Reply
  • laurakates
    30 DEC, 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
    Reply
  • Sophie_b
    18 SEP, 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.
    Reply

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