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.

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Ingredients

For the Cake
For the Frosting

Directions

Instructions Checklist
  • 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.

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  • 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)

144 Ratings
  • 5 star values: 23
  • 4 star values: 26
  • 3 star values: 51
  • 2 star values: 26
  • 1 star values: 18
Rating: Unrated
06/19/2016
This recipe is an epic failure, terrible, possibly the worst cake I have ever made.
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: 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.
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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.
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