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Chocolate Malt Sheet Cake

Yield: 9"x13" sheet cake
Author: Maryanne Cabrera


Chocolate Malt Cake:

  • 1/4 cup unsweetened cocoa powder
  • 5 Tablespoons malted milk powder
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 1/4 cup whole milk
  • 1/3 cup grapeseed oil, or vegetable oil
  • 1 1/2 teaspoon pure vanilla extract

Chocolate Malt Buttercream:

  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1 cup malted milk powder
  • 5 Tablespoons unsweetened cocoa powder
  • 3 Tablespoons whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • chocolate malt balls, chopped, as needed


Chocolate Malt Cake:

  • Preheat oven to 350 degrees F. Line 9 x 13-inch baking pan with parchment paper and generously grease. Set aside.
  • In a large bowl, sift together cocoa powder and malted milk powder. Add flour, baking soda, baking powder, salt, and sugar. Whisk together.
  • In a small bowl, combine melted butter, milk, oil and vanilla. Add to dry ingredients. Use a sturdy whisk to mix together. Continue to beat until mixture is smooth. Transfer batter to prepared baking pan, spreading into an even layer.
  • Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 10 minutes before unmolding. Allow cake to cool to room temperature on wire rack.

Chocolate Malt Buttercream:

  • Using a hand mixer (or stand mixer with paddle attachment), beat butter until smooth. Add half of powdered sugar. Sift together malted milk powder and cocoa powder and add to mixing bowl. Mix on low speed until combined. Add milk, vanilla, salt, and remaining powdered sugar. Mix until smooth. Scrape down bowl as needed to ensure thorough mixing.
  • Spread buttercream over cooled sheet cake. Top with chopped chocolate malt balls, as needed.


All images and text © The Little Epicurean