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Martha's vanilla sheet cake with malted-chocolate frosting
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Whip up a simple and transportable sheet cake for your school event with ease.
Ingredients:
  • 562.50 ml plain flour
  • 9.00 gm baking powder
  • 1.88 gm bicarbonate of soda
  • 1.20 gm salt
  • 125g unsalted butter, softened
  • 215.00 gm caster sugar
  • 4.40 gm vanilla extract
  • 3 large eggs
  • 260.00 gm buttermilk
  • Chocolate and white sprinkles, to decorate
  • 15.00 gm cocoa powder
  • 133.00 gm malted milk powder
  • 62.50 gm boiling water
  • 140g unsalted butter, softened
  • 200g milk chocolate, melted, cooled
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease a 22cm x 32cm baking pan and line the base and sides with baking paper, ensuring the paper extends 5cm above the edges of the pan.
  • Combine flour, baking powder, bicarbonate of soda, and salt in a large bowl, whisking until well mixed.
  • With an electric mixer, whip butter, sugar, and vanilla on high for 5 minutes until fluffy. Incorporate eggs one at a time until mixed. Lower speed and add flour in 3 parts, alternating with buttermilk in 2 parts. Mix until combined, scraping the sides of the bowl as needed.
  • Pour the batter into the pan, ensuring an even surface. Bake for 30 minutes or until the cake is golden and a skewer inserted in the center comes out clean. Allow the cake to cool on a wire rack.
  • While the cake cools, prepare the frosting by whisking cocoa and malted-milk powder in a medium bowl. Pour in boiling water and whisk until smooth. Allow to cool for 45 minutes. In a separate bowl, beat butter using an electric mixer on high speed until smooth. Add the cocoa mixture and beat until combined. Incorporate the chocolate and salt, then beat for 1 minute or until the frosting is smooth with soft peaks. Spread the frosting over the cake, sprinkle with decorations, and serve.

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