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Malted chocolate sheet cake

Malted milk chocolate sheet cake – with a vegan option. Perfect for birthdays and celebrations, delicious and super easy!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Chocolate sheet cake
Servings: 12 -15 slices
Author: Lucy Parissi | Supergolden Bakes


  • 300 g | 10 1/2oz plain all purpose flour
  • 300 g | 10 1/2oz soft light brown sugar
  • 25 g | 1/4 cup cocoa powder
  • 2 tbsp malted milk powder or maca powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • _
  • 300 ml | 10fl oz whole milk or non-dairy milk
  • 150 ml | 5fl oz sunflower oil or coconut oil, melted
  • 150 g | 5 1/2oz unsalted butter or non-dairy spread melted
  • 1 tsp vanilla extract
  • <br>
  • <b>Malted milk frosting</b>
  • 250 g | 9oz icing sugar
  • 200 g | 7oz dark milk chocolate melted and cooled slightly
  • 150 g | 5 1/2 oz softened unsalted butter or non dairy spread
  • 120 ml | 4fl oz warm whole milk or non-dairy milk
  • 25 g | 1/4 cup cocoa powder
  • 2 tbsp malted milk powder or maca powder
  • chocolate eggs and sprinkles to decorate


  • Preheat the oven to 180C (350F) and line a rectangular brownie tin with greaseproof paper, letting the paper hang over the sides.
  • Sift the flour, cocoa powder, malted milk powder, baking powder and bicarbonate of soda into the bowl of your stand mixer.
  • Add the sugar and mix on low speed to combine.
  • Combine the milk, oil, melted butter and vanilla in a measuring jug and gradually add to the dry ingredients while mixing on low speed.
  • Increase speed to maximum and whisk for 3-4 minutes until thoroughly combined.
  • Pour the batter into the prepared tin and tap on the counter so that the batter settles and any bubbles are released.
  • Bake for 35-40 minutes or until the cake is springy and coming away from the sides of the tin.
  • Lift the cake by the paper and leave to cool on a wire rack.
  • Make the frosting: put the icing sugar, butter, milk, cocoa powder and maca powder into the bowl of your stand mixer.
  • Start whisking on low speed to combine then increase the speed to maximum for 2 minutes.
  • Gradually add the melted chocolate and whisk until the frosting is glossy and thick.
  • Spread the frosting over the cake using a palette knife. Add mini eggs and sprinkles or your favourite decorations.
  • Slice into squares and serve!


To make the cake vegan, substitute the milk with soy or almond milk, the butter with a non-dairy spread and the malted milk powder with maca powder (or cocoa powder).