Malted White Chocolate Sheet Cake Recipe

Name: Malted White Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (360 g) cake flour, spooned and leveled; 1 teaspoon baking soda; 1 teaspoon baking powder; 3/4 teaspoon freshly grated nutmeg; 1/2 teaspoon fine sea salt; 8 large egg whites (or 1 cup/225 g liquid egg whites), at room temperature; 1 cup (225 g) well-shaken low-fat buttermilk, at room temperature; 2 teaspoons pure vanilla extract; 1/2 teaspoon pure almond extract; 1 cup (226 g) unsalted butter, at room temperature; 2 cups (400 g) granulated sugar; Malted milk; 1 1/4 cups (280 g) half-and-half; 3 ounces (85 g) white chocolate, finely chopped; 1/4 cup (28 g) malted milk powder (such as Carnation or Horlick's); Frosting; 12 ounces (336 g) full-fat cream cheese, at room temperature; 12 ounces (336 g) white chocolate, melted and cooled

Bake this irresistible Malted White Chocolate Sheet Cake at home. Made with cake flour, baking soda, baking powder and nutmeg. Easy step-by-step instruc…

This Malted White Chocolate Sheet Cake relies on simple, everyday ingredients such as baking soda, baking powder, freshly grated nutmeg and fine sea salt. It comes together quickly and makes 4 servings, at about 2707 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Malted White Chocolate Sheet Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

3 cups (360 g) cake flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon fine sea salt
8 large egg whites (or 1 cup/225 g liquid egg whites), at room temperature
1 cup (225 g) well-shaken low-fat buttermilk, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1 cup (226 g) unsalted butter, at room temperature
2 cups (400 g) granulated sugar
Malted milk
1 1/4 cups (280 g) half-and-half
3 ounces (85 g) white chocolate, finely chopped
1/4 cup (28 g) malted milk powder (such as Carnation or Horlick's)
Frosting
12 ounces (336 g) full-fat cream cheese, at room temperature
12 ounces (336 g) white chocolate, melted and cooled

1
Position a rack to the center of the oven and preheat it to 350u00b0F/180u00b0C. Spray a 9x13-inch/23x33-centimeter light-colored metal cake pan with nonstick cooking spray.
2
For the cake batter, into a large bowl, sift together the flour, baking soda, baking powder, nutmeg, and salt. In a large measuring cup, whisk together the egg whites, buttermilk, vanilla extract, and almond extract.
3
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat for 3 minutes on medium-high speed until very light and fluffy. Reduce the mixer speed to low. In five alternating batches, stir in the dry and wet ingredients, beginning and ending with the dry. Scrape down the bowl often to insure everything is incorporated.
4
Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Set the pan on a wire rack to cool for 30 minutes.
5
Meanwhile, make the malted milk for the cake: In a large heatproof measuring cup, combine the half-and-half and white chocolate. Microwave on high powder for about 45 seconds, just long enough to warm the mixture and allow the white chocolate to melt. Whisk to blend, then whisk in the malted milk powder.
6
Using a long bamboo skewer or similar, poke small holes all over the top of the cake about 1 inch apart. While the cake is still warm, slowly pour the liquid over the cake in a thin stream, pausing every so often to allow it to absorb (tilt the pan back and forth to encourage it). Set the pan uncovered in the refrigerator and chill thoroughly, at least 2 hours or up to overnight (if chilling overnight, cover with plastic wrap after the first 2 hours).
7
To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese on medium-high speed until smooth, about 2 minutes, scraping down the bowl halfway through the beating time. Add the melted white chocolate. Beat again on medium-high speed until velvety and light, about 2 minutes more. Spread the frosting over the cake. Best served at room temperature. Tightly cover and refrigerate any leftovers for up to 2 days.

2707

kcal

Calories

175

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups (360 g) cake flour, spooned and leveled, 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon freshly grated nutmeg, and more.

Yes, Malted White Chocolate Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2707 kcal
Category
Baking & Desserts

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