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Follow-the-Footprints Malted Sheet Cake

Delicious Follow-the-Footprints Malted Sheet Cake Recipe

This Follow-the-Footprints Malted Sheet Cake is a delightful blend of rich cocoa flavor and unique malted milk powder, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Baking Spray Use to coat the pan for easy cake release
  • 2 cups Cake Flour Provides a tender crumb
  • 1 cup Malted Milk Powder Adds a unique nutty flavor
  • 2 teaspoons Baking Powder Acts as a leavening agent
  • 1 teaspoon Kosher Salt Balances and enhances flavor
  • 2 cups Sugar Adds sweetness and moisture
  • 1 cup Unsalted Butter Brings moisture and richness
  • 4 Large Eggs Contributes structure and moisture
  • 2 teaspoons Pure Vanilla Extract Enhances overall flavor
  • 1 cup Buttermilk Keeps the cake moist
For the Frosting
  • 1 batch Cream Cheese Buttercream Provides creamy frosting for decoration
For Decoration
  • 1 template Footprint Template Use for creating the design
  • 2 tablespoons Cocoa Powder For dusting and flavor
  • 1 cup Candy Pearls Decorative topping for visual appeal

Equipment

  • 13x18 inch sheet pan
  • Mixing Bowl
  • Stand mixer
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a 13x18 inch sheet pan with baking spray.
  2. In a large bowl, whisk together 2 cups of cake flour, 1 cup of malted milk powder, 2 teaspoons of baking powder, ½ cup of cocoa powder, and 1 teaspoon of kosher salt.
  3. In a stand mixer, combine 1 cup of room temperature unsalted butter with 2 cups of sugar and beat until light and fluffy. Add 4 large eggs one at a time, mixing well after each addition.
  4. Mix in 2 teaspoons of vanilla extract and 1 cup of buttermilk. Gradually add the dry ingredients, mixing on low until just combined.
  5. Pour the cake batter into the prepared sheet pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  7. Once cooled, frost the cake with cream cheese buttercream and use the footprint template to dust cocoa powder for decoration.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

For a unique twist, consider adding chocolate chips or different extracts to your frosting.

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