Vanilla Sheet Cake with Malted-Chocolate Frosting
"Sheet cakes, long a staple of bake sales and potlucks, are easy to make and even easier to transport. Be sure to let the cake cool completely before you frost it. Once frosted, the cake can be covered with plastic wrap and kept at room temperature up to three days...."
INGREDIENTS
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1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for pan
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2 1/4 cups all-purpose flour, plus more for pan
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2 1/4 teaspoons baking powder
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1 cup plus 2 tablespoons sugar
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3 large eggs
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1 cup buttermilk
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1 1/8 teaspoons vanilla extract
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3 tablespoons unsweetened cocoa powder
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1 3/4 cups plus 2 tablespoons malted milk powder
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1/4 cup plus 2 tablespoons boiling water
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3/4 cup (1 1/2 sticks) plus 1 1/2 tablespoons unsalted butter, room temperature
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10 1/2 ounces milk chocolate, melted and cooled
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Pinch of salt
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Chopped malted milk balls (optional), for decorating
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