Description

This elegant Mother’s Day cake features a tender, moist white crumb baked in a convenient 9×13 pan. Topped with decorative swirls of chocolate and vanilla buttercream, it is an easy yet sophisticated dessert that is perfect for any family gathering.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg whites
1 cup whole milk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened (for chocolate frosting)
2 cups powdered sugar (for chocolate frosting)
1/4 cup cocoa powder (for chocolate frosting)
2 tablespoons milk (for chocolate frosting)
1 teaspoon vanilla extract (for chocolate frosting)
1/2 cup unsalted butter, softened (for vanilla frosting)
2 cups powdered sugar (for vanilla frosting)
2 tablespoons milk (for vanilla frosting)
1 teaspoon vanilla extract (for vanilla frosting)
1/4 teaspoon salt (for vanilla frosting)

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Instructions

Preheat your oven to 350°F and grease and flour a 9×13-inch baking pan.
In a stand mixer, cream the softened butter and granulated sugar on high speed for approximately 5 minutes until the mixture is very pale and fluffy.
In a medium bowl, whisk together the egg whites, milk, and vanilla extract; set aside.
In a separate bowl, sift together the all-purpose flour, cake flour, baking powder, and salt to ensure no lumps remain.
Turn the mixer to low speed and add one-third of the dry ingredients to the butter mixture, followed by half of the milk mixture.
Repeat the additions, ending with the dry ingredients, and mix just until combined, scraping down the sides of the bowl as needed.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before preparing the frostings.
To make the chocolate buttercream, beat the butter, sugar, cocoa, milk, and vanilla until smooth; for the vanilla frosting, beat the butter, vanilla, and salt while alternating powdered sugar and milk.
Drop spoonfuls of both frostings onto the cooled cake and use a knife to swirl them together for a beautiful finish.

Notes

To ensure a perfectly clean presentation when serving, dip your knife in hot water and wipe it dry between each slice. This technique prevents the chocolate and vanilla buttercreams from smearing into the white crumb of the cake, keeping the marbled effect looking sharp.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American