Description

Celebrate Mom with a sophisticated dual-frosted sheet cake that combines the tender crumb of a specialty flour blend with both chocolate and vanilla buttercreams. This crowd-pleasing dessert offers a perfect balance of structure and melt-in-your-mouth texture.

Ingredients

1 cup unsalted butter, room temperature
2 cups granulated sugar
1.5 cups all-purpose flour
1.5 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1 cup egg whites
1 cup whole milk
1 tbsp pure vanilla extract
1/2 cup cocoa powder
Powdered sugar and additional milk for buttercream

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Cream room temperature butter and sugar on high speed for 5 minutes until pale and fluffy.
In a medium bowl, whisk together egg whites, milk, and vanilla extract.
In a separate bowl, sift together all-purpose flour, cake flour, baking powder, and salt.
With the mixer on low, alternate adding the dry and liquid ingredients to the butter mixture, beginning and ending with dry.
Pour batter into the prepared pan and bake for 25–30 minutes until a toothpick comes out with moist crumbs.
Once the cake is completely cool, whip up the chocolate and vanilla buttercreams and frost as desired.

Notes

To ensure the most delicate crumb, always sift your flours together before mixing, as this removes lumps and aerates the dry ingredients. For the best visual impact, use a piping bag to create alternating swirls of chocolate and vanilla frosting across the surface of the sheet cake.

Prep Time: 25 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American