Mother’s Day morning is usually chaotic enough without tackling a complex baking project that requires hours of prep. This recipe delivers a bakery-quality texture in a fraction of the time, proving you don’t need endless steps to show you care. It is all about that tender, melt-in-your-mouth crumb that stays moist long after the brunch dishes are cleared.
We are using a smart blend of cake flour and all-purpose flour to get the perfect structure—sturdy enough to slice beautifully but soft enough to melt on the tongue. Paired with both chocolate and vanilla buttercreams, this white cake satisfies every craving at the table in one go without the fuss.
Express Texture
- The Flour Blend: Using a mix of cake flour and all-purpose flour creates a crumb that is tender without falling apart.
- Dual Frosting: Why choose? We make quick work of both chocolate and vanilla to please everyone.
- Pantry Friendly: No obscure ingredients here, just standard staples used smartly for maximum moisture.
- Fast Bake: This sheet cake style bakes faster than layers, meaning you get to the eating part sooner.
Mothers Day Cake
- Total Time: 50 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This delightful sheet cake combines the professional crumb of a high-end bakery with the simplicity of home baking. Featuring a unique dual-frosting finish of chocolate and vanilla, it provides the perfect moist and tender treat to celebrate Mom without spending hours in the kitchen.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 4 large egg whites
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Confectioners’ sugar (for frosting)
- Unsweetened cocoa powder (for chocolate frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream the softened butter and granulated sugar in a stand mixer on high speed for approximately 5 minutes until the mixture is light and fluffy.
- Whisk together the egg whites, milk, and vanilla extract in one bowl, and sift the flours, baking powder, and salt together in a separate bowl.
- With the mixer on low, add one-third of the dry ingredients followed by half of the liquid mixture; repeat the pattern and finish with the remaining dry ingredients.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the chocolate and vanilla buttercreams by beating butter and confectioners’ sugar with their respective flavorings, then frost the completely cooled cake.
Notes
For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between every cut. If you want to make this ahead of time, the cake base can be baked a day early and stored tightly wrapped at room temperature before frosting the morning of your celebration.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Express Pantry
- Butter: Use unsalted butter softened to room temperature. This controls the salt level and ensures a smooth, aerated cream.
- Flour Blend: We use equal parts all-purpose flour and cake flour. This is the secret to that “melt” texture; all-purpose provides structure while cake flour ensures softness.
- Egg Whites: Using whites instead of whole eggs gives the cake a light, airy structure and keeps the color beautifully pale.
- Milk: Whole milk adds the necessary fat for a tender crumb. Don’t skim here; fat equals moisture.
- Extracts: Good quality vanilla extract is essential for that classic bakery flavor.
- Sugar: Standard granulated sugar for the cake and confectioners’ sugar for the silky buttercreams.
The Quick Process
Step 1: Cream for Texture
Start by creaming the butter and granulated sugar in a stand mixer on high speed for about 5 minutes. You want this light and fluffy. This isn’t just mixing; it is aerating the fat to guarantee that soft lift we want.
Step 2: Combine Liquids
While the butter creams, whisk together the egg whites, milk, and vanilla extract in a medium bowl. Set this aside. In a separate bowl, sift together the flours, baking powder, and salt to ensure no lumps.
Step 3: Alternate Additions
Turn the mixer to low. Add about one-third of the dry ingredients to the butter mixture, followed by half of the liquid mixture. Repeat this pattern, ending with the dry ingredients. Mix only until combined to avoid a tough texture.
Step 4: Bake
Pour the batter immediately into a prepared 9×13 baking pan. Bake in a preheated 350°F (175°C) oven for 25-30 minutes. The cake is done when a toothpick inserted comes out mostly clean.
Step 5: Express Frosting
While the cake cools completely, whip up the chocolate buttercream by beating butter, sugar, cocoa, milk, and vanilla. Then, make the vanilla buttercream by beating butter, vanilla, salt, and sugar, adding milk until you reach a spreadable consistency. Frost as desired once the cake is cool.
Meagan’s Texture Secrets
- Room Temp is Key: Cold ingredients can curdle the batter. If you are in a rush, microwave the milk for 10 seconds and cut the butter into small cubes to warm it up fast.
- Don’t Overmix: Once the flour hits the bowl, mix only until combined. Overmixing activates gluten and kills the “melt” factor, resulting in a chewy cake.
- Check Early: Ovens vary significantly. Check the cake at the 25-minute mark. A moist crumb is always better than a dry brick.
- Frosting Consistency: If your buttercream is too stiff, add milk a teaspoon at a time. It should be soft and spreadable immediately. For another tender option that pairs fruit with cream, check out our raspberry white chocolate cake.
Quick Flavor Swaps
- Berry Burst: Gently fold in one cup of fresh blueberries or chopped strawberries into the batter before baking for a fruity twist.
- Citrus Zest: Rub lemon or orange zest into the sugar before creaming to release the oils for a bright, aromatic pop.
- Cupcake Mode: This batter makes excellent cupcakes. Just reduce the baking time to 15-18 minutes for a faster treat.
- Mocha Kick: Add a teaspoon of instant espresso powder to the chocolate buttercream for a coffee-shop vibe. If you prefer a denser, fruit-heavy style, try our fruit cake instead.
Instant Enjoyment
Serve this cake straight from the pan for a casual, comforting family vibe. It plates beautifully with a side of fresh strawberries or raspberries to cut through the sweetness of the buttercream. A hot cup of coffee or a glass of cold milk is the perfect companion to the rich frosting. If you want to add more vibrant colors to your dessert table, pair this with our lemon rainbow cake for a stunning display.
The Sweet Truth
This Mothers Day Cake proves that showing love doesn’t mean spending all day in the kitchen. You get the credit for a scratch-made dessert with a texture that feels professional, leaving you more time to actually celebrate Mom. For a lighter, fruit-forward finish to your meal, you might also like our succulent fruit fusion. We also love the inspiration found at The Squeaky Mixer for other holiday treat ideas.
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