White Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Baking powder: A leavening agent that helps the cake rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Unsalted butter: Adds richness and moisture to the cake.

Granulated sugar: Sweetens the cake and helps with the texture.

Large eggs: Provide structure, moisture, and richness.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Whole milk: Adds moisture and richness, helping to create a tender crumb.

When beating the butter and sugar, ensure that the mixture becomes light and fluffy. This process incorporates air into the batter, which helps create a tender and airy cake. Use room temperature butter and eggs to ensure they blend smoothly and evenly into the batter.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a finer, softer texture for the cake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder. This combination mimics the leavening effect of baking powder.

• salt - Substitute with kosher salt: Use slightly more kosher salt as it has larger grains and is less dense than table salt.

• unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe by ¼ teaspoon for every ½ cup of salted butter used.

• granulated sugar - Substitute with caster sugar: Caster sugar dissolves more easily, which can result in a finer crumb texture.

• large eggs - Substitute with egg whites: Use 2 egg whites for each whole egg to maintain the white color and light texture of the cake.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile. Use half the amount as it is more potent.

• whole milk - Substitute with buttermilk: Buttermilk adds a slight tang and helps tenderize the cake, resulting in a moist texture.

• To keep your white cake fresh and moist, wrap it tightly in plastic wrap or aluminum foil. This prevents the cake from drying out and helps maintain its delightful texture.
• For short-term storage, place the wrapped cake in an airtight container and store it at room temperature. It will stay fresh for up to 2-3 days.
• If you need to store the cake for a longer period, consider refrigerating it. Wrap the cake in plastic wrap and then in aluminum foil to protect it from absorbing any unwanted odors. Place it in an airtight container and refrigerate for up to a week.
• To freeze your white cake, first ensure it is completely cooled. Wrap each layer individually in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and keeps the cake fresh.
• Label each wrapped cake layer with the date to keep track of its freshness. Place the wrapped layers in a freezer-safe container or a zip-top freezer bag.
• When you're ready to enjoy your white cake, thaw it in the refrigerator overnight. This gradual thawing process helps maintain the cake's texture and flavor.
• For a quicker thaw, you can leave the wrapped cake at room temperature for a few hours. However, avoid unwrapping it until it is completely thawed to prevent condensation from making the cake soggy.
• Once thawed, you can frost and decorate your white cake as desired. Enjoy the same delightful taste and texture as when it was freshly baked!

• Preheat your oven to 300°F (150°C). Wrap the white cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 15-20 minutes, or until warmed through.

• For a quicker method, use the microwave. Place a slice of white cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds. Check and add more time if needed, but be cautious not to overheat.

• If you have a steamer, this can be a gentle way to reheat your white cake. Place the cake on a heatproof plate and steam for about 5-7 minutes. This method helps to keep the cake moist.

• For a stovetop method, use a double boiler. Place the white cake on a heatproof plate and set it over a pot of simmering water. Cover and steam for about 5-10 minutes, checking occasionally to ensure it doesn’t get too hot.

• If you prefer a slightly crispy exterior, use a toaster oven. Set it to a low temperature, around 275°F (135°C). Place the white cake on a baking sheet and heat for about 10-15 minutes. Keep an eye on it to avoid over-browning.

• Oven: Preheat to 350°F (175°C) for baking the cakes.

• 9-inch round cake pans: Grease and flour these to prepare for the batter.

• Medium bowl: Use this to whisk together the dry ingredients like flour, baking powder, and salt.

• Large mixing bowl: Beat the butter and sugar together in this bowl.

• Electric mixer: Essential for beating the butter and sugar until light and fluffy, and for mixing in the eggs and vanilla extract.

• Whisk: Use this to combine the dry ingredients in the medium bowl.

• Spatula: Helpful for scraping down the sides of the bowls and for folding in ingredients.

• Measuring cups: Use these to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Use these to measure out the baking powder, salt, and vanilla extract.

• Toothpick: Insert into the center of the cake to check for doneness.

• Wire rack: Cool the cakes completely on this after removing them from the pans.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process.

Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for better mixing and faster baking.

Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar.

Simultaneous tasks: While the cake is baking, prepare your frosting or clean up to save time later.

Cooling racks: Use cooling racks to speed up the cooling process of the cakes.