White Cake Recipe

Flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps with the cake's moisture.

Milk: Adds moisture and helps to create a tender crumb.

Butter: Adds richness and flavor to the cake.

Egg whites: Provide structure and help the cake rise while keeping it light.

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

Vanilla extract: Adds a lovely flavor to the cake.

Salt: Enhances the flavors of the other ingredients.

When beating the butter and sugar together, make sure the butter is at room temperature. This ensures it will cream properly with the sugar, creating a light and fluffy mixture that will help give your cake a tender crumb. If the butter is too cold, it won't incorporate well, and if it's too warm, it can make the batter greasy.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a lighter, more tender cake texture.

• sugar - Substitute with honey: Honey adds moisture and a slightly different flavor profile. Use ¾ cup honey for every 1 cup of sugar and reduce the liquid by ¼ cup.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking. It provides a similar consistency and moisture.

• softened butter - Substitute with coconut oil: Coconut oil can be used in a 1:1 ratio and adds a subtle coconut flavor while maintaining moisture.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to mimic egg whites. Use 3 tablespoons of aquafaba per egg white.

• baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor. Use half the amount of almond extract as you would vanilla extract.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor. Use the same amount as table salt.

• Allow the white cake to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, wrap the cake tightly in plastic wrap or aluminum foil. Store at room temperature for up to 2 days.
• If you need to keep the cake fresh for a longer period, wrap it in plastic wrap, then place it in an airtight container. Store in the refrigerator for up to 5 days.
• To freeze the cake layers, wrap each layer individually in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped layers in a resealable freezer bag or airtight container.
• Label the container with the date to keep track of freshness. The cake can be frozen for up to 3 months.
• When ready to use, thaw the cake layers in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours.
• Once thawed, you can frost and decorate the cake as desired. If the cake seems dry, brush it with a simple syrup made from equal parts sugar and water to add moisture.
• For individual slices, wrap each slice in plastic wrap and place them in a resealable freezer bag. This allows you to enjoy a piece of cake whenever you crave a sweet treat.
• To maintain the cake's texture and flavor, avoid refreezing once it has been thawed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the leftover white cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Remove from the oven and let it sit for a couple of minutes before unwrapping.

• Microwave Method:

  1. Place a slice of white cake on a microwave-safe plate.
  2. Cover the cake with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the cake and continue to heat in 10-second intervals if needed, until warmed through.

• Steaming Method:

  1. Set up a steamer by bringing water to a boil in a pot and placing a steamer basket on top.
  2. Place the white cake in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the cake is warmed through.
  4. Carefully remove the cake from the steamer and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Wrap the white cake in aluminum foil.
  3. Place the wrapped cake in the toaster oven.
  4. Heat for about 10 minutes, or until the cake is warmed through.
  5. Let it sit for a couple of minutes before unwrapping and serving.

• Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the white cake slice in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Warm the cake for about 2-3 minutes on each side, or until heated through.
  5. Remove from the skillet and let it cool slightly before serving.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• Cake pan: Grease and flour this to prevent the cake from sticking.

• Mixing bowl: Use one for combining the dry ingredients and another for the wet ingredients.

• Electric mixer: Beat the butter and sugar until light and fluffy, and mix in the egg whites and vanilla extract.

• Measuring cups: Measure out the flour, sugar, and milk accurately.

• Measuring spoons: Measure out the baking powder, vanilla extract, and salt.

• Spatula: Scrape down the sides of the mixing bowl to ensure all ingredients are well combined.

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

• Wire rack: Cool the cake completely after removing it from the pan.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use room temperature ingredients: Ensure butter, milk, and egg whites are at room temperature for easier mixing and better texture.

One-bowl method: Combine the dry ingredients in one bowl and the wet ingredients in another, then mix them together to save on cleanup time.

Line the pan: Use parchment paper to line your cake pan for easier removal and less cleanup.

Cool quickly: Place the cake on a wire rack immediately after baking to speed up the cooling process.