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.

Sugar: Adds sweetness and contributes to the cake's tender crumb.

Unsalted butter: Provides richness and a smooth texture without adding extra salt.

Egg whites: Essential for a light and airy cake, contributing to the delicate crumb.

Milk: Adds moisture and helps to create a smooth batter.

Vanilla extract: Adds a warm, sweet flavor that enhances the overall taste of the cake.

When beating the butter and sugar together, ensure they are thoroughly creamed to achieve a light and fluffy texture. This step is crucial as it incorporates air into the mixture, which helps the cake rise properly. Use a stand mixer or hand mixer on medium speed for about 3-5 minutes until the mixture is pale and fluffy.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which results in a lighter and more tender 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 than table salt, as it has larger crystals and is less dense.

• sugar - Substitute with honey: Use 1 cup of honey for every 1.5 cups of sugar, and reduce the liquid in the recipe by ¼ cup. Honey adds moisture and a different flavor profile.

• unsalted butter - Substitute with margarine: Margarine can be used in equal amounts and provides a similar texture, though the flavor may differ slightly.

• egg whites - Substitute with aquafaba: Use 3 tablespoon of aquafaba (the liquid from a can of chickpeas) for each egg white. It mimics the binding and leavening properties of egg whites.

• milk - Substitute with almond milk: Almond milk can be used in equal amounts and provides a dairy-free alternative with a slightly nutty flavor.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract as vanilla extract, as it has a stronger flavor. This will give a different but pleasant taste to the cake.

• 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 layers tightly in plastic wrap. This keeps the cake moist and prevents it from absorbing any unwanted odors from the fridge.
• If you plan to store the cake for more than a couple of days, place the wrapped layers in an airtight container or a resealable plastic bag. This adds an extra layer of protection against drying out.
• To freeze the cake, first wrap each layer in plastic wrap, ensuring there are no exposed areas. Then, wrap each layer in aluminum foil to prevent freezer burn.
• Label each wrapped layer with the date using a permanent marker. This helps you keep track of how long the cake has been stored.
• For added protection, place the wrapped and labeled layers in a large, resealable freezer bag or an airtight container. This ensures the cake remains fresh and free from any freezer odors.
• When ready to use, thaw the cake layers in the refrigerator overnight. This gradual thawing process helps maintain the cake's texture and flavor.
• Once thawed, bring the cake layers to room temperature before assembling and frosting. This ensures the best texture and taste for your dessert.
• If you have leftover frosted cake, store it in the refrigerator. Cover the cut edges with plastic wrap to prevent them from drying out.
• For freezing frosted cake, place the cake in the freezer for about an hour to harden the frosting. Once the frosting is firm, wrap the cake in plastic wrap and then in aluminum foil. Store in an airtight container or resealable freezer bag.
• Thaw frosted cake in the refrigerator overnight, then bring to room temperature before serving to enjoy the best flavor and texture.

• Preheat your oven to 300°F (150°C). Wrap the cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for 15-20 minutes, or until warm.
• Use a microwave for a quick reheat. Place a slice of cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds.
• For a steamy approach, place the cake in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps the cake moist and soft.
• If you have an air fryer, set it to 300°F (150°C). Place the cake in the basket and heat for 5-7 minutes. This method gives a slightly crisp exterior while keeping the inside moist.
• For a stovetop method, use a double boiler. Place the cake in a heatproof dish over simmering water. Cover and heat for about 10 minutes, ensuring the cake stays moist.

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

• Cake pans: Grease and flour these to prevent the cake from sticking.

• Mixing bowl: Use one to whisk together the dry ingredients.

• Mixing bowl: Use another to beat the butter and sugar, and to combine all ingredients.

• Whisk: Useful for combining the flour, baking powder, and salt.

• Electric mixer: Ideal for beating the butter and sugar until light and fluffy, and for mixing in the egg whites.

• Measuring cups: Essential for accurately measuring the flour, sugar, and milk.

• Measuring spoons: Necessary for measuring the baking powder, salt, and vanilla extract.

• Spatula: Handy for scraping down the sides of the mixing bowl and for folding in ingredients.

• Toothpick: Use this to check if the cake is done by inserting it into the center.

• Wire rack: Place the cakes on this to cool completely after baking.

Pre-measure ingredients: Measure all ingredients before starting. This ensures a smooth workflow and prevents mistakes.

Room temperature butter: Use softened butter to mix more quickly and evenly with sugar.

Separate egg whites in advance: Separate the egg whites ahead of time to save minutes during preparation.

Use a stand mixer: A stand mixer can beat the butter and sugar faster and more efficiently than by hand.

Prepare pans early: Grease and flour your cake pans before you start mixing the batter.

Cool cakes quickly: Place the cakes on a wire rack immediately to cool faster and save time.