White Cake Recipe

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

Granulated sugar: Adds sweetness and helps to tenderize the cake.

Milk: Adds moisture and richness to the batter.

Unsalted butter: Provides flavor and a tender crumb.

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

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

Large egg whites: Contribute to the cake's light and fluffy texture.

When beating the butter and sugar, ensure they are thoroughly combined and light in texture. This process, known as creaming, incorporates air into the mixture, which helps to create a lighter, fluffier cake. Use a stand mixer or hand mixer on medium speed for about 3-5 minutes, scraping down the sides of the bowl as needed to ensure even mixing.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which results in a finer, softer texture ideal for cakes.

• granulated sugar - Substitute with coconut sugar: Coconut sugar provides a similar sweetness but with a slight caramel flavor and a lower glycemic index.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity, providing a slightly nutty flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and adds a subtle coconut flavor while being dairy-free.

• 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 needed.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that complements many cake recipes.

• egg whites - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be whipped to mimic egg whites, making it a great vegan alternative.

• Allow the cake to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.
• To store at room temperature, wrap the cake layers tightly in plastic wrap. Place them in an airtight container to keep them fresh for up to 2 days.
• For longer storage, refrigerate the cake. Wrap each layer in plastic wrap and then in aluminum foil to prevent drying out. Store in the refrigerator for up to 5 days.
• To freeze, wrap each cake layer in plastic wrap, followed by a layer of aluminum foil. Place the wrapped layers in a freezer-safe bag or container. Label with the date and freeze 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.
• If you have frosted the cake, place it in the freezer for about an hour to harden the frosting. Then, wrap the entire cake in plastic wrap and aluminum foil, or place it in a large airtight container. Freeze for up to 3 months.
• To thaw a frosted cake, remove the wrapping and let it sit in the refrigerator overnight. For best results, allow the cake to come to room temperature before serving.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the leftover white cake in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the cake's moisture and texture.

• Microwave Method: Place a slice of white cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check the cake and continue heating in 10-second intervals if needed. Be careful not to overheat, as this can make the cake rubbery.

• Steaming Method: If you have a steamer, this method can be quite effective. Place the white cake on a heatproof plate and set it in the steamer. Steam for about 5-7 minutes. This method helps retain the cake's moisture and can even make it taste freshly baked.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Wrap the white cake in aluminum foil and place it in the toaster oven. Heat for about 10 minutes. This method is great for smaller portions and helps keep the cake moist.

• Double Boiler Method: Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Place the white cake in the bowl and cover it with a lid. Heat for about 5-7 minutes. This gentle method helps maintain the cake's texture and moisture.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• Cake pans: Greased and floured to prevent the cake from sticking and to shape the cake.

• Mixing bowl: Used to combine the flour and baking powder.

• Another mixing bowl: Used to beat the butter and sugar, and to mix in the egg whites and vanilla.

• Electric mixer: Helps to beat the butter and sugar until light and fluffy, and to mix in the egg whites.

• Spatula: Used to scrape down the sides of the bowl and to fold in ingredients.

• Measuring cups: Used to measure the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure the baking powder and vanilla extract accurately.

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

• Cooling rack: Allows the cake to cool evenly after baking.

Pre-measure ingredients: Measure out all ingredients before starting. This prep work saves time and ensures you have everything ready.

Use room temperature butter: Softened butter mixes more easily, reducing mixing time.

Separate egg whites in advance: Have your egg whites ready to go, so you can add them quickly when needed.

Preheat oven early: Start preheating your oven as soon as you begin your prep work to avoid waiting later.

Use a stand mixer: A stand mixer can speed up the mixing process and ensure even consistency.