White Cake Recipe

All-purpose flour: The main structure for the cake, providing the necessary gluten for texture.

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

Milk: Adds moisture and helps to dissolve the sugar and salt.

Butter: Provides richness and flavor, also helps with the cake's texture.

Eggs: Bind the ingredients together and add moisture and richness.

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

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

Salt: Enhances the flavors of the other ingredients and balances the sweetness.

When creaming the butter and sugar, ensure the butter is at room temperature. This allows it to incorporate air more effectively, resulting in a lighter and fluffier cake. If the butter is too cold, it won't mix well, and if it's too warm, it won't hold the air needed for a good rise.

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

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

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides a similar consistency.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the cake more tender. Use 1 cup of buttermilk and reduce the baking powder to 1.5 tsp, adding ½ teaspoon of baking soda.

• softened butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, providing a similar texture.

• softened butter - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and is a good dairy-free option. Use in the same quantity as butter.

• eggs - Substitute with flax eggs: For a vegan option, mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg and let it sit for a few minutes to thicken.

• eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg to add moisture and a slight sweetness.

• 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.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and reduce the salt.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor. Use half the amount as it is stronger than vanilla.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique flavor. Use 1.5 times the amount of vanilla extract.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains, so use 1.5 times the amount of table salt.

• Allow the cake to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the cake soggy.
• To store at room temperature, wrap the cake tightly in plastic wrap or aluminum foil. Place it in an airtight container to keep it fresh for up to 3 days.
• For longer storage, refrigerate the cake. Wrap it in plastic wrap and then in aluminum foil to prevent it from drying out. Store it in an airtight container or a resealable plastic bag. The cake can last up to a week in the refrigerator.
• To freeze the cake, first wrap it tightly in plastic wrap. Then, wrap it again in aluminum foil to protect it from freezer burn. Place the wrapped cake in a freezer-safe bag or container. The cake can be frozen for up to 3 months.
• When ready to enjoy, thaw the cake in the refrigerator overnight. For quicker thawing, leave it at room temperature for a few hours. If you prefer a warm cake, reheat slices in the microwave for 10-15 seconds.
• If you have frosted the cake, it’s best to freeze it without the frosting. Frosting can be added after thawing to maintain its texture and flavor.
• For individual servings, slice the cake before freezing. Wrap each slice in plastic wrap and then in aluminum foil. Store the slices in a freezer-safe bag or container. This allows you to thaw and enjoy single servings without defrosting the entire cake.
• Label the wrapped cake with the date before freezing. This helps you keep track of how long it has been stored and ensures you enjoy it at its best quality.

• Oven Method:

  1. Preheat your oven to 325°F (165°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 for about 10-15 minutes or until warmed through.
  5. Remove from the oven and let it sit for a few minutes before unwrapping.

• Microwave Method:

  1. Place a slice of the white cake on a microwave-safe plate.
  2. Cover the cake slice with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the cake and if needed, heat for an additional 10 seconds.
  5. Let it sit for a minute before enjoying.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the white cake slices in the steamer basket, ensuring they do not touch the water.
  3. Cover and steam for about 5-7 minutes.
  4. Carefully remove the cake slices and let them cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 325°F (165°C).
  2. Place the white cake slices on a small baking tray.
  3. Cover the slices with aluminum foil.
  4. Heat for about 10 minutes or until warmed through.
  5. Remove from the toaster oven and let it sit for a few minutes before serving.

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

• Mixing bowl: Used to combine the dry ingredients (flour, baking powder, salt) and the wet ingredients (butter, sugar, eggs, vanilla extract, milk).

• Whisk: Used to whisk together the dry ingredients.

• Electric mixer: Used to cream the butter and sugar until light and fluffy, and to beat in the eggs.

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

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

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

• Cake pan: Used to hold the batter while it bakes in the oven.

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

• Wire rack: Used to cool the cake completely after it has been baked.

• Cooling rack: Another term for the wire rack, used for cooling the cake.

Pre-measure ingredients: Measure out all ingredients before you start. This saves time and ensures you don't miss anything.

Room temperature butter: Use softened butter to make creaming faster and easier.

One-bowl method: Combine the dry ingredients in one bowl and the wet ingredients in another to streamline the mixing process.

Use a stand mixer: A stand mixer can speed up the creaming and mixing steps, making the process more efficient.

Preheat the oven early: Start preheating your oven before you begin mixing to save waiting time.