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.

Salt: Enhances the flavors of the other ingredients.

Sugar: Adds sweetness and helps to tenderize the cake.

Unsalted butter: Adds richness and moisture to the cake.

Egg whites: Contribute to the cake's light and airy texture.

Whole milk: Adds moisture and richness to the batter.

Vanilla extract: Provides a lovely vanilla flavor that complements the cake.

To achieve a light and fluffy texture for your white cake, make sure to cream the butter and sugar thoroughly until the mixture is pale and airy. This process incorporates air into the batter, which helps the cake rise properly. Additionally, when adding the egg whites, ensure they are at room temperature to blend more easily and create a smoother batter. Finally, when alternating the dry ingredients with the milk, start and end with the dry ingredients to maintain the batter's structure and prevent it from becoming too liquidy.

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

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a blend designed for baking to maintain texture.

• 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.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain, so use slightly more to achieve the same level of saltiness.

• 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.

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

• unsalted butter - Substitute with margarine: Margarine can be used in the same quantity, but it may alter the flavor slightly.

• unsalted butter - Substitute with coconut oil: Use in the same quantity for a dairy-free option, but note the subtle coconut flavor.

• egg whites - Substitute with aquafaba: Use 3 tablespoon of aquafaba (chickpea brine) per egg white for a vegan alternative.

• egg whites - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water per egg white, let sit to thicken.

• whole milk - Substitute with almond milk: Use in the same quantity for a dairy-free option, though the texture may be slightly different.

• whole milk - Substitute with buttermilk: Adds a tangy flavor and makes the cake more tender; use in the same quantity.

• vanilla extract - Substitute with almond extract: Use half the amount for a different but complementary flavor.

• vanilla extract - Substitute with maple syrup: Use in the same quantity for a unique, sweet flavor.

• To keep your white cake fresh and moist, wrap it tightly in plastic wrap. Make sure no part of the cake is exposed to air, as this can cause it to dry out.

• For an extra layer of protection, place the wrapped cake in an airtight container or a resealable plastic bag. This will help maintain its texture and flavor.

• If you plan to enjoy your cake within a couple of days, store it at room temperature in a cool, dry place. Avoid direct sunlight and heat sources.

• For longer storage, refrigerate the cake. Ensure it is well-wrapped to prevent it from absorbing any odors from other foods in the fridge. When ready to serve, let it come to room temperature for the best taste and texture.

• To freeze your white cake, first wrap it in plastic wrap, then in a layer of aluminum foil. This double wrapping helps protect it from freezer burn and keeps it fresh.

• Label the wrapped cake with the date to keep track of its storage time. Frozen cake can be stored for up to three months.

• When you're ready to enjoy your frozen cake, transfer it to the refrigerator to thaw overnight. This gradual thawing process helps maintain its moisture and texture.

• For a quicker thaw, you can leave the cake at room temperature for a few hours. However, avoid microwaving it, as this can make the cake rubbery.

• If you have leftover slices, wrap each slice individually before storing. This makes it easy to grab a piece without exposing the rest of the cake to air.

• For added convenience, consider freezing the cake in layers. This way, you can assemble and frost it just before serving, ensuring a fresh and delightful dessert experience.

• 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 the wrapped cake on a baking sheet and heat for about 10-15 minutes. Check for warmth and enjoy a slice that tastes freshly baked.

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

• Steaming Method: If you have a steamer, this method works wonders for retaining moisture. Place the white cake on a heatproof plate and set it in the steamer. Steam for about 5-7 minutes. This method is particularly good for cakes that have dried out a bit.

• 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, checking for warmth. This method is great for smaller portions.

• Skillet Method: For a quick reheat, you can use a non-stick skillet. Place the white cake slice in the skillet over low heat. Cover with a lid to trap the heat and moisture. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Wrap the white cake in aluminum foil and place it in the air fryer basket. Heat for about 5-7 minutes. This method is quick and keeps the cake moist.

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

• 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.

• Whisk: Combine the flour, baking powder, and salt.

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

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

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

• Spatula: Fold in the dry ingredients and milk into the butter mixture.

• Toothpick: Check for doneness by inserting into the center of the cake.

• Wire rack: Cool the cakes completely after baking.

• Cooling rack: Let the cakes cool in the pans for 10 minutes before transferring.

Pre-measure ingredients: Measure out all ingredients before starting. This will save time and ensure you don't miss anything.

Room temperature butter: Use softened butter to speed up the creaming process with sugar.

Separate egg whites: Separate egg whites in advance to avoid any delays.

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

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

Preheat oven early: Start preheating your oven as soon as you begin your prep work.