White Cake Recipe

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

Sugar: Adds sweetness and helps to create a tender crumb.

Butter: Adds richness and moisture to the cake.

Milk: Helps to create a smooth batter and adds moisture.

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

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

Eggs: Provide structure, moisture, and richness to the cake.

When creaming together the butter and sugar, ensure that the butter is at room temperature. This allows it to incorporate more air, resulting in a lighter and fluffier cake. Additionally, when adding the eggs, make sure they are also at room temperature to prevent the batter from curdling.

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

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

• sugar - Substitute with honey: Honey adds moisture and a slightly different flavor profile. Use ¾ cup of honey for every cup 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 caramel-like flavor. Use it in a 1:1 ratio.

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

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option. Use it in a 1:1 ratio, but note it will add a slight coconut flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that can be used in a 1:1 ratio.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the cake more tender. Use 1 cup of buttermilk and reduce the baking powder to 2.5 tsp, adding ½ teaspoon of baking soda.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every 1 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.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a unique flavor. Use 1.5 times the amount of maple syrup as you would vanilla extract.

• eggs - Substitute with applesauce: Applesauce can be used as a binding agent and adds moisture. Use ¼ cup of unsweetened applesauce per egg.

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

• Allow the 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 place it in an airtight container. Store at room temperature for up to 2 days.
• If you need to keep the cake fresh for a longer period, refrigerate it. Wrap the cake in plastic wrap and then in aluminum foil to prevent it from drying out. It can be stored in the refrigerator for up to 1 week.
• To freeze the cake, first wrap each layer individually in plastic wrap. Then, wrap each layer in aluminum foil or place them in a freezer-safe bag. This double wrapping helps to prevent freezer burn.
• Label each package 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. This gradual thawing helps maintain the cake's texture and moisture.
• For a quicker thaw, you can leave the cake at room temperature for a few hours. However, avoid unwrapping it until it’s fully thawed to prevent it from drying out.
• If you plan to frost the cake, do so after it has completely thawed. This ensures the frosting adheres properly and the cake remains moist and delicious.

• Preheat your oven to 300°F (150°C). Place the leftover white cake on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• Use a microwave for a quick reheat. Place a slice of cake on a microwave-safe plate. To keep it moist, place a cup of water in the microwave alongside the cake. Heat on medium power for 20-30 seconds.

• For a stovetop method, use a steamer. Place the cake on a heatproof plate and set it in the steamer basket. Steam for about 5-7 minutes, ensuring the cake stays moist and fluffy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake in the basket and heat for 3-5 minutes. This method helps maintain a slightly crispy exterior while keeping the inside soft.

• For a toaster oven, preheat to 300°F (150°C). Place the cake on a baking sheet and cover with foil. Heat for 10-15 minutes, checking periodically to ensure it doesn't dry out.

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

• Cake pans: These are greased and floured to prevent the cake from sticking and to shape the cake.

• Mixing bowl: Used to combine and mix all the ingredients together.

• Hand mixer: Helps to cream the butter and sugar together until light and fluffy, and to mix the batter smoothly.

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

• Measuring spoons: Used to measure smaller quantities like baking powder and vanilla extract.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

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

• Toothpick: Can be used to check if the cake is done by inserting it into the center; it should come out clean.

• Butter knife: Handy for spreading butter evenly in the cake pans before flouring them.

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

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

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

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

Combine dry ingredients: Mix the flour and baking powder together in advance to streamline the process.