Hough Bakery White Cake Recipe

This Hough Bakery White Cake Recipe brings back that soft, light bakery-style crumb with a delicate vanilla flavor and tender texture. It’s an old-fashioned white cake that feels just right for birthdays, family gatherings, or whenever you’re craving a nostalgic bakery-style dessert.

What makes this cake work is gentle mixing and properly whipped egg whites. Overmixing can quickly take away that light, fluffy crumb, so I keep the batter handling simple and careful.

History of Hough Bakery White Cake

Hough Bakery began in Cleveland in 1903 when Lionel A. Pile opened Hough Home Bakery. Over the years, it became a well-known local bakery, especially for cakes served at birthdays, weddings, and family celebrations.

The original bakery closed in 1992, but its legacy continued through Archie’s Hough Bakeries. This Hough Bakery White Cake Recipe is a homemade copycat inspired by its light crumb, pale color, and classic vanilla-almond flavor.

Ingredients

Ingredient	Quantity
Cake flour, sifted	2 1/4 cups
Granulated sugar	1 1/2 cups
Baking powder	3 1/2 teaspoons
Salt	1 teaspoon
Vegetable shortening, room temperature	1/2 cup
Whole milk, room temperature	1 cup
Vanilla extract	1 teaspoon
Almond extract	1/4 teaspoon
Large egg whites, room temperature	4
Cream of tartar	1/8 teaspoon, optional

The almond extract adds a subtle bakery-style flavor without overpowering the vanilla. I only use a small amount because a little goes a long way in this white cake.

Equipment

• Two 9-inch round cake pans
• Large mixing bowl
• Electric hand mixer or stand mixer
• Fine-mesh sifter
• Rubber spatula
• Measuring cups and spoons
• Wire cooling rack
• Parchment paper
• Toothpick or cake tester

How to Make Hough Bakery White Cake

Step 1: Prepare the Cake Pans

Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper for easier removal.

Step 2: Mix the Dry Ingredients

Sift the cake flour, baking powder, and salt into a bowl. Sifting helps create a smoother batter and lighter cake texture.

Step 3: Cream Shortening and Sugar

Beat the shortening and sugar for 3–4 minutes until light and fluffy. This adds air and helps create a soft bakery-style crumb.

Step 4: Add Milk and Flavorings

Mix in the vanilla and almond extracts. Alternately add the dry ingredients and milk, mixing on low just until everything is combined.

Step 5: Whip the Egg Whites

Beat the egg whites with cream of tartar until soft-to-medium peaks form. They should look light, glossy, and fluffy without becoming stiff.If you’re unsure what properly whipped whites should look like, this guide to beating egg whites explains how to get good volume and texture.

Step 6: Fold Into the Batter

Gently fold the whipped egg whites into the batter in batches. Use a light hand to keep as much air in the mixture as possible.

Step 7: Fill the Cake Pans

Divide the batter evenly between the prepared pans and gently smooth the tops. Lightly tap the pans to remove any large air pockets.

Step 8: Bake the Cake

Bake for 27–30 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean.

Step 9: Cool Completely

Cool the cakes in the pans for 10 minutes, then transfer them to wire racks. Let the layers cool completely before frosting.

What is Hough Bakery White Cake?

Hough Bakery white cake is a light, tender cake known for its soft crumb, pale color, and subtle vanilla-almond flavor. It’s less rich than yellow cake and has a delicate bakery-style texture.

This homemade version uses cake flour, whipped egg whites, and shortening to keep the cake airy and soft. It pairs well with vanilla buttercream, chocolate frosting, or a light fruit filling.

Why You’ll Love This Recipe

This white cake has a soft, tender crumb with a light vanilla-almond flavor that feels nostalgic and bakery-style.The ingredients are simple, and careful mixing keeps the cake fluffy instead of dense. It’s also versatile enough for birthdays, family gatherings, or layered cakes.Serve it with vanilla buttercream, chocolate frosting, or a light fruit filling for an easy classic dessert. If you enjoy nostalgic homemade cakes, you may also love my Grandma’s Pound Cake Recipe for another classic family-style dessert.

Pro Tips

• Use room-temperature milk and egg whites for smoother mixing and a more even rise.
• Measure cake flour carefully to avoid a dry or heavy crumb.
• Don’t overmix after adding the flour; stop as soon as the batter is combined.
• Fold the whipped egg whites gently to keep the cake light and airy.
• Check the cake near the end of baking so it doesn’t become dry.
• Cool the cake layers completely before adding frosting.

Ingredient Substitutions

• No cake flour? Use 2 cups plus 2 tablespoons all-purpose flour mixed with 2 tablespoons cornstarch.
• Unsalted butter can replace shortening, but the cake will be richer and slightly more yellow.
• Use 2% milk instead of whole milk if needed, though whole milk gives a softer texture.
• Skip the almond extract and add an extra 1/2 teaspoon vanilla for a pure vanilla flavor.
• Carton egg whites can work if they’re suitable for whipping, but fresh egg whites usually give better volume.

For more guidance on swapping flours, check this cake flour substitution guide from King Arthur Baking.

Easy Variations

• Add 1 tablespoon lemon zest for a fresh lemon white cake.
• Spread a thin layer of raspberry or strawberry preserves between the cake layers.
• Fold in rainbow sprinkles for a simple birthday cake variation.
• Cover the frosted cake with sweetened shredded coconut for a coconut version.
• Bake as cupcakes and start checking them around 18 minutes.

Common Mistakes

• Don’t overmix the batter after adding flour, or the cake can turn dense.
• Fold the whipped egg whites gently so you don’t lose too much air.
• Avoid opening the oven during the first 20 minutes of baking.
• Don’t overbake; the cake should stay pale with only lightly golden edges.
• Let the cake layers cool completely before frosting.

Serving Suggestions

Serve this white cake with vanilla buttercream, fresh strawberries, raspberries, or sliced peaches.For celebrations, add a thin fruit filling between the layers. A scoop of vanilla or strawberry ice cream also pairs well with each slice. For a brighter flavor, try topping this white cake with my Lemon Buttercream Frosting Recipe for a creamy, citrusy finish.

Storage Tips

Keep the cake covered at room temperature for 1–2 days if the frosting allows.Refrigerate covered cake for up to 4–5 days and bring slices to room temperature before serving.Wrap unfrosted cake layers tightly and refrigerate for a few days or freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.

Nutrition Facts

These values are approximate per slice, based on 12 servings with a moderate amount of frosting.

Nutrient	Amount
Calories	400 kcal
Total Fat	18 g
Saturated Fat	6 g
Cholesterol	15 mg
Sodium	320 mg
Total Carbohydrates	56 g
Dietary Fiber	1 g
Total Sugars	38 g
Protein	4 g

Health Benefits & Taste

This white cake is a sweet celebration dessert, but homemade baking lets you control the frosting and portion size.It has a light, soft texture with gentle vanilla and almond flavor. Fresh strawberries or raspberries add a little tartness and balance the sweetness nicely.

Personal Experience

I learned that gently folding the whipped egg whites makes a big difference in the cake’s texture. Overmixing can quickly turn the layers dense instead of soft and airy.

I also avoid overbaking. Once the center springs back and a tester comes out clean, I remove the cake and let the simple vanilla flavor and tender crumb stand out.

FAQs

Conclusion

This Hough Bakery White Cake Recipe has a soft crumb, light vanilla-almond flavor, and classic bakery-style texture.For the best result, measure carefully, avoid overmixing, and fold the egg whites gently. Serve it for birthdays, family gatherings, or any time you want a simple homemade white cake.

If you try it, leave a comment or rate the recipe.