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.
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
Ingredients
- 2 1/4 cups cake flour sifted
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening room temperature
- 1 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 large egg whites room temperature
- 1/8 teaspoon cream of tartar optional
Instructions
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.Dairy & Eggs
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.
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.
Video
Notes
I usually let the layers cool completely before frosting them, even when I’m impatient. I once rushed that part and watched my frosting soften right off the sides, so now I give the cake plenty of cooling time.