There’s something magical about biting into a slice of Hough Bakery white cake-that impossibly tender crumb, the delicate vanilla-almond flavor, and the nostalgic sweetness that transports you back to Cleveland’s beloved bakery.
This old fashioned Hough Bakery white cake recipe recreates the iconic dessert that made generations swoon. Whether you’re a Cleveland native missing those pink boxes or simply craving an authentic vintage white layer cake, this recipe delivers that same bakery-perfect texture and flavor.
Using traditional techniques and the secret combination of shortening and almond extract, you’ll achieve that signature cloud-like consistency that made Hough Bakery legendary.
What Does Hough Bakery White Cake Taste Like?
The Hough Bakery white cake offers a delicate, refined sweetness that’s never cloying. The crumb is extraordinarily fine and tender-almost velvety-melting on your tongue with each bite.
You’ll taste buttery vanilla notes upfront, followed by a subtle almond undertone that gives this cake its distinctive bakery character. The texture is remarkably light and airy, yet still moist enough to feel indulgent.
Unlike modern box mixes, this old fashioned white cake has a pure, clean flavor with a hint of nostalgia-it’s sweet but balanced, perfect for showcasing your favorite frosting without overwhelming it.
Hough Bakery White Cake Recipe Ingredients
Dry Ingredients:
- 2¼ cups (270g) cake flour, sifted
- 1½ cups (300g) granulated sugar
- 3½ tsp baking powder
- 1 tsp salt
Wet Ingredients:
- ½ cup (113g) vegetable shortening (such as Crisco), room temperature
- 1 cup (240ml) whole milk, room temperature
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 4 large egg whites, room temperature
- ⅛ tsp cream of tartar (optional)
Essential Kitchen Utensils
- Two 9-inch round cake pans
- Electric mixer (stand or hand mixer)
- Large mixing bowls (at least 2)
- Sifter or fine-mesh strainer
- Rubber spatula
- Wire cooling racks
- Parchment paper (optional)
- Toothpick for testing doneness
- Measuring cups and spoons
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes (plus cooling)
- Yield: Two 9-inch layers
- Servings: 12–16 slices
Step-by-Step Hough Bakery White Cake Recipe Instructions
Step 1: Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C). Thoroughly grease two 9-inch round cake pans with shortening or butter, then dust with flour, tapping out any excess. For extra insurance against sticking, line the bottoms with parchment paper circles.
Step 2: Combine Dry Ingredients with Fats
In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt. This sifting step is crucial for the fine, tender crumb that defines authentic Hough Bakery white cake. Add the room-temperature shortening, milk, vanilla extract, and almond extract to the dry ingredients.
Step 3: Create the Base Batter
Using an electric mixer on low speed, blend the ingredients for 1 minute until just combined. Increase to medium speed and beat for exactly 2 minutes, scraping down the sides of the bowl as needed. The batter should become smooth, fluffy, and slightly glossy. This beating time develops the cake’s structure without overworking the gluten.
Step 4: Whip the Egg Whites
In a separate, completely clean and grease-free bowl, beat the egg whites (adding cream of tartar if using) until soft peaks form-about 2–3 minutes. The peaks should curl over gently when you lift the beaters. This aeration is the secret to the cake’s ethereal lightness.
Step 5: Fold in Egg Whites
Gently fold the beaten egg whites into the batter in three separate additions using a rubber spatula. Use a folding motion-cutting down through the center, sweeping across the bottom, and bringing the spatula up along the side. Rotate the bowl as you fold. Stop as soon as no white streaks remain; overmixing will deflate the whites and create a dense cake.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans, smoothing the tops gently. Bake for 30–35 minutes, rotating the pans halfway through for even baking. The cakes are done when a toothpick inserted into the center comes out clean, the tops spring back when lightly pressed, and the edges just begin to pull away from the pan sides.
Step 7: Cool Properly
Let the cakes cool in their pans for exactly 10 minutes on wire racks. This prevents them from becoming soggy. Then carefully invert onto the racks, remove the pans, and let cool completely before frosting-about 1–2 hours. Frosting warm cake will melt your icing and create a mess.
7 Customization and Pairing Ideas for Serving
1. Classic Buttercream Pairing
The traditional way to serve old fashioned Hough Bakery white cake is with fluffy American buttercream or ermine frosting (also called boiled milk frosting). The pure white frosting complements the cake’s delicate flavor without competing with it. Add a few drops of almond extract to your frosting to echo the cake’s subtle nuttiness.
2. Chocolate Ganache Contrast
Create a stunning visual and flavor contrast by covering this pristine white cake with rich chocolate ganache. The bitterness of dark chocolate beautifully balances the cake’s sweetness, creating a sophisticated dessert reminiscent of vintage bakery birthday cakes.
3. Fresh Berry Crown Top your
Hough Bakery white cake with fresh strawberries, raspberries, or a mixed berry compote between the layers and on top. The fruit’s tartness cuts through the sweetness while adding gorgeous color and a modern, lighter finish.
4. Coconut Celebration Cake
Transform this into a showstopper by coating the frosted cake with sweetened shredded coconut. This was a popular variation in mid-century bakeries and adds wonderful texture and tropical flavor that pairs beautifully with the almond notes.
5. Lemon Curd Filling
Spread tangy lemon curd between the layers while keeping traditional frosting on the outside. This creates a delightful surprise flavor that adds sophistication and balances the cake’s sweetness-perfect for spring celebrations or bridal showers.
6. Nostalgic Ice Cream Cake
Slice the cooled cake layers horizontally to create four thinner layers. Alternate cake with softened vanilla or strawberry ice cream, then freeze. This transforms the old fashioned white cake into a beloved retro ice cream cake perfect for summer birthdays.
7. Coffee or Tea Service
Serve simple, unfrosted slices dusted with powdered sugar alongside coffee or Earl Grey tea for an elegant afternoon treat. The cake’s delicate crumb and subtle almond flavor shine without frosting, making it perfect for more refined occasions.
7 Essential Tips for Perfect Hough Bakery White Cake
1. Room Temperature is Non-Negotiable
Every ingredient-shortening, milk, and especially egg whites-must be at room temperature (68–72°F). Cold ingredients don’t emulsify properly, resulting in a dense, uneven crumb. Set everything out 30–60 minutes before baking. This is perhaps the most critical factor in achieving that authentic Hough Bakery white cake texture.
2. Sift Your Cake Flour Twice
Cake flour is already finely milled, but sifting it before measuring and again with the other dry ingredients aerates it and removes any lumps. This double-sifting creates that impossibly fine, tender crumb that defined the original old fashioned Hough Bakery white cake. Never skip this step or substitute all-purpose flour without adjustments.
3. Don’t Substitute the Shortening
While butter tastes wonderful, vegetable shortening is essential for this recipe’s authentic texture and pure white color. Shortening creates a more tender crumb and helps the cake stay moist longer-exactly what made the original bakery version so special. Butter will create a denser, more yellow cake with different flavor.
4. Master the Folding Technique
The gentleness of your folding technique directly impacts the final texture. Use broad, sweeping motions with a rubber spatula, and stop the moment you no longer see white streaks. Each extra fold deflates those precious air bubbles you worked hard to create. It’s better to have a few small streaks than to overmix.
5. Test Oven Temperature with a Thermometer
Home ovens often run 25°F hotter or cooler than the dial suggests. An oven thermometer ensures accurate temperature, which is crucial for even rising and proper texture. Too hot, and your old fashioned white cake will dome and crack; too cool, and it becomes dense and gummy.
6. Avoid Opening the Oven Door Early
Resist the temptation to peek before 25 minutes of baking time has elapsed. Opening the door releases heat and can cause the delicate cake structure to collapse before it’s set. The dramatic temperature drop is especially problematic for foam-based cakes like this one that rely on beaten egg whites.
7. Level Your Cakes for Professional Presentation
Even with careful baking, cakes often dome slightly. Once completely cool, use a long serrated knife or cake leveler to trim the tops flat. This ensures stable stacking, prevents sliding layers, and gives your finished Hough Bakery white cake that professional, bakery-perfect appearance with clean, even layers.
Storage and Reheating Guidance
Store unfrosted Hough Bakery white cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days. Frosted cake keeps for 3–4 days covered at room temperature or refrigerated. Freeze unfrosted layers wrapped in plastic and foil for up to 3 months; thaw overnight in the refrigerator before frosting.
P11 Hough Bakery White Cake Recipe
Ingredients
- 2¼ cups 270g cake flour, sifted
- 1½ cups 300g granulated sugar
- 3½ tsp baking powder
- 1 tsp salt
- ½ cup 113g vegetable shortening (such as Crisco), room temperature
- 1 cup 240ml whole milk, room temperature
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 4 large egg whites room temperature
- ⅛ tsp cream of tartar optional
Instructions
- Step 1: Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C). Thoroughly grease two 9-inch round cake pans with shortening or butter, then dust with flour, tapping out any excess. For extra insurance against sticking, line the bottoms with parchment paper circles.
Step 2: Combine Dry Ingredients with Fats
In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt. This sifting step is crucial for the fine, tender crumb that defines authentic Hough Bakery white cake. Add the room-temperature shortening, milk, vanilla extract, and almond extract to the dry ingredients.
Step 3: Create the Base Batter
Using an electric mixer on low speed, blend the ingredients for 1 minute until just combined. Increase to medium speed and beat for exactly 2 minutes, scraping down the sides of the bowl as needed. The batter should become smooth, fluffy, and slightly glossy. This beating time develops the cake’s structure without overworking the gluten.
Step 4: Whip the Egg Whites
In a separate, completely clean and grease-free bowl, beat the egg whites (adding cream of tartar if using) until soft peaks form-about 2–3 minutes. The peaks should curl over gently when you lift the beaters. This aeration is the secret to the cake’s ethereal lightness.
Step 5: Fold in Egg Whites
Gently fold the beaten egg whites into the batter in three separate additions using a rubber spatula. Use a folding motion-cutting down through the center, sweeping across the bottom, and bringing the spatula up along the side. Rotate the bowl as you fold. Stop as soon as no white streaks remain; overmixing will deflate the whites and create a dense cake.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared pans, smoothing the tops gently. Bake for 30–35 minutes, rotating the pans halfway through for even baking. The cakes are done when a toothpick inserted into the center comes out clean, the tops spring back when lightly pressed, and the edges just begin to pull away from the pan sides.
Step 7: Cool Properly
Let the cakes cool in their pans for exactly 10 minutes on wire racks. This prevents them from becoming soggy. Then carefully invert onto the racks, remove the pans, and let cool completely before frosting-about 1–2 hours. Frosting warm cake will melt your icing and create a mess.
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Notes
Common Questions and FAQs
We’ve gathered some of the most common questions people ask about this recipe – and we’ve got all the answers right here.
What made the original Hough Bakery white cake so special?
The original Hough Bakery white cake was legendary in Cleveland for its exceptionally fine, tender crumb and distinctive vanilla-almond flavor profile. Founded in 1903, Hough Bakery became a Cleveland institution known for using high-quality ingredients and traditional techniques passed down through generations. Their white cake featured a delicate balance of sweetness, a cloud-like texture achieved through careful mixing methods, and that signature hint of almond extract that set it apart from other bakery cakes. The cake was never dry despite being so light, and it held up beautifully under their fluffy frostings. This recipe recreates those beloved characteristics using the traditional Betty Crocker method that many believe was similar to Hough’s original formula.
Can I use all-purpose flour instead of cake flour?
While you can substitute all-purpose flour in a pinch, it will significantly change the texture of your old fashioned Hough Bakery white cake. Cake flour has lower protein content (about 7–9%) compared to all-purpose flour (10–12%), which means less gluten development and a more tender, delicate crumb. If you must substitute, use 2 cups of all-purpose flour plus 4 tablespoons of cornstarch, sifted together three times, to approximate cake flour’s properties. However, for truly authentic results that capture the original bakery’s signature texture, cake flour is essential and worth purchasing.
Why use shortening instead of butter for this Hough Bakery White Cake Recipe?
Vegetable shortening is crucial for achieving the authentic Hough Bakery white cake characteristics for several reasons. First, shortening is 100% fat with no water content, creating an exceptionally tender crumb. Second, it’s flavorless and pure white, allowing the delicate vanilla and almond flavors to shine while maintaining the cake’s pristine white color-butter would create a more yellow cake. Third, shortening creams beautifully with sugar and creates a stable emulsion that traps air effectively. Finally, shortening helps the cake stay moist longer, which was important for a commercial bakery product. The combination of shortening in the batter with the almond extract is what gives this cake its distinctive, nostalgic bakery flavor.
How do I prevent my cake layers from sticking to the pans?
Proper pan preparation is essential for releasing your old fashioned white cake cleanly. Use a pastry brush or paper towel to apply a generous, even coating of shortening or softened butter to every surface of the pan, including the corners where the bottom meets the sides. Dust the greased pans with flour, tapping and rotating to coat completely, then firmly tap out any excess. For extra insurance, cut parchment paper circles to fit the pan bottoms after greasing and before flouring. Allow the baked cakes to cool in the pans for exactly 10 minutes-too short and they’ll be too fragile, too long and they’ll stick. Run a thin knife around the edges before inverting if needed.
What’s the purpose of cream of tartar in the egg whites?
Cream of tartar is an acidic powder that stabilizes egg white foam by strengthening the protein bonds and making them more resistant to overbeating. When making Hough Bakery white cake, adding cream of tartar to your egg whites (about ⅛ teaspoon per 4 whites) helps them hold their structure better during folding and baking, resulting in a lighter, more evenly risen cake. It also prevents the whites from becoming grainy if slightly overbeaten. While optional, it’s particularly helpful for beginners who are still mastering the technique of whipping egg whites to soft peaks. If you don’t have cream of tartar, a tiny amount of lemon juice (¼ teaspoon) can substitute, or simply omit it-the cake will still work, just be extra careful not to overbeat the whites.
Can I make this Hough Bakery White Cake ahead of time?
Absolutely! This old fashioned Hough Bakery white cake recipe is excellent for make-ahead preparation. Bake the layers, cool them completely, then wrap each layer tightly in plastic wrap followed by aluminum foil. They’ll stay fresh at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. For freezing, place wrapped layers in freezer bags for extra protection against freezer burn. When ready to use, thaw frozen layers overnight in the refrigerator while still wrapped to prevent condensation from making them soggy. Bring to room temperature before frosting for easiest handling and best texture. Many bakers actually prefer working with day-old cake layers as they’re sturdier and easier to frost without tearing.
This old fashioned Hough Bakery white cake recipe brings a beloved Cleveland tradition right to your kitchen. With its tender, fine-textured crumb and subtle almond-vanilla flavor, you’re recreating authentic bakery magic that’s delighted generations.
Whether celebrating birthdays, holidays, or simply craving nostalgic comfort, this classic white layer cake delivers every time. The gentle mixing technique and quality ingredients ensure bakery-perfect results that honor the original.
Frost it beautifully, slice it generously, and watch this timeless Hough Bakery white cake become your family’s new tradition.
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Thanks for the recipe
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