P11 Hough Bakery White Cake Recipe
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.
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.
Video
Notes
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.