Hough Bakery White Cake Recipe: Moist Vanilla Layers With Fluffy Frosting

This white cake delivers on the Hough Bakery promise with moist, tender layers that melt in your mouth. The vanilla flavor shines through without being overpowering.

What sets this recipe apart is the fine crumb and delicate texture, achieved through precise mixing and baking. The fluffy frosting complements the cake perfectly, creating a dessert that’s as beautiful as it is delicious.

Ingredients for Hough Bakery White Cake

Baking staples plus vanilla make this cake sing with moisture and fine texture.

The cake flour is non-negotiable here. King Arthur or Swans Down brands give you that ultra-fine crumb Hough Bakery is famous for. Don’t swap for all-purpose—it changes the texture completely. The butter should be real, high-fat European-style if you can find it (I grab Plugrá at Whole Foods). Egg whites need to be fresh—none of that carton stuff for this one.

No cake flour? Sift 2 cups all-purpose plus 4 tbsp cornstarch as a last resort. Vanilla extract matters—Nielsen-Massey is my go-to, but any pure extract works. Whole milk can be swapped for buttermilk (actually improves moisture). For the frosting, powdered sugar must be sifted or you’ll get lumps no matter how long you beat it.

Bake layers the same day you plan to serve. Frosted cake keeps 2-3 days at room temp (cooler than 75°F) or 1 week refrigerated. Unfrosted layers freeze beautifully for 3 months—wrap tight in plastic, then foil.

Step-by-Step Instructions for Hough Bakery White Cake

Here’s how I get perfectly moist, tender layers every time without fail.

Step 1: Cream Butter and Sugar for Maximum Air

In a large bowl, beat the 1 cup Unsalted Butter with the 1.75 cups Granulated Sugar on medium-high speed for 4-5 minutes. You want this mixture to turn pale yellow and nearly double in volume—the air bubbles created here are what give the cake its light texture.

I always scrape the bowl halfway through to ensure everything gets incorporated evenly. If your butter wasn’t truly soft, you might see small butter chunks—just keep beating until it’s completely smooth. This step is non-negotiable for that signature Hough Bakery fluffiness.

Step 2: Alternate Dry and Wet Ingredients

With the mixer on low, add the 6 whole Large Egg Whites one at a time, letting each incorporate fully before adding the next. Then mix in the 2 tsp Pure Vanilla Extract. In a separate bowl, sift together the 2.5 cups Cake Flour, 1 tbsp Baking Powder, and 0.5 tsp Salt.

Add about a third of the flour mixture to the butter mixture, then pour in half the 1 cup Whole Milk. Repeat, ending with the last of the flour. Mix just until combined—overmixing develops gluten and makes cake dense. The batter should look smooth and slightly thick.

Step 3: Bake in Prepared Pans

Divide the batter evenly between two 9-inch cake pans that you’ve dusted with the 0.25 cup All-Purpose Flour. I like to weigh my pans to ensure equal amounts. Bake at 350°F for 25-30 minutes.

You’ll know it’s done when the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean. Don’t open the oven too early—the sudden temperature change can cause the cakes to sink. Let them cool in the pans for 10 minutes before turning out onto a rack.

Step 4: Prepare the Vanilla Bean Frosting

Beat the 1 cup Butter until creamy, then gradually add the 4 cups Powdered Sugar. With the mixer running, slowly pour in the 0.5 cup Heavy Cream. Stop to scrape the bowl and add the seeds from the 1 whole Vanilla Bean.

Beat on high for 2-3 minutes until the frosting is light and fluffy. If it seems too thick, add a splash more cream. This frosting should be spreadable but hold its shape—just like the one from the bakery. Frost the completely cooled layers for the best texture.

Perfect Pairings for This hough bakery white cake

Beverage Pairings

Serve this cake with a sparkling Moscato d’Asti from Italy—its gentle sweetness and effervescence complement the vanilla perfectly. The low alcohol content (5-6%) makes it ideal for afternoon gatherings. I love the Saracco brand for its consistent quality. 🍷

Tea Time

A hot cup of Earl Grey tea with its bergamot notes cuts through the richness beautifully. Steep 1 tbsp loose leaves in 8 oz hot water for 3-4 minutes. I use Twinings for a reliable, affordable option.

Coffee Match

For coffee lovers, a light roast with floral notes works best. I recommend Starbucks Blonde Roast brewed with 2 tbsp grounds per 6 oz water. The bright acidity balances the cake’s sweetness without overpowering it.

Dessert Wine

A glass of Sauternes from Bordeaux elevates this to a special occasion dessert. The honeyed apricot flavors harmonize with the vanilla. Look for Château d’Yquem for a splurge-worthy pairing.

Milk Options

Keep it simple with a cold glass of whole milk or vanilla almond milk. The creaminess enhances the cake’s texture. For a festive touch, rim glasses with colored sugar to match your frosting. ✨

Frequently Asked Questions