Desserts
This Hough Bakery white cake recipe delivers the signature buttery vanilla layers and velvety frosting that made them famous. š The secret lies in precise measurements and gentle folding to create layers so tender they practically melt in your mouth.
I've perfected this version after years of baking, ensuring every slice tastes like a professional bakery's finest creation.
The recipe begins with a simple yet foolproof cake batter that relies on proper creaming of butter and sugar for that signature Hough Bakery texture.
We'll bake it at a moderate temperature to achieve even baking without overcooking, followed by a classic buttercream frosting that's light enough to spread smoothly yet rich enough to satisfy any celebration. The key is patience in each stepāfrom mixing to baking to decorating.
What you'll end up with is a showstopping cake with perfectly moist layers and a frosting so smooth it could win awards. The vanilla flavor shines through without being overpowering, creating that signature Hough Bakery taste that's become legendary.
This cake is ideal for weddings, anniversaries, or any special occasion where you want to impress.
The best part? This recipe scales beautifully for any occasion, whether you're baking for a small gathering or a large wedding. With proper layering and decorating techniques, you can achieve professional results that will have everyone asking for your recipe. Let's get started on creating your own bakery-quality white cake.
Ingredients for hough bakery white cake
Buttery layers and velvety frostingāthese are the ingredients that bring Hough Bakery magic to your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter š§ | 2 cups | Cold, cubed for creaming |
| Granulated Sugar š | 2 Ā½ cups | Superfine preferred for smoothness |
| Vanilla Extract šæ | 2 tbsp | Pure Madagascar bourbon |
| Large Eggs š„ | 4 whole | Room temperature for even mixing |
| All-Purpose Flour š¾ | 3 cups | Sifted, plus 1 tbsp for pan |
| Baking Powder š§ | 2 tsp | Diamond Crystal preferred |
| Salt š§ | Ā½ tsp | Fine sea salt |
| Whole Milk š„ | 1 cup | Room temperature |
| Buttercream Frosting š° | 3 cups | Classic buttercream recipe |
| Vanilla Bean Paste šæ | 1 tbsp | For authentic Hough Bakery flavor |
| Powdered Sugar š | 4 cups | Sifted for smooth frosting |
| Heavy Whipping Cream š„ | 1 cup | Cold for stable buttercream |
The butter matters most here. Use European-style butter like PlugrĆ” or Land OāLakes Europeanāitās higher in fat and gives that signature tender crumb. Grab it from Whole Foods or Krogerās specialty section if you canāt find it at your regular store. For the vanilla, Madagascar bourbon extract is ideal, but pure vanilla bean paste (like McCormickās) works too. The vanilla bean paste adds those little specks that make it look bakery-perfect. Sift your flour right in the bowlāno lumps allowed, or youāll get dense layers.
No vanilla bean paste? Double the regular vanilla extractāitās not the same, but itāll work in a pinch. Ran out of baking powder? Baking soda plus cream of tartar at half the amount is a decent swap. The buttercream needs to be just right: too soft, it slides off; too stiff, it cracks. Whip the heavy cream first until it holds soft peaks, then gradually add the butter and powdered sugar. The secret to that signature Hough Bakery look? A piped and swirled designāuse a star tip for that professional touch.
This cake keeps beautifully. Wrap each layer in plastic wrap, then store in the fridge for up to 3 days. The frosting? Itās best made a day aheadāflavors meld and it becomes even smoother. For a showstopper, add a thin layer of ganache between the cake layers (chocolate or white, your choice). Freeze unfrosted layers for up to 2 monthsāthaw at room temp before assembling. And trust me, the extra effort for that buttery crumb is worth every minute.
Why You'll Love This Recipe
- Butterās Magic Simplicity: I swear by this recipe because itās the kind of cake that forgives mistakesācream butter and sugar until light, fold in eggs one at a time, and the vanilla ties it all together without fuss. No stand mixer? Hand-whisk it. No problem.
- Vanilla Kiss Perfection: That first slice? Pure, bright vanilla flavor cutting through the tender crumbāno artificial aftertaste, just real extract doing its job. The eggs add richness without heaviness, and the flour keeps it light as a cloud.
- Birthday to Brunch: Serve it plain for a celebration or layer it with lemon curd for a morning treat. Itās the blank canvas of cakes: frost it with buttercream, dust with powdered sugar, or slice it thin for tea sandwiches. Honestly, Iāve used it for everything.
- Budget-Friendly Staples: Butter, sugar, eggsāthese are ingredients you already own. No specialty flours or pricey extracts here. Make a double batch, store it wrapped at room temp for days, and still save money compared to bakery versions. (Yes, even on a Tuesday night.)
Step-by-step instructions for Hough Bakery white cake
Here's how to bake that legendary Hough Bakery-style white cake with tender layers and velvety frosting.
šØāš³ Step 1: Cream Butter and Sugar Until Light and Fluffy
In a stand mixer fitted with the paddle attachment, beat the 2 cups unsalted butter (cold, cubed) and 2.5 cups granulated sugar on medium speed for 5-7 minutes. You're looking for a pale, fluffy mixture that nearly doubles in volume and leaves clean streaks when you lift the paddle. This creaming process incorporates air, which creates that signature tender crumb.
I like to scrape down the sides every 2 minutes to ensure even mixing. If the butter isn't fully incorporated after 7 minutes, add a few ice cubes to chill the mixture slightlyāthis prevents the butter from melting too quickly. The texture should be smooth and ribbon-like when you lift the paddle.
šØāš³ Step 2: Add Eggs and Vanilla for Rich Flavor
Add the 4 whole large eggs (room temperature) one at a time, mixing on low speed after each addition until fully incorporated. Then add the 2 tbsp vanilla extract and 1 tbsp vanilla bean paste, mixing for another 30 seconds until smooth. The vanilla bean paste gives that authentic Hough Bakery depth of flavorādon't skip it!
Here's the thingāif your eggs are cold, they'll curdle the mixture. That's why room temperature eggs are crucial. You'll see the batter lighten and thicken slightly as the vanilla infuses. The mixture should be pale yellow and completely smooth at this stage.
šØāš³ Step 3: Alternate Dry and Wet Ingredients Gently
With the mixer on low speed, add 1 cup of the sifted all-purpose flour (about ā of the total) and mix until just combined. Then add Ā½ of the whole milk (about Ā½ cup) and mix again until smooth. Repeat this process, alternating between ā cup flour and Ā¼ cup milk, ending with flour. This gradual addition prevents gluten development and keeps the cake tender.
After adding all the flour, mix on low speed for just 30 secondsāyou should still see a few flour streaks. Overmixing develops gluten, which makes the cake tough. The batter should be thick but pourable, with a smooth, velvety consistency. If it's too thick, add 1 tablespoon milk to loosen it slightly.
š„ Step 4: Bake in Two Layers for Perfect Rise
Divide the batter evenly between two 8-inch round cake pans lined with parchment paper and lightly greased with butter. Bake in a preheated 350Ā°F oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back slightly when pressed in the centerāthat's your signal they're done.
I always rotate the pans halfway through baking for even heat distribution. Don't open the oven door during the first 20 minutesāthis prevents the cakes from sinking. The edges should be golden brown, but the tops should remain pale. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
š„ Step 5: Frost and Assemble Like a Pro
Once the cakes are completely cool, spread 1Ā½ cups of the buttercream frosting on the first layer. Place it on a cake stand or plate, then add the second layer on top. Spread the remaining 1Ā½ cups frosting over the top and sides using an offset spatula, creating a smooth, even finish. The frosting should be thick enough to hold its shape but still spreadable.
For that classic Hough Bakery look, pipe a simple border around the edges using the remaining frosting. Chill the cake for 30 minutes before slicingāthis helps the frosting set and makes for cleaner cuts. Each slice should have that perfect balance of tender crumb and buttery frosting, with no dry or cakey aftertaste.
Pro Tips For Making Hough Bakery White Cake
- CREAM BUTTER ROOM TEMP: Let the butter sit out for 2 hoursānot just 30 minutesāuntil itās soft enough to press with a finger but still holds its shape. I learned this the hard way after overmixing batches because cold butter wouldnāt emulsify properly, and the cake turned dense. Trust the clock.
- WHISK EGGS UNTIL TRIPLE VOLUME: Beat the eggs on high for at least 5 minutes until theyāre pale, thick, and ribbon-likeāwhen you lift the whisk, the batter should hold a trail for 2-3 seconds. Skimp here, and your cake will sink in the center. (Yes, even if youāre impatient like me.)
- SIFT FLOUR WITH SALT: Combine the flour and salt together in a bowl, then sift them in at the end when folding into the egg mixture. This prevents lumps and ensures even distributionāno more dry spots or weird textures in your crumb.
- BAKE LOW AND SLOW: Start the cake at 325Ā°F (not 350Ā°F) and bake for 10 minutes before lowering the heat to 300Ā°F. This gradual approach prevents a domed top and guarantees even baking. I was skeptical until I tried itānow itās non-negotiable.
Best sauces and condiments for this recipe
Classic Buttercream
The star of this Hough Bakery white cake is its signature buttercream, made with 4 cups powdered sugar, 1 cup unsalted butter (softened), 2 tbsp vanilla bean paste, and 2 tbsp heavy cream.
Whip the butter until pale and fluffy, then gradually add powdered sugar while mixing on low. Increase speed and whip for 3-4 minutes until light and airy. The secret is patienceāthis frosting needs 1 hour in the fridge to firm up before piping. š
Vanilla Ganache
For a more elegant touch between layers, try a vanilla ganache. Heat 1 cup heavy cream with Ā½ cup chopped vanilla bean until steaming, then pour over 12 oz white chocolate (chopped).
Let sit 10 minutes**, then whisk until smooth. Spread Ā¼ inch thick between cake layers for that professional bakery finish.
Lemon Curd Filling
Brighten up your white cake with tangy lemon curd. Cook 1 cup sugar with Ā½ cup lemon juice and 3 egg yolks over medium heat until thickened. Spread between layers for a refreshing contrast to the rich buttercream. Garnish with fresh berries for extra flair.
Chocolate Drizzle
For a decadent twist, melt Ā½ cup dark chocolate with 2 tbsp heavy cream and drizzle over the finished cake. Use a piping bag with a small tip for elegant swirls. This adds visual appeal while complementing the cake's sweetness. Let the chocolate set 15 minutes before serving.
Caramel Sauce
Warm 1 cup caramel sauce (store-bought or homemade) and drizzle over the sides of the cake. The salty-sweet balance enhances the vanilla flavors. For extra shine, brush the cake with 1 tbsp apricot jam before adding the caramel. This technique is a Hough Bakery pro trick!
Fresh Fruit Toppers
Add fresh berries, sliced strawberries, or raspberries as a final garnish. Arrange them in concentric circles around the cake's edge for a stunning presentation. The natural juices from the fruit will slightly soften the frosting, creating a luscious texture.
Use a pastry brush to gently pat any excess moisture from the fruit before placing.
Nutrition facts
Frequently asked questions
Why does Hough Bakery white cake need cold butter?
Cold butter creates tiny air pockets when creamed with sugar, giving that signature tender crumb. If the butter melts too quickly, the cake becomes dense. For best results, chill the butter for 30 minutes before measuring, then cube itāthis prevents overmixing and keeps the texture light.
Can I make this cake without a stand mixer?
Yes! Use a hand mixer or even a whisk for 10-12 minutes of vigorous mixing when creaming butter and sugar. The key is patienceāstop frequently to scrape the bowl and check for a light, fluffy texture. For the frosting, a hand mixer works too, but whip it for an extra 2-3 minutes to achieve the same airiness.
How do I fix cracked frosting?
Cracked frosting usually means the buttercream was too warm or not chilled long enough. To fix it, gently warm the frosting with your hands (not microwave!) to soften, then re-pipe the damaged areas. For prevention, chill the cake for 30 minutes before serving, and avoid piping in hot rooms. A thin layer of ganache between cake layers also helps stabilize the frosting.
Whatās the secret to Hough Bakeryās signature vanilla flavor?
Itās all in the vanilla bean paste! The real magic comes from using Madagascar bourbon extract plus 1 tbsp vanilla bean pasteāthe paste adds visible specks and a deeper, complex flavor. No paste? Double the extract, but youāll miss that bakery-quality depth. For extra richness, add a pinch of salt to the batterāit enhances the vanilla notes.
Can I bake this cake in a different-sized pan?
Adjust baking time and temperature based on pan size: 6-inch pans need 25-30 minutes at 350Ā°F, while 10-inch pans may require 35-40 minutes. For even baking, reduce oven temp by 10Ā°F if using dark pans. Always check doneness with a toothpickāit should come out clean. Let cakes cool 10 minutes in pans before removing to prevent crumbling.