The Most Amazing White Cake recipe is here! It’s light, and airy, and absolutely gorgeous. This is the white cake you’ve been dreaming of!
Ever since my Most Amazing Chocolate Cake became a viral sensation, people have been begging me to create the Most Amazing White Cake. It took ten rounds of experimentation and testing to perfect the white cake, but I think I’ve finally reached “the one.” I’ll continue with a bunch of tips and trips to give you your best chance at success with this cake. White cakes are more finicky and tricky than chocolate cakes, but when made well, they are absolutely perfect and blow those boxed cake mixes out of the water.
When making a white cake I highly recommend lining the bottom of the cake pan with parchment paper. This prevents a thicker crust forming on the bottom as well as ensures that your cake will come out of the pan in one piece. I used butter to grease my pans for this recipe and I do not flour the pan. Butter only worked best.
This recipe is written for 3 9-inch layers. A three tiered cake produces the ideal cake to frosting ratio. A 9-inch pan is a standard size. 8-inch and 10-inch pans will require adjustments to the recipe.
Several of the ingredients in the recipe are listed as being room temperature. By following this method you’ll have a better texture in the end so it is worth the patience. For the milk, I simply warmed it in the microwave for 30 seconds because the idea of leaving it out on the counter to reach room temperature didn’t sit well with me.
This recipe is developed using salted butter because that is what most people tend to buy and have on hand. I like to keep my recipes convenient for home cooks so salted butter is used whenever possible in my recipes. Unsalted butter certainly works, but you may need to add a pinch more of salt. I used vegetable oil over butter in my chocolate cake because it produced a more result, but I was unable to replicate that in a white cake, as vegetable oil tinted the batter yellow.
Almond extract is used in a white cake. It has been my experience that some people aren’t fond of almond extract or feel the flavor is too strong. Almond extract is clear so it is ideal for a white batter. You can buy clear vanilla extract to use if you prefer that flavor. The almond extract in this recipe can also be reduced by half if desired. I myself prefer the traditional almond flavor.
White cakes are ideal for experimenting with different fillings and frosting. In the photos a traditional white buttercream was used which consists of simply butter, powdered sugar, and almond extract. Lemon curd and raspberry jam make excellent fillings, but feel free to experiment with your own ideas and personal taste preferences.
Watch the video below where I walk you through every step of this recipe and share even more tips and tricks for the perfect white cake. As always, you can find my complete collection of full-length recipe demos on my YouTube Channel.
FREQUENTLY ASKED QUESTIONS
Q: Can this recipe be made into cupcakes?
A: Why yes it can! They are baked at 325 degrees for 20-22 minutes and this recipe makes about 36 cupcakes.
Q: Can I make this recipe into only two layers?
A: Yes you can, you’ll need to divide the recipe by 2/3rds. But no, I won’t do the math for you. I truly believe that the most amazing chocolate cake must be 3 layers.
Q: Do you have a substitute for eggs?
A: There are numerous options for substituting eggs in baking recipes. You can always try using one of those.
Q: Can I use a different pan size?
A: You are certainly welcome to try, but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-inch round pans, which is a standard size and is meant to be eaten as a 3 layer cake.
Q: Can I use a different frosting?
A: You certainly can! White cake is amazing with things like lemon curd and raspberry fillings.
Q: Can I make this recipe gluten free?
A: Use gluten free flours at your own risk. Not all gluten free flours are equal and most don’t work as a straight forward substitute for all-purpose flour. I have not tested any gluten free flours in this recipe as I do not have Celiac’s disease.
Q: Do you have a chocolate version?
A: Why yes I do. I call it The Most Amazing Chocolate Cake.
The Most Amazing White Cake Recipe
- 1 cup salted butter, softened
- 1½ cups sugar
- 2 teaspoons almond extract
- 3½ cups cake flour
- 4 teaspoons of baking powder
- ½ teaspoon salt
- 6 large egg whites, room temperature
- 1½ cups milk, room temperature
- Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
- In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract.
- Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
- In another mixing bowl stir together cake flour, baking powder, and salt.
- Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
- Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
1 ½ cups softened butter
2 teaspoons almond extract
4 cups powdered sugar
1 tablespoon milk
1. Use a hand mixer to whip softened butter and almond extract together. Slowly add in powdered sugar, about 1 cup at a time. Thin out with milk if it gets too thick.
Sharon says
What did you ice the cake with? Cake itself sounds delicious.
Rachel Farnsworth says
I used a white buttercream. The ingredients and instructions are included as a note in the recipe.
The Obvious says
the icing recipe is attached.
Debbie says
I’m not a baker at all, but, I am going to try this delish recipe. When
measuring, do you use a measuring spoon or a regular spoon, ex. 1 teaspoon, a regular teaspoon
or a measuring spoon??
o
Rachel Farnsworth says
I’m an American so we use measuring teaspoons and measuring cups that are standard sizes.
Gabby says
I feel silly but can’t find out where to comment lol
Anywho, I only have unsalted butter? Any idea how much salt to add to batter, if any?
Thank you 😊
Rachel Farnsworth says
A pinch of salt is all.
Harriet O'NEIL says
Hi. I need to make a sheet cake, do you by chance know how many cups of batter this recipe makes? Thanks.
Rachel Farnsworth says
It makes about 8-9 cups of batter-ish
Katherine says
It looks so perfect! I love the almond flavor too.
Marsha J says
I want to say one thing to many ladies on here, stop changing the ingredients. Make the cake as is! If you’re allergic to something, my Lord get on Google and find out what to use to replace the ingredient. I’m so upset of how many people will ask the same question, meaning they didn’t read the recipe before asking questions. I haven’t made this yet, therefore I won’t give any stars, but I know it’s a 5+ star cake. I will make it soon without any problems. I bake for the public at home also, and this got my attention of how many people just don’t know how to bake. It’s sad! This is a fantastic recipe!
Janet says
I made the cake exactly as stated, the only thing I added was two cups of fresh blueberries..and maybe I will pour some brown sugar sauce and whipped cream over the top. I made them in cupcake form so that they can be frozen too.
Shelley says
Love the blueberry idea! I’m going to try this recipe without and with blueberries. Thanks!
Clara says
Marshall J. Amen! My thoughts exactly.
Clara says
A pet peeve of mine is when you share a great recipe and someone makes all kinds of changes, then complains that it wasn’t good. Create your own recipe instead of ruining someone else’s. This white cake recipe sounds wonderful just the way it is!
Tess says
Well not everyone bakes. Maybe this recipe inspired them and if they aren’t regular bakers they will have questions. I can bake bread that’s perfect and Devine without my cookbook. Been doing it for years. But I sure wouldn’t expect most people to do it and get my results . I love to answer questions about baking.
Kristina Edmark-Cargill says
I couldn’t give it the rating on the first go, so here we go……
Trinity's Mom says
Haven’t made this recipe yet, but I’m sure it will come out perfect. I wanted to know if this can be made into cupcakes? If so, what changes need to be made as far as timing and temperature?
Rachel Farnsworth says
Yes, please see the frequently asked questions for instructions.
The Obvious says
Read the whole post. There is a FAQ section that addresses cupcakes and pan substitutions. Reading is fundamental.
Pamela says
What is the difference between all purse flour and cake flour?
Rachel Farnsworth says
Cake flour has cornstarch added in and has a slightly different protein content.
Matt says
Can i use regular flour?
Rachel Farnsworth says
You can, but it won’t have the same fluffy texture.
Stacey says
A great substitute for cake flour that I read somewhere is adding 2 tbsp of cornstarch to the bottom of 1cup when you’re measuring your flour. I tried it and it works great!
Haven’t tried the recipe yet so I’m not giving any stars just yet. A friend of mine is leaving for a better job opportunity and he really loves white cake so I’m making this recipe for him. I’m using a 6″ pan so it’ll probably come up to 4 layers. Which means he can have 2 layers and I can have 2 layers! Yay!
Shirley Graham says
If the recipe calls for cake flour and all you have is All purpose, take out two Tablespoons and add Two Tablespoons corn starch for each cup. I havedone this several times with great results. I don’t add the corn starch. I just remove two tablespoons. Also if the recipe calls for all purpose and you want to use cake flour, add two tablepoons to each cup.
Manderz says
I just made this today…I made cupcakes instead of the 3-layer cake. I followed the ingredients exactly as written. These were truly Amazing! The best I have ever made and… I make many! After having great success with your chocolate cake, I knew this would be a winner too! Thanks so much for the recipe and your hard work trying to figure out what really works! Have a great day!
Rachel Farnsworth says
Awww thanks! This one was a lot of hard work so I appreciate the feedback! I actually just made it again today 🙂
Janice says
I was wondering if you could give me the recipe for the chocolate cake to
Rachel Farnsworth says
The link is several places right above.
Janice says
Thank you I found it ❤️
Louise Gravley Harrison says
Thank you for posting the White Cake recipe. Everyone loved the Amazing Chocolate Cake…
Heba says
Thank you for your great recipes…. I make” the most amazing chocolate cake”, your recipe of course & it’s really a piece of art. I’ll try this white one soon.
Nara says
thank you for reviewing the recipe as is. I am planning to make this soon and appreciate a real review.
Lorette Zinniel says
Just curious…With 1 1/2 cups of softened butter, how will the frosting stay white as it looks in the picture? I can’t wait to try it . It looks delicious.
Rachel Farnsworth says
It works. When it’s all in the bowl it seems like there is a yellow tint to it, but once you spread it onto the cake it looks a lot more white.
Wendy McKelvey says
Can this cake recipe be used for cupcakes as well I made your chocolate cake recipe and the name for it was amazing
Rachel Farnsworth says
It sure can! There’s a link above in the FAQ section to my cupcake version.
The Obvious says
IF anyone in here read the whole post, all of your questions would be answered. Raise your hand if you read the whole post.
Joani says
Hahaha!!! I swear no one reads anymore!
Obvious Answer, First Mate says
*Raises hand* I am also a fan of the googling!
Jessica says
Can you please tell me how much grams a cup of butter is? Your Dutch fans aren’t used to work with cups. 🙂
The cake looks yummie and I want to make this as soon as possible. So curious about the almond flavor.
Rachel Farnsworth says
1 cup of butter is approximately 227 grams
Jessica says
Thanks!
Obvious Answer, First Mate says
Googling measurement conversions is fun! Right at your fingertips and not waiting for a reply!
Renee Blathers says
I’m reading the comments and your replies are HILARIOUS 😂 LOL!!
stephanie mckinnie says
Can this recipe be done in a 10-inch bundt pan?
Rachel Farnsworth says
Yes, but you will need to adjust the cooking time. As with all bundt cakes, you’ll end up with a lot thicker of a crust.
Jane says
Will this cake hold up under fondant
Rachel Farnsworth says
Yes it will!
Jane says
Can you double or triple this recipe say to make a 12,9, and 6 or a 14 10, and 6 wedding cake, and will it hold up under fondant
Rachel Farnsworth says
Yes you can, but you’ll need to make adjustments to baking times. And yes, it will hold up under fondant.
Coco says
A have a question I live in a town in Mexico sometimes I can’t find some of the ingredients in this case what can I use instead of cabe flour.?
Rachel Farnsworth says
You can always make your own cake flour.
hdsmith1124 says
Looks so amazing! Can I use buttermilk instead of regular milk?
Rachel Farnsworth says
I used buttermilk in several of my test cakes, but it wasn’t quite right.
Amariepr27 says
I’m new to baking sorry but I was wondering if I could add sprinkles to the batter and make this a confetti cake without ruining it
Rachel Farnsworth says
Yes, you can.
T.W. says
It changed the color for me, but the cake is absolutely as moist as can be.
Mo Callmann says
My dear Rachael, you are so very patient with people! This cake is awesome! Bakers, I suggest making the cake per Rachael ‘s instructions first, then change it the second time around! You can make it yours after you give it the due diligence to Miss Rachael. After all, she put in all the original work!! Cudos to you Rachael!
Deborah says
Amen
D. Walker says
Why you use a hand mixer? Can I use my stand mixer.
Rachel Farnsworth says
I often use a hand mixer in videos because a lot of people don’t have a stand mixer and/or can’t afford one. I want to make sure that my recipes are approachable. You can certainly use a stand mixer if you have it.
sue says
Thank you for your opinion on hand mixers. I own a small restaurant and cannot afford a big mixer and I get so jealous when everybody throws it in a $500 KitchenAid. You made me feel worthwhile.
sue says
Stuck on 2 stars won’t change
Marguerite says
Glad this question was asked because I want to use my stand mixer rather than a hand mixer, if possible. Yes, I did read the whole recipe plus watched the video. Although you stated it on the video, the written recipe doesn’t say to invert the cake layers on the wire racks to cool. Thankfully the video clarified that you are not to just transfer the cakes in the pans to the wire racks to cool. This looks great & I look forward to making it.
Keosha Alston says
I tried this and turned out good!
Do have a recipe for a good yellow cake? Or could i use this recipe just use whole eggs?
Rachel Farnsworth says
Coming soon….
Cindy Magnani says
Which type of milk did you have the best results from, whole, skim, 1% or 2%?
Rachel Farnsworth says
Whole of course 🙂
marian says
Can you substitute almond milk for regular milk?
Rachel Farnsworth says
Yes, but it won’t have the same full bodied richness.
Cindy says
Can this cake be made in a 9×13 cake pan? I don’t have round pans.
Rachel Farnsworth says
Yes, please see the FAQ section.
Carol Kaufman says
Do you sift the flour? If so, before the flour is measured?
Rachel Farnsworth says
No, I do not sift the flour.
Tara says
I was wondering about the frosting. Since it is made with butter, do I need to refrigerate it?
Rachel Farnsworth says
You don’t have to refrigerate butter. It stays better longer if you do.
T.L. says
Whole milk or 2% milk?
Rachel Farnsworth says
I prefer whole, but 2% works.
Jessica says
What kind of butter do you use? (Name brand) when I make my frosting it always has a yellow tint to it. How do you get it so white?
Rachel Farnsworth says
I use Kirkland brand (from Costco).
Jessica says
Is there another secret to getting it white
Linda says
Would you freeze this cake after frosted for later use?
Rachel Farnsworth says
Not after it has been frosted.
Nika says
Can we substitute the butter with oil? In the chocolate cake? Thanks in advance. 😅😅
Rachel Farnsworth says
No, it doesn’t work in this recipe like it does with the chocolate cake.
Roberta says
Can I make the layers and freeze them for a later time?
Rachel Farnsworth says
Yes, you can.
Staci says
What type of milk is recommended? I drink skim, but it usually is not good for baking.
Rachel Farnsworth says
Whole milk.
Marvin Barnette says
I made the recipe as per your instructions but the cakes all came out of the oven thin, like 1/2 inch thick. Is this normal?
Rachel Farnsworth says
No, they should be more like 1.5 inches.
Christine Hipke says
Check the size of your pans and the date on your baking powder. I discard and replace mine every 9 -12 months if I haven’t used it all.
Carole says
Thank you so much for this recipe. Made exactly as written and cake turned out perfect!
Carole says
Star rating didnt go through wi comment. 5 star!
Amna says
I made it as two layers with raspberry filling and half a cup of more sugar. I must say it was amazing.
Tried choclate cake as well, exactly as per recipe it was scrumptious. .thank you so much for amazing recipe
Absolutely loved it
Hannah Messenger says
I didn’t have cake flour, nor did I think I could make my own cake flour before putting this together last night.
That being said, I used allpurpose flour and followed the recipe exactly otherwise. This cake still turned out wonderful! It has a tender crumb, a delicious crust, stays moist, and is perfectly white! I am so looking forward to giving this recipe a try with the cake flour next time… because if it’s this good now, I can only imagine how delicious it will be when made the original way.
I have yet to put together the frosting, but the rating I leave behind is for the cake. Thank you for all the effort you put into this scrumptious confection! I’ve searched for ages looking for a good white cake recipe, and I have finally found it. I’ll be making this for years to come.
Hannah Messenger says
My rating didn’t get posted on my first comment… hoping it’s left behind with this one.
Lisa A. says
I just made this cake and my layers are so flat 🙁 I followed the recipe exactly. Idk what happened.
Rachel Farnsworth says
Is your baking powder old by chance?
Lisa A. says
It sure was. Oops! I’ll definitely be making this again. The flavor was amazing!
Ginger says
I just made this yesterday for a 4th of July cake. I didn’t have enough cake flour so part of it I had to substitute a mixture of all purpose flour and corn starch. Turned out amaaaaaazing! I made the frosting recipe too, both delicious! I’m saving this as my go-to cake recipe! My sister’s birthday is this weekend, I’ll be making this again! Thank u for the recipe, it’s perfect!
Stephanie says
Do you have a substitution suggestion for the Almond extract? We have an almond allergy in the family.
Rachel Farnsworth says
You can also use clear vanilla extract.
Joani says
I can’t wait to make cupcakes with this recipe for an upcoming baby shower!!! I’m thinking about adding some lemon zest to either the cake batter or frosting, or maybe both? Also, I’ll be piping/swirling the frosting on, which I’ve found uses more frosting than spreading it on. Will there be enough frosting for 36 cupcakes? Thank you so much for this recipe and for all your efforts!
Rachel Farnsworth says
If you are piping and swirling, you may want to times the recipe by 1.5 or double it.
Monique says
I made sure that I read everything on this post, my question is about the eggs, did you use fresh or carton??
Rachel Farnsworth says
Carton. I don’t have my own chickens.
Christine Hipke says
Rachel, I commend you on your patience and diligence in answering the many questions.
Many (not all) of you other commenters/questioners- read the entire recipe. Skim the article if you absolutely must, but like any competent cook, read the recipe. Most (again not all) of your questions are already answered.
Then have some consideration and respect for the author. I daresay she has put many hours into testing and development of this recipe. Follow it. At least the first time you make it. Then if you must make adjustments, go for it. Just remember that you shouldn’t base your rating on a recipe you didn’t follow
Thanks for letting me get that off my chest. The cake looks wonderful and I can’t wait to try it- just as it is written. 😉
kk says
Amen!
David says
Tried this recipe yesterday, came out great – cake is fluffy and delicious. I would however use a cream cheese frosting next time. I made a 2 layer cake instead of 3 and have about half of the frosting left over which I will use for cupcakes during the week. Thanks for sharing. Next up, your chocolate cake recipe!
Frances A Gonzalez says
Is this cake flour from a white cake box or something else?
Rachel Farnsworth says
Cake flour is its own thing. It’s often sold in a box, but is NOT a boxed cake mix.
Joani says
I want to try freezing the cupcakes for the baby shower but I’ve seen different opinions on how to do that. Should I wait till they’re fully cooled and then wrap airtight? What do you use to keep them airtight? Also, do you defrost them in the packaging or out? Thank you!
Rachel Farnsworth says
Yes, wait until they are fully cooled. I would just put them in a tupperware or a ziploc bag which would be airtight.
Saunoa says
I made it but it was dry. I’m thinking it possibly could of been too much flour. When you measure the flour did you pack it or did you measure it losely?
Rachel Farnsworth says
You should never pack flour in and always measure loosely.
Shirley says
I am needing a coconut white cake. Would I use the almond or clear vanilla extract ? What frosting do you suggest ? Thank you so much.
Rachel Farnsworth says
I’m not sure how to answer this question. IF you are in need of a coconut white cake then maybe you should use coconut extract?
Angela says
You stated u used 6 large egg whites, but a viewer asked if u used egg white from real eggs or a carton. Your reply was carton. How many cups would that be? Thank you… looks amazing, can’t wait to try
Rachel Farnsworth says
She asked if I used fresh eggs or from a carton. I read that as do I use eggs straight from a chicken or buy them in a carton from the store. Maybe that’s not what she meant, but I’d never use egg whites only from a carton from the store. You’ll never get as good of results.
Mary says
I just made this cake for my mother’s 91st birthday. She has Alzheimer’s but she knows what she likes. When I asked her what kind of cake and frosting she wanted for her birthday she said white cake and white frosting. She thoroughly enjoyed this cake as did our family as we celebrated this special day with her.
Thanks for your hard work creating this cake!!! Blessings to you!
Cindy says
Can Cristo be used instead of butter to get it even whiter?
Rachel Farnsworth says
Yes, but it does change the texture of the cake.
Tae says
Yes It will, Rachel I wanted to ask about the shortening, but you answered it here. I had a customer that got SOOOO heated at me because they ask for a white cake and i had put butter in it for flavor and it had a slight yellow tint to it ans they were beyond angry, so I was looking at this cake and it looks fluffy and amazing the type of texture i am looking for in a white cake because most of them are so dry, and I believe that is from the cake flour. I would like to know about srf, because that is what we use in the south, and will that be okay or not? I have have been reading all the comments as well and I see that you suggest carton egg whites are best, I’m sorry i just think i over looked the brand that you used, sorry if i did I truly apologize. Thank you again and If i find a White cake with no yellow tint at all that is moist and fluffy I will let you know!
Stephanie says
SRF (self rising flour) will not work well in this recipe, because the baking powder/flour ratio is not the same. For every cup of SRF, the baking powder is 1 1/2 tsp. and salt is 1/2 tsp.; multiply that by 3.5 (the amount of cake flour used in the recipe) and instead of 4 tsp. baking powder and 1/2 tsp. salt (as listed in the recipe) you would have 5 1/4 tsp. baking powder and 1 3/4 tsp. salt. You can try it, but I don’t think it would come out the same.
Cora Kic says
Lol, well before I get yelled at, I searched for a recipe. I do have my usual go to recipes but I like to look for a change. I had to make a cake for my sister in laws birthday. I asked the husband if he could pick up a good bakery cake. He goes to do sporting clays in Pa., and passes by some amazing food places. He wasn’t going to have time. I ran to the store for what I needed. I am doing half chocolate and half white. Well got home and began my adventure. I used both your chocolate and white cake. The only thing is I googled white instead of yellow. And, yes… I know the difference. Busy wife, mother, grandmother and grand dog sitter, rushing as usual to care for all.. so of course, I had to start subbing.. I used 3 whole eggs and vanilla instead of almond. I don’t like almond flavoring, the more the vanilla the better. The rest of the recipe was unchanged. It actually looked more white then yellow. It was absolutely awesome. Waiting on the cooling to frost. I made the chocolate too. My recipe called for coffee, but I di without it and followed the recipe. Rich delicious. Thank you for your efforts. And yeah some don’t read, others don’t know how. I ran into the same thing with grandkids, when we did our own version of cupcake wars. Baking is love so let’s keep some love in teaching others. This commentary is not aimed at the blogger. Cakes are awesome. I just usually like by, ” if you don’t have anything nice to say, say nothing”
Jo says
Its light & fluffy & absolutely delicious! Thank you for posting it Rachael.
Jennifer says
I was so excited to try this recipe , but the results were disappointing. It has a lovely crumb, but tastes like a pancake. It just does not have the right amount of sugar to flour ratio when I now compare it to other recipes. I wish also that I had used vanilla as the almond is overly strong. We ate this with maple syrup in the end.
Donna says
Check your oven to ensure proper temperature 🙂
Kelley says
I made this cake yesterday and it was so delicious! I have been searching for a great white cake recipe, and have tried SO MANY ( i have a home baking business and bake everyday), only to be disappointed with the results. I thought I had finally found it a couple months ago, but I still had a lingering feeling that there was a better one out there……well this is it! The results were so fluffy and perfectly white and the flavor was amazing. Just the perfect amount of almond! I threw out all my other recipes and this has replaced them. Thank you so much for the recipe!
T.W. says
Right! The recipe I had was just a little too dense, but this one is awesome.
Susan Mitchell says
Can I half this recipe?
Rachel Farnsworth says
Yes but you won’t get three layers.
Doreen crume says
I just baked this cake. I’m curious, is it. Suppose to feel spongelike. It seems super light.
Dendi Gould says
I need to make a 2 layer 10 inch cake. This looks like a perfect cake recipe, but need the adjustments for such a cake. Info would be so appreciated. Thank you!
T.W. says
This is why I read all the comments with the hopes of someone doing 10″ pan sizes. I cut the recipe down for a 5″ and it was perfect. I will double it for the 10″ pans and cross my fingers for the results.
Gayle says
A 10″ pan is not twice as big as a 5″ pan. The diameter is twice as big (all the way across), but it holds four times as much cake batter.
Dendi Gould says
????? Nevermind
Whitney says
I made the cake tonight and will frost and assemble in the morning once the layers have cooled. I’m new to baking though, and I feel like I may not have enough frosting after following the recipe. How many cups do you think the frosting recipe makes? Thank you!
Rachel Farnsworth says
When in doubt, you can always double it.
Y@ says
Can this recipe be the transformed into the perfect yellow cake recipe?
Rachel Farnsworth says
Stay tuned 🙂
Rotem says
Can i put chocolate frosting between the cakes lawyers?
And wich flavor the cake have?
thanks.
Rachel Farnsworth says
Yes you can, the cake will have a mixed flavor.
Amber B. says
I’m very excited to try both this Most Amzing White Cake and your Most Amazing Chocolate Cake recipes. I’m wondering, though, would they pair well together as a marble cake? I’m making a wedding cake in December and the couple has requested a white/chocolate marble cake. Thanks!
Rachel Farnsworth says
They should! Only one way to find out….
Lark37 says
Wonderful tasting white cake! I followed the instructions for cupcakes but they didn’t raise past the top of the papers. I even went out and purchased a brand new can of baking powder. With a store bought cake mix, I generally fill the papers about 3/4 full and they dome up nicely. After the first dozen didn’t even raise up to the top of the papers, I filled them to the very top. before baking. Those came out nicely domed, but then I only got about 25 cupcakes instead of the expected 36. Perhaps it was because I couldn’t find cake flour and used the “adding a little cornstarch to the flour” method. They are very moist and delicious; however I needed 36 for a party, and need more eggs for another batch. So, a word of advice for those using this for cupcakes–you may want to fill up the papers to the top! Thanks for this recipe.
Nikki says
Hi! I Made your chocolate cake the other day and it was amazing! Tonight I tried this white cake….and I ended up with three layers that are no more than 1/2 an inch thick…something doesn’t seem right. I double and triple checked that i did everything right. Is it meant to be three really small layers? Or did I mess up somewhere? Any help would be appreciated! It smells amazing…but just so tiny!!!!
Rachel Farnsworth says
No, that doesn’t sound right at all! Something went wrong somewhere.
Nikki says
I didn’t think so! Do you have any clue what it could have been? Over mixing? Out of date ingredient? The batter didnt even fill the three pans more than about 1/2 inch. My butter, milk and eggs were all room temp. I use a kitchen aid stand mixer, maybe up too high? I am just learning how to tweak recipes, but not sure where to start with this one. Thanks for your reply.
Paula says
Hi Rachael, your recipes are brilliant. I’m based in Australia and am hoping you can tell me the weight of the butter rather than the cup measurement i.e 1 cup = 125grqms. I’ve worked out your cake flour is our plain flour as we also have self raising flour!! Thanks so much. Paula
Ali says
SR flour is different to cake flour, but we have cake flour in Australia – it will be in the baking aisle. SR flour has far more bs and salt added to it, so results won’t be the same. You can make your own cake flour by removing 2 tbs plain flour per cup and adding 2 tbs cornflour 👍🏼
Ali says
Sorry, that should say PLAIN FLOUR is different to cake flour 🙊
Adeeba says
Can I halves this recipe for a smaller version?
Rachel Farnsworth says
Please see the frequently asked questions.
Marla says
I made this cake for my mom’s 80th birthday in July, everyone LOVED it!! My son requested a chocolate cake for his birthday a few days ago, so I made your ultimate chocolate cake and it was delicious!!! I don’t know if anyone will let me make a boxed cake mix again!!
Lisa says
I made this cake but all 3 layers baked flat. My layers aren’t even an inch high. What happened? The batter tasted good.
Rachel Farnsworth says
Sounds like your baking soda may not have been active. I made this cake again today and each layer turned out perfect.
Brittany says
CAn I add food coloring to the butter cream frosting will it effect the taste? Do you prefer the gel or drops? Thank you
Rachel Farnsworth says
Food coloring will not affect the taste. I prefer using gels as they are easier to work with.
Kerry Hainey says
I found cake flour in the UK but it is self raising, do i omit the baking powder in the recipe or would this not work ?
Rachel Farnsworth says
It’s hard to anticipate how much baking powder is in self raising flour so it’d be an experiment.
BakerB says
Followed exactly and it was not enough for 3 9in pan.very upset to waist all of the ingredients as well because it seemed like w pancake.
Rachel Farnsworth says
I’m not sure where you went wrong. Are you sure you are using 9 inch pans? I just made this cake again today and it turned out perfectly with 3 perfect layers.
Kathy says
How many cups of batter does this make?
Rachel Farnsworth says
About 8?
Daniza says
I almost read all coments and i try some of your cake recipies awsome my cuestion can you use eggs white from the carton?
Rachel Farnsworth says
Yes you can.
Steph Scatie says
can you please tell me exactly how long do you cream the butter and sugar? I watched video but it doesn’t seem that it is that long. I mostly am used to recipes saying to beat until light and fluffy. I want to make this for my birthday and would like to try this. Thank you.
Rachel Farnsworth says
About 60 seconds.
stephanie scat says
can you please tell me exactly how long do you cream the butter band sugar? thank you
Rachel Farnsworth says
About 60 seconds.
Bob says
Why do you use egg whites instead of yolk? And I don’t have almond extract does vanilla work? Does it taste like flour?
Rachel Farnsworth says
I answer both of those questions in the video. Egg whites and almond extract keep the cake white. Vanilla can be used, but may color the batter slightly. And no, it doesn’t taste like flour. It tastes like cake 🙂
Lacey says
Did you use whole milk?
Rachel Farnsworth says
I recommend whole milk or at minimum 2%
Alyssa says
This looks like a recipe worth trying! I have a couple questions though. And YES I did read the faqs 😜 I read through the scathing comments and had to laugh. Google is my friend also. First question. Have you colored this batter successfully? I’m wanting to make a rainbow cake. Second question. How sweet is this cake? I love sweets but i just tried a cake recipe and it was too sweet for even me and that’s saying something! I think it was nearly equal parts flour and sugar. I just am on a mission to find my perfect white/vanilla cake! Thanks for your time❤
Rachel Farnsworth says
I have not tried coloring it, but I’m sure it would work.
How sweet the cake is….is very subjective. I don’t find it overly sweet because there really isn’t a lot of sugar in it for how large the cake is. Most of the sweetness will come from your frosting.
Kimberly Francis says
Can the recipe be doubled for taller layers? I have not tried it yet but want to make a tall torted cake with raspberry filling. Thought it would look amazing with the white and red.
Rachel Farnsworth says
Yes it could, but baking times will change.
Jo says
Hi! Thanks for all your hard work on this recipe! I can’t wait to try it. Do you have any thoughts/suggestions on what the approximate bake time might be for three 6 inch round pans?
ANNE says
Just baked this as a sheet cake, and it turned ou perfect. Thanks!
Stephanie says
Loved this recipe! We thought it tasted better the second day; cake was still very m oist.
April says
Hello all👋, I have read through these comments and I’m glad I did, I almost gave up on reading them because alot were of the same questions, lol, so finally I saw my question in the comment, and I’m going to try using this recipe as well as the chocolate one, for a marble cake(birthday), I was curious, if I added vanilla bean to the white cake, would it taste alright?, I figured the white has vanilla which I’m going to get some clear vanilla, a raspberry filling and a butterceam frosting, I am doing a two layer, and saving the third part of the batter for cup cakes, whoop!🤘🏻🤓. So before I add the vanilla bean which I think it would be fine, and usually I try recipies the way they are first then add stuff, so I can see how the flavor is and texture, but I have by this Thursday to figure this out, I hope you see this post soon lol, if not I’m going for it 😈, Sep.1,2017(big 18)is the birthday Im making this cake for and needs to be frosted at least by friday, I wanted to accent this cake with some chocolate, using acatate paper, to make a lace basket, with fresh raspberries underneath, and chocolate balls, using silicone 1/2 spheres and a smaller size so that the smaller balls will be filled with raspberry syrup and go inside the bigger sphere, and use different cake tips to dip into warm melted chocolate and make holes, around the halfs, then place the smaller filled chocolate inside the hollow spheres and seal it, so you can see them inside (I’m adding in a little modern look), but it is so hard to find of all shapes a half spere cirlce lol, and acatate paper, forget about it, I have to order online from a bakers store, so I’m left with coming up with a completely different idea, so I was wondering if you or anyone knew of anything else that will go with this cake, decor wise, I’m sure the cake and frosting will be Amazing!, I do cakes more for hobbies, craft and what not are my thing, so looking up how to frost and pipe if I have to go that route ,will be in order, I will post how the marble cake goes, and rate these cake, thank you so much for sharing and the dedication you took to finding these lovely indulgents!, I hope your days will be lovely! and filled with yummy treats!.
April says
Oh, I realized the vanilla bean question was incomplete on actually asking about adding vaniila bean , lol, if I do add vanilla bean, I was thinking two, I’m looking for a nice vanilla flavor mixed in with that chocolatety flavor, mixed in with raspberries, mmmmmm and buttercream, yuuuuuum, Thank you!.
Nadine says
can you ude regular sugar instead of powdered sugar?
Rachel Farnsworth says
No, the frosting would be much too grainy if you use regular sugar. You can make your own powdered sugar by placing regular sugar into a high powdered blender or food processor and blending until a fluffy, powdered substance.
jenie says
Baked the White Cake tonight, ❤️ it!!!
Tasted amazing and perfect crumb.
I tried many recipes, this one is the best of all.
Thank you, Rachel🙂
Amie says
A friend at work has requested a white cake with white frosting with chocolate chips in the cake for her birthday. Do you think I could just mix the chocolate chips with the flour (so they don’t sink) with this recipe and have it still turn out as good? I cannot find a white cake recipe that includes chocolate chips.
Rachel Farnsworth says
Yes you can.
BRITtney says
Hi Rachel
I just made this recipe the only thing I had to substitute was vanilla for the almond as the store was completely sold out of almond extract. However my question is that for me to fill 3 9″,cake pans the amount of batter de them somewhat thinner. I think they filled each pan just under half way. Is there something I am doing wrong? I want to use this recipe for my daughters first birthday party.
Rachel Farnsworth says
Each layer should end up about 1 1/2 inches thick.
April says
Hello, I figured I should come back and leave a reply on how the marvle cake went, I used this recipe and your chocolate one, they paired happily together and the butter cream frosting, I used 1 cup unsalted butter softned and I used 1/2 cup salted, and used 1tsp of clear vanilla and one regular instead of almond extract, both cakes turned out amazing and making the marvle look was fun, raspberry filling was yum with it as well, all liked it and the birthday girl loved it, it made an awesome birthday cake, I’m going to try these cake individually, via cupcakes, and I did add two whole vanilla beans to the vanilla cake, my bf daughter wanted a vanilla bean and chocolate marvle cake, I found this recipe and thought, these would be great cakes, so I figured hmm add vanilla bean to it, it turned out yum, thanks for these recipes and your hard work, hope all goes well!!!. Happy baking!!.
Amanda says
Yesss! That was my first thought after taking a bite of this cake. I’ve been searching for this cake for so long. So perfect! I halved the recipe to make a 6 inch layer cake, and use vanilla extract, since I was out of almond. I will definitely try almond next time, or at least find clear vanilla, since my batter was tinted slightly. But it was perfect. My toddler even ate a whole piece when she normally just eats the frosting off cake, lol.
Lexi says
I recently made this cake, and it was amazing. Thank you for taking the time to share this great recipe. Wondering if you have any input on adding other flavors. My nephew wants a 4 tiered super hero cake with each layer a different flavor. I was trying to find 1 base cake recipe I could use and then just divide my batter and add different flavorings. I’m thinking strawberry, blueberry, and lemon. Any thoughts are greatly appreciated!
Lexi says
I should probably specify that I will be using flavored emulsions, not fresh fruit.
Rachel Farnsworth says
Definitely worth a try, but I’d test a layer or two first with the emulsions. Add too much and your cake won’t have enough structure.
Shelli says
I made this cake exactly as instructed and it came out really dry. I was very disappointed.
Rachel Farnsworth says
This cake can easily dry out of it is over baked. You should check to see that your oven is calibrated correctly and/or pull it out earlier next time. Quickest way to dry out a white cake is over baking. Cooking times are always an estimate as ovens vary a bit in how accurately they maintain temperature.
Ros says
Thank you. If you couldn’t use the almond extract, what do you think would be a good substitute?
Rachel Farnsworth says
You can purchase clear vanilla extract, but it can be hard to find in some locations.
Vick says
May I know is it caster sugar or icing sugar you mean for sugar, in making this cake? And for the frosting, the powdered sugar, do you mean icing sugar?
Rachel Farnsworth says
Caster sugar for the cake, icing sugar for the frosting. You just call it something different in your country.
Stacey says
Perfect recipe to impress my in laws for my husbands birthday celebration this week!
On a side note: You and your family continue to be in my prayers. I’m believing in your miraculous and absolute healing. God bless!
Rachel Farnsworth says
You are so sweet. Thank you!
Kristy Bias says
I don’t usually write reviews, but I felt I needed to for this one. I have made many white cakes using various recipes, and some have been good, others not so much. The biggest issue I find with white cakes is that they are just not that moist. That is until now. This recipe is amazing! I followed it exactly as written. It’s flavorful, light, and fluffy. This recipe is definitely a keeper! 😊
Vick says
Hi, for the cake, is it caster or plain sugar? Thankyou for the response.
Rachel Farnsworth says
Plain sugar in the cake.
Caroline says
Hey! I am planning to make both of your white and chocolate cakes for an upcoming birthday. I may have to bake the cakes two days in advance and want to make sure they stay moist. I’ve noticed many cake bakers use simple syrup on the layers when they bake ahead – would this be a method you would recommend or advise against with your cake recipes? I don’t want them to end up heavy or soggy.
Rachel Farnsworth says
I’d use the simple syrup on the white cake, but not on the chocolate cake.
Jenn says
With baking any cakes, my sides do not rise even. ANY suggestions would be great. Made this for a reveal cake and wow!
Rachel Farnsworth says
Is the rack in your oven level? I’d actually use a level and see. It’s possible that it isn’t. The next consideration would be to make sure that you grease the sides of your pans so they are able to climb.
Jenn says
Yes when we got the stove the level showed it level. I’ve always had this problem. ( cool idea on the parchment paper) I buttered the pans too. Surprisingly the cake wasn’t dense it just didn’t rise. 🤔
Jenn says
Could I have not had the butter soft enough?