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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!

Slice of the most amazing white cake on a plate in front of the cake it was taken from

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.

RECIPE TIPS:

  • PARCHMENT PAPER: 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.
  • ROOM TEMPERATURE INGREDIENTS: 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.
  • ALMOND EXTRACT VERSUS CLEAR VANILLA EXTRACT: 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.
  • FILLINGS: 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.
Cake Conversion Guide

FREQUENTLY ASKED QUESTIONS

  • Q: How many cups of batter does this recipe make?
    • A: This recipe makes approximately 6 cups of batter. 
  • 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 24 cupcakes.
  • 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?
  • Q: Do you have a vanilla version?
The Most Amazing White Cake is here! It's light, and airy, and absolutely gorgeous. This is the white cake you've been dreaming of!
Slice of the most amazing white cake on a plate in front of the cake it was taken from
The Most Amazing White Cake is here! It's light, and airy, and absolutely gorgeous. This is the white cake you've been dreaming of!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
  • 1 cup salted butter softened
  • 1 1/2 cups sugar
  • 2 teaspoons almond extract
  • 3 1/2 cups cake flour
  • 4 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 6 large egg whites room temperature
  • 1 1/2 cups milk room temperature
Instructions
  • 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 1/3 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 1/3 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.
Notes
**This recipe can be made into two thicker 9-inch layers or three thinner layers. The photos and video tutorial included with this recipe show three thinner layers. 
WHITE BUTTERCREAM 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.

Nutrition

Calories: 393kcal | Carbohydrates: 53g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 272mg | Potassium: 240mg | Sugar: 26g | Vitamin A: 520IU | Calcium: 103mg | Iron: 0.4mg
Course: Dessert
Cuisine: American
Keyword: White Cake
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April 15, 2018 5:05 pm

Not sure what I did wrong. I didn’t have any cake flour, so I used whole wheat flour. I didn’t have any almond flavoring, so I used anise flavoring. I hated to waste the egg yolks, so I used three whole eggs instead. I was out of baking powder, so i just used baking soda….Good grief, people, READ the directions! If you don’t, it won’t turn out the way the writer intended. This is my second time making this recipe, and it’s perfect as is. Last time I made it I used lemon filling in between the layers and frosted… Read more »

Yoli
June 15, 2020 8:34 am
Reply to  teachermama

I always have a box of cake flour in the house. Can find a lot of cookie / cake recipes. Also if a recipe calls for almond extract, use almond extract, it adds an awesome flavor to your cakes, cookies etc. worried about leftover egg yolks? Just google a recipe that calls for egg yolks White cake is my favorite, I wouldn’t want to substitute any ingredient.

Marisa
July 30, 2020 4:06 pm
Reply to  teachermama

Hahaha yess!! Thank you! Some people drive me nuts in the comments when they’re upset the cake didn’t turn when they don’t follow basic instructions. Following a recipe is not hard. No one is trying to trick you. Google appropriate substitutions!

Amy
October 29, 2019 8:39 am

5 stars
This recipe is absolutely amazing, and delicious. I used a layer of raspberry fruit spread between the layers (Trader Joes, no added sugar)and decorated with roasted sliced almonds and fresh raspberries and it was such a hit. Everyone at the party was raving about the flavors. I’ll be filing this away for all future white cake needs

Jas
May 9, 2020 7:10 pm

5 stars
I actually haven’t made it yet but I was wondering about what type of milk. Whole milk or will 2% do?

Carmel
June 19, 2020 4:25 am

4 stars
This cake was good, what I am disappointed in is that the frosting recipe with this cake recipe is not what is in that picture. It was yellow not white like it’s what is pictured in this recipe post.

GrandmaG
October 22, 2020 9:16 am
Reply to  Carmel

Did you use dark vanilla ? There is white vanilla in the markets now :).

Debra Russo
November 11, 2020 2:29 pm
Reply to  GrandmaG

The white vanilla doesn’t have a great flavour I’m told. Just keeps the icing white.

Aloma Arp
January 19, 2020 7:05 am

I actually don’t have a hand mixer only a stand mixer. What is the difference? Can’t a stand mixer be used at a lower setting?

February 21, 2020 9:07 am
Reply to  Aloma Arp

Yes, you can use a stand mixer.

Sandy Mortaloni
September 8, 2020 12:40 am

Love. Thank you. Because of you I have been making amazing things for my family. Love your videos.

Tish
July 17, 2020 10:50 pm

I can’t wait to try it the chocolate cake was awesome !!

Jess
February 21, 2020 8:07 am

5 stars
I made this and it was AMAZING!! So light and fluffy.

February 13, 2020 10:35 pm

Can you use all purpose flour instead of cake flour ?

February 14, 2020 11:37 am
Reply to  Debby

We highly recommend cake flour. If you don’t have cake flour, use 1 cup minus 2 tablespoons of all-purpose flour sifted with 2 tablespoons of cornstarch for each cup of cake flour called for in this recipe.

Sandra
January 24, 2020 7:19 pm

I watched your video on this white cake and you mention why you use almond instead of vanilla. Watkins sells white vanilla extract and also a white butter extract and I have used both in this recipe and it worked great but if your going for pure I guess you’ll have to stick to the almond for whiteness. Very lovely cake. Thanks for sharing!

Jen West
January 6, 2020 6:42 am

5 stars
My daughter and I made this for my husband’s birthday. It was a hit. We topped it with your buttercream frosting. Filled it with lemon curd. It was so good. We also make the vanilla cake. It’s easy to convert recipe to 2 layers. Perfect size for our family.

Debra Russo
November 29, 2020 11:47 am

Regrettably my cake turned out like pound cake. I’d love to know why? 4 tsps. Baking powder seems a lot. Maybe my cake flour is too old because I don’t use it often or maybe I overmixed the batter? Also, my egg whites were not at room temperature. Would love some feedback please. Debra

November 16, 2020 12:30 pm

5 stars
6 cakes later and I finally landed on a white cake which is light, moist and not like a gummy paperweight. Great recipe. I made 2 6” x 3” cakes out of this recipe. 3 cups of batter per pan, baked almost an hour due to thickness but turned out perfect.

Josy
October 23, 2020 8:28 pm

5 stars
You are absolutely right, the cake is amazingly tasty, the texture is soft and moist and I love it. Thank you for sharing😊

Katie Lee
September 12, 2020 10:20 am

This cake tastes great! But is super dense and spongey almost like angel food cake … not what I was going for

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