The Most Amazing White Cake recipe is light and airy, and absolutely gorgeous. This is the white cake you’ve been dreaming of!
Ever since the Most Amazing Chocolate Cake became a viral sensation, people have been begging for a Most Amazing White Cake. It took ten rounds of experimentation and testing to perfect the white cake, but we’ve finally reached “the one.” We’ll continue on 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.
Parchment Paper:
When making a white cake we highly recommend lining the bottom of the cake pan with parchment paper. This prevents a thicker crust from forming on the bottom as well as ensures that your cake will come out of the pan in one piece. We used butter to grease the pans for this recipe and we 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, simply warm it in the microwave for 30 seconds.
Cake flour vs. All-Purpose Flour:
Cake flour will give you the lightest, most airy cake. You can always use all-purpose flour in a pinch, but it will not produce as light of a cake. Because of this, we highly recommend using cake flour.
Almond Extract vs. Clear Vanilla Extract:
Almond extract is used in a white cake. We know 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. We prefer the traditional almond flavor.
Cake Fillings for The Most Amazing White Cake:
White cakes are ideal for experimenting with different fillings and frosting. We love a traditional buttercream with white cake. Lemon curd and raspberry jam make excellent fillings, but feel free to experiment with your own ideas and personal taste preferences.
How many cups of batter does this recipe make?
This recipe makes approximately 6 cups of batter.
Can this recipe be made into cupcakes?
Why yes it can! You can find the recipe for the Most Amazing White Cupcakes here.
Buttermilk Substitute:
You can use either milk or buttermilk in this recipe. You can even make your own buttermilk substitute! However, we love the addition of sour cream to our cake. If you’re feeling adventurous, use only 1 cup of milk or buttermilk plus 1/2 cup of sour cream.
Do you have a substitute for eggs?
There are numerous options for substituting eggs in baking recipes. You can always try using one of those.
Can I use a different pan size?
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.
Can I use a different frosting?
You certainly can! White cake is amazing with things like lemon curd and raspberry fillings. For the whitest frosting, we highly recommend using 7 Minute Frosting.
Can I make this recipe gluten free?
Use gluten-free flours at your own risk. Not all gluten-free flours are equal and most don’t work as a straightforward substitute for all-purpose flour. We have not tested any gluten-free flours in this recipe.
Do you have a chocolate version?
Why yes, we do. We call it The Most Amazing Chocolate Cake.
Do you have a vanilla version?
Why yes, we do. We call it The Most Amazing Vanilla Cake.
Storage Instructions:
Store your cake in an airtight container for up to 3 days on the counter. Beyond 3 days, it will dry out.
If you like this recipe, you may be interested in these other delicious cake recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Can this cake recipe be used for cupcakes as well I made your chocolate cake recipe and the name for it was amazing
It sure can! There’s a link above in the FAQ section to my cupcake version.
IF anyone in here read the whole post, all of your questions would be answered. Raise your hand if you read the whole post.
Hahaha!!! I swear no one reads anymore!
*Raises hand* I am also a fan of the googling!
?
I wish we could rate comments or have buttons for love, like and dislike for comments. I swear, some people are just taking the actual piss. It’s… amazing. That’s truly all I can say.
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.
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.
A little trick I picked up from a commercial baker when wanting really white buttercream is to add a tinge (like on the end of a toothpick tinge) of purple or mauve food colouring. That offsets the cream and whitens frosting.
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!
Awww thanks! This one was a lot of hard work so I appreciate the feedback! I actually just made it again today 🙂
I was wondering if you could give me the recipe for the chocolate cake to
The link is several places right above.
Thank you I found it ❤️
Thank you for posting the White Cake recipe. Everyone loved the Amazing Chocolate Cake…
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.
Don’t suppose you could share what temp/time you used for cupcakes? I always screw up the timing & would love expert advice. TIA!
Thanks!
I’ll do you one better. I even wrote out all the instructions and measurements! https://thestayathomechef.com/white-cupcake-recipe/
thank you for reviewing the recipe as is. I am planning to make this soon and appreciate a real review.
???
What is the difference between all purse flour and cake flour?
Cake flour has cornstarch added in and has a slightly different protein content.
Can i use regular flour?
You can, but it won’t have the same fluffy texture.
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!
Baking from scratch is a lost art. I’m so grateful my Grandma taught me how
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.
All purpose
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?
Yes, please see the frequently asked questions for instructions.
Read the whole post. There is a FAQ section that addresses cupcakes and pan substitutions. Reading is fundamental.
I couldn’t give it the rating on the first go, so here we go……
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!
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.
Love the blueberry idea! I’m going to try this recipe without and with blueberries. Thanks!
Marshall J. Amen! My thoughts exactly.
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!
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.
I’m with you Marsha! I enjoy baking from scratch. Box cakes have ingredients that I can even pronounce and its so funny that so many recipes these days have instructions on how to make a box cake taste better. Just make it from scratch people!
Baking from scratch is a lost art. I’m so grateful my Grandma taught me how
Thank you! As I read comments, not just here but other sites as well, it’s quite obvious people do not read and their questions are a waste of time.
Amen to that !!! thank you’!!this sweet Baker is being kind and giving you ideas this is not her job she doesn’t have to post recipes for us!!! follow the recipes I have an every I every recipe and it’s delicious !! Please be kind!! I know baking can be scary but her recipes are so easy to follow !! Thank you stay at home chef I love what you do you inspire me every day ❤️
I agree Thank You for sharing your knowledge!! I love to cook and bake from scratch Its just so much better! I’m glad I found your site!!
My reply has nothing to do with Karen’s remarks. I just wanted to comment after a nice review. Nice going, Karen
I love your chocolate and white cake recipes. They are specific and when asked you said the chocolate cake should be made as written. Some of the negative comments show me that you suffer fools we’ll. Most of the questions are addressed in the recipe. There is no shortage of recipes out there that adapt to allergies or taste etc etc etc so I’m going to say what Rachel can’t as the author of the site. It’s a wonderful chocolate cake-hence the name- and if you can’t or won’t make it as written find another recipe that suits you. By the way, I’m a Canadian and I love your recipes.
I agree with you. It’s extremely obvious there are many who have never had Home Ec. They seriously need to bring that back and make it a requirement. Too many people asking questions that should be answered by common sense. Such as, my cake batter ran over the pan. Well, common sense dictates you don’t fill your pan more than 1/2 to 2/3 full. Just because you have 5 cups of batter in the bowl, does not mean you have to pore the whole thing into a cake pan. And no, you don’t need a separate recipe to make cupcakes. 99.9 pf recipes for cakes, can be used to make cupcakes.
They just need to bring back Home Ec and make it a requirement. Like it used to be.
It looks so perfect! I love the almond flavor too.
Hi. I need to make a sheet cake, do you by chance know how many cups of batter this recipe makes? Thanks.
It makes about 8-9 cups of batter-ish
What did you ice the cake with? Cake itself sounds delicious.
I used a white buttercream. The ingredients and instructions are included as a note in the recipe.
Hi can I use all purpose flour instead of cake flour? And what if I I won’t put the almond extract what will happen?
You CAN, but for best results, use cake flour. If you leave out the almond extract your cake won’t have much flavor.
Hi Rachel! I just tried this cake out and I’m not sure if I’ve gotten it right. The cake doesn’t look a small though it’s risen like a cake should and the texture is a bit chalky in the mouth.. do you know what could have gone wrong? Or is this normal?
Did you happen to use self rising flour? Because that is what it sounds like.
When subbing AP flour for cake flour, take 2 Tablespoons of flour out of each cup, then add 2 Tablespoons of cornstarch. Sift well (I usually sift about 3 times). Good luck!
I just put 2T of cornstarch in the cup before I put in the flour. That way I don’t have to take out the 2 T flour.
What? Gayle, you’re kidding, right? Smh…
You can make your own cake flour,for every cup of approximately flour,take 2 table spoonns out and add 2 tablespoons of cornstarch. Sift really well.
Lol omg my spelling, that’s spell check for you
Cake flour has cornstarch mixture included can I add therefore are to the mixture as our flour don’t have the cornstarch included ? And when using the complete egg how many will I need forvthe correct mixture.thanknyou
I am not a fan of almond flavoring but would love to try this cake out. Do you think I could substitute the same amount of vanilla in place of the almond? Thanks!
Yes, you can.
I used butter extract as it was the only clear extract I had on hand and it came out tasting extra buttery! It was amazing.
You lovely ladies MUST read the entire thing, not just the ingredients part. She’s pretty much answered every question that you’re asking in her analysis above. Rachel, I’m sorry, but someone has to say what you can’t!
Thankyou
Thankyou
Right?
Hi, if i wanted to make two layers, could you tell me what measurements to use? I saw up top you said divide by 2/3, but how would you divide 6 eggs by that? Thanks
2/3 of 6 is 4 eggs.
Then that’s multiplying by 2/3, not dividing by 2/3.
Yes, it is known.
Gosh, easy maths! 1 third of 6 eggs is 2, double that for 2 thirds makes 4!
I made this cake with 2tsp coconut extract instead of almond. WOW!❤️❤️
It’s yummy. Had no almond so coconut was a substitution.
That is the answer I was hoping to find!
What is cake flour
Cake flour is a light flour with cornstarch cut into it.
Ok not to be too persnikety, but true cake flour is finely ground, low-gluten flour. Adding corn start to all-purpose flour dilutes the gluten content to approximate that of cake flour, but doesn’t make it true cake flour. In my experience, white cakes made with corn-starch/all-purpose flour mixes have the appropriate crumb, but they still don’t taste quite right. I normally love substitutes because I hate keeping exotic ingredients on hand. However, a homemade white cake is too much work to have it not come out quite right. IMO it is worth the trouble to get the real thing in this case.
Can I add cream cheese to icing?
Yes you can.
the icing recipe is attached.
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
I’m an American so we use measuring teaspoons and measuring cups that are standard sizes.
somehow i find some of your replies to your devoted fans are not as sweet as your recipes for e.g. I’m an American so we use…can tell by your accent. you dont look bitchy at all.
I honestly don’t know what to think of your comment as you very passively aggressively told me you think I’m a bitch. I’d rather you not follow me if you make it a habit of calling people this in your regular day to day life.
What in the world is wrong with commenting that she is an American? It was only to say that we usually don’t use weight to measure ingredients. I believe you owe her an apology.
I was actually thinking the opposite! So many of the questions are answered in the article and the author patiently and politely answered anyways. Obviously when she answered this specific question she could probably see where she was from. You, on the other hand, are a Bitchy commenter!
What? How is that bitchy? She was just stating that she’s using American standard measurements. Overly sensitive much!?! Geez.
This recipe is 100% awesome. Following the instructions, both in the recipe and notes, produces an excellent cake!
Hi Rachel. I am not american and absolutely love and follow your recipes from Portugal. we dont use standard measurings and sometimes its dificult to understand if it is a standard or a regular spoon. Thank you for your answer
We actually have measuring devices called cups and spoons. It sounds a bit confusing because we aren’t using cups you would drink with or spoons you would eat a soup with. They have standard sizes that we are referring to.
Debbie always always when baking you use precise measures……A utensil SPOON can have any number of measure depending on who manufactured is and what their standards are. I loved your question….sounds like something my daughter or son would ask. For matter I recently told my husband add a cup of water and he came with a coffee cup filled with water. 😀
Awwwww… he tried so hard. I love that. ?
When baking, always use a measuring spoon/measuring cups.
Baking is a science (while cooking is an art). Standard measurement units must be used. In America (not knowing what country you are from) we use teaspoons (indicated as ‘t’ and tablespoons (indicated as ‘T’ Same thing with ‘cups.’ In order for a recipe to work you must be absolutely precise. Also, don’t omit the critical step of 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, final 1/3 dry. You always start with dry and end with dry ingredients. I hope this helps.
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 ?
A pinch of salt is all.
Hello. I noticed in the recipe that you are using Salted butter and. Also adding Salt. Isn’t cake gonna taste too salty?
Thanks
Nope! The salt ratios are right. There really isn’t very much salt in salted butter to begin with. Using unsalted butter only requires just a pinch more salt.
Question. Is the flour different for the Amazing White versus Amazing Chocolate cake? You specifically say cake flour for white but just flour for chocolate. So is the chocolate cake just all purpose flour and not cake flour???
Yes, they are different. My chocolate cake calls for all-purpose flour and my White Cake uses cake flour.
I made the chocolate cupcakes and used my grandmas cream cheese frosting recipe from her red velvet recipe and then added cocoa powder to it! TURNED OUT AMAZING! My question is.. If I wanted to make your buttercream frosting into lemon.. How much lemon juice OR lemon extract would I use?
Lemon extract would be about 1/2 teaspoon.
We loved this recipe thank u so much.
My honey made pineapple upside cake we loved it.
It ask for egg white you don’t put the yolk in
can you use heavy cream
No, I don’t recommend using heavy cream.
Hi,
I used a simple flavoring in my frosting. I just cut open a Vanilla tide pod, emptied the liquid contents into the frosting, threw away the solids and the frosted the cake. The result was to die for! I hope this helps!
Omg lol! That made me whoop out loud with laughter hahahaha Tide Pods ?
OMG I can just see one of the international readers thinking you are serious! ?
Rofl!!
Is the flour to be sifted before measured
no
So I’ve noticed you’ve mention oil before tha video. That it “ makes the cake more yellowish”, so do you use it at all in the cake?
Darlene