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.
With baking any cakes, my sides do not rise even. ANY suggestions would be great. Made this for a reveal cake and wow!
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.
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. ?
Could I have not had the butter soft enough?
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.
I’d use the simple syrup on the white cake, but not on the chocolate cake.
Hi, for the cake, is it caster or plain sugar? Thankyou for the response.
Plain sugar in the cake.
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! ?
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!
You are so sweet. Thank you!
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?
Caster sugar for the cake, icing sugar for the frosting. You just call it something different in your country.
Thank you. If you couldn’t use the almond extract, what do you think would be a good substitute?
You can purchase clear vanilla extract, but it can be hard to find in some locations.
I made this cake exactly as instructed and it came out really dry. I was very disappointed.
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.
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!
I should probably specify that I will be using flavored emulsions, not fresh fruit.
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.
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.