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.
I want to make a large sheet cake using your recipe shouldI Just double it or Make two batches?
My cake does not have the right ratios for a sheet cake. Making one batch will result in more than enough batter for a sheet cake.
I am excited to try this recipe. I live in Colorado. Do you know what are the adjustments I need to make in the recipe for high altitude baking? Thank you
King Arthur has a great guide for high altitude baking adjustments: http://www.kingarthurflour.com/learn/high-altitude-baking.html
I want to make this cake for the next day. Can it be made a day in advanced? or should this be made the day of? AND if it can be made day before how is the best way to store this cake?
It is best the day of, but it can be made ahead. It is stored at room temperature. I prefer covering mine with a cake dome, but it is unnecessary. We live near a farm so I just like to protect cakes from flies.
I made this recipe last week. I have never made a successful cake from scratch, but this one turned out AMAZING! It was absolutely perfect, the cake I have been looking for! I will never doctor a box cake again, this will forever be my go-to recipe. Thanks for the hard work Rachel, I’ll be making this cake for years to come!
I am going to be making a sheet cake and i was wondering if i could use this recipe for that it is a 12×18
You’ll have more batter than is necessary and you’ll also need to adjust baking time.
I’ve made this cake twice now. Each time it has come out decidant. It’s a wonderful recipe! I used all-purpose flour each time because I didn’t have cake flour, but I made sure it would be a better texture with cake flour.
I also tried the second time using vanilla instead of almond (because the event I was taking it to had people attending who had nut allergies) and it was still beautifully white and tasty! I think next time I’ll try mixing a little vanilla and almond extract to see what kind of flavor I end up with. Thank you for sharing this terrific cake with us!
I meant to write that I’m sure it would have a better texture when made with cake flour! Sorry for the mistake!
Beware! This cake is DANGEROUS!!
I just made it, frosted it, following the recipe Exactly.
Just cut myself a piece, and have gone into an addictive and intoxicated state of bliss and tranquility…..It is so outrageously delicious I have to remove it from my house immediately, or else I would be tempted to eat too much of it. It’s not only delicious, it’s gorgeous, too.
OK, gotta go – have to deliver a cake-less-one-piece now!!
TEN STARS **********
does this taste like a wedding cake?
Well, that’s a bit too ambiguous of a question since wedding cakes come in so many different flavors. But I think I know what you are referring to and the answer would be yes.
Hi Rachel!
I am in search of a white cake recipe that can be used for a wedding cake. Do you think this one will work or will it be to soft? I want a moist cake with great flavor that can hold up to being a 4 tiered cake.
If you are making it for a wedding, you should definitely do a test run. It should be able to hold up as a 4 tiered cake, but you should definitely test it out.
I just made this recipe into cupcakes and they baked up PERFECTLY! These are so moist and flavorful, and I didn’t change anything to the recipe.
Thank you for the delicious recipe!