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.
Hey Rachel, I’m so excited to try your recipe. I didn’t see anyone ask this question but does it matter what type of milk you use? for example 2% 1% or vitamin D MILK? only reason I ask is because I feel some have a thinner consistency than others. Thanks!
I use 2%. I would stay away from skim milk as it is barely milk at all 🙂
How many people does this cake feed? I’m supposed to be making a cake to feed 26 people and was wondering if this cake was big enough. I think the cake seems like it will be great. Thanks.
26 is a stretch on this. They’d have to be pretty small slices. 16 slices is more accurate on this one.
26 is a stretch on this. They’d have to be pretty small slices. 16 slices is more accurate on this one. 20 would stretch it.
So after reading the reviews and although I was absolutely disgusted by your comment to someone inquiring about measuring spoons, I still tried this recipe leaving me with a LITERAL flat, tasteless, white cake. I checked everything. I did everything right. Wondering if the almond extract would add the flavor you swore by. Worst cake ever. Thanks but no thanks.
I’m still so confused as to why you were offended by my comment about the measuring spoons. The only thing I can think of is that you somehow misinterpreted the “I’m an American” party as being snotty. Maybe you have something against Americans or find us pompous? I’m not sure. All I meant is that since I’m an American we use imperial measurements. They certainly aren’t the best, but I’m referring to imperial teaspoons and measuring cups which are standards sizes. I’ve come across a lot of confusion with that in the past where people think I just grab a cup from the cupboard. I’m sorry you also had a bad experience with this recipe. As you can see here, lots of people had good experiences so it’s hard for me to figure out where yours went wrong. Sounds like maybe my website just isn’t a good fit for you and your tastes.
Greetings from South Africa! This cake looks amazing and I am definately going to try it for my mom’s birthday☺. Thanks a lot for sharing the recipe. Sonja
Hi I made your chocolate cake and it was amazing. I was wondering with the white came I could replace almond extract with vanilla extract? Thanks in advance.
Yes, but clear vanilla extract will be better.
Hello Rachel, I don’t usually use cake flour but will follow your instructions. Do you sift cake flour?
Nope!
This cake looks amazing and I definitely want to make it. I have a question about altitude. I am originally from Louisiana so I never had a problem making cakes. I now live in BC, Canada at an altitude of 3500 feet. In the past I have found when making cakes, even boxed cake mixes…the cakes seem more crumbly, not necessarily dry but just crumbly. How would I go about fixing that problem? Thank you for any information on this.
live at 4200 feet so you should be fine!
Does anyone know a good substitution for milk for someone who is allergic to whey? Would equal amount of baby formula or almond milk work?
Hi Rachel, I live in UK and we only have self raising flour or plain flour can you help me please. which flour do I use.as your cake looks delicious.
Plain flour 🙂
I am going to make this cake for a birthday for a friend of mine for a luncheon. I wanted to do the icing in a basketweave pattern and fill the top with strawberries. Will this icing work for a basketweave or is there a better icing I could use, i.e., cream cheese icing maybe?
It should hold up to a basketweave. You just want to make sure you add enough powdered sugar to get the frosting nice and thick.
This recipe is amazing! I bake regularly, but this was my first time to make a white wedding cake recipe. Letting your ingredients come to room temp is key. I used a sheet pan and made mini wedding cakes by cutting out rounds with three different sized biscuit cutters. I then dipped the rounds into white chocolate ganache and let set before stacking with an almond buttercream. Y’all… I’ve had four people contact me in one day about making them something similar. It’s like a much better version of Little Debbie cakes. Thanks for the recipe!