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.
OMG!! I’ve been looking for a “wedding cake” recipe forever….love the taste.
THIS RECIPE IS 10*****!!!
Made it as cupcakes. Added a bit of vanilla and was sorry I did b/c it distracted from that DECADENT almond flavor….but it was still there, only more subtle.
I’m serving these with edible glitter atop the buttercream icing….at a “Hen Party” for all the prissy old B’s in my neighborhood!! Let’em eat their hearts out!
I just made this cake. All three layers feel light and fluffy but they are not thick layers for sure. When putting the batter in 3 pans you can just know it’s going to make thinner layers. I should have divided between two pans. Layers may be an inch thick if that. I watched the video and read everything before started. I have professional straight edge 9″ pans, all fresh ingredients, and I know how to bake. I doubt the layers look like your picture when I put it together and it’s cut. Hoping it taste fantastic as it’s for someones birthday party.
I’m not sure what to tell you. I’ve made the recipe more than a dozen times and it is always just as pictured in these photos.
Alright. I made this cake and it did not turn out fluffy and airy. I followed this recipe to the T. I have made a lot of cakes and those have turned out great. I think the recipe calls for too much flour and the eggs should be whipped. I’m really disappointed cos I really wanted to love this recipe.
I’m sorry you had a bad experience. As you can see here, others loved it. To each their own!
Aloha! Just made this cake and noticed it’s really dense… Is it suppose to be kinda heavy instead of light??
It should be more dense than a boxed cake mix. This is supposed to be much more sturdy so you can layer them or even cover with fondant. You simply can’t do that with boxed cake mixes.
Thank you so much for posting this recipe and icing to go with it. I never do very well in the kitchen and have had many birthday cake fails. I followed this recipe exactly for my sons third birthday party. I made the cupcake version with the instructions you gave. This was a hit! The kids and the adults loved the cupcakes. Everyone kept going back for more and more and many asked for the recipe. It was not too sweet and everyone loved the almond flavor. I am so excited to try your other recipes. You are obviously talented. Thank you again for posting this :).
hi
just wondering can I use titanium dioxide to make this super white?
and if so at what ratio please…!!
or will it be a trile and error situation lol!!
never maid a sponge cake before!!?
many thanks
It would be a trial and error situation.
OK thanks you hundreds ??
OK ,
Thank you hun ??
will let you know the results wene Ive baked it xx
Just finished frosting this beauty….strawberry cream between layers and your buttercream on the tops and sides. It’s white cake perfection. Thanks so much for sharing!
Hi I am wondering if this cake can hold up if I’m wanting to add a fondant unicorn horn and ears. This will be for my daughter’s first birthday party. I wanted an easy recipe that also tastes great and I found this. I plan on making two cakes in total. Thanks
Yes it should.
Thank you so much! Please ignore my other comment of the cakes being thin, I just made another batch and my cake came out beautifully! I plan to make this again as cupcakes for Thanksgiving.
Hi, thank you for this recipe! I’m so excited to make it for my sons first birthday. Do you know if it would freeze well, so it could be made in advance?
Thank you, Sophie
Yes, cake always freezes well.
Hi, I’m making cup cakes for my daughters birthday, what would the cook time for this be when using this recipe?
The baking instructions for cupcakes are listed in the FAQ section. It’s actually the first question 🙂
Gotcha! Thank you!!!