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 was wondering if this cake would taste good with a whipped cream icing and if I substituted the almond extract for not clear vanilla extract or coconut extract
Sounds yummy to me!
I see the recipe calls for 6 LARGE egg whites . If I have medium size eggs already in my home should I use 7 egg whites? Since my eggs are not large?
Yes, you should be able to add an extra and make it work out.
This recipe is PHENOMINAL! I’m baking a wedding cake with it right now. It’s fluffy and moist and beautiful with a great flavor. I used the typical sub for cake flour (flour + corn starch) and it’s perfect.
ONE QUESTION and I apologize if it’s already been asked, have you tried making it with carton egg whites? I’m tempted to be lazy about separating eggs. Thank you for your recipe!
Melanie
I haven’t tried it myself with carton egg whites as those aren’t something I typically buy.
Wow, you have some nerve. I’ve been making the exact same recipe for years, found it on I am baker (and I believe she got it from Cooks Illustrated), but hey, let’s just pretend you just invented this.
Thanks for taking the time to come comment. Amanda, the owner of I am Baker, and I are actually really good friends. While I can see how you might think they are the same recipe, they are actually quite different. But hey, let’s just pretend you never said this 🙂
Hey, this recipe looks absolutely amazing, but I cannot have any dairy. I’ve used olive oil as a substitute for unsalted butter before and I have had no problems. However, the recipes I’ve used it in have been more flavorful ones that cover the olive taste so I was wondering if you would think this white cake could cover the olive taste enough to taste right or if I should venture into the world of avacodo oil where I haven’t had as many good results with baking. Also, since oils aren’t salted, should i add extra salt? Thank you so much!
You might have a hard time with oils in this particular cake. Oils add a lot of moisture, but in my testing of the recipe I came across numerous problems using oils. The oil always tinted the color of the cake and didn’t give it the right structure.
Ok, then maybe I’ll find another recipe. Thank you though!
To change flavors could you put coconut flavoring in the cake and coconut in the icing or sprinkle coconut between layers and over cake when done?
It’d certainly work!
Can you use a stand mixer instead on a hand mixer?
Yes, you can.
This cake was perfect for a Scandinavian style cake with fresh raspberries folded with whipping cream as filling and whipping cream frosting. Whole milk drizzled over each layer and the top before frosting made it melt in the mouth deliciousness. Thank you for sharing.
If i used 6 Eggs and not Egg Whites would it still turn out the same just yellow ?
You’d only use 3 eggs. If you use 6 whole eggs when the recipe calls for 6 egg whites, you’ll end up with twice the amount of liquid that you need from the eggs.
Thanks , one more question would it be safe to use 9 Inch Round Tin Foil Pans Disposable Aluminum then regular cake pans?
just the answer i was looking for thanks! I was wondering if it was a typo in regards to eggs or egg whites, trying your recipe for the first time for a Strawberry cake with strawberry cream for the centre. looking forward to it turning out! : -}
Wonderful recipe. Best white cake I’ve ever made. Made it exactly as written. Would not change a thing. Thank you for sharing such a great recipe.