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.
A big hello to you! I am a novice baker. I did read your recipe all the way through and I understand the different baking times for different size pans. I want to make this cake as a big layer cake. Do you have any suggestions on an approximate time it should bake in the oven? Thanks for your help!
JIm
Without knowing the size of the pans it would be a wild guess.
Do you think this cake would hold up well under fondant? Thank you in advance! It looks and sounds like a yummy cake!
Yes it will.
I made this exactly as you stated. They came out flat
What did I do wrong? Did I mix to much? I didn’t think I did
How doe buttermilk work in this recipe?
The acidity interacts with the baking powder to help the cake rise a little extra.
I’m trying to find a recipe to make a checker cake
Is this dense enough So I can cut and reinsert without it crumbling ? Also can I add food coloring gel or will it flatten the cake?
Yes, both should work.
I tried to read all the questions so sorry if I missed it — how much batter does this recipe make? I need to make a different size cake and don’t want to have too much or be short, which would be worse. Thanks.
It makes approximately 6 cups of batter.
Hi Rachel I found the same question I asked I’m sorry for that.. But now I have a request for a French vanilla cake and cannoli filling. What are your thoughts about that filling? I know that cannoli filling needs to be refrigerated and they also would like fondant. Do you think the filing will hold up under the fondant? The wedding is in an non air condition place at the end of September. Whew!! Please let me know about this. Thank you Karen
It depends on how you make the cannoli filling and if the structure of it can support the cake and fondant. There’s a reason why wedding cakes cost so much. They require a lot of testing and finesse.
Hello,
I was reading some of the comments and couldn’t read them all so if this question was asked before Please forgive me. You said your not fond of almond flavoring and I’m not either so can I take out the almond and use vanilla extract or vanilla bean? Thank you for your time! Karen
You can use clear vanilla extract or vanilla bean.
Hi Rachel, your cake looks amazing and exactly what I’ve been looking for. I”m trying to make a fancy three layer white cake so I was wondering if I could substitute some or all of the milk for champagne?
Basically I’m trying to make a champagne three layer cake.
Thank you in advance! 🙂
Worth a try!
I enjoyed making the cake and I followed the recipe except I used my kitchen aid on medium and low speeds. The cake was dense and heavy not light and fluffy, please advise. Normally I mix for 2 minutes but your recipe did not state to do so.
Density has to do with mixing. The more you work the gluten, the more dense the cake will be. Try mixing less. This recipe should only be mixed until just combined. No extra mixing.