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.
Hi.
I followed this recipe exactly. It was good and Most. I wouldnt say amazing but it was good. The icing was too sweet for me though. Would i make it again or try the other cakes? Yes, But i would but use a Bundt pan and a different icing.. I cut the tops off like you should but i feel this cake was much too big. We had 8 people , everyone had a slice and we still had half a cake left. I don’t like left over cake so that half a cake in the garbage. To sum it up… if i was to rate id still rate it a 5 because these issues are not your problem. Thanks for the recipe.
Rachel,
I have been searching for THE perfect white cake/frosting combination, reminiscent of a traditional white wedding cake flavor and texture. I can’t tell you how many recipes I’ve tried, always disappointed that they weren’t even close.
Thank you for sharing your recipe. I am so grateful for your post, as my search is now over. I’ve typed up your recipe and placed it in my treasured recipe box. It’s now my go to white cake, and will be carried on to the next generation. Yes; it’s THAT good.
I never really post comments about recipes but I had to for this one. I’ve been searching for SO LONG for a white cake recipe that is similar to bakery texture and taste and I this is the first one I’ve actually enjoyed! Even better is that it’s surprisingly simple and easy to follow. Thank you so much for sharing this!
I made this cake using the regular flour and cornstarch combination. I sifted the heck out of he flour and cornstarch before using it. This is by far one of the best cakes I’ve ever made or tasted! Kudos to you for developing and sharing this recipe. ♥️
Holy smokes there’s a lot of comments. I haven’t seen anyone ask this yet. But I did just skip a bunch because I don’t have a lot of time to sit and read every question and comment so I’m going to ask and hopefully not get yelled at by someone….
Can i substitute margarine for the butter? Some people in my family can’t have butter.
It is an acceptable substitute, but not something I prefer myself.
Hi:
Could I substitute coconut extract and maybe coconut milk to get a nice coconut cake for Easter?
Stay tuned, I have a great coconut cake publishing in just 2 days 🙂
I had great success using Wilton Cake Release in lieu of parchment paper and Wilson’s 8 inch 3 inch high pan. I used all the batter with the cooling rings on the sides, it rose to the top and is exquisitely beautiful. 350 degrees for 50 min.
The cake taste awesome I’ve made it twice now.
I was wondering is it possible to add half butter half shortening to the cake recipe..my cakes have a little yellow tint and i i need a white cake for a wedding
Im adding clear vanilla extract to it im not sure why it has a little tint
Yes, it’s worth a try!
I was wondering if this cake recipe is along the same texture as a cake mix. I’m hoping it will be fluffy and not dense like most white cake recipes I’ve tried.
It’s more dense. Cake mixes do not produce a normal texture because of all their additives and artificial ingredients.
Hi Rachel! I loved the chocolate cake recipe so I’m trying this one next. BUT, I thought I saw somewhere the amount of batter you put in each pan and I cant seem to find it. I’m going to try dying the individual layers and wanted to make sure to divide the batter evenly. Thank you <3
It’s about 1 1/2 cups per pan. It makes 3 thinner layers, or you can do 2 thicker layers.