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.
Good cake. I love it and it’s easy to make. You should just change the name to The Moist Amazing Cake lil
Thanks for a great recipe! I made these Gluten Free! They turned out beautifully! Just replace the cake flour with:
3 cups Bob’s 1-on-1 GF flour, 1/2 cup Potato Starch and
1/2 tsp. Xanthum Gum. The batter likes to climb up the
beaters towards the end, so use your spatula to control it. Gluten Free cake is usually better if you frost it (after it’s cooled) and let it sit a couple of hours before serving. I used salt free butter also and I did not add more salt. It has a very nice crumb, texture and taste! It is my new favorite recipe for white cake!! Thanks so much!
Very Good taste – but like most white cakes, dense. Not as dense as some others, but still heavy.
Not sure what I did wrong. I didn’t have any cake flour, so I used whole wheat flour. I didn’t have any almond flavoring, so I used anise flavoring. I hated to waste the egg yolks, so I used three whole eggs instead. I was out of baking powder, so i just used baking soda….Good grief, people, READ the directions! If you don’t, it won’t turn out the way the writer intended.
This is my second time making this recipe, and it’s perfect as is. Last time I made it I used lemon filling in between the layers and frosted it with seven minute icing topped with coconut. My sister said it was the best thing I have ever made. It was for my mom’s birthday and she loved it.
Thanks for the recipe. It’s a winner.
I always have a box of cake flour in the house. Can find a lot of cookie / cake recipes. Also if a recipe calls for almond extract, use almond extract, it adds an awesome flavor to your cakes, cookies etc. worried about leftover egg yolks? Just google a recipe that calls for egg yolks White cake is my favorite, I wouldn’t want to substitute any ingredient.
Hahaha yess!! Thank you! Some people drive me nuts in the comments when they’re upset the cake didn’t turn when they don’t follow basic instructions. Following a recipe is not hard. No one is trying to trick you. Google appropriate substitutions!
Yes, I’m saying the same thing to myself…All the time when I read some of the comments.
If you use 2 eggs instead of 4, DIFFERENT OUTCOME.
1stick of Margarine instead of 2 sticks of butter…DIFFERENT OUT COME.
If people are playing with a recipe, okay no problem.
But, if people don’t follow the recipe then have the audacity to complain….”It didn’t come out right, the recipe is bad. I don’t get it.”
By the way, I’m going to try your suggestion of lemon filling.
I Love Lemon! Thanks for the suggestion 😋
Do you have a recipe for your lemon filling? I live 7 minute frosting idea too!
What is 7-minute frosting? Never heard of it.
Can I use buttermilk instead of regular milk for this recipe?
Yes you can.
Do I need to make adjustments to the recipe if I add a few crushed Oreo cookies to the batter? I’m making a cookies and cream cake but I don’t want to use a chocolate batter. Thanks.
Should work!
How did your cookies and cream cake turn out?
Hi Rachel,
Can I use selfraising cake flower instead of cake flower + baking powder
Thanks
No, it won’t work the same as the recipe was not designed for that and the proportions will be off.
Hiya! Do you know if there’s a way to tweak this to use coconut oil instead of butter? I live a sad, dairy free existence 🙁
Worth a try!
Hi Rachel!
PERFECTION is my description of this recipe!!!
I did 2 iterations of it yesterday… they were both WONDERFUL!! Thank you. I’ll make it again, so for the 3rd iteration, I think I’ll reduce the bake time by 1-2 mins as both (baked for 25 mins) were a bit dry…
Your recipe will certainly replace mine. #pickyeater #gratefulbaker #yourwhitecakeisbetterthanmine
OK, made the cake and icing and it looked fabulous and tasted really good. I felt the cake layers, though seemed on the dense side and I would have liked them to be fluffier. Would it have been better to have whipped the egg whites? Just wondering why my cake layers seemed to heavy and dense. Any tips would be great. The cake looks great then it is done. I got a lot of complements on it.
Oh, also for the icing. It also was great, but also seemed a bit heavy. Should i beat the butter even more before adding the sugar?
I love your recipes. Please let me know.
Homemade cake recipes are just more dense than a boxed mix that has a bunch of chemical additives. The whipped egg whites are worth a try, but the difference won’t be huge.
If you whip the butter even more, you’ll add more air in which will make it fluffier.