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.
Is this cake suitable for freezing? Only for a few days, not long term.
Yes, it can be frozen.
Can Unsalted Butter be used instead?
Yes, it will work.
Hi! I want to make a rainbow unicorn cake for my daughters 3d birthday. Would this white cake recipe work with the gel food colors? The frosting I was thinking of making fresh strawberry one with sliced strawberries inbetween layers.
Yes, it will work with gel colorings.
What kind of milk? Heavy cream ok? We typically drink 1% milk, so can I use that? Thank you for the recipe.
1% will work fine. 2% is preferable in most recipes, unless otherwise stated.
I live in a big city and usually buy cupcakes from a great bakery nearby, but one of the kids attending the birthday party has allergies so I made this to be inclusive. Turns out almond is the only nut he can eat. I sifted the dry stuff together but otherwise followed this recipe exactly. Incredible with some fresh strawberry frosting I made. Only got 28 cupcakes and I did not overfill my tins fyi.
What is the main difference between this cake and your most amazing vanilla cake? I’m looking to make a vanilla cake but if you can substitute the almond extract for vanilla, I’m wondering why I would use your other recipe over this one. Thanks in advance!
There are multiple differences, it’s not just the extract added.
But seriously, this is THEE most amazing white cake. As incredibly simple as it is, it’s by far the best white cake recipe I’ve used. The only tweaks I made were: adding 2-3 tbsp of vegetable oil and I used 3/4 c of 2% white milk and 3/4 c buttermilk. SO glad I found this. (btw I very seldom write reviews, but this one absolutely deserved it. IT’S THAT SERIOUS)
This recipe is perfect- just as it is. I’ve made it about 10 times now since I found it 3 months ago. I. made it as written the first couple of times, and then had to wing it a few times when I didn’t have specific ingredients (had to use AP flour a couple times ]so I sifted multiple times and added corn starch] and didn’t have enough butter, so used coconut oil instead, and added coconut extract with the almond- which is RIDICULOUSLY good. I also keep powdered milk on hand, and had to use it in a pinch- and each time this cake is amazing. Perfect flavor.) Thank you so much for the ideal recipe! Definitely my go-to for the rest of my life. Can’t wait to find your yellow cake recipe! =)
I have been searching forever for a white cake recipe that actually turns out! This is definitely it, thank you, thank you, thank you ? by far the best I’ve made.
Rachel, do you think whipping the egg whites until they reach stiff peaks and folding them into the batter at the end would get a lighter, fluffier result? I have seen some other cakes do this and was wondering if I could do it for this recipe. Can’t wait to try this cake!!
You definitely can. I just find it to be a more spongey texture that I like better as angel food cake.