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.
Do you think this would hold up well with fruit added to the batter?
Worth a try!
I’m confused about your Nutrition information. No serving size is listed, just the individual stats for protein, fat, sugars, etc.
What serving size are you basing the totals on?
The listed serving is 12 slices per cake. The nutrition information is per slice.
Did you use Simple syrup
No, I did not.
Do you think if I use buttermilk it would be ok? For the extra fat/richness because of no yolk . I that is what I use for my chocolate 3 layer birthday cake (buttermilk).. I love baking and trying new think and have never made your recipe before, want to make it for the 4th
Yes you can use buttermilk.
Been a wee while since I’ve looked at this, sorry about that…and I’m actually yet to try the cake (sorry about that too!), but I thought I’d mention this. I’ve now seen this sort of comment in other places too: it seems American butters are often whiter than European butters due to a difference in the cattle feed: grass-fed cattle are more likely to produce yellower butter, grain-fed cattle less so.
That’s obviously a tremendous generalization, and of course there are all sorts of foods available all over the world…but I think that’s probably the basis of my thinking of butter as YELLOW, rather than merely having a yellow hue.
Butter is naturally pure white. As white as cream — no matter where you are in the world. Annatto coloring has been added to butter for a very, very long time to increase its appeal. Dairies thought a slight golden color was more appetizing, and it’s become the norm. I suspect in Britain they add more annatto than in the states. (note: I come from a dairy farming family)
I know for a fact that grass fed cattle in Ireland produce a yellow butter.
How to I adjust for 10” round pan?
Hello Rachel! I love your recipes especially since I am not much of a cook or baker. Regarding your Amazing White Cake recipe, is it safe to assume that when you say milk, you are using whole milk as opposed to any other fat content milk? Would that be true in all of your recipes? Thank you!
The standard milk referred to in recipes is 2% unless otherwise indicated.
Does the butter for the frosting have to be a little cold or can it be room temperature?
It should be at room temperature for frosting.
Could I use Crisco instead of butter?
We don’t recommend that.
This cake is absolutely amazing!!! I am having fun using it to make cupcakes as well as cakes with various frostings (including the strawberries and whipped cream from the ‘most amazing strawberry shortcake’ recipe on this site). It has come out wonderfully each time and has become a huge hit and my new go-to cake recipe. It is easy to make, delicious flavor, moist crumb, and very versatile. Thank you for sharing! I’m so glad I found this.
Note: I do modify the recipe by using vanilla instead of almond extract. I also use margarine and soy milk to make the cake non-dairy.