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.
Just tried this. Followed the instructions to a t. They look beautiful!!! I did make three small pans 6”x3” pans. Regardless they all came out perfect!!
Thanks for sharing this!!
I’m not sure what happened but the baking times for this cakes are wildly inaccurate. I did 7 inch rounds and mine were literally done at 16 minutes…actually they were over baked at 16 minutes. So they all came out dry. I have an oven thermometer inside that read the exact temperature this recipe called for as well…so I know it’s not my oven. Also the cake had too much of a flour taste to me and I weigh my ingredients out for accuracy. This is perhaps not the recipe for me. I guess I will keep looking.
I enjoy your video’s, great recipes..thx
I can’t wait to try it the chocolate cake was awesome !!
I made the chocolate version over the weekend and it was amazing! Everyone loved it!
This cake was good, what I am disappointed in is that the frosting recipe with this cake recipe is not what is in that picture. It was yellow not white like it’s what is pictured in this recipe post.
Did you use dark vanilla ? There is white vanilla in the markets now :).
The white vanilla doesn’t have a great flavour I’m told. Just keeps the icing white.
It calls for almond extract….
One small drop of purple food coloring added to the frosting while mixing will turn the color bright white. This will adjust for the yellow tint of the vanilla.
Do i use liquid one or gel?
I have made your Most Amazing Vanilla and Chocolate Cakes and love them! I am looking now for an almond cake recipe and was wondering if I can take your White Cake and just add more almond extract or if there is a better way to approach this…
I actually haven’t made it yet but I was wondering about what type of milk. Whole milk or will 2% do?
I always use whole milk. The fat in the milk acts like a dough tenderizer and that is what helps give it a small tender crumb to the cake.
I didnt know that!. I like to understand the why’s? And what 4’s.
I think the cake is perfect as it is! As much as I love vanilla I would definitely use almond extract and how could anyone want chocolate over almond or vanilla cake ???
I made this and it was AMAZING!! So light and fluffy.
Can you use all purpose flour instead of cake flour ?
We highly recommend cake flour. If you don’t have cake flour, use 1 cup minus 2 tablespoons of all-purpose flour sifted with 2 tablespoons of cornstarch for each cup of cake flour called for in this recipe.