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.
Can Cristo be used instead of butter to get it even whiter?
Yes, but it does change the texture of the cake.
Yes It will, Rachel I wanted to ask about the shortening, but you answered it here. I had a customer that got SOOOO heated at me because they ask for a white cake and i had put butter in it for flavor and it had a slight yellow tint to it ans they were beyond angry, so I was looking at this cake and it looks fluffy and amazing the type of texture i am looking for in a white cake because most of them are so dry, and I believe that is from the cake flour. I would like to know about srf, because that is what we use in the south, and will that be okay or not? I have have been reading all the comments as well and I see that you suggest carton egg whites are best, I’m sorry i just think i over looked the brand that you used, sorry if i did I truly apologize. Thank you again and If i find a White cake with no yellow tint at all that is moist and fluffy I will let you know!
SRF (self rising flour) will not work well in this recipe, because the baking powder/flour ratio is not the same. For every cup of SRF, the baking powder is 1 1/2 tsp. and salt is 1/2 tsp.; multiply that by 3.5 (the amount of cake flour used in the recipe) and instead of 4 tsp. baking powder and 1/2 tsp. salt (as listed in the recipe) you would have 5 1/4 tsp. baking powder and 1 3/4 tsp. salt. You can try it, but I don’t think it would come out the same.
She clearly said she does not use egg whites from a carton. The best way is to crack eggs and separate your own egg whites.
I just made this cake for my mother’s 91st birthday. She has Alzheimer’s but she knows what she likes. When I asked her what kind of cake and frosting she wanted for her birthday she said white cake and white frosting. She thoroughly enjoyed this cake as did our family as we celebrated this special day with her.
Thanks for your hard work creating this cake!!! Blessings to you!
You stated u used 6 large egg whites, but a viewer asked if u used egg white from real eggs or a carton. Your reply was carton. How many cups would that be? Thank you… looks amazing, can’t wait to try
She asked if I used fresh eggs or from a carton. I read that as do I use eggs straight from a chicken or buy them in a carton from the store. Maybe that’s not what she meant, but I’d never use egg whites only from a carton from the store. You’ll never get as good of results.
I am needing a coconut white cake. Would I use the almond or clear vanilla extract ? What frosting do you suggest ? Thank you so much.
I’m not sure how to answer this question. IF you are in need of a coconut white cake then maybe you should use coconut extract?
I made it but it was dry. I’m thinking it possibly could of been too much flour. When you measure the flour did you pack it or did you measure it losely?
You should never pack flour in and always measure loosely.
I want to try freezing the cupcakes for the baby shower but I’ve seen different opinions on how to do that. Should I wait till they’re fully cooled and then wrap airtight? What do you use to keep them airtight? Also, do you defrost them in the packaging or out? Thank you!
Yes, wait until they are fully cooled. I would just put them in a tupperware or a ziploc bag which would be airtight.
Is this cake flour from a white cake box or something else?
Cake flour is its own thing. It’s often sold in a box, but is NOT a boxed cake mix.
Tried this recipe yesterday, came out great – cake is fluffy and delicious. I would however use a cream cheese frosting next time. I made a 2 layer cake instead of 3 and have about half of the frosting left over which I will use for cupcakes during the week. Thanks for sharing. Next up, your chocolate cake recipe!
I’m so thankful this does NOT have cream cheese in it. It is so tiring to see cream cheese added to everything. It is just more fat and calories along with a funky taste. Plus, I have seen people stop attending events because of allergies to cream cheese. Adding cream cheese to foods, savory or sweet, is not “fancying” them up; it is making them deadly. I’m so thankful for this recipe just as it is. It is perfect!!
Rachel, I commend you on your patience and diligence in answering the many questions.
Many (not all) of you other commenters/questioners- read the entire recipe. Skim the article if you absolutely must, but like any competent cook, read the recipe. Most (again not all) of your questions are already answered.
Then have some consideration and respect for the author. I daresay she has put many hours into testing and development of this recipe. Follow it. At least the first time you make it. Then if you must make adjustments, go for it. Just remember that you shouldn’t base your rating on a recipe you didn’t follow
Thanks for letting me get that off my chest. The cake looks wonderful and I can’t wait to try it- just as it is written. ?
Amen!
I made sure that I read everything on this post, my question is about the eggs, did you use fresh or carton??
Carton. I don’t have my own chickens.
HA HA HA