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 this recipe be the transformed into the perfect yellow cake recipe?
Stay tuned 🙂
I made the cake tonight and will frost and assemble in the morning once the layers have cooled. I’m new to baking though, and I feel like I may not have enough frosting after following the recipe. How many cups do you think the frosting recipe makes? Thank you!
When in doubt, you can always double it.
????? Nevermind
I need to make a 2 layer 10 inch cake. This looks like a perfect cake recipe, but need the adjustments for such a cake. Info would be so appreciated. Thank you!
This is why I read all the comments with the hopes of someone doing 10″ pan sizes. I cut the recipe down for a 5″ and it was perfect. I will double it for the 10″ pans and cross my fingers for the results.
A 10″ pan is not twice as big as a 5″ pan. The diameter is twice as big (all the way across), but it holds four times as much cake batter.
That’s some great info Gayle, thank you for mentioning that. I would not have known.
I just baked this cake. I’m curious, is it. Suppose to feel spongelike. It seems super light.
Can I half this recipe?
Yes but you won’t get three layers.
I made this cake yesterday and it was so delicious! I have been searching for a great white cake recipe, and have tried SO MANY ( i have a home baking business and bake everyday), only to be disappointed with the results. I thought I had finally found it a couple months ago, but I still had a lingering feeling that there was a better one out there……well this is it! The results were so fluffy and perfectly white and the flavor was amazing. Just the perfect amount of almond! I threw out all my other recipes and this has replaced them. Thank you so much for the recipe!
Right! The recipe I had was just a little too dense, but this one is awesome.
I was so excited to try this recipe , but the results were disappointing. It has a lovely crumb, but tastes like a pancake. It just does not have the right amount of sugar to flour ratio when I now compare it to other recipes. I wish also that I had used vanilla as the almond is overly strong. We ate this with maple syrup in the end.
Check your oven to ensure proper temperature ?
Its light & fluffy & absolutely delicious! Thank you for posting it Rachael.
Lol, well before I get yelled at, I searched for a recipe. I do have my usual go to recipes but I like to look for a change. I had to make a cake for my sister in laws birthday. I asked the husband if he could pick up a good bakery cake. He goes to do sporting clays in Pa., and passes by some amazing food places. He wasn’t going to have time. I ran to the store for what I needed. I am doing half chocolate and half white. Well got home and began my adventure. I used both your chocolate and white cake. The only thing is I googled white instead of yellow. And, yes… I know the difference. Busy wife, mother, grandmother and grand dog sitter, rushing as usual to care for all.. so of course, I had to start subbing.. I used 3 whole eggs and vanilla instead of almond. I don’t like almond flavoring, the more the vanilla the better. The rest of the recipe was unchanged. It actually looked more white then yellow. It was absolutely awesome. Waiting on the cooling to frost. I made the chocolate too. My recipe called for coffee, but I di without it and followed the recipe. Rich delicious. Thank you for your efforts. And yeah some don’t read, others don’t know how. I ran into the same thing with grandkids, when we did our own version of cupcake wars. Baking is love so let’s keep some love in teaching others. This commentary is not aimed at the blogger. Cakes are awesome. I just usually like by, ” if you don’t have anything nice to say, say nothing”