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.
I found cake flour in the UK but it is self raising, do i omit the baking powder in the recipe or would this not work ?
It’s hard to anticipate how much baking powder is in self raising flour so it’d be an experiment.
CAn I add food coloring to the butter cream frosting will it effect the taste? Do you prefer the gel or drops? Thank you
Food coloring will not affect the taste. I prefer using gels as they are easier to work with.
I made this cake but all 3 layers baked flat. My layers aren’t even an inch high. What happened? The batter tasted good.
Sounds like your baking soda may not have been active. I made this cake again today and each layer turned out perfect.
That happened to mine too. All layers were flat but the batter was delicious
I made this cake for my mom’s 80th birthday in July, everyone LOVED it!! My son requested a chocolate cake for his birthday a few days ago, so I made your ultimate chocolate cake and it was delicious!!! I don’t know if anyone will let me make a boxed cake mix again!!
Can I halves this recipe for a smaller version?
Please see the frequently asked questions.
Hi Rachael, your recipes are brilliant. I’m based in Australia and am hoping you can tell me the weight of the butter rather than the cup measurement i.e 1 cup = 125grqms. I’ve worked out your cake flour is our plain flour as we also have self raising flour!! Thanks so much. Paula
SR flour is different to cake flour, but we have cake flour in Australia – it will be in the baking aisle. SR flour has far more bs and salt added to it, so results won’t be the same. You can make your own cake flour by removing 2 tbs plain flour per cup and adding 2 tbs cornflour ??
Sorry, that should say PLAIN FLOUR is different to cake flour ?
Sorry but I live in Australia too and we do not sell cake flour here. Cake flour is different to Self Raising flour and All Purpose flour or plain flour. The difference between cake flour and plain flour is the the gluten, there is a higher percentage of gluten in the plain flour that’s why cake flour is suggested for cake baking because of its lower gluten content which makes for a lighter cake. When cake flour is called for in a recipe I just use 1 cup of plain flour less 2 tablespoons and add 2 tablespoons of cornflour or cornstarch to make a cup.
Hi! I Made your chocolate cake the other day and it was amazing! Tonight I tried this white cake….and I ended up with three layers that are no more than 1/2 an inch thick…something doesn’t seem right. I double and triple checked that i did everything right. Is it meant to be three really small layers? Or did I mess up somewhere? Any help would be appreciated! It smells amazing…but just so tiny!!!!
No, that doesn’t sound right at all! Something went wrong somewhere.
I didn’t think so! Do you have any clue what it could have been? Over mixing? Out of date ingredient? The batter didnt even fill the three pans more than about 1/2 inch. My butter, milk and eggs were all room temp. I use a kitchen aid stand mixer, maybe up too high? I am just learning how to tweak recipes, but not sure where to start with this one. Thanks for your reply.
Hi! Just butting in to say I had the same problem, and I even used 8 inch oans. I actually made I twice (the second time with new packages of ingredients just incase) and I had the most delicious, fluffy, flat cakes. Not sure where I went wrong, but has anyone found a solution by any chance?
Wonderful tasting white cake! I followed the instructions for cupcakes but they didn’t raise past the top of the papers. I even went out and purchased a brand new can of baking powder. With a store bought cake mix, I generally fill the papers about 3/4 full and they dome up nicely. After the first dozen didn’t even raise up to the top of the papers, I filled them to the very top. before baking. Those came out nicely domed, but then I only got about 25 cupcakes instead of the expected 36. Perhaps it was because I couldn’t find cake flour and used the “adding a little cornstarch to the flour” method. They are very moist and delicious; however I needed 36 for a party, and need more eggs for another batch. So, a word of advice for those using this for cupcakes–you may want to fill up the papers to the top! Thanks for this recipe.
Does cake brown on top?
I’m very excited to try both this Most Amzing White Cake and your Most Amazing Chocolate Cake recipes. I’m wondering, though, would they pair well together as a marble cake? I’m making a wedding cake in December and the couple has requested a white/chocolate marble cake. Thanks!
They should! Only one way to find out….
Can i put chocolate frosting between the cakes lawyers?
And wich flavor the cake have?
thanks.
Yes you can, the cake will have a mixed flavor.