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.
Hi! Thanks for all your hard work on this recipe! I can’t wait to try it. Do you have any thoughts/suggestions on what the approximate bake time might be for three 6 inch round pans?
Can the recipe be doubled for taller layers? I have not tried it yet but want to make a tall torted cake with raspberry filling. Thought it would look amazing with the white and red.
Yes it could, but baking times will change.
This looks like a recipe worth trying! I have a couple questions though. And YES I did read the faqs ? I read through the scathing comments and had to laugh. Google is my friend also. First question. Have you colored this batter successfully? I’m wanting to make a rainbow cake. Second question. How sweet is this cake? I love sweets but i just tried a cake recipe and it was too sweet for even me and that’s saying something! I think it was nearly equal parts flour and sugar. I just am on a mission to find my perfect white/vanilla cake! Thanks for your time❤
I have not tried coloring it, but I’m sure it would work.
How sweet the cake is….is very subjective. I don’t find it overly sweet because there really isn’t a lot of sugar in it for how large the cake is. Most of the sweetness will come from your frosting.
I tried this recipe. Used exact ingredients except substituted vanilla for almond extract. I separated batter into into 4 liquid measuring cups.. Added food gel color into each. Poured batter into pans for a tye dye effect. The cake came out looking great! I didn’t achieve the light airy moist cake. It came out semi dry and spongy. Cooked for 26 mins in 9 inch round pans.. I don’t know if it had anything to do with food coloring but I will try again without. Family didn’t go back for seconds? Still hopeful.
Did you use whole milk?
I recommend whole milk or at minimum 2%
Thank you, I’m really excited about this cake, just made it for Easter, tomorrow!!!
Why do you use egg whites instead of yolk? And I don’t have almond extract does vanilla work? Does it taste like flour?
I answer both of those questions in the video. Egg whites and almond extract keep the cake white. Vanilla can be used, but may color the batter slightly. And no, it doesn’t taste like flour. It tastes like cake 🙂
can you please tell me exactly how long do you cream the butter band sugar? thank you
About 60 seconds.
can you please tell me exactly how long do you cream the butter and sugar? I watched video but it doesn’t seem that it is that long. I mostly am used to recipes saying to beat until light and fluffy. I want to make this for my birthday and would like to try this. Thank you.
About 60 seconds.
I almost read all coments and i try some of your cake recipies awsome my cuestion can you use eggs white from the carton?
Yes you can.
How many cups of batter does this make?
About 8?
Followed exactly and it was not enough for 3 9in pan.very upset to waist all of the ingredients as well because it seemed like w pancake.
I’m not sure where you went wrong. Are you sure you are using 9 inch pans? I just made this cake again today and it turned out perfectly with 3 perfect layers.