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.
Hello, I figured I should come back and leave a reply on how the marvle cake went, I used this recipe and your chocolate one, they paired happily together and the butter cream frosting, I used 1 cup unsalted butter softned and I used 1/2 cup salted, and used 1tsp of clear vanilla and one regular instead of almond extract, both cakes turned out amazing and making the marvle look was fun, raspberry filling was yum with it as well, all liked it and the birthday girl loved it, it made an awesome birthday cake, I’m going to try these cake individually, via cupcakes, and I did add two whole vanilla beans to the vanilla cake, my bf daughter wanted a vanilla bean and chocolate marvle cake, I found this recipe and thought, these would be great cakes, so I figured hmm add vanilla bean to it, it turned out yum, thanks for these recipes and your hard work, hope all goes well!!!. Happy baking!!.
Hi Rachel
I just made this recipe the only thing I had to substitute was vanilla for the almond as the store was completely sold out of almond extract. However my question is that for me to fill 3 9″,cake pans the amount of batter de them somewhat thinner. I think they filled each pan just under half way. Is there something I am doing wrong? I want to use this recipe for my daughters first birthday party.
Each layer should end up about 1 1/2 inches thick.
A friend at work has requested a white cake with white frosting with chocolate chips in the cake for her birthday. Do you think I could just mix the chocolate chips with the flour (so they don’t sink) with this recipe and have it still turn out as good? I cannot find a white cake recipe that includes chocolate chips.
Yes you can.
Baked the White Cake tonight, ❤️ it!!!
Tasted amazing and perfect crumb.
I tried many recipes, this one is the best of all.
Thank you, Rachel?
can you ude regular sugar instead of powdered sugar?
No, the frosting would be much too grainy if you use regular sugar. You can make your own powdered sugar by placing regular sugar into a high powdered blender or food processor and blending until a fluffy, powdered substance.
Oh, I realized the vanilla bean question was incomplete on actually asking about adding vaniila bean , lol, if I do add vanilla bean, I was thinking two, I’m looking for a nice vanilla flavor mixed in with that chocolatety flavor, mixed in with raspberries, mmmmmm and buttercream, yuuuuuum, Thank you!.
Hello all?, I have read through these comments and I’m glad I did, I almost gave up on reading them because alot were of the same questions, lol, so finally I saw my question in the comment, and I’m going to try using this recipe as well as the chocolate one, for a marble cake(birthday), I was curious, if I added vanilla bean to the white cake, would it taste alright?, I figured the white has vanilla which I’m going to get some clear vanilla, a raspberry filling and a butterceam frosting, I am doing a two layer, and saving the third part of the batter for cup cakes, whoop!???. So before I add the vanilla bean which I think it would be fine, and usually I try recipies the way they are first then add stuff, so I can see how the flavor is and texture, but I have by this Thursday to figure this out, I hope you see this post soon lol, if not I’m going for it ?, Sep.1,2017(big 18)is the birthday Im making this cake for and needs to be frosted at least by friday, I wanted to accent this cake with some chocolate, using acatate paper, to make a lace basket, with fresh raspberries underneath, and chocolate balls, using silicone 1/2 spheres and a smaller size so that the smaller balls will be filled with raspberry syrup and go inside the bigger sphere, and use different cake tips to dip into warm melted chocolate and make holes, around the halfs, then place the smaller filled chocolate inside the hollow spheres and seal it, so you can see them inside (I’m adding in a little modern look), but it is so hard to find of all shapes a half spere cirlce lol, and acatate paper, forget about it, I have to order online from a bakers store, so I’m left with coming up with a completely different idea, so I was wondering if you or anyone knew of anything else that will go with this cake, decor wise, I’m sure the cake and frosting will be Amazing!, I do cakes more for hobbies, craft and what not are my thing, so looking up how to frost and pipe if I have to go that route ,will be in order, I will post how the marble cake goes, and rate these cake, thank you so much for sharing and the dedication you took to finding these lovely indulgents!, I hope your days will be lovely! and filled with yummy treats!.
Loved this recipe! We thought it tasted better the second day; cake was still very m oist.
Just baked this as a sheet cake, and it turned ou perfect. Thanks!
This turned out beautiful and tasted amazing. The frosting was wonderful as well. However, it was a bit dry. I followed every direction to the T (I went super slow to make sure I did it all right), but it still turned out dry. Is there something I could try to make it more moist?
Yes, try baking it for a few minutes less. The fastest way to dry out a white cake is overbaking. Even just a few minutes matter.