The most amazing white cake recipe is light and airy and absolutely gorgeous. This is the white cake of your dreams!
Ever since the most amazing chocolate cake went viral, people have been begging for the most amazing white cake. It took ten rounds of experimentation and testing to get the white cake perfect, but we’ve finally reached “the one.” We continue to provide a series of tips and tours to give you the best chance of success with this cake. White cakes are finier and trickier than brownies, but when done right they are absolutely perfect and can blow those boxed cake mixes out of the water.
When making white cakes, we highly recommend lining the bottom of the cake pan with parchment paper. This will prevent a thicker crust from forming on the bottom and ensure your cake will come out of the pan in one piece. We grease the pan for this recipe with butter, we don’t flour the pan. Only butter works best.
Room temperature ingredients:
Several ingredients in the recipe are listed as room temperature. You’ll end up with better texture following this method, so it pays to be patient. For milk, simply heat in the microwave for 30 seconds.
Low-gluten 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 won’t be as light as the cake. Therefore, we strongly recommend using low-gluten flour.
Almond extract is used in white cakes. We know some people don’t like almond extract, or find the taste too strong. Almond extract is transparent, so it’s perfect for white batters.you can buy clear vanilla extract If you like that taste, you can use it. The almond extract in this recipe can also be halved if desired. We prefer the traditional almond flavor.
Cake Filling for the Most Amazing White Cake:
White cakes are great for experimenting with different fillings and frostings. We love the traditional white cake with buttercream. Lemon curd and raspberry jam are 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 about 6 cups of batter.
Would this recipe work for cupcakes?
Why can! You can find the recipe for the most amazing white cupcakes here.
You can use milk or buttermilk in this recipe. You can even make your own buttermilk substitute! However, we love sour cream in our cakes. If you’re feeling adventurous, you can use just 1 cup of milk or buttermilk plus 1/2 cup of sour cream.
Do you have an egg substitute?
There are many options instead of eggs in baking recipes. You can always try using one of these.
Can I use a different size pan?
Of course you are welcome to try, but you will need to adjust the cooking time and pay attention to the filling of the pot. This recipe is for a 9-inch round pan, which is a standard size to serve as a 3-layer cake.
Can I use a different frosting?
Of course you can! The white cake is great with a lemon curd and raspberry filling. For the whitest frosting, we highly recommend 7 Minute Frosting.
Can I make this recipe gluten free?
Use gluten-free flour at your own risk. Not all gluten-free flours are created equal, and most are not a direct replacement for all-purpose flour. We did not test 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 the vanilla version?
Why yes, we do. We call it the most amazing vanilla cake.
Store cake in an airtight container on the counter for up to 3 days. Over 3 days, it will dry out.
If you liked this recipe, you might be interested in these other delicious cake recipes:
The most amazing white cake is here! It’s light, airy, and absolutely gorgeous. This is the white cake of your dreams!
white cake batter
- 1 1/2 cup salted butter soften
- 2 teaspoon almond extract
- 4 cup powdered sugar
- 1 tablespoon milk
Grease two 9-inch pans. Line the bottom with parchment paper. Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, using a hand mixer, combine butter and sugar. Add almond extract. Stir in the sour cream until fully combined.
Using a fork, combine eggs and milk in a bowl or 2-cup liquid measuring cup. on hold.
In another mixing bowl, whisk together the cake flour, baking powder, and salt.
Add 1/3 of the dry ingredients to the butter mixture and mix until just combined. Add half of the milk mixture and mix. Add another 1/3 of dry ingredients until combined, then add remaining milk mixture. Add the remaining dry ingredients and mix with a hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is combined.
Divide batter evenly among prepared pans. Bake at 350 degrees for 25 to 30 minutes. Let rest in pan for 5 minutes, then transfer to a wire rack to cool completely before layering and frosting.
**You can use 1 cup of milk or buttermilk plus 1/2 cup of sour cream, or omit the sour cream and use only 1 1/2 cups of milk or buttermilk.
Calories: 393kcal | carbohydrate: 53G | protein: 7G | fat: 16G | Saturated fat: 10G | cholesterol: 43mg | sodium: 272mg | Potassium: 240mg | sugar: 26G | Vitamin A: 520unit | calcium: 103mg | iron: 0.4mg