white wedding cake recipe

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The Best white wedding cake recipe

I’ve been making this white wedding cake recipe for years, and it’s a staple in our household. It’s a classic recipe that never goes out of style, and it’s perfect for special occasions or just a Tuesday.

My kids love helping me in the kitchen, and they’re always excited to taste the finished product. The combination of tender cake, sweet buttercream frosting, and a delicate flavor profile makes it a crowd-pleaser.

I’ve even served it at family gatherings and potlucks, and everyone raves about it. One of the best things about this recipe is that it’s relatively healthy compared to other wedding cakes you might find.

With only a few tablespoons of oil and no artificial flavorings, you can feel good about serving it to your loved ones. Plus, the cake itself is moist and fluffy, making it a joy to eat.

I’ve experimented with different flavor combinations over the years, but this basic recipe remains one of my favorites. It’s simple yet elegant, and it’s sure to impress your guests.

Whether you’re celebrating a wedding or just want a delicious dessert for your family, this recipe is sure to hit the spot.

4.8 from 1194 votes

A classic white wedding cake recipe that is moist, delicious, and perfect for any special occasion. This recipe includes a simple vanilla buttercream frosting.

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Prep Time30 mins

Cook Time35 mins

Resting Time0 mins

Total Time1 hr 45 mins

Servings: 12Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Cake

3 cups all-purpose flour

3 cups granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 1/2 cups unsalted butter, softened

6 large eggs

2 teaspoons pure vanilla extract

1 1/2 cups whole milk

For the Buttercream Frosting

2 cups unsalted butter, softened

6 cups powdered sugar

1/4 teaspoon salt

2 teaspoons pure vanilla extract

1/4 cup whole milk

👨‍🍳Directions

1Preheat oven to 350°F.

2Grease and flour two 9-inch round cake pans.
Set aside.

3In a large mixing bowl, combine flour, sugar, baking powder, and salt.

4Mix well to ensure all ingredients are evenly distributed.

5Add softened butter to the dry ingredients and mix on medium speed until the mixture resembles coarse crumbs.

6This should take about 2-3 minutes.

7Beat in eggs, one at a time, mixing well after each addition.

8Stir in vanilla extract and milk, mixing until the batter is smooth and well combined.

9Batter should be thick and creamy.

10Divide the batter evenly between the prepared cake pans.

11Smooth the tops with a spatula.

12Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

13The cakes should be golden brown and spring back when lightly touched.

14Remove the cakes from the oven and let them cool in the pans for 10 minutes.

15Then, invert them onto a cooling rack to cool completely.

16Allow the cakes to cool for at least 1 hour before frosting.

17While the cakes are cooling, prepare the buttercream frosting.

18In a large mixing bowl, beat the softened butter until creamy and smooth.

19This should take about 2-3 minutes.

20Gradually add the powdered sugar, mixing well after each addition.

21Add salt, vanilla extract, and milk, and continue to beat until the frosting is light and fluffy.

22This should take about 5-7 minutes.

23Once the cakes are completely cooled, place one layer on a serving plate or cake stand.

24Spread a layer of frosting on top.

25Place the second layer on top of the frosting and spread the remaining frosting over the top and sides of the cake.

26Use an offset spatula to smooth the frosting.

27If desired, use piping bags and tips to add decorative touches to the cake.

28Place the cake in the refrigerator to chill for at least 30 minutes before serving.

29This helps the frosting to set and makes it easier to slice.

🔧Equipment

Two 9-inch round cake pans

Mixing bowls

Electric mixer

Spatula

Cooling rack

Offset spatula

Piping bags and tips (optional)

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 25g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 65g🥦Dietary Fiber: 1g🍬Sugars: 55g🥩Protein: 5g

📝Notes

Tips: Ensure all ingredients are at room temperature before beginning. This will help the cake batter to mix smoothly and evenly. You can also add a thin layer of jam or fruit preserves between the cake layers for added flavor.

Watch Video Of How White Wedding Cake Recipe Works

This white wedding cake recipe is always a good idea for any occasion – whether you’re celebrating a milestone or just want a delicious dessert for your family. The combination of tender cake and sweet buttercream frosting makes it a crowd-pleaser, and the health benefits are a bonus.

Plus, with its simple yet elegant flavor profile, you can feel confident serving it to your loved ones. When storing leftovers, be sure to keep them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About White Wedding Cake

1. What kind of flour should I use?

For this recipe, I recommend using all-purpose flour. You can also use cake flour if you have it on hand.

2. Can I make the cake ahead of time?

Yes, you can make the cake ahead of time and store it in an airtight container at room temperature for up to 3 days.

3. How do I ensure the cake is evenly baked?

To ensure even baking, make sure to rotate the pans halfway through the baking time and check for doneness by inserting a toothpick into the center of each cake.

4. What if I don’t have buttercream frosting?

You can substitute with whipped cream or cream cheese frosting if you prefer.

5. Can I use this recipe for other types of cakes?

This recipe is versatile enough to be used for other types of cakes, such as layer cakes or cupcakes.

white wedding cake recipe

The Best white wedding cake recipe