Marry when June roses grow,
Over hills and far you’ll go.
Old English Wedding Proverb

White Wedding Cake Recipe. June 2026.

Recently, I was asked to make a tiny, 6-inch white wedding cake, which was both exciting and an honor. Baking wedding cakes was a new horizon for me and a challenge I looked forward to, even if the cake was just a tiny one. Wanting to properly prepare, I began researching specifically for a white wedding cake recipe rather than just a white cake recipe. A couple of promising recipes were printed out for an official cake-testing day. My tasters (family) rose to the occasion, and we settled on one that had excellent reviews. The recipe stood out because it used a box cake mix that was heavily doctored up and looked like a white wedding cake should. It also tasted just like an old-fashioned wedding cake ought to. The fine crumb, dense texture was delicious and sturdy for cutting.

The cake was filled with the requested raspberry-and-lemon filling before being frosted with the wedding cake buttercream recipe I also found. The frosting holds up nicely and makes some to spare. And while my smooth frosting technique needs some work, it all tasted wonderful. Later that night, after the wedding, I made sure to jot down both the cake and frosting recipes in my homemaking journal because they were keepers and for more than just weddings!

And now it’s June, the month of weddings and roses. With all the fresh flowers in the garden right now, I had to make this white wedding cake again. This time it wasn’t for a wedding, but a celebration. It’s still really good. And the roses from the garden add a lovely touch.

Ingredients

White Wedding Cake

1 package white cake mix (15.25 ounces)
1 cup white sugar
1 cup all-purpose flour
3/4 tsp. salt
1 1/3 cups water
2 tbsps. vegetable oil
1 cup sour cream
1 tsp. clear vanilla extract
1 tsp. almond extract
4 egg whites

A Sturdy and Tasty Buttercream Frosting (adapted; see notes below)

8 cups powdered sugar
1 cup butter
1 cup butter-flavored Crisco
1/2 cup cream or milk
2 tsps. almond extract
2 tsps. clear vanilla extract
1 drop violet food color (this helps "whiten" the frosting) *optional

Instructions

White Wedding Cake

Heat your oven to 325 degrees.
Grease and flour or grease and line 2 9-inch cake pans.
Mix the first 4 ingredients: cake mix, sugar, flour, and salt.
Add the remaining ingredients and mix on low speed for several minutes (with either a stand mixer or a handheld electric mixer) until combined. There will be some lumps.
Divide the batter into the two prepared pans.
Bake until done (about 35 minutes).

A Sturdy and Tasty Buttercream Frosting (with some left for decorations)

In a stand mixer fitted with a whisk attachment, whip the shortening and butter on high until combined and smooth.
With the speed on low, add the powdered sugar, then the extracts, followed by enough milk/cream to make the frosting spreadable.
Optional: Use the end of a toothpick to apply a very tiny amount of violet or purple food coloring to neutralize the frosting's yellow color. If your frosting turns lilac, you've used too much. (see notes below)
Frost the cake as desired.

Notes

*I used this recipe source here, although it can be found in several places.

*I also used this frosting recipe, but again, fairly commonly found. I did alter the vanilla and almond extracts a bit.

*This is the clear vanilla I used.

*I borrowed a tip from the professionals and used this violet food coloring to “whiten” the frosting a bit. As the frosting is rather yellow from the butter and shortening, adding a bit of purple neutralizes the yellow, creating a “whiter” frosting. This is because yellow and purple are complementary colors on the color wheel and “cancel” each other out, so to speak.

Have a beautiful day!

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White Wedding Cake Recipe