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White Wedding Cake Recipe

I found this recipe floating around online, so I am not sure who deserves credit for it, but it is delicious! It is a dense cake with a very fine crumb and holds up very well. I made sure to tuck this away in my files! I also added the frosting recipe I used, but frost with what you choose. Cake recipe makes 2 9-inch cakes or 1 9 x 13-inch cake.
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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.