Traditional White Wedding Cake Recipe
Delicious white cake with white buttercream icing. Tastes like an old-fashioned white wedding cake. Simple enough for beginners.
Traditional White Wedding Cake recipe with a simple white buttercream icing recipe is by far the most requested recipe that comes out of my kitchen.
Yes, this one starts with a box mix.
Generally, when I am baking I am totally cooking from scratch.
But this way is the only way I have been able to get even remotely close to the old-fashioned traditional white wedding cake that came from a bakery eons ago.
Starting with a cake mix has a larger margin for error.
I strongly suggest testing this recipe several times in the pans you plan to use for any formal purposes. Practice will prevent any last minute surprises when stress levels are already high.
I also suggest starting a week or so in advance and freezing the cakes prior to the event.
It may take longer to bake multiple layers than you anticipate.
The other exception my rule of scratch baking is whenever I am feeling a bit nostalgic and want chocolate cake with peanut butter icing.
One like my mom used to make.
It was just a chocolate fudge cake made from the box topped with peanut butter icing she made out of a can of white frosting. She was making that cake ages before that flavor combination became all the rage.
More Uses for White Wedding Cake Recipe
This recipe for White Wedding Cake can also be used as a white birthday cake recipe, anniversary cake recipe, or a treat your family kind of recipe.
Color it red and blue for Fourth of July, pink for a princess, blue for a gender reveal cake, you can do just about anything with coloring you choose.
The cake portion of this recipe is used as a base for our Cream of Coconut Cake because it holds up well and absorbs the creams.
I suppose, in my mind, this is a traditional white wedding cake. Carrot cakes, filled cakes, fondant covered cakes, and the likes are all more of a modern twist.
The recipe base has been around on the internet for quite some time now, WASC Cake, white almond sour cream cake.
Some folks also call old-fashioned white wedding cake a white almond cake. We are currently working on a white almond cake recipe and will provide it as soon as it is available!
There is some debate out there about who had the first one and which one is best.
One poster swears it was hers first, and then someone else swears the other poster was first.
Either way, the debate, and differences can be seen here. I use the Rebecca Sutterby white almond sour cream cake version.
I can’t really call my version WASC cake though since it does not have sour cream in it.
I had a container of plain Greek yogurt in the refrigerator that I had opened for chicken gyros and didn’t want to waste it, so I thought why not use it instead?
The texture of this cake will not be the same as if you had baked a cake using the manufacturer’s directions.
It will have a tighter crumb and perhaps seems denser.
It can be sliced into thinner slices without it crumbling and falling apart before it can be moved to a plate. This one is not overly fluffy.
Cake Pan Sizes for Making Your Own White Wedding Cake
After doing some serious research I have found that the most common pan sizes for layered cakes are 6″, 8″, and 10″.
You’ll want 3 inch deep pans for a filling layer in the middle of each layer. 2″ deep pans will work if you do not want to slice and fill each layer.
Wilton makes an entire set of pans for a very small tiered cake.
These are 2″ deep pans in 4″. 6″, and 8″ round pans and would be perfect for practicing your skills at layering and decorating cakes.
If this is the route you want to try, then you should only need to make one recipe for this cake, as the package says it only needs one cake mix.
They make a different set that is 3″ deep and comes with 6″ round, 8″ round, and 10″ round pans.
These are the size you would want for filled layers, as they need to be tall enough to split.
The amount of batter needed for these 3″ deep pans are:
6″ = 3 cups batter
8″ = 5 cups of batter
10″ = 8 cups of batter
You will need to triple the cake batter recipe for all of these layers. You will need at least 1 1/2 times the amount of icing listed in the recipe. Remember, you will want to crumb coat it first.
Baking Temperature for White Wedding Cake
Lower Temperature
This cake is truly baked at 325 degrees F, it is not a mistake in the recipe. It cooks slowly and prevents the cake from getting a huge dome in the middle.
I usually use a 9 X 13 pan because I am lazy and the looks of the finished product do not affect the taste.
I try my best to avoid over baking cakes. It dries them out and makes the edges crispy (yes, this is from personal experience).
Baking Times for Wedding Cake
9 X 13 Pan
I start checking this white cake after around 35 minutes if I can’t smell it yet. It will start to lightly brown on the top about 10 minutes before it is done.
If it takes a little longer that’s OK. Keep reading for some recommended baking times different pan sizes.
Different days require different baking times for me, even using the same pan I always use and a calibrated oven.
I start checking the cakes for doneness as soon as I can smell them or 35 minutes into baking a 9 X 13, whichever comes first.
Once a toothpick inserted into the very center of a cake comes back clean or with a few crumbs, I know it is time to take it out of the oven.
The baking times for these pans will all be approximate, as weather, actual oven temperatures and the exact amount of batter in each pan. I would leave the baking temperature at 325 Degrees F.
Stacked and Layered Pans
6″ = 35 to 40 minutes, test for doneness and add time in 5 minutes increments until a toothpick or wooden skewer inserted into the middle comes back clean.
8″ = 55 to 60 minutes, testing for doneness as above.
10″ = 65 to 75 minutes, testing for doneness as above.
Allow all cakes to cool completely before attempting to split or ice. By completely, I mean leave them alone on a wire cooling rack for at least 2 hours!
White Wedding Cake Buttercream Icing
There are also buttercream recipes all over the internet and I have tried to make several.
In the end, I wind up going back to my own way, which was inspired by so many I would need a whole post devoted just to the white wedding cake icing recipes I have tried in my 35 years of baking.
Some were good, some were not. One thing is for sure among all of them, they have some form of fat and some powdered sugar in varying ratios.
The white wedding cake icing recipe included in this post is no more than the way that I make it. Feel free to use any version you want.
Our recipe makes a lot of icing, more than you would need for a 9 X 13 pan. But if you choose to layer this cake, you will appreciate having the extra icing.
Freeze the leftovers for another use or do like I do, use the icing to coat the cut edges of the cake. One, it will keep the cut cake sides from drying out, and two it makes more corner like pieces, you know, the ones you wanted as a kid because it had more icing.
The icing is also great sandwiched between some graham crackers. As the icing cookies sit, they will become softer. They can be addictive.
Butter flavoring is added to the icing for extra butter flavoring. This can be omitted, but it will not be the same flavor as an icing that uses all butter.
I do not recommend all butter icing because it will melt in warm environments.
If making the buttercream icing for an outdoor event, I would recommend using all shortening and another teaspoon of butter extract.
I find that using my stand mixer makes a smoother icing than a handheld mixer. It also reduces the amount of time I need to beat the icing to get it as fluffy as I want.
If you are making a lot of cake layers, you may need to make several batches of icing. You can double this recipe using a 6 or 7-quart stand mixer, but any more than doubled and the icing will overflow the bowl.
The Cake Mix
Pillsbury Traditional Vanilla Cake has become hard to locate. It used to be the cheapest boxed cake mix on the shelves. It is available in 12 packs at Amazon.
Unless you intend to make a whole lot of cakes and want to have that many boxes, substitute with any white cake mix that does not contain pudding in the mix.
Honestly, the cheaper the cake mix the better the cake will turn out.
Lately, I have been buying Duncan Hines Classic White Cake Mix. It has been readily available at the store and it has been the cheapest of the white or vanilla cake mixes that do not say moist or contain pudding.
If I cannot find either of these cake mixes, I have used generic cake mixes that say “moist” on the box. Those seem to take a bit more time in the oven. but the taste will be the same.
Tips for Decorating Your White Wedding Cake
You can split the layers with a long serrated knife, like a bread knife, but I find that it is easier to split with a cake leveler.
A cake leveler can cut a cake up to 10″ wide. It is also good for taking off any crowns that formed during baking.
After you crumb coat the cake layers, place them into the freezer for 10 to 15 minutes to firm up the icing. Then ice the cakes.
The easiest way to get smooth sides and tops are to use a tool designed for icing cakes.
I use an offset spatula, icing smoother, and even have a wide drywall taping tool I use.
The taping tool is high enough that it allows me to get the entire side of the cake all at once.
A cake turntable makes it easier to get smooth sides. This tool is not necessary but sure makes the job easier.
Make a stiffer icing, by adding a few tablespoons of powdered sugar to some icing, mixing it on high, for piped borders and decorations.
Chocolate Wedding Cake or Groom’s Cake
After many requests, we have spent some time experimenting with a chocolate version of our cake.
Just like with the white wedding cake recipe, we have found that we get a sturdier cake suitable for stacking when starting with a boxed mix.
There are enough differences in the ingredients it has its own recipe. That recipe is now available in our Chocolate Wedding Cake post.
MORE DIY WEDDING RECEPTION RECIPE IDEAS
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White Wedding Cake
Equipment
- Mixer
- Cake Pans
Ingredients
White Cake
- 1 box white cake mix Pillsbury Traditional White is our preferred mix but any white cake mix is fine
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/3 cup water
- 1 cup Greek yogurt
- 4 egg whites
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Baking spray
White Buttercream
- 1 cup Butter softened
- 1 cup shortening
- 2 pounds Powdered Sugar about 7 1/2 cups
- 1/3 cup of milk more may be needed
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons butter flavored extract
- 1/4 teaspoon salt
Instructions
White Cake
- Preheat oven to 325 degree F.
- Spray 9 X 13 baking pan with baking spray. Set aside.
- Place cake mix, flour, and sugar into the bowl of stand mixer. Mix just until combined.
- Add water, yogurt, egg whites, oil, and extracts.
- Mix on low speed until combined.
- Turn mixer to medium speed and mix for 2 minutes.
- Pour into prepared pan and place in preheated 325 degree F oven.
- Set timer for 35 minutes. If you begin to smell the cake before the timer goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done and it needs to be removed from the oven.
- Once the timer goes off, and you have not removed the cake already because it was done, check the cake for doneness by using the toothpick method.
- If the cake is not done after 35 minutes, continue cooking the cake and checking for doneness every 5 to 10 minutes, depending on how wet the toothpick was when testing the cake.
- When cake is done, remove from oven and cool completely before frosting.
White Buttercream
- Place butter and shortening in the bowl of a stand mixer.
- Using the blade attachment, mix on medium-high for 5 minutes.
- Add powdered sugar 2 cups at a time and mix on slow until all sugar is incorporated.
- Mix milk, extracts, and salt in a small bowl.
- With mixer turned off, add milk mixture to icing.
- Turn mixer to slow and mix until incorporated.
- Turn mixer to high and allow to run for 5 minutes.
- Test icing for consistency. If you want a thinner icing, add milk 1 tablespoon at a time and mix for 1 minute.
Notes
- If using this pan for an important event, please do a test run with this recipe and cake pan sizes you intend to use before the big event.
- Cake recipe can be doubled for larger pans, adjust the baking time.
- Cupcakes can be made with this recipe, again, adjust the baking time.
- Can be made in smaller pans for layering, adjust the baking time.
- This cake needs to be supported if stacking greater than 2 layers high.
- Icing recipe will easily cover a 2 layer 9-inch cake, amounts can be halved if the cake is being served in a 9 X 13 pan.
- Cook time listed does not include the cooling time between baking and icing.
- You will get 6 1/2 cups to 7 cups of batter when using this recipe as stated. ★ Did you make this recipe? Don't forget to give it a rating!
Nutrition
This White Wedding Cake Recipe can also be used as White Wedding Cake Cupcakes, Birthday Cupcakes, or just everyday white cupcakes. It will make about 36 cupcakes. Also baked at 325 Degrees F. But only 18 to 20 minutes for those.
Natalie Casias
I made this cake for my son in laws BiRtHdAy tonight! I got rave reviews!! I knew when I read the recipe that this would be an outstanding cake and I was NOT disappointed!! I filled it with raspberry jam and found an amazing recioe for a boiled frosting that is to die for!! Thank You for sharing your cake tecipe!!
Beth Mueller
Hi Natalie!
Thanks for stopping by and giving such great feedback! It sounds like an amazing birthday cake! I bet the raspberry jam filling was amazing!
Cheers!
Treva
How far in advance can this be made? Wedding is Sunday, in a different city, so I’ll have to transport the day before
Beth Mueller
Hi Treva!
The cake itself can be made up to 3 months in advance and frozen. I wouldn’t ice the cake much more than 2 days before serving though. Hope this helps!
Cheers!
Barbara
I am a baker; 77 years old and I baked this cake because I was tired of baking these past two weeks due to the holidays. I always bake from scratch but reading through this recipe made me want to give it a go. I was tempted to add to it, but decided to follow the recipe exactly (however I used sour cream instead of greek yogurt because that’s all I had. It turned out perfect!! I took it to a party tonight, Néw Years Eve, and it was on the dessert table and when went to pick up my cake plate and a couple of prices that were left, a man came up and asked if he could take a piece home. He asked me how it was so moist. A lady next to him asked me if I was going to take the other piece home. Ha!! They both mentioned the texture and how great the flavor was. I used pillsbury white cake mix and followed the directions exactly. Do not overbake as it could be dry.
First time in a long time I have made a box cake, but this is wonderful. Lots of variables, next time I will try strawberry preserves or maybe fresh strawberries.
Beth Mueller
Hi Barbara!
Thanks for checking in and letting me know how much you liked the recipe! I love the idea of adding some strawberry to the cake. I understand baking burnout after the holidays!
Happy New Year!
Kathy
I made this for Christmas and it was a hit. I added a thin layer of raspberry preserves between the layers and it elevated the flavor. This is a keeper.
Beth Mueller
Hi Kathy!
Thanks for visiting and sharing! I love the idea of adding some preserves between the layers! I bet it was delicious AND festive that way!
Cheers!
Valerie
Been looking 20 years for the taste and texture of white wedding cake I remember as a kid. Very very dense and fab!!!! I would wait for my mom to get home from weddings………where’s the cake??? Anyway, thank you for this recipe. Took me back to 1962!!!
Valerie
Valerie here..my comment is missing a star..its 5…not 4
Beth Mueller
Hi Valerie!
Thanks for leaving a great review! I’m so glad that you like this cake and it brings back memories!
Cheers!
Annie
This cake is delicious!! Followed the directions and it came out perfect! My dad said, “This is the best white cake I have ever tasted.” – and he is 82, so he has tasted a lot of cake in his day! I paired the cake with an Oreo buttercream frosting and it was a hit! Thanks for posting the recipe!!
Beth Mueller
Hi Annie!
Thanks for the rave review! White cake with Oreo buttercream sounds amazing! I might need to give that a try!
Cheers!
Aja
Love this recipe! Have made it a few times for birthdays 🙂
Beth Mueller
Hi Aja!
Thanks for leaving a 5-star review! So happy to hear that you are enjoying the recipe!
Cheers!
Karen
I am going to make this for a wedding in January but curious if you think champagne extract could be substituted for the almond and maybe part of the vanilla.
Beth Mueller
Hi Karen!
I have never used champagne extract but it sounds fun! I don’t see why it wouldn’t work. It will affect the flavor, but it won’t change the cake itself.
When you do a test run maybe divide the batter in 2 and try adding all champagne extract to one part, and champagne extract with a bit of vanilla and see which one tastes the best. Do the same with the icing. You can cut the icing recipe in half since it’s only a test run, then test half of that with your extract idea.
Hope this helps.
Cheers!
Melinda
Hi there! I am making this cake for a friends wedding. We did the trial run as suggested. The bride loves the flavor just does t like how dense the cake is. Is there a change I could make so it’s not as dense? I don’t know if I could back off of the yogurt or just back thinner layers. Great recipe!!
Beth Mueller
Hi Melinda!
So glad to hear that you did a trial run! Better to know now than on the big day.
I have never tried to make this cake with alterations, but since you are doing some trial runs now you could try and see. Let me know how it turns out and I’ll include your suggestions in the post.
If it’s just the flavoring that you are looking for you could add the vanilla and almond extract to a boxed cake mix and the rest of the ingredients called for on the box.
Tammy Dean
I made this recipe today. It’s so good, but I have a question. It turned out a little spongy, so if I back off on the egg white will that help that? I used my farm eggs, they might be bigger than regular. Thank you!
Beth Mueller
Hi Tammy!
It may not be your eggs, this cake is a little spongier than using a plain box cake. It’s denser than a homemade cake too. This cake should withstand the addition of simple syrup between the layers, stacking., and slicing thin. Is your texture something different than that?
Beth
Richard
Great flavor, but way to sweet….
I made two 9″ Rounds baked at 325 for 40 minutes, could have used another 2 minutes.
All that frosting is not necessary. I would make a 1/2 batch and also use 1/2 the powered sugar.
May make again???
Beth Mueller
Hi Richard!
Sorry you found this recipe too sweet. The extra icing in this recipe can be frozen for future uses. Some people use extra icing for decorating their cakes. The icing recipe can be reduced.
Cheers!
Barb
Can the yogurt be fat free?
Beth Mueller
Hi Barb!
It can be fat-free! I use whichever one I have on hand.
Cheers!
Lisa P
Made this yesterday into mini cupcakes for a bridal shower. Only change to recipe was I substituted sour cream for the Greek yogurt because I had accidentally bought fat-free Greek yogurt. Made buttercream frosting recipe as well with half Cristo, half butter. The cupcakes and frosting came out perfect! Baked them in recycled brown paper cupcake liners and alternated white & blush frosting rosettes on the top with a few edible pearls in the center for a rustic themed bridal shower. So yummy. FYI- the recipe makes approximately 90 mini cupcakes (a lot!!) Baked in Wilton mini cupcake pan (dark, non-stick) in a gas oven at 325 degrees for 13 minutes. Thank you for the recipe – it’s going into my ‘keeper’ recipe book.
Beth Mueller
Hi Lisa!
So glad you stopped by to let us know how the recipe went! Thanks for the information on the number of mini cupcakes and baking time for this recipe. I had no idea! Great to know when the opportunity to make mini cupcakes comes up!
Cheers!
Sylvie
Just made this recipe for a strawberry shortcake and it was a hit! Absolutely amazing! By far, the best white cake I have ever had. Thank you for sharing.
Beth Mueller
Hi Sylvie!
Thanks for leaving such a nice review! We are so glad you liked it!
Cheers!
PHYLLIS K MOORE
I just made this wonderful cake and the recipe is exactly what I’ve been looking for. I used an .88 cent Walmart brand white cake mix. The texture is dense and moist. I baked it in a Wilton Shell Pan (the large one). I think I did the 40-45 minute bake (checked it at 35 minutes). I plan to make this any time I can find an excuse to! I also made the buttercream frosting which came out great. I’m so glad I found this recipe.
Beth Mueller
Hi Phyllis!
Thanks for dropping in and leaving such kind words! I’m really happy you enjoyed it!
Cheers!
Bonnie Gibson
Made this cake for the second time today for a family reunion. The first time was for my daughter’s birthday. Everyone loved it! I am going to split the layers and maybe put cherry jam between two layers, with frosting in the middle. It is a definite “10” in my book. Will be making it often!
Beth Mueller
Hi Bonnie!
Thanks for stopping by and letting us know your thoughts! I bet cherry would also be a great addition to this cake, it would pair beautifully with the almond flavor! Let e know how it goes!
Cheers!
heidi
I am looking forward to making this cake for our son’s wedding this week. I am planning at 10, 8, nd 6 inch layer, and it looks like I need to triple the recipe. Other places recommend not doing more than one cake recipe at a time, but I’m wondering since this starts with a boxed cake, could I go ahead and triple it and do it all at once or no?
Beth Mueller
Hi Heidi!
The original WASC recipes are double this recipe and that’s the way I used to make it when I had more to feed. Based on my experience with a double recipe you might have trouble mixing a triple recipe without overflowing a 5-quart mixing bowl. Double recipes seem to fling batter all over when mixing at a high speed! (Ask me how I know….. hahahaha).
Cheers!
Angela
I made this cake for my wedding (April 6, 2019) and it turned out great. I am not an avid baker but wanted to make a homemade cake for my wedding because we were on a budge. I doubled the recipe to make a 2 tier cake having 2 layers per tier. I did add a thin layer of strawberry jam between layers and used the butter cream around each layer to make a wall/ring to hold the jam in. I also used the butter cream frosting to make rosettes all over the cake. It turned out so good, my step mother asked me for the recipe. It was a lot of work but worth it in the end.
Beth Mueller
Hi Angela!
Congratulations on your wedding!
Thanks for stopping by and leaving a review!
I am so happy to hear you had success with this recipe, especially when it was such a special day. I bet the strawberry jam added a great pop of flavor!
Cheers!
Kate
Hi! Would high altitude affect this recipe?
Beth Mueller
Hi Kate!
I am not a high altitude baker but if I were I would try decreasing the sugar by 2 tablespoons, adding an additional 1/4 cup of flour, 1 more egg white, and 3 more tablespoons of water. I would increase the baking temperature to 350 Degrees F. Additionally, I would grease and flour my pans to make sure that there was no sticking. If you are making this for a special occasion, I highly recommend practicing a time or two even if not baking at high altitude. Here are a couple of links to answers from high altitude bakers you might find useful. https://ask.extension.org/questions/384651 https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/
Cheers!
Taylor
Thank you so much for your quick reply to the funfetti question. Do you think that this will be enough batter for a 9×13 cake plus a few cupcakes?
Thanks again!
Beth Mueller
Hi Taylor!
When I make this in a 9 X 13 pan I use the entire mixture. The cake is usually about 3 inches thick. You could probably get a couple of cupcakes out of it, but many more and the cake might turn out kind of thin.
Take a practice run at the cake and take the batter for the cupcakes first. I bet no one would be disappointed to eat your cake twice! Most of my neighbors love it when I am testing new recipes! LOL!
Cheers!
Taylor Berkowitz
Hello. Have you tried tuning this into a funfetti cake by adding sprinkles to the batter? Do you think the batter is thick enough to suspend the sprinkles?
Thank you.
Beth Mueller
Hi Taylor!
I have never made a funfetti cake with this batter but I bet it would make a great one! This batter is thick enough to suspend them! Let me know how it goes.
Cheers!
Elizabeth
Hi! I am a baker who will often use a box mix and I always felt guilty because from the time I was six I scratch baked. Some days are just isn’t enough time I am also disabled and my hands don’t always want to cooperate so a box mix is a great place to start. However, that is not a buttercream recipe everybody calls it buttercream and it is not. When you make buttercream you are either making French buttercream Italian buttercream or swiss buttercream all of which have a heat component because the recipe you gave which most Americans use you can always feel a little bit of that grit from the powdered sugar and no matter what you do I have tried to take short cuts with icing making but there just aren’t any that are good enough for me. If you make a southern caramel cake it needs to have that little bit of crunch but it is still a cooked icing. They are very easy to make and Italian buttercream I find to be the easiest it’s done in a Flash and then cooled until ready to use. They were recipes all over the Internet for it and I have one of my own but those are true buttercream if they have a heat source. I have gotten some wonderful cakes from boxes with things added to them and yes wedding cake is an almond white cake it has been my whole life and I am 55. Wow 55 how did I get here?! Anywho all you need to do is use the same amount of almond extract as you use for vanilla extract in both the cake and frosting so in the cake it will double to 2 teaspoons of almond extract and two teaspoons of vanilla. Make sure it’s as fine as the vanilla you are using and that it is white almond or clear almond extract. Nine times out of 10 it has no color anyway. I would be getting something along the lines of Wilton baking almond extract. This is one place where I can’t get away with using the Dollar Tree and believe me I have sold some cakes that people come every year to get remade and I have used a few Dollar Tree ingredients and nobody ever knew! LOL keep on baking! 🙂
Beth Mueller
Hi Elizabeth!
I prefer scratch baking too, but I’m right there with you, sometimes I need something simpler. Using a box mix is the only way I can achieve the flavor and consistency my husband likes.
Thanks for the buttercream lesson! We are in the process of making a post about different kind of icing recipes! Maybe I should have clarified that this is an “American” buttercream. It too is made to please the white wedding cake snob in my life – LOL!
Cheers!
Janet
Has anyone tried to substitute unsweetened apple sauce for the shortening? Let me know. I’m going to make this cake for Easter. Thank you!
Beth Mueller
Hi Janet!
The oil in the cake recipe can safely be substituted with unsweetened applesauce but I wouldn’t try and use applesauce in place of shortening in the icing. Hope this helps!
Cheers!
Susan
Sounds wonderful. I am baking a cake and travelling 3 hours so opting for a bundt cake. Also, can mekted butter be substituted for the oil?
Beth Mueller
Hi Susan!
I think butter as a substitute would be fine! You might find that this cake acts more like a pound cake than a regular box cake made in a bundt pan so I would probably treat the pan appropriately. Our pound cake post has some tips for this https://peartreekitchen.com/rich-butter-pound-cake/ as well as links to King Arthur Flour’s tips!
Cheers!
Jamie
Hey! Im making my friend a wedding cake, and she wants it gluten free and lemon cake. I figured this would be a good base to go off of, as its very dense and moist so the gluten free flour wouldn’t make the cake too dry. A gluten free lemon cake mix was what I was thinking of replacing the box mix with. Do you have any suggestions on how I could make this gluten free lemon cake? Thank you!
Beth Mueller
Hi Jamie!
I don’t do a whole lot of gluten-free baking but if I were going to try to make this gluten free I would definitely start with a gluten-free cake mix and use all-purpose gluten-free flour. I would also add a teaspoon of xanthan gum. I would also make this a couple of times before the big day just to make sure it works!
Also, check whatever brand of powdered sugar you use is gluten-free. Many are but some aren’t.
If you can’t find a gluten-free lemon cake you can try using a white cake mix and all lemon extract, skipping the vanilla and almond. Even if you do find a lemon cake I would skip the almond.
Hope this helps!
Cheers!
Nanci
The only time that I ever attempted a bakery style cake, I remember that the recipe called for whipping the egg whites as the very last thing, and gently folding that into the cake batter. This made a very level cake without a “crown.” Do you think that would work with this cake, and possibly give it a lighter, fluffy or texture?
Beth Mueller
Hi Nanci!
You could try it! I’m not so sure how it would work with a cake mix as a base though. I use this recipe because it isn’t as fluffy and is well suited for stacking and slicing into thinner slices. Let me know if you do try it and let me know your thoughts! I love recipe improvement tips!
Cheers!
Allison
Hey! Can you add food coloring to the icing for piping?
Beth Mueller
Hi Allison!
Yes, you can add food coloring to the icing for piping! I would use gel coloring for the best colors. You can also make the icing thicker for piping by not using as much milk in the beginning or by adding a bit more powdered sugar.
Hope this helps!
Christy
Hi! Thank you so much for this amazing recipe. I made it into a 4 layered unicorn cake for my daughter’s 8 year birthday party and it was a huge hit! It’s my second time making this recipe and everyone loves this cake. Plus the frosting is delicious! Super easy recipe and my family and friends think I’m a professional baker. LOL!
Beth Mueller
Hi Christy!
Thanks so much for letting us know how your experience with our white cake recipe was!
I am so glad you have had success with this cake more than once!
Penny
Thank you so much. I made this cake for my daughter’s wedding. It was moist, delicious, and solid(in a good way). I received many compliments. I will be saving this recipe for future events.
Beth Mueller
Hi Penny!
Thanks for stopping by and letting us know how this cake turned out for you! Congratulations to your daughter!!
Cheers!
Nancy
Hi Beth!
We are cake snobs and your recipe was a hit all around! I followed your instructions to the letter and my results were identical to yours. This is definitely an old-fashioned wedding cake and is absolutely delicious!
I sense that some of your readers might be used to a lighter, fluffier version of wedding cake? Do you have any advice about how to make a lighter (bakery style) version of this?
Finally, your instructions and hints were outstanding. So thorough and easy to understand! Thanks so much!
Beth Mueller
Hi Nancy!
Thanks for stopping by and letting me know how your cake turned out! I do not have any ideas how to turn this one into a fluffy cake. Maybe just adding some vanilla and almond extract to a cake mix and following the directions on the box would work.
Happy Friday!