The photos are not really of a white wedding cake you would serve at a formal event, but it can be made in layers and turn it into a stacked wedding cake.
Cake decorating is not something I excel at.
We still call it white wedding cake because that is the flavor I have always tried to recreate. You know, that simple plain white cake with white icing that were once very common at weddings.
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.
Many internet bakers claim they use variations of this recipe for wedding and birthday cakes.
I was saving this recipe for a white cake until I had enough time and gumption to make one of every white wedding cake recipe I have used over the years and doing a taste test.
It didn’t mean I could not bake one in the mean time though, so I did and made one simple change to the only recipe I have used in the last 5 years or so and Andy declared it the best wedding cake I have made yet.
His first question was, “Is this recipe going on the blog?” When I told him no, he was adamant that it really needed to be there. He kept saying over and over it was the best one yet and I need to use this recipe from now on. I told him this is the same recipe I always use. “No, it’s not, there is something different and it’s really good.”
The recipe I had intended to use for this recipe has been around on the internet for quite some time now, WASC Cake, white almond sour cream cake.
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?
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 do not make cakes for others, but if I did, I would use cake pans that allow for layering and different sized tiers. I do not have bake time for other pan sizes, I would need to be checking the different sized pans before I could tell you how long to bake them for. I start checking this white cake 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.
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. 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. I try my best to avoid over baking cakes. It dries them out and makes the edges crispy (yes, this is from personal experience).
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 ones 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 icing recipe included in this post are no more than the way that I make it. Feel free to use any version you want.
UPDATES: This 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 wll 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 cur 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 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 fluffy.
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.Print
White Wedding Cake
Delicious white cake with white buttercream icing. Tastes like old fashioned white wedding cake. Simple enough for beginners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 Slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- 1 box white cake mix, Pillsbury Traditional White is our preferred mix
- 1 cup flour
- 1 cup sugar
- 1 1/3 cup water
- 1 cup Greek yogurt
- 4 egg whites
- 2 tablespoons oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Baking spray
- 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
- Preheat oven to 325 degree F.
- Spray 9 X 13 baking pan with baking spray. Set aside.
- Place cake mix, flour, and sugar into 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 time 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.
- 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.
Cake recipe can be doubled for larger pans, adjust baking time. Cupcakes can be made with this recipe, again, adjust baking time. Can be made in smaller pans for layering, adjust 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 cake is being served in a 9 X 13 pan.
- Serving Size: 1 3" X 3" Slice
- Calories: 627
- Sugar: 9.81 g
- Sodium: 466 mg
- Fat: 35.73 g
- Saturated Fat: 12.9 g
- Unsaturated Fat: 20.7 g
- Trans Fat: 2.28 g
- Carbohydrates: 71 g
- Fiber: 4 g
- Protein: 7.2
- Cholesterol: 24 mg
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