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 kind 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.
Not Just for Weddings
This recipe can also be used as a birthday cake, anniversary cake, or anytime you just want an easy dessert.
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.
The recipe base 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 white almond sour cream cake version with a few changes.
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 thin slices without it crumbling and falling apart before it can be moved to a plate. This one is not overly fluffy.
Cake Pan Sizes
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.
Batter Amount for Common Pan Sizes
This recipe makes 6 1/2 to 7 cups of batter. The amount will differ based on which brand used and how much air thas been whipped into the batter.
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 to use all 3 of layers for a tiered cake. 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
I use a lower temperature.
This cake is truly baked at 325ºF, 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’m just making it for my family or friends or carrying it to a potluck.
Baking Times
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!
Cupcakes
This will make about 36 cupcakes. Also baked at 325 Degrees F. But only 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
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 icing recipes I have tried in my 35 years of baking.
This makes a lot of frosting, more than you would need for a 9 X 13 pan. But if you choose to layer this cake, you will appreciate having extra.
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.
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
My favorite cake mix used to be Pillsbury Traditional Vanilla Cake has become hard to locate. I can’t even source it on Amazon anymore.
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
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 is 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.
LEFTOVERS
Leftovers can be stored at room temperature for up to 3 days. For best results, store in an airtight container.
Leftovers can be frozen.
I have better luck when freezing individual pieces. I freeze slices on a plate covered with parchment paper or plastic wrap. Once the slices are completely frozen I wrap them individually in plastic wrap and place them all into a plastic freezer bag.
To freeze an entire cake layer, place the entire layer in the freezer and allow it to freeze, then remove from the freezer and cover tightly with plastic wrap. If you plan to freeze this layer for a first wedding anniversary, wrap it in a double layer of plastic wrap before wrapping in foil.
When the cake is wrapped tightly in plastic wrap, wrap in a layer of aluminum foil and store in the coldest part of your freezer, usually a top shelf near the back.
To thaw cake slices or the entire layer, remove the cake from the freezer and remove all of the coverings. All to thaw completely in the refrigerator or at room temperature before slicing.
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.
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White Wedding Cake
Equipment
- Cake Pans
Ingredients
White Cake
- 1 box white cake 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 plain
- 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 an oven to 325°F.
- Spray a 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 the prepared pan(s) and place in preheated 325°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 the 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
- DO NOT add ingredients listed on the box mix.
- 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.
- 36 cupcakes can be made with this recipe. Reduce baking time to 18 to 20 minutes.
- This cake needs to be supported if stacking greater than 2 layers high.
- Icing recipe will easily cover a 2 layer 8-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.
- Can be made in smaller round pans for layering, adjust the baking time. 6" - 35 to 40 minutes, 8" - 55 to 60 minutes, 10" - 65 to 75 minutes.
- 6" pans hold about 3 cups of batter, 8' pans hold about 5 cups of batter, 10" pans hold around 8 cups of batter. You may need to double this recipe and make multiple batches for large cakes.
- Use a baking nail placed in the center of the cake for pans 10" and larger.
Sandy
This is The Best White cake and frosting recipe that I have ever used! Ive been looking for something like this for a Long Time,,,, Thank You !
Lori
This cake recipe is amazing. The cake tasted like a bakery wedding cake. It holds its form well . I highly recommend this recipe. It’s my go to white wedding cake recipe.
Anonymous
Amazing!!! Loved it.
Cheryl Campbell
This is literally the recipe I’ve been searching for!! It turned out simply amazing!! Thank you thank you thank you!
Beth Mueller
Hi Cheryl!
I’m glad you liked it! Thanks for coming back and leaving a review.
Cheers!
Kathleen m Burgo
Best cake ever.. Make it for my kids every birthday.
Beth Mueller
Hi Kathleen!
Thanks for visiting and leaving a review! I love making this cake for all celebrations!
Cheers!
Kathleen m Burgo
Have you ever made this in Chocolate cake?
Beth Mueller
Hi Kathleen!
I have and the recipe is on the site. There are a couple of substitutions to turn this into a chocolate wedding cake.
Hope this helps!
Misty
Hi there. I made a white wedding cake from this recipe and it was hit, everyone loved it. I have another wedding cake to do in 3 days, can I use this same recipe but with red velvet boxed cake mix instead of white?
Beth Mueller
Hi Misty!
I have never tried using a red velvet cake mix, but I would think that the results would be similar. I would use vanilla in place of the almond extract.
Hope this helps!
Allison
Are the measurements for the round pans per pan or for both pans?
Beth Mueller
Hi Allison!
One single batch of the recipe will fill (2) 8 to 9-inch standard round pans. The other pan measurements listed in the post are for single pans that are 3-inches deep. These pans are much deeper than a standard baking pan and they make a thicker cake that is usually split and filled before stacking. 6″, 8″, and 10″ are simply the sizes small tiered wedding cakes are made with.
Hope this helps!
Allison
Perfect. Thank you!!
Jody
I am a little sensitive to a lot of dairy. Could coconut milk yogurt be substituted for the Greek yogurt or sour cream?
Beth Mueller
Hi Jody!
You should have no problems using coconut milk yogurt as a substitute.
Hope this helps!
Stay safe!
Valerie
Hi, I will be using this recipe to make my son’s wedding cake. My question is can this cake be left on the counter after decorating for 1 day or does it need to stay refrigerated?
Beth Mueller
Hi Valerie!
It will be fine for a day on the counter. I keep mine at room temperature at up to 4 days.
Make sure the room is relatively cool though to prevent the icing from sliding off the cake.
Hope this helps!
Cheers!
Beth
This is a great recipe !! Layers came out flat and sturdy. The taste is very yummy too. Would highly recommend!
Beth Mueller
Hi Beth!
Thanks for recommending this recipe!
Cheers!
Linda Adkins
Wow! This icing recipe is the one I have looked for for years!
You absolutely nailed the old fashioned white wedding cake icing of my childhood from the 1960’s and ’70’s.
Thank you so much for sharing this! God bless you!
Beth Mueller
Hi Linda!
Thanks so much for letting me know you like the frosting recipe and leaving a review.
Stay safe!
Brittany
This recipe sounds great but could sour cream be substituted for the yogurt?
Beth Mueller
Hi Brittany!
It sure can, the original WASC was written using sour cream. WASC cake is a white almond sour cream cake.
Hope this helps!
Ruth
What and how much can I use in place of the butter flavored extract?
Beth Mueller
Hi Ruth!
You either use an equal amount of additional vanilla or you can skip it. It won’t affect the flavor too much. If you won’t be serving this in a hot environment, you could use all butter in the icing.
Hope this helps!
Anonymous
butter flavor is not a good choice, ever.
Beth Mueller
Hello!
I add the butter extract to my buttercream because it adds butter flavor where the solid shortening is pretty flavorless. You can use all butter if you want but it won’t be nearly as white and it will melt, especially in warm temperatures.
Erika
I made this cake and made just a couple of modifications. I changed the water to milk in the same amount and I doubled the amount of butter which I melted. I also added a full pint of blueberries which I dusted in flour to prevent from sinking. Turned out perfectly.
Beth Mueller
Hi Erika!
I bet it was delicious!
Cheers!
Kattie
Hi! I made this cake and then threw out my other white cake recipe. This is the best white cake EVER!!!
Thanks for sharing this recipe! I can’t wait to try the chocolate cake recipe!
Beth Mueller
Hi Kattie!
Thanks for the compliment! I’m glad you liked it!
Joanne
I’m making a wedding cake with a 12”, 10”, 8” and 6” pans. Can you tell me how much cake mix I will need for all the cakes And the time I should bake each. Should I bake them separately? Can I bake them 2 at a time? Is the Greek yogurt in the frosting recipe, is it vanilla flavored or plain yogurt? Is the butter salted or unsalted? Does the frosting come out white? I need it to be white. Please help, this is my first time making a cake this big.
Beth Mueller
Hi Joanne!
I highly recommend you make a practice run at this cake before preparing it for a special occasion. This will reduce the stress level when it comes time to make the “offical” cake.
The baking times for each if using a 3-inch tall pan are listed in the post, as is the amount needed for each pan. I recommend using the 3-inch deep pans if you plan to split the layers and add icing to the middle. For a 12″ pan or larger I recommend you add a baking nail, the time for the 12″ pan, using a cake nail is going to be about the same time as the 10″ pan 65 to 75 minutes.
Baking nails are called heating cores or you can use a flower nail (the metal stick with the flat head used for making icing flowers). Place this into the center of the cake flat side down before baking.
The amounts of batter for several sizes of pans are also listed in the post, you will get 6 1/2 to 7 cups of batter per recipe.
Depending on the size of the pan, you may be able to get two into your oven at once. I bake 2 9″X2″ pans at the same time frequently.
The icing is white, but not pure white. You will want to use clear vanilla and all shortening for a brighter white.
I use salted butter. If you use all shortening you will want to add an additional 1/4 teaspoon of salt.
The Greek yogurt is only used in the cake, the frosting ingredients and directions are listed separately in the recipe card.
Hope this helps!
Cheers!
Joelle
Hi! I’m so excited I found this recipe to use for Mother’s Day this year! Only question is can I sub anything for the shortening in the frosting? Thank you!
Beth Mueller
Hi Joelle!
You can use all butter. It may not crust like it does with shortening but will be delicious anyway! Hope this helps.
Cheers!
JOelle
Perfect, thank you so much for your help & quick response. Cheers! PS I am making it now! Fingers crossed!!
Beth Mueller
Fingers crossed! Let me know how it goes!
Sandy P
Fabulous texture and taste. Baked perfectly FLAT. No hump!!
Beth Mueller
Hi Sandy!
I’m so happy to hear it turned out!
Cheers!
Jessica
This has become the new family favorite for holidays, birthdays ect. So easy to make and has turned out great every time! Great recipe! Thanks for sharing
Beth Mueller
Hi Jessica!
I love hearing it’s a family favorite and that you’re having success with the recipe.
Stay Safe!
Leah Henderson
We made this bc my daughter loves wedding cake! I made it for her birthday. It was amazing. So easy,too! I didn’t see note about halving the icing for a 9×13 cake. But we froze the extra! I can’t say enough about how wonderful this cake Turned out. Note. My cake needed 5 more minutes of baking. Ovens vary.
Beth Mueller
Hi Leah!
So happy to hear it turned out great! You’ll be happy to have the extra frosting the next time you make it! If you find it separates after thawing, just give it a quick mix!
Cheers!
Alicia
Can I leave the almond extract out?
Beth Mueller
Hi Alicia!
You can leave it out. I would use more vanilla extract. It will still be delicious, just missing that old-fashioned wedding cake flavor.
Cheers!
Carolc
Can you switch out to. Chocolate cake mix?
Beth Mueller
Yes! See our chocolate wedding cake post for a recipe and directions.
Cheers!
Vicki
This cake is fantastic. I used a different frosting recipe but you could put anything (or nothing) on this cake and you’d still be in heaven. I made 24 regular-sizedcupcakes, which took about 21 minutes to bake. I used sour cream, and the Duncan Hines Classic White cake mix. This recipe made me intensely happy – thank you!
Beth Mueller
Hi Vicki!
Thanks for leaving a review and a comment. We love hearing from readers!
Cheers!
Betty Jo Cline
Thank you Beth, The white wedding cake/icing recipe was the best I’ve tasted in years. (I baked cake in a 9X13 pan and cut icing recipe in half as you recommended, and it turned out perfect) In a years time, I make approx 200 plus cakes, this by far is going to become my favorite. My wonderful husband of 47 years really liked this one, we actually jokingly fought over the last piece. Also, I shared pc’s of cake with son and daughter in law, some dear friends, and my cousin, all thought this was the best white cake ever. I followed your recipe with no changes and I give it ten stars. I’ve tried many of your other recipes, they are all easy to make and tastes awesome, your website Pear Tree Kitchen is now my go to website. Thanks for sharing your cooking/baking knowledge.
Beth Mueller
Hi Betty Jo!
I am very happy to hear that your family likes this cake and you like the website!
Cheers!
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!
Janice Person
I made this cake tonight. I have tasted it yet, but I’m sure that it’s good. Like another commenter, I haven’t touched a boxed cake in a loooong time. Only problem I had( which really wasn’t a problem) I don’t have a stand mixer, but I got thru it with my hand mixer. Thanks for sharing.
Beth Mueller
Hi Janice!
Thanks for sharing! Now that I have a hand mixer, I use it a lot for this recipe, It’s more convenient than breaking out the stand mixer (not as heavy either LOL).
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!
Kate
Hi Beth, Just wanted to let you know I finally made this cake with the high altitude adjustments and it turned out great! Thank you so much for the suggestions! I’m not good with the science of baking so I struggle a lot at high altitude! I appreciate the help!
Kate
Beth Mueller
Hi Kate!
I’m so glad you had success with it at high altitude and enjoyed it!
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!
Carolyn
Thank you so much for this recipe! I have baked both a cake and cupcakes, each time turning out perfect! My family , especially my daughter loves it and I’m making cupcakes for my granddaughters birthday. In one of the comments, she said the icing was too sweet, if made ahead of time, the icing gets less sweet as it sits! Don’t know why but it’s perfect after a couple of days.
Thanks again!
Carolyn
Beth Mueller
Hi Carolyn!
Thanks for stopping by and leaving a great tip!
That might explain why we seem to like our cake on the second day!
Cheers!
Raygun
Hi I was wondering why you dont use cake mix with pudding in it? I have used pudding and it has come out wicked good. I was just wondering.
🙂
Beth Mueller
Hi Raygun!
Thanks for stopping by!
My cakes always came out too dense with “pudding in the mix”. It felt like it had a weird texture. Gummy and almost wet, but I am willing to give it another try next time I make one. Maybe the formulas have changed since my bad experience with it.
Anita
BEST EVER! WILL BE DOING CUPCAKES HERE IN 2 WEEKS FOR A REHEARSAL DINNER. EXCELLENT! HAVE A GREAT PIC IF MY FIRST CAKE BUT NOT SURE HOW TO ATTACH IT.
Beth Mueller
Hi Anita!
Thank you for stopping by and leaving us a 5-star recipe rating!
We are so happy to hear that you liked the wedding cake recipe!
I’m not sure how to add photos to comments either.
Donna Lynn
Hi, I have made a number of wedding cakes and would love to try this one but I have been avoiding cake mixes because of the changes they have made in the size of the mix. I had a strawberry cake recipe that I made every year for my daughter with a mix that everyone loved then suddenly it didn’t work anymore. I realized that the mixes sold now were 15 or 16 oz instead of 18 oz and it DOES NOT work – cake is soggy and heavy as lead!!! Unless I see the ounces of the mix in the recipe I won’t go near it! So what size mix did you use in your recipe- the new version of 15-16 oz or is the ones you order on Amazon the original 18 oz box? I’d love to know because I’ve heard a lot about this recipe.
Beth
Hi Donna!
I have used both sized boxes without a problem. Once you add the additional cup of flour and sugar, the 2 to 3-ounce difference really isn’t a huge difference anymore.
The only time I have ever had a problem with this recipe is when I try and bake it with a higher temperature or get in a hurry and take it out before it is done.
I use the new size box these days and I buy my mix in the grocery store. My favorite is the Traditional White by Pillsbury and it comes in a 15.25-ounce box. It used to be carried locally but has become unavailable in the Tulsa area. I use whichever white cake mix is the cheapest, unless it says “pudding” in the mix.
For your strawberry cake recipe that is no longer working, you can try adding a half of a cup of flour, plus a couple of tablespoons of sugar to your cake mix before adding any other ingredients.
Alternatively, you could try reducing the liquid in your recipe.
A third possibility is to buy 2 boxes of the base cake mix and add about 1/4 of the second box to your base before beginning.
I have been using smaller boxes for over 8 years now and I have not altered the amounts of anything. The only change I have made was to replace sour cream with Greek yogurt. Perhaps the thicker nature of Greek yogurt might explain my continued success with this recipe.
Cheers!
Beth
Patty K Courier
Do you know about how many cups of batter this recipe makes?
Beth
Hi Patty!
This recipe will make 6 1/2 to 7 cups of batter.
Susan Sheedy
OMG! AMAZING! I used cake flour and sour cream and it came our perfect. I made my daughters 4 tier wedding cake. PERFECT!
Beth
Hi Susan!
Thanks for stopping by and leaving a comment and 5-star review!
We are very happy to hear that you had success with the recipe for such an important event!
shalinee kheeroo
What does shortening means please ?
Beth
Hi Shalinee!
Shortening is fat used in cooking. We use Crisco,
Rachel
Everyone loved it. Had a few people ask for the recipe. I will make it again.
Beth
Hi Rachel!
Thanks for stopping by and dropping us a comment and a 5-star rating!
So glad to hear you had success with the recipe!
Juli Benham
Can this cake be used for tiers. In making a 2 tier cake. Thank you.
Beth
It can! There are some alternative baking times listed in the post itself for different sized pans. If the tiers are going to be large, I would add some supports.
Brianna
Me and my friend made this to taste before trying to make one for a party. It was THE best cake. We will be making this for our friend’s birthday cake!
Beth
Hi Brianna!
We are so glad to hear that you liked the cake! Hope your friend has a great birthday!
Beth
Hi Brianna!
We are so glad to hear that you liked the cake! Hope your friend has a great birthday!
Leigh Ann risner
Do you use plain flour or self rising?
Beth
Just plain all-purpose flour. Unbleached actually, but regular all-purpose works just as well.
Joan
Love this cake. Made it for our 50th anniversary and again for a neighborhood gathering. One comment was too rich but it was almost gone. I. Would like to replace some of the sugar for an artificial sugar if it would raise ok. I can reduce some of the sugar in the icing as it is good but you do not need all of it. I saved some for cupcakes. Love almond flavoring too!
Joan
Love this cake!!!
Beth
Hi Joan!
Congratulations on 50 years!! I am so happy hear that you enjoyed the cake! If you choose to use a sugar replacement, just make sure you use one that is formulated for baking, following the manufacturer’s recommendations for equivalents, and it should be fine. This does make a lot of frosting! I freeze extra I have, allow it to come to room temperature, give it a good mix and it’s good to go.
Lisa G
Yes, I meant the inside of the cake. I mixed it for the 2 minutes and I was thinking maybe undercooked? I didn’t realize it until after it cooled though. I used two 9 inch pans for 35 min. I will have to practice some more lol. I’m new to this! Thank you so much for your quick feed back!!
Beth
Hi Lisa!
I love hearing that someone is “new to this” but is not giving up and keeps practicing! This is how it all starts – the love of cooking.
Next time you bake these, or any cake or cupcake, try using a toothpick or skewer to test the center of the cakes. (I have been known to use a butter knife if I can;t find the toothpicks!)
Please reach out if you have more questions. You can also email me directly!
Lisa G
I cooked this cake last night and loved the flavor but my cake was sticky and thick! What can I do to fix that ?
Beth
I’m sorry to hear you are having difficulty with this recipe.
It can be a bit sticky on the top, especially on humid days. If you mean sticky and thick on the inside it may have been under-cooked or under-beaten. Sometimes, depending on which cake pan I used, it takes longer to cook, up to 15 minutes longer. I have several pan that are supposed to be 9 X 13 but actually aren’t, a few of mine make taller cakes and those pans take much longer. Make sure you are mixing it at least 2 minutes to get some air into it.
This cake should have a finer crumb with less air bubbles than a regular cake mix. Think more like pound cake texture.
Additionally, another commenter said she reduced her oven temperature to change the texture of her cake. 325 Degrees F is where I bake mine at. My oven runs true to temperature.
Lisa G
For the icing do you use salted butter or unsalted?
Beth
Hi Lisa!
I use salted. If you use unsalted butter, give it a taste and if necessary add another pinch of salt.
Lisa G
Ok thank you
Jennifer
is it ok to double the recipe? Looking to make a large sheet cake.
Beth
Absolutely! But you may need to adjust your baking time for a larger pan.
Sue
Is there a way to make this cake into cookies.
Beth
Interesting concept! I have never tried cookies since this batter is thin. If it’s just the flavor you are looking for rather than a texture thing you could try just adding almond and butter extracts to a sugar cookie dough.
Shannon
Have you tried this recipe as cupcakes instead of cake and if so what was the baking time adjustment?
Beth
I have made these as cupcakes. Baking time will depend on the amount of batter you use for your cupcakes. I sometimes use taller baking cups for larger cupcakes and those take a bit longer than standard sized liners. Standard size should take 15 to 20 minutes. I always stick a toothpick in the center of one of the cupcakes in the middle of the pan. Even when using taller liners I start checking at the 15 minute mark if the center doesn’t look wet, these have taken as long as 30 minutes for me.
Just a side note, in my experience, the icing has a tendency to slide off the cupcakes after a couple of days, so I would not prepare these too far in advance.
Kim
I’m looking to use 2 springform pans for a wedding cake. 9 and 8 inches. Would that work? And if so would all the batter be placed in the 9 and a half divided in the 8? Help!
Beth
You might need to make more batter but it should work. The baking times will be different on the pan sizes and thickness of the cakes will make a difference.
I would suggest a practice run and checking for doneness at 25 minutes. I would also grease and flour the spring form pans rather than just use a cooking spray and allow the cakes to cool completely before removing them from the pans.
Anonymous
Hi! I’m new to baking….Can this be turned into chocolate cake by adding cocoa powder or would you suggest actual chocolate cake recipe?
Beth
I have seen some recipes that substitute chocolate fudge cake mix for the white. In addition, adding a tablespoon of instant coffee to the batter will help boost the chocolate flavor. Vanilla is the only flavoring I would use if i were going chocolate. Enjoy!
Cathie
Update. ..I tasted it the cake was very good, the frosting only need half the amount maybe a quarter of amount. The frosting was way to sweet.
Beth
So glad you liked the taste. This does make a lot of frosting! Sometimes I freeze the leftovers and thaw them in the refrigerator for another use, other times I used the left over frosting to frost the cut sides of my cake to keep it from getting hard, I figure no one ever complains about extra icing on a cake!
Cathie
I haven’t tasted it yet however, mine in a 9×11 pan didn’t rise well. It left a bit of a indentation in the middle. On the bright side I had enough frosting to fill it up and still had at least a third left over. Tons of frosting. Hopefully it will taste great as I made it for my husband’s birthday.
Candace Clark
This turned out more like pound cake and the outside of the caje was really thick and crumbly. I wanted a flakey moist cake like a bakery.
Beth
Hi Candace!
Sorry that this cake didn’t turn out for you. When I make it, it has small crumbs but nothing I would consider crumbly. The texture should resemble an old fashioned wedding cake which had texture similar to pound cake with a little bit of spring like an angel food cake. Short of buying a commercial bakery mix from a restaurant supplier, this recipe is the closest I have ever gotten to the cakes I was trying to recreate.
Candace Clark
Thanks. Actually lowering the temp to 300 fixed the problem. This is my go-to white cake recipe now. I’m still trying to find a good yellow cake recipe tho. I actually used this recipe and just used yellow cake mix instead of white and three whole eggs instead of 4 egg whites and it did pretty good but it tastes more like a box cake mix than I would like. Any suggestions?
Beth
Hi Candace!
SO happy you found a solution that works for you! Oven temperatures can vary by quite a bit. I have never tried to make a yellow cake with this recipe. You could try a cheaper cake mix, I find that the high end cake mixes do not work as well with this recipe.
Sally
Is the almond flavor super strong?
Beth
Hi Sally!
I wouldn’t call it super strong, but you can taste it in there. It can be omitted or reduced. If have never had anyone complain that the almond flavor is overwhelming or anything.
If you have tried the new Blue Bell Bride’s Cake Ice Cream, the flavors are very similar!
Jen
Hello! I don’t care for butter flavored extract. Is there a substitution you would recommend? Or, just omit? Thank you.
Beth
Hi Jen!
You can just omit butter flavoring.
Kim
In opinion of you, and others who have had tried this is the sour creme, or yogurt tastier?
Beth
Hi Kim! I prefer the yogurt!
Anonymous
Hello can I use round pans with this instead of the 9×13
Beth
Yes! I use round pans for layering. I start checking my round pans a few minutes earlier than a 9 X 13.
Christieann
Sounds delish! Can I make it without the yogurt? I’m dairy free.
Beth
Hi Christieann!
Using yogurt or sour cream in this recipe is what gives the cake extra moisture. You can try the recipe without the addition of either, it might come out a bit dry and the bake time may need to be reduced.
If you are not opposed to using dairy substitutes, like soy or almond products, you could use any of those yogurt or sour cream options. I am amazed at the number of options most stores carry these days.
Happy Sunday!
RACHELLE
Hi! Is there a way to eleiminate the box cake and use flour?
Beth
Hi Rachelle!
Thanks for visiting our blog!
Since a box cake mix is a complete mix, I wouldn’t use just flour for the cake mix. If you wanted to try it without a mix you might try using 2 1/2 cups flour, 2 cups white sugar, 1/2 cup powdered milk, and 2 teaspoons baking powder.
I have never tried this option, so I can’t comment on an outcome.
Let me know how it turns out if you decide to try a substitute!
Beth