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Recipe for White Wedding Cake
Delicious white cake with white buttercream icing. Tastes like an old-fashioned white wedding cake. Simple enough for beginners.
My friends and family think this one tastes just like a traditional white wedding cake with a simple white buttercream. This is by far the most requested dessert at my house.
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
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/3 cup water
- 1 cup Greek yogurt, plain can substitute with sour cream
- 4 egg whites
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Baking spray
White Buttercream
- 1 cup Butter salted, 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
- Prepare the pan(s) by spraying with baking spray.
- 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.
- Consider using all solid shortening in the frosting for outdoor events or events where it will be warm.
- If using all solid shortening for the frosting add another 1/4 tsp salt.
- 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″ – 25 to 30 minutes, 8″ – 45 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.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Hi! I’ve made my cupcakes, and icing today (Wednesday) for Friday night rehearsal dinner. Have to transport unrefrigerated, but in a/c car for 2 1/2 hours and I did recipe as written for icing. Trying to decide should I ice them now to help keep them from drying out and keep them in boxes or should I put the cupcakes in Ziploc bags, refrigerate frosting, and frost them on Friday? Details
Hello!
I would wait and ice them on Friday. The cupcakes will stay fresher sealed in the baggies, and they won’t have a chance to form much of a crust. Once they have cooled completely, freeze them right in the bags, kept as flat as possible. You really don’t want that icing to melt on your way there, and if you made it with half butter there is a greater risk of it not holding up. I would refrigerate my icing in a sealed container and transport it as cold as possible, maybe in the cooler with your sodas and snacks.
I had to laugh reading the story posted as I remember back to CakeCentral days of WASC and who had it first. Although, the ‘original’ one used whole eggs, while the other person used egg whites. Anyway, that was YEARS ago. With the cake box sizes shrinking, do you use what is out there now, or I’ve heard some people buy 2 boxes now to make up for the difference to total the old 18 oz. Your recipe doesn’t state box size. Thank you.
Hi Victoria!
I use the largest boxes I can find these days, which is now 15.25Oz. I don’t know what they put into the mix now, probably more fillers that weigh less, but it comes out just fine. They still bake up tall enough to nearly fill up my 9X13 pans, and will rise nearly to the top of my pans if I use 2 8-inch pans, and lately I have been using 3 8-inch pans and make 3 nice size layers. (We may have aged ourselves talking about Cake Central, I loved that site!)
I just made this cake using 2 8 inch pans and they fell badly. Should I have baked at 350?
Hi Janet!
I always bake mine at 325 so that it the domes are minimal. I have never had one sink, so I am a bit perplexed. Were they completed cooked in the center and collapsed when cooled? I would love to help figure this out!
Absolutely scrumptious! This cake has become regular fare at my house! Such amazing flavor and tender texture. Love it!
Hi Tracy!
Thank you so much for coming back to leave a review! I’m glad your household loves it! It is the one I make the most at my house too.
Hi, I was wondering if the frosting for this cake leaves a greasy feel in your mouth, since you use a cup of shortening.
Hi Joyce!
Butter and crisco contain the same about of fat. We use crisco to make it more heat stable. High ratio shortening would be the best, its just hard to source in Oklahoma.
Had anyone tried using a gluten free cake mix with this recipe??
Hi Nancy!
I have not tried it, but did respond to someone a few years ago with this:
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 one to one flour. I would also add a teaspoon of xanthan gum. I would also make this a couple of times before and special event just to make sure it works!
Also, check whatever brand of powdered sugar you use is gluten-free. Many are but some aren’t. Hope this helps!
I just took my 2 – 9” cake pans out of the oven. Have you used a pie filling in between the cake layers? I was think of cherry or strawberry.
Hi Leah!
Any time I use a filling, I add a very thin layer of frosting and then pipe a border of frosting around the edge of the bottom layer. When using a filling with large fruit, you might want to cut the fruit smaller, otherwise your filling might get pressed down and ooze out when you cut the cake for serving.
Hope that made sense!
Delicious! My favorite cake!! thanks for sharing!
Thanks for visiting and leaving a review! We are very happy you like our white cake recipe! This is my most requested recipe from guest and family.
Can you substitute sour cream for the greek yogurt?
Hi Patti!
Yes you can! I do it anytime I am out of Greek yogurt, and have even used a bit of both!
Thank you! I have made your cake quite a few times and am always asked for the recipe. It is my go-to for birthdays…always delicious. Ended up using some sour cream added to the yogurt since I didn’t have anough yogurt.
I’m so glad you were able to make that substitute, I went on and added it to the recipe card, I can’t believe as old as this recipe is, I never thought to do it. Thanks for the reminder!
I’ve made this cake multiple times now, and get askted to share the recipe every single time I make it. I made it the first time for my daughter’s birthday, and my son shared it with his fiance and I got asked to make it for their wedding. It turned out beautifully. It stays moist for days!! We love the pound cake-like texture. I do use avocado oil instead of vegetable oil, because we’re trying to avoid seed oils, but that’s the only thing I did differently. I used the lemon curd recipe for the filling in his wedding cake and it was amazing. I’ve used it to make cupcakes too.
It’s as close to perfect a cake recipe as you can get. Simply fantastic.
Hi Sonya!
Thanks for stopping by to let us know all the ways you have used this, along with your oil substitution and lemon curd addition! I’m so happy you are putting it to good use and getting so many requests for the recipe and for making it. What an honor to be asked by a future daughter-in-law to make her wedding cake! Thanks again for sharing!
Absolutely a hit with my family. Well worth the time it took .
Hi Judith!
Thanks for taking the time to swing back through to let me know! I’m happy po hear that it went over so well!
So if you are use frosting outside or warm place. Then you don’t use butter just use all shortening
Hi Ray!
If I’m serving it anywhere that it’ll be over 80 degrees I use all shortening and extra butter flavoring. It keeps the layers from slipping. I just had that happen at our last get together. If your going to keep it refrigerated, making cupcakes or making a 9×13 cake, you can use all butter. Hope this helps!
Disappointed in this recipe. It really didn’t rise that high otherwise very good
Hi Jo!
Sorry you were disappointed, this cake is baked at a lower temperature so it avoids that rise. The recipe is for making a cake that is close to an old fashioned or vintage, tightly crumbed, white wedding cake. Thanks for trying it and coming back to let us know what you thought!
I made it just as directed, with sour cream, and it was delicious! I’ve found my special occasion cake!! ❤️
Hi Kelly!
I’m happy you found the one! Thanks for visiting and leaving a comment!
This is the perfect cake. I have already made it once and in the process of making it again! Thank you for sharing!
Hi Casey!
Thanks for coming by again and letting me know! I am so happy that it has been the perfect cake for you! It’s one of our favorites, and this one is on our regular rotation!
Happy Holidays!
The Buttercream was perfect — I used all butter. A little disappointed in the cake — just really dense.. I wondered if the egg whites were whipped before and folded in whether it would be less dense.
Hi Nola!
I’m sorry you were disappointed. This cake is a little more dense like an old fashioned white wedding cake instead of fluffy white cake you’d get by using a box mix alone. This recipe should have a very tight crumb and you should be able to slice it into very thin slices without crumbling (serving sizes were much smaller 50 years ago). It shouldn’t be as dense as it sounds like yours may have turned out. Beating the cake batter for 2 full minutes should incorporate enough air. I have never beaten the egg whites first, so I’m not sure what would happen. You could take a test run trying it to see if that doesn’t give you the texture you are looking for.
Happy Holidays!
Hi, are the baking times for 6, 8, and 10 inch cake pans for 3 inch deep pans?
Hi Emily!
Those times should be good for either size. You’ll want to use a cake nail for all sizes when using 3-inch deep cake pans. I’d start checking either depth at the lower end of the suggested baking times. I’d definitely do a test run before any celebration so it gives you a chance the tweak your baking times for your oven and depth. Hope this helps!
Perfect wedding cake just like the old days! Easy even for a novice baker like me. I have made it twice now and each time it was so delicious and everyone really enjoyed it.
Hi Jana!
Thanks so much for stopping by to leave us a review and letting us know how it went! I’m really happy to hear you think it is like an old-fashioned wedding cake! It’s one of our most favorite recipes!
Hi Beth! I am going to make this cake (three 8″ layers and three 10″ layers) for a wedding next weekend. Any advice on making this recipe at 6900′? I always add a little extra flour as a start.
Hi Karen!
I wish I had some solid advice for you, but I am not familiar with high altitude baking. I did a little research in some of my favorite forums and I have seen some opinions that when using a cake mix extender, like this recipe, there were no adjustments, and I have seen a few that added another tablespoon of flour. The one thing I saw overwhelming agreement on was using a baking nail on larger cakes. Many recommended lower the oven to 325, but this recipe already bakes at that temp.
I would do a test run using the recipe as written in both my 8″ and 10″ to see how it goes. If needed, I would then try adding additional flour like you have before to make a cake recipe work.
I would love to hear back if this works out for you at your altitude!
Thanks for the quick reply! I will get back to you after I experiment!
I tried my first test run for two 8″ layers. There are two slight dips in the center of each one. I will try adding a little flour next time. But they look great! I’ll be back in touch after my next test run.
Hi Karen!
Thanks for checking back in!
I would definitely consider using a baking nail in the larger pan then.
If you still have a dip in the 8″ I’d use one in those too.
I’m hoping they still taste amazing, even if there is a dip! (More room for extra frosting – LOL)
My practice cake tasted amazing! This recipe is a keeper. I appreciate the detailed directions and notes. It’s easy to follow and easy to bake! My husband thought it was delicious.
I tested it with the all shortening frosting, because the wedding next week is outdoors and it’s supposed to be in the 80s. But, I look forward to tasting the half butter, because…well, butter! That being said, the all shortening frosting was very good. And if it keeps the cake looking good for the duration of the cocktail hour and reception, then that’s what I’m going to use. I will follow up after the wedding once I’ve had a chance to try the extra flour and cake nails. That little dip in the 8″ cakes wouldn’t even be noticeable, but I do want to try whatever I can to perfect this for my altitude.
Thanks again for your replies and for this wonderful recipe! I’m baking the two dozen white wedding cupcakes as we speak. And I’ll be using the chocolate cake recipe for the two dozen chocolate cupcakes!
Do you have a red velvet recipe by any chance? I need to bake two dozen of those, as well.
Thanks!
Hi Karen!
Thank you so much for sharing your experience with our wedding cake recipe at high altitude! You can add a bit more butter extract to the icing to get a bit more butter flavor. I’m happy to hear your husband liked it too, it’s my husband’s absolute favorite dessert I make, and the one most requested by family and friends for their birthdays.
I do have a red velvet cake recipe, but it is scratch made. I’m not a fan of the flavor of boxed red cakes. Here’s a link to that one – RED VELVET CAKERed Velvet Cake. I made that one as a Bundt cake, but it can be made into cupcakes.
We really do appreciate you being so open with your experience! I’m sure it may help others in the future.
The final wedding cake turned out great! I added a few tablespoons of flour, slightly reduced the sugar, and used the cake nails to adjust for the altitude and they were perfect! It was an outdoor wedding with a temperature in the 80s and the cake was on a table that had been set up in the sun. The all-shortening frosting held up in the heat. I did add extra butter extract as you suggested. Thanks again! This recipe is a keeper. I’m going to bake it again for my 60th birthday next week.
Hi Karen!
Thanks so much for coming back and sharing the details that worked at high altitude. I am so very happy to hear that it all worked out so well! I’m glad the icing held up too. Luckily you prepared for the heat, as it sounds like things could have gone sideways quickly in the direct sun.
Thanks again for your details! If you ever have any other questions, just reach out. [email protected]
Cheers!
Perfect recipe! I have been frantic finding a moist wedding cake recipe that has a good texture, bakes flat and tastes good! This is the perfect recipe for that! I havent frosted and stacked yet but more to come when I get to that point.
Hi Brenda!
Thanks for coming back to let us know you liked this! It is one of our crew’s favorite and most requested cakes. We look forward to hearing how the rest of it turns out!
I made this for Father’s Day. One layer white and the other chocolate. Everyone loved it. I am just curious when adding the flour, can you use cake flour instead of regular flour or will it ruin the cake. I am making this again for July 4th but doing a double layer sheet cake. Fingers crossed it comes out as good as the other one since it is the first time doing a sheet cake.
Hi Donna!
I’m so happy to hear everyone loved it! Cake flour shouldn’t alter things too much, it is really just a cake extension. Depending on the size of your pan, I would reduce the baking time a bit, assuming you are talking about a sheet cake pan that is something like 10X15 with shorter sides. I’ll be curious to learn how it goes using cake flour and changing pan sizes. Since you are planning on this for a holiday, I might also suggest doing a test run first.
Hope this helps!
Amazing cake! I used avocado oil instead of veg oil and added almond extract to the cake batter. Everyone at the wedding raved how good it was. My first time making this and glad I took a chance on your recipe. I’d give it 10 stars! Thank you!
Hi D’s mom!
Thank you so much for swinging back through to let us know how much you liked it!! We are so glad that it turned out as amazing as you had hoped, and we too are glad you took a chance o our recipe, it’s one of our favorites and most requested. Also love that you shared your changes so others may know what works.
Cheers!
I have used this recipe for years now! I have cupcakes cooling for all the kids that ride my school bus!
Recipe has never failed me!
Hi Jody!
That is so sweet for you to make cupcakes for the kids! Thanks for stopping by and letting us know that you’ve had such great success with this cake! We are happy you like it!
In This White Cake recipe. Can I use Milk instead of water. I don’t ever use water in any of my cakes. Seems to me that it would be better with milk or buttermilk instead of water.
Hi!
You could use milk! I’ve never tried it, I’m not sure how much difference there would because there is already dairy in the Greek yogurt or (sour cream).But I do know it won’t hurt anything. Any liquid would work, we use coffee in the chocolate version, pineapple juice in our box mix pineapple upside down cake. and buttermilk in our new Italian Cream cake that starts with a box mix. I’d love to hear back from you if you try using milk, and just for fun, next time I make it (which is probably way too often) I’ll also try. You may come up with an awesome upgrade to this recipe!
Hi Elizabeth,
I have made this cake from your recipe a few times to practice for the wedding cake. I am impressed with the texture and taste of the cake and the icing. I am having trouble however with the icing being smooth. Can you give me any tips about what I am doing wrong with the icing. Otherwise both the icing and cake are incredible. I have been adding 1/3 cup dutch cocoa powder to the recipe (and no almond extract) to have a chocolate version. Its come out great! Thank you Thank you for this tremendous recipe!
Hi Lorraine!
I’m happy to hear that you are making some practice runs first!
When you say smooth, do you mean it has lumps or are there air bubbles? If it has lumps, then your powdered sugar has got some extra moisture in it that is causing it to stay clumped together, in this case sift the powdered sugar before using it. If it air bubbles, you are mixing it too long or too high of speed. I would try reducing the speed, and stop mixing as soon as it has the right consistency you wanted.
You did say of you added the cocoa powder to the cake or the frosting. If you are adding it to the frosting, then you definitely need to sift everything together before adding. Cocoa powder always seems to have those last few clumps that need to be pushed through the sifter.
I have a different recipe for chocolate buttercream. It is attached to other recipe, but I don’t have a post just for it. So, I’ll just share it here. Chocolate Buttercream frosting
1/2 cup softened salted butter, 3 cups powdered sugar, 1/2 cup cocoa powder, 1/2 cup cold coffee. In a small bowl, whip the butter until light and creamy. Sift the powdered sugar and cocoa powder onto the butter and mix. Add the cold coffee and beat until light and fluffy. Add additional coffee 1 tablespoon at a time until it is the desired consistency. Of course you’ll need to at least double this recipe. – I find it easier to add a little bit of the cocoa and sugar at a time, and I hold off on adding the cold coffee until it is smooth. I use the Hershey’s Special Dark when I can for this frosting, I think it tastes the best.
Hope this helps, if it doesn’t answer the question, let me know and I’ll do my best to help you make the perfect wedding cake!
I made my own cake for our wedding and didn’t know where to start but knew I wanted it to be perfect. THIS WAS IT! I had so many compliments on the cake- people asking who did our cake and complimenting that it was the BEST wedding cake they’d ever tasted as they came back for seconds! (There was plenty).
I must agree, and I am a cake snob… this was so perfect! This recipe is definitely one I’m adding to my personal favorites collection. Thank you so much!
Hi Amber!
Congratulations on getting married!! Tackling a project as nig as making your own wedding cake is impressive! I am tickled that you had such great success with it. Thank you so much for stopping by again and leaving such a great comment, it warms my heart.
Congrats one more time!
I’m wondering if this cake will be denser than normal cupcakes. I’m wanting a dense cupcake.
Hi Susan!
This one is definitely denser even as cupcakes. It has the tight crumb like an old-fashioned wedding cake that was served in thin slices without falling apart. Hope this helps!
I was So Happy with the way this cake turned out! It was Everything I wanted it to be! Easy Beautiful Moist and Delicious!
Hi Jeanie!
I’m glad it turned out for you!! Thanks for stopping by again to let us know!!
I love this recipe and have done 3 wedding cakes with it so far!
Hi Sandy!
I am so happy that you have had success three times! Thanks for stopping by to visit again to let us know and leaving a stellar review!
This did not taste like traditional white wedding cake. I substituted sour cream for the yogurt. I wouldn’t think it would make that big of a difference but maybe. I’m still searching for that perfect old fashioned recipe.
Hi Michele!
Sorry to hear you didn’t like the flavor. Using sour cream would not have made a difference. More than likely it is an issue with the flavoring.
Cheers!
Another question
I made my icing 2 days early, I don’t need it till easter, what’s the best way to store it till I’m ready to use it,and how to get it ready to use.
It came out amazing, btw….
Hi Blakely!
I’m glad it turn out!
You can store it in an airtight container at room temperature until Easter or you can refrigerate it. You’ll want to let it come back to room temperature before trying to use it or it will be too stiff to work with. If it looks like there was an separation, just give it a quick mix.
Hope this helps!
I want to do cupcakes with this recipe, how long should I bake them?
How many will it make?
I so love almond/wedding cake flavor. Hoping it comes out great.
Hi Blakely!
This should make about 36 cupcakes. You still bake them at 325 for 18 to 20 minutes.
Cheers!
Good morning
Thank you for sharing your recipe! I made the cake, the flavor is wonderful I love almond so I will add a tad more next time. But the cake texture is what I describe fudge! Any suggestions as to why? I will definitely give this recipe another try perhaps it was an “user error” as I call it. Lol
Also if I have any icing left over can I freeze and rewhip?
Thanks.
Nilda
Hi Nilda!
I can think of 2 places this could have gone awry. You need to beat the cake batter for the full 2 minutes to add volume. The next place it could have gone wrong is the oven temperature. This cake needs to bake at 325 to prevent a huge dome from forming. That is more on the cool side of things for baking cakes. If your oven temperature is off by even a few degrees, it could affect the way this cake bakes. You might want to try using 350 and see if that doesn’t help. If you get domes, just cut them off. I usually use a 9 X 13 and any dome that forms is small enough to just add more frosting.
You can freeze the leftover frosting, I always do. Rewhipping it isn’t always necessary, but won’t hurt anything.
Hope this helps!
This is very similar to the recipe that I was given 30 years ago when I took a Wilton Cake Decorating class. I made it several times when my son was young but have long since lost the recipe. So happy to have found it again! Thank you!
Hi Kay!
I’m so happy you found what you needed!!
I made this cake for my nieces wedding, it was perfect! Made it again for my mother’s 82nd birthday. Both cakes were fabulous! I’m using this recipe again for a baby shower. I am making 45 square cupcakes, how much batter would you say I need? And how much would you say to fill each cupcake, I’m really trying to make them as uniform as possible without having them rise out of the pan. Thanks!!
Hi Sharon!
I’m so happy to hear that you have had success twice with this wedding cake recipe and plan to make it a 3rd time!
This recipe makes 36 standard cupcakes. You’ll need to at least double the cake recipe, there should be enough frosting for 48. Cupcakes need about 3 tablespoons of batter, that’s about 2/3 full. Any more than that and they will and they will rise over the top. I would use a #20 scoop. I would be tempted to make as many cupcakes as I had batter for and then pick out the ones you think are the closest to the same. That’s what we do when we take photos of cupcakes and muffins.
Hope this helps!
This is the best white cake recipe-I’m 58 and I’ve tasted a lot of white cakes in my time. My daughter loves it so much, she wants me to make it for her wedding!! Yes, it’s that good!!! So moist and flavorful.
Hi Marie!
Thanks for visiting and leaving such a great review! I’m very happy to hear that it will be your daughter’s wedding cake!
Happy Holidays!
I need to make enough cake to serve around 150 for a school event. I’d like to use your recipe with 12x18x1 pans. Just a single layer, like a Texas sheet cake. Would 2 cake
mixes’-worth be enough for this size pan?
Hi Lynne!
Doubling this recipe for the cake should be fine. You need about 14 cups of batter for an 18x12x1 sheet cake pan. This recipe makes between 6 1/2 and 7 cups.
Happy Holidays!
Thank you!
Can you tell me what a “baking nail’ is ?
Hi Frieda!
A baking nail is a baking tool that is used to draw heat into the enter of large cakes to ensure even baking. Some people just use a flower frosting tip turned upside down. They are available at cake baking supply stores and also at Amazon. Hope this helps.
Hey,
Considering using your recipe for my grandaughter’s birthday cupcakes and I wanted to get your opinion. Do you think this icing will support mini Oreos used for mouse ears?
Thanks!
Hi Pam!
This icing should be able to support them. I would start with a little less liquid and do a test run by piping some frosting onto a small plate and adding the Oreos to make sure they stand up. Hope this helps!
Happy Holidays!
Gotcha!
Thanks for the suggestion.
Happy Holidays to you and yours!
Thank you!!
Just made this yesterday for my daughter’s birthday. Little more dense than what I thought it would be but still turned out yummy and she loved it! Will def make it again.
Hi Kristina!
I’m glad your daughter loved her birthday cake! Thanks for visiting again and letting me know!
I made this cake and it’s fabulous! But I can’t remember which Greek yogurt I bought. What is your recommendation for fat content please?
Hi Wendy!
I usually use full-fat Greek yogurt. Generic works as well as brand name too.
Hope this helps!
I plan to test this out for an event. Any recommendations. On how to double, baking temps etc. I am making a 3 Tier (14in bottom) being white cake with raspberry filling. It’s my biggest cake I’ve ever made. Kinda nervous. Any tips are greatly appreciated. Thank you.
Hi Moe!
The post has info on making 6″, 8″, and 10″ cakes, like the amount of batter, and baking times for those pans. 10″ is the largest I have ever worked with. Make sure your pan fits into your oven with enough room for air circulation around the pan. I would use at least one baking nail in the center and I would consider adding 3 more evenly spaced out around the cake between the center nail and the pan edge.
You’ll need about 12 cups of cake batter for a 14″ pan. My recipe makes 6 1/2 to 7 cups of batter, so this layer alone will need to be doubled.
You can double the cake recipe without a problem using a stand mixer. I probably wouldn’t try more than doubling with one go though, you may find batter flying everywhere.
I am going to say that the time to bake that larger cake is going to exceed the 75 minutes a 10″ pan takes. I would start checking at 75 minutes, but I’ll bet it runs closer to 90 minutes. I would keep the temperature at 325 Degrees F.
Happy to hear you are testing this first so you know ahead of time how long it will actually take to bake all of the layers and if you will need help flipping that 14″ layer.
Hope all of this helps!
Thanks so much for the fast response. I will be sure to come back with an update.
Please do! I’d love to hear how it goes.
I used 2 flower nails, 11 cups of batter (I didn’t want it to overflow (nervous really lol) so I didn’t use the 12 cups. I baked at 325 set a timer for 60 minutes. Toothpick came out clean at 55 minutes. I was nervous about the flip but I let the cake cool to touch before I wrapped in plastic wrap. I made cupcakes with the extra batter and it was phenomenal!!! Thank you soo much again!!
Hi Moe!
Thanks for coming back to tell me how it went.
I am so glad it worked! I’m glad you checked it at 55 minutes – I would have waited longer and dried mine out.
I forgot to mention, you will want to use some cake dowels between the layers with a large base.
Good luck with your cake -I bet it turns out amazing!
I made it and it is amazing
This cake tastes amazing!! I’m making it for an anniversary tomorrow! It is one of my most requested recipes & it’s so easy!!
Hi Shawna!
Thanks for visiting again and leaving a 5-star rating! I’m glad it’s part of your most requested recipes, it’s one of mine too!
Cheers!
The best white cake ever!!!!
Hi Judy!
Thanks for visiting again. I’m happy to hear you liked it!
Made this cake for my son’s three tiered wedding cake. It was a hit. We all love almond flavoring so I doubled the almond flavoring and it was delicious. Many compliments on the cake. It’s a keeper!
Hi Fran!
I’m so happy to hear that this cake turned out well for you, especially for such an important occasion!
Cheers!
Hey there…I was really excited to give this cake a try! My 20th wedding anniversary was last week and I wanted to bake an anniversary/wedding cake for the first time. I’m a lifelong baker and am pretty good at baking cakes, cookies, etc. Anyway, I mixed everything up, the batter looked great….I took it out of the oven, let it cool completely and iced the cakes. The problem came when I cut it. I took a bite and it was dense but dry as a bone. It was inedible and I have wracked my brain trying to figure out what went wrong. I thought maybe I hadn’t put enough oil in, but I just checked the recipe and it only called for a little bit of oil. Hmmm…any ideas? I used a Duncan Hines classic white cake mix and used Greek yogurt….I’ll give it another shot! This cake looks amazing…
Hi Suzanne!
I’m sorry to hear your cake didn’t turn out as expected!
I don’t know that you did anything wrong. There isn’t much oil called for in this recipe.
This cake is a little dense and not as moist as a plain box cake, but I wouldn’t call it dry nor inedible.
Did it cut like an old-fashioned wedding cake? That is the texture of this one. It’s really made to withstand being stacked with minimal support and cut into thin slices without too much crumb.
I’ve used just about every brand of cake out there, including store brands, used 9X13 pans, 8-inch and 9-inch without issue. I’m perplexed.
You could try adding more liquid, but I would worry about the cake coming out gummy.
I’m sorry I can’t be more helpful, like you, I am struggling to figure out where things went wrong.
Do you sift the flour for the cake and the powdered sugar for the frosting
Hi Peggy!
I don’t sift either one.
Cheers!
This recipe is SPECTACULAR. I made it for my sister’s wedding cake and after the wedding all 8 bridesmaids grabbed forks and ate straight from the cake. (I changed out the vegetable oil for butter 1:1 and really ramped up the almond flavoring.) It stores beautifully in the deep freeze– I started making the layers a month ahead of time so that I could get the frosting perfect. And when it defrosts it ages wonderfully at room temperature over several days. I also used this recipe for my own wedding and a special birthday for my grandpa. It has only ever gotten absolutely rave reviews!!
Hi Sarah!
Thanks so much for sharing your successes with this cake recipe! I’m so happy to hear that they turned out so well. Congrats on your wedding!
Salted or unsalted butter for the frosting?
Hi Elizabeth!
I used salted butter.
Cheers!
Hello there! Like several others have stated, it’s been ages since I used a box mix, but I had a request for a wedding cake type birthday cake, Googled, and your recipe was one that popped up with great reviews. My question has to do with pan prep. Do you grease only, grease and flour, use parchment, grease or butter parchment? If included in directions, I missed it. Also, due to time crunch, plan to bake 8” layers day before I frost. Should they be wrapped in plastic after cooled and left on counter or refrigerated? Thank you!
Hi Linda!
That was an amazing catch! This recipe is one of the first recipes I ever published and have made zero changes to it since then and out of all the 5 star reviews and comments I have had, this is the first one to point that out.
I don’t generally use anything more than baking spray when making this cake, but since you are making 2 8-inch cakes I would spray the pan, cover the bottom with parchment and spray the parchment again. I always do that with my layer cakes just to make sure nothing sticks to the bottom.
I don’t usually do anything with my layer cakes when I make them early in the day and frost them later, I just let them sit on the cooling rack. They shouldn’t dry out too much uncovered at room temperature until they have been cut. If you wanted to wrap them and refrigerate them, I would refrigerate them first hen wrap to avoid any part of the layers from sticking to the plastic wrap.
Hope this helps!
Always my go to if I bake a cake. This recipe is truly a wedding cake density and special flavor. Wish me luck, today I have no Greek yogurt and am substituting with sour cream.
Hi Lisa!
No worries! You’ll be fine with substituting sour cream for Greek yogurt. It’s still going to e great!
Hi!
I made this cake and have a question. Does the cake come out sort of dense? I thought it would come out lighter I guess. I noticed that there was only two tablespoons of oil on the recipe and I didn’t know if that had anything to do with it? What did I do wrong?
Hi Cynthia!
You didn’t do anything wrong.
It is a denser cake than just using a box cake. It is like old fashioned wedding cakes that were usually stacked and sliced into thin pieces.
I use this recipe as a base for many of my cakes because it is sturdy enough to hold up better to heavier fillings and toppings.
Hope this helps.
Cheers!
I made this recipe for a special occasion. It was THE BEST1 I did have to replace this icing with 7- minute icing as we were celebrating a wedding anniversary. The groom of 56 years, always talked about his mom’s cake growing up. He told us, in those days, his mom had the use a real coconut. She would poke holes in the top layer of the cake and pour the coconut milk over it. Like a poke cake! Thank you for the recipe!
Now, I am going to go find your chicken noodle soup!
Hi Jan!
Thanks for visiting again! I am glad that you like the cake recipe. I bet fresh coconut milk on this cake would be awesome. I use this cake as a base for my coconut cream cake. I hope you enjoy the chicken noodle soup recipe as much as this one.
Cheers!
Awesome recipe! Love it! Made a layer cake with it using lemon curd filling and lemon butter! Everyone loved it! It is frequently requested! 5 star recipe!
Hi Nancy!
Your cake sounds awesome! Thanks for visiting again to leave a review. I’m so happy you liked it!
I used this recipe for my granddaughter’s Encanto “princess” cake (Mirabel dress). I knew I needed a firmer cake, so decided to give this a try. I have never received as many compliments on a cake (for taste) as I did for this one. Absolutely delicious. Firm but moist. And it did taste like a wedding cake. I’ll definitely use this recipe again. Thank you!!!
Hi Carolyn!
I’m so glad this cake recipe worked out for you. Thanks for stopping by and letting me know!
This is so perfect, I’ve tried about a dozen white wedding cake recipes over the years with some tasting like pancakes (uhg!) this one is the closest I’ve found and has been my go-to now for a couple years. I’ve even made cake pops using this and they were by far the best I’ve had, better than Starbucks and any other place I’ve tried. Thanks for sharing!
Hi Annie!
Thanks for visiting again and letting me know how much you like this cake recipe and all the ways you have used it!
Cheers!
Hi, my icing tastes great but it has little bubbles initially so it doesn’t go on really smooth. I am using all shortening. Help?
Hi Laney!
Just keep smoothing out the icing on the cake. I find using an offset spatula or something with a long flat edge helps. Sometimes too much air gets into the icing and makes bubbles.
What an amazing cake! We were celebrating our son & daughter in laws wedding (since they eloped). I wanted something special, but casual at the same time. I made this is a 9 x 13, and baked it about 37 minutes. I only made 1/2 a batch of frosting, and still had leftover to freeze for another time. This cake was outstanding! So incredibly delicious, and tasted exactly like cakes I have had at weddings before. I served it with some homemade blackberry sauce spooned over the top. My new daughter in law kept commenting on how great this cake was long after we were done eating it. I bake a lot, and I mean a lot, but my son said this was quite possibly the best cake I’ve ever made! It made a special occasion even more special! Thanks for sharing!
Hi Donna!
I am so glad you and your family enjoyed this wedding cake recipe! I love that you used a 9 X 13 pan, I was beginning to think I was the only one that took a casual route. Thanks for stopping by and telling me how it went. Congrats to your son and his new wife!
Cheers!
Amazing cake recipe! I doubled it for sheet cakes I am making for a wedding and they turned out perfectly! I am a home baker and had never made sheet cakes before so I was a bit nervous. This recipe was so easy and came out perfectly on my first try. Thanks for giving this amateur baker the confidence I needed! Definitely going to be my go too cake recipe! There was one thing I was wondering. Do you have any suggestions on how to make the frosting less sweet? It overpowers the cake just a bit. I was thinking of maybe lessening the flavors a bit maybe? Or just doing a thinner layer of frosting? Any advice it much appreciated!
Hi Carrie!
I’m happy this recipe worked out for you! American buttercream tends to be very sweet. You could try an Ermine frosting like the one I use on my red velvet cake.
Cooked Frosting – Ermine Icing
You’ll need 1 cup milk, 1/3 cup all-purpose flour, 1 cup sugar, 1/2 cup butter, 1/2 cup solid shortening, and 1 teaspoon vanilla.
Grab a small saucepan, pour in the milk and flour, and heat it over medium heat until the mixture begins to boil. Let it cook for one minute then take it off the heat. Add a piece of plastic wrap over the top of the flour mixture to prevent skin from forming. Allow your mixture to rest and cool for at least 30 minutes; you don’t want to melt the icing.
Put the sugar, butter, and shortening in a separate bowl and mix them until they are thoroughly combined. Now add in the cooled flour mixture and vanilla. Beat it all together until creamy and fluffy, then frost the cake.
This one doesn’t make nearly as much as the white wedding cake frosting, just enough to cover a small 2-layer cake.
Hope this helps!
I love the idea of sauce- I have mulberries thick and usually bake pies with them (super delish btw!) I may have to try them in a sauce with this cake. I’ve made the cake several times and even cake pops with it, it’s fantastic!
Hi!
I love the look of this cake. Can I use this for 4 tier wedding cakes?
Hi Rona!
You can but you’ll want to use cake supports to keep the layers from sinking. Hope this helps!
I have used this recipe for years and have gotten countless compliments. However, Duncan Hines has continually changed their recipe over the years and this last time, has really hurt!! They’ve removed and added ingredients that have completely thwarted using their mix for other recipes!!! I’ve tried other mixes, as well, and they all pretty well do the same. They bake up differently, are very heavy, and change density in the freezer! Now when thawed they have a more dense, course and wet texture. I’m so disappointed and am now on the look out for homemade cake recipes that won’t change!! I will say that I may try one last attempt in making it with yogurt, that you suggest, as I’ve always used sour cream. I pray that does the trick. Just wondering if you’ve noticed the changes in the density, these last months?
Hi Tanya!
I have started using generic cake mixes. They seem to do the best for me. I prefer my cakes to have a tight crumb so I have started using my stand mixer exclusively for mixing. I don’t freeze my cakes generally since I don’t bake professionally, just for friends and family, so I can’t comment on that.
I made my coconut cream cake using this recipe as a base this past weekend and did notice it was wetter than normal but I wrote it off as the miserable Oklahoma summer weather.
Hi first I wanted to thank you for sharing this recipe for a white wedding cake. I have read most of the post and I agree it is so good. I did a test run before I make my sister’s wedding cake. I called several of my friends and my pastor to come and taste it . I got so many compliments so I will make this one for my sister’s wedding. Again thanks!
Hi Cassandra!
I am happy to hear you did a test run! I’m also happy to hear it passed the taste testing of so many and made the cut. Thanks for stopping by and letting me know.
Cheers!
I used sour cream instead of yogurt only because that is what I had. Oh my it was amazing!!!!!
Hi Diana!
So happy you liked the recipe and thanks for stopping back by to let me know! Sour cream is the perfect substitute for yogurt.
Cheers!
I can’t wait to try this cake – especially now that it is pastor approved and thus blessed :-)!
This cake recipe has been my go-to for years now and it’s always a hit! Thank you for sharing it! I’m wondering if I could use buttermilk instead of water? I’m from the south so I’m tempted to use buttermilk whenever possible! What do you think?
Hi Jonny!
Thanks for stopping by again! I am happy to hear that you use this as your go-to cake recipe. It’s mine too.
Happy Easter!
How much cake mix for an 11 x 15 pan….
Hi Erin!
I would double the cake recipe and use enough to fill your pan 3/4 full. Hope this helps!
I am going to attempt this recipe for my parents Anniversary party. How far in advance can I make it and can it sit out overnight? Not sure if I will have room in the refrigerator. Also, will it be okay to tier with columns? Thanks
Hi Cheryl!
You can make the cakes a few days before the party. I would ice the cake as close to the day of serving as possible. Depending on the weather, the icing may start to slide. This cake is perfect for tiering! Make sure to put some stabilizers into the lower levels though. Hope this helps!
Question, could you follow this recipe using a strawberry cake mix and strawberry Greek yogurt?
Hi Catherine!
I would stick with plain Greek yogurt. I made the mistake once of using vanilla Greek yogurt and it changed the flavor of my cake.
Cheers!
Hi. Can I substitute the water with buttermilk?
Hi Becky!
I have never tried using buttermilk. It may change the taste and the texture of the cake because of the additional fat and acidity. If you decide to try using buttermilk as a substitute I would love to hear back about how it went.
Cheers!
The cake sounds wonderful, but what can I substitute for the sour cream. I’m wanting to use this recipe for a special occasion, but can’t use dairy. Any suggestions??
Hi Beth!
You could try using a vegan sour cream or a dairy free Greek yogurt. I have not used either of these as substitutes so I would do a trial run and see how it turns out for you. Hope this helps!
Hi there
I was wondering if I could substitute lemon extra for the almond as my husband loves lemon (we had lemon buttercream for our wedding!) I was planning only to substitute it for the batter and not the icing. Any thought ?
Thanks
Colleen
Hi Colleen!
You can substitute lemon extract for the almond extract in both the cake and the icing! They are both pretty versatile. Hope this helps.
Cheers!
This is without doubt the easiest and most tasty and most like a wedding cake consistency
Great cake!!!!!Thank you
Hi Karen!
Thanks for visiting and leaving such nice words!
Hello! I made the cake and it’s amazing! But my icing turned gritty! What did I do wrong? I used all crisp shortening instead of butter.
Hi Sandy!
I have never had that problem. There shouldn’t be anything in the ingredients to crystalize like there is with candy recipes. Using all shortening is what I do whenever I am going to be serving it at a warm location, so that shouldn’t be it. It is a crusting buttercream so if it had a chance to dry out that could have caused some crunchy bits.
Hi, I want to make this cake but have never bought a box cake mix. Which brand do you use?
Hi Andrea!
The one I used to use the most has been difficult to locate so I have been using any white cake mix. I have used expensive brands and generic brands. Honestly I like the generic brands the best. Hope this helps!
This is literally the only cake my family wants since I first made it a year ago. My daughter is trying it today with a butter pecan cake mix. This recipe is 5 stars all day long!
Hi Cheryl!
Thanks for sharing! I’d love to hear how the butter pecan version goes!
I’ve been baking for several decades and was intrigued by this recipe as it started out with a box mix. So, I made this for a friends birthday party and it was an absolute hit. People at the party who vowed they “hate cake”, went back for seconds. Several people took some home and admitted that they ate it for breakfast the following day. This is a great recipe and I ditched all the other ones that I’ve collected over the years. Hands down, this is everyone’s favorite! Thank you for posting.
Hi Kelley!
Thanks for visiting again to let me know you liked this recipe.
I am really happy to hear that your cake was a success! This is by far our favorite dessert at my house.
Cheers!
I have used this for 5 of my 6 children s birthday parties in the last year.. everyone thinks i bought the cake! Will be using this from now on!
Hi Meagan!
I’m very happy to hear this cake recipe made a great birthday cake 5 times! Thanks for visiting again and letting me know.
Cheers!
I’ve tried several Pinterest recipes & found them to be hit or miss, & have never left a comment. But I have to tell folks this recipe is LEGIT! Followed to the T, made 9×13 for hubby’s 50th bday. It’s the closest I’ve ever made to professional cake. Ok, I don’t really bake much so haven’t really tried, but I am sticking with this one. Texture, flavor, shape (no big mound in the middle!), cut frosting in half & had just a little leftover. It’s a KEEPER 🙂 thank you!
Hi Annette!
Thank you so much for your kind words! I’m so glad that you like this recipe and it was a success for your husband’s birthday party.
Cheers!
I fixed this cake again. Best recipe ever. Thank you so much for sharing.
Hi Judy!
I am so glad you enjoyed this cake recipe so much that you made it again! I appreciate you stopping back by to let me know.
Cheers!
Hi, I’m making this for my son’s wedding but he is severely allergic to peanuts and all nuts ans tree nits. What can I use in place of almond flavoring? Thanks!
Hi Laney!
You can skip the almond flavoring and use extra vanilla. It will not taste the same, but it will still be delicious. Hope this helps!
Thank you so much for the cake and frosting recipes! I am using it for a wedding cake in 1 week. Using 2inch tall pans, a 6inch, 8 inch and a 10 inch. Two of each size. I figured I’ll need to make this cake recipe 4 times to fill the six cake pans. And the frosting, I think I’ll need to make 4 batches to crumb coat, torte fill and frost with this frosting recipe. Please correct me on that if I am wrong. I just don’t want to come up short with the frosting. I have made this recipe as the 6 inch and had left over batter for cup cakes. Thank you again!
Hi Danie!
You should be OK with 4 times the icing, but I would have the ingredients on hand for another half of a batch in case you want to pipe any borders or have bare spots. I would rather be safe than have to run out for more ingredients during such an important baking event.
Hope this helps!
Hi Beth! Thank you so much for the info! I’m doing an ombre frosted cake, with the only decoration being an offset spatula dragging a swirl around the cake. I will make 5x the frosting recipe, just to be safe. Thank you again for the wonderful recipes!
You’re so welcome Danie! I’d love to see a photo when it’s done!
Hi,
Three questions :
Is the icing stiff enough to pipe rosettes? If not would additional powdered sugar do the trick?
Can I sub butter flavored shortening in the icing without sacrificing flavor and if so do I use the same ratio as the butter?
And can the batter be made and refrigerated overnight to use the next day or would bringing it to room temperature spoil it?
Thank you!
Hi Debbie!
Make a stiffer icing by adding additional powdered sugar. You can use butter flavor shortening, it won’t be a flavor issue as much as a color issue. I recommend using all shortening and upping the butter extract by a teaspoon. I wouldn’t make the batter a day early as the leavening agents will start working overnight and may leave you with flat cakes. Hope this helps!
Cheers!
I want to say a huge thank you for sharing this recipe!! I’ve been looking for a wedding cake recipe that was delicious but easy, and this is definitely it!!! It’s the best cake I’ve ever had and everyone in my family agrees!!!! This is definitely a keeper and thank you again for sharing it!!!
Hi Karen!
You’re very welcome! I’m glad you and your family enjoyed it. It’s one of our favorite desserts!
Cheers!
This cake is really good. My son loved it so much that he requested it for his birthday instead of a store bought cake.
Hi Alicia!
Thanks for stopping by again and sharing your success!
Can the icing be frozen since I have a bit left over?
Hi Joanne!
You sure can! When you are ready to use it, just thaw it and mix it together again if it separated. Hope this helps!
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 !
Hi!!! I’ve been looking for a great cake and icing receipt and I finally found it here!! Thank you so much!!
The cake is fantastic and a big hit with the family. Only thing…the icing. After making the icing, when I taste it I find I can taste the shortening? Am I possibly doing something wrong? I did the icing twice both times immediately after I made the icing it tasted like the shortening. I did still use it on the cake. The day after the icing did not taste like shortening it was perfect!! Is this normal or is there something else I can do!! Thank you so much!!
Hi Rechelle!
You can try replacing some (or all) of the shortening with butter. Shortening is just used to keep frosting from melting during high-temperature events. You could also try creaming the butter and shortening more. Hope this helps!
Cheers!
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.
Amazing!!! Loved it.
This is literally the recipe I’ve been searching for!! It turned out simply amazing!! Thank you thank you thank you!
Hi Cheryl!
I’m glad you liked it! Thanks for coming back and leaving a review.
Cheers!
Best cake ever.. Make it for my kids every birthday.
Hi Kathleen!
Thanks for visiting and leaving a review! I love making this cake for all celebrations!
Cheers!
Have you ever made this in Chocolate cake?
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!
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?
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!
Are the measurements for the round pans per pan or for both pans?
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!
Perfect. Thank you!!
I am a little sensitive to a lot of dairy. Could coconut milk yogurt be substituted for the Greek yogurt or sour cream?
Hi Jody!
You should have no problems using coconut milk yogurt as a substitute.
Hope this helps!
Stay safe!
I am planning on making an Lamb Cake (using Wilton’s mold) for Easter. Will this cake recipe work for this application? Any recommendation for temp & time (any hints are appreciated).
Hi Debi!
This recipe should work just fine for a shaped cake pan. I would adjust the baking temperature to 350°F. It may take longer for the center to bake because there is less surface area.
When you smell the cake during baking is the time to start checking the center of the cake to see if it’s done.
Make sure the pan is well coated before adding the cake batter.
Allow the cake to cool at least 20 minutes before inverting it so it has had a chance to set.
If you have time, I would do a trial run.
Hope this helps!
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?
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!
This is a great recipe !! Layers came out flat and sturdy. The taste is very yummy too. Would highly recommend!
Hi Beth!
Thanks for recommending this recipe!
Cheers!
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!
Hi Linda!
Thanks so much for letting me know you like the frosting recipe and leaving a review.
Stay safe!
This recipe sounds great but could sour cream be substituted for the yogurt?
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!
What and how much can I use in place of the butter flavored extract?
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!
butter flavor is not a good choice, ever.
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.
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.
Hi Erika!
I bet it was delicious!
Cheers!
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!
Hi Kattie!
Thanks for the compliment! I’m glad you liked it!
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.
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!
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!
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!
Perfect, thank you so much for your help & quick response. Cheers! PS I am making it now! Fingers crossed!!
Fingers crossed! Let me know how it goes!
Fabulous texture and taste. Baked perfectly FLAT. No hump!!
Hi Sandy!
I’m so happy to hear it turned out!
Cheers!
I am going to try this recipe to make my grandson’s wedding cake sounds so good.Will let you know how it turns out. Thank you
Hi Linda!
I hope you love it as much as we do! Please do a test run before the big day so that the wedding party can have a cake testing.
Cheers!
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
Hi Jessica!
I love hearing it’s a family favorite and that you’re having success with the recipe.
Stay Safe!
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.
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!
Can I leave the almond extract out?
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!
Can you switch out to. Chocolate cake mix?
Yes! See our chocolate wedding cake post for a recipe and directions.
Cheers!
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!
Hi Vicki!
Thanks for leaving a review and a comment. We love hearing from readers!
Cheers!
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.
Hi Betty Jo!
I am very happy to hear that your family likes this cake and you like the website!
Cheers!
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!!
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!
How far in advance can this be made? Wedding is Sunday, in a different city, so I’ll have to transport the day before
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!
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.
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!
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.
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!
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 here..my comment is missing a star..its 5…not 4
Hi Valerie!
Thanks for leaving a great review! I’m so glad that you like this cake and it brings back memories!
Cheers!
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!!
Hi Annie!
Thanks for the rave review! White cake with Oreo buttercream sounds amazing! I might need to give that a try!
Cheers!
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.
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!
Love this recipe! Have made it a few times for birthdays 🙂
Hi Aja!
Thanks for leaving a 5-star review! So happy to hear that you are enjoying the recipe!
Cheers!
Absolutely delicious! Any so easy! Thank you. Made it for dessert tonight.
Hi Mona!
Thanks for visiting again and telling me you liked it! It’s my husband’s absolute favorite cake.
Cheers!
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.
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!
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!!
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.
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!
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
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???
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!
Can the yogurt be fat free?
Hi Barb!
It can be fat-free! I use whichever one I have on hand.
Cheers!
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.
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!
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.
Hi Sylvie!
Thanks for leaving such a nice review! We are so glad you liked it!
Cheers!
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.
Hi Phyllis!
Thanks for dropping in and leaving such kind words! I’m really happy you enjoyed it!
Cheers!
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!
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!
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?
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!
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.
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!
Hi! Would high altitude affect this recipe?
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!
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
Hi Kate!
I’m so glad you had success with it at high altitude and enjoyed it!
Cheers!
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!
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!
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.
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!
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! 🙂
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!
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!
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!
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?
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!
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!
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!
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?
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!
Hey! Can you add food coloring to the icing for piping?
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!
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!
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!
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.
Hi Penny!
Thanks for stopping by and letting us know how this cake turned out for you! Congratulations to your daughter!!
Cheers!
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!
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!
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
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!
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.
🙂
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.
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.
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.
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.
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
Do you know about how many cups of batter this recipe makes?
Hi Patty!
This recipe will make 6 1/2 to 7 cups of batter.
OMG! AMAZING! I used cake flour and sour cream and it came our perfect. I made my daughters 4 tier wedding cake. PERFECT!
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!
What does shortening means please ?
Hi Shalinee!
Shortening is fat used in cooking. We use Crisco,
Everyone loved it. Had a few people ask for the recipe. I will make it again.
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!
Can this cake be used for tiers. In making a 2 tier cake. Thank you.
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.
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!
Hi Brianna!
We are so glad to hear that you liked the cake! Hope your friend has a great birthday!
Hi Brianna!
We are so glad to hear that you liked the cake! Hope your friend has a great birthday!
Do you use plain flour or self rising?
Just plain all-purpose flour. Unbleached actually, but regular all-purpose works just as well.
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!
Love this cake!!!
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.
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!!
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!
I cooked this cake last night and loved the flavor but my cake was sticky and thick! What can I do to fix that ?
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.
For the icing do you use salted butter or unsalted?
Hi Lisa!
I use salted. If you use unsalted butter, give it a taste and if necessary add another pinch of salt.
Ok thank you
is it ok to double the recipe? Looking to make a large sheet cake.
Absolutely! But you may need to adjust your baking time for a larger pan.
Is there a way to make this cake into cookies.
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.
Have you tried this recipe as cupcakes instead of cake and if so what was the baking time adjustment?
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.
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!
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.
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?
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!
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.
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!
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.
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.
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.
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?
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.
Is the almond flavor super strong?
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!
Hello! I don’t care for butter flavored extract. Is there a substitution you would recommend? Or, just omit? Thank you.
Hi Jen!
You can just omit butter flavoring.
In opinion of you, and others who have had tried this is the sour creme, or yogurt tastier?
Hi Kim! I prefer the yogurt!
Hello can I use round pans with this instead of the 9×13
Yes! I use round pans for layering. I start checking my round pans a few minutes earlier than a 9 X 13.
Sounds delish! Can I make it without the yogurt? I’m dairy free.
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!
Hi! Is there a way to eleiminate the box cake and use flour?
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
I have been using this exact recipe since 1973. I got it from a friend who worked in a bakery and they use this exact recipe for their wedding cakes. This is the best cake ever. After so many years, I was surprised to see it! I haven’t tried making it since they changed the size of the cake mix form 18.25 to 15.25. Did the change it cake mix affect the texture of the cake?
Hi Vicki!
I haven’t had any issues with the change in cake size. The photos on the post are all from cakes using the smaller size. I think there is enough other fillers in the recipe that it doesn’t make a huge difference. Hope this helps!