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4.88 from 75 votes

White Wedding Cake

Delicious white cake with white buttercream icing. Tastes like an old-fashioned white wedding cake. Simple enough for beginners.
Course Cakes
Cuisine American
Keyword almond sour cream cake, wedding cake recipe, white cake
Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 Slices
Calories 627kcal
Author Beth Mueller



White Cake

White Buttercream

  • 1 cup Butter softened
  • 1 cup shortening
  • 2 pounds Powdered Sugar about 7 1/2 cups
  • 1/3 cup of milk more may be needed
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 1/2 teaspoons butter flavored extract
  • 1/4 teaspoon salt


White Cake

  • Preheat oven to 325 degree F.
  • Spray 9 X 13 baking pan with baking spray. Set aside.
  • Place cake mix, flour, and sugar into the bowl of stand mixer. Mix just until combined.
  • Add water, yogurt, egg whites, oil, and extracts.
  • Mix on low speed until combined.
  • Turn mixer to medium speed and mix for 2 minutes.
  • Pour into prepared pan and place in preheated 325 degree F oven.
  • Set timer for 35 minutes. If you begin to smell the cake before the timer goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done and it needs to be removed from the oven.
  • Once the timer goes off, and you have not removed the cake already because it was done, check the cake for doneness by using the toothpick method.
  • If the cake is not done after 35 minutes, continue cooking the cake and checking for doneness every 5 to 10 minutes, depending on how wet the toothpick was when testing the cake.
  • When cake is done, remove from oven and cool completely before frosting.

White Buttercream

  • Place butter and shortening in the bowl of a stand mixer.
  • Using the blade attachment, mix on medium-high for 5 minutes.
  • Add powdered sugar 2 cups at a time and mix on slow until all sugar is incorporated.
  • Mix milk, extracts, and salt in a small bowl.
  • With mixer turned off, add milk mixture to icing.
  • Turn mixer to slow and mix until incorporated.
  • Turn mixer to high and allow to run for 5 minutes.
  • Test icing for consistency. If you want a thinner icing, add milk 1 tablespoon at a time and mix for 1 minute.


  • If using this pan for an important event, please do a test run with this recipe and cake pan sizes you intend to use before the big event.
  • Cake recipe can be doubled for larger pans, adjust the baking time.
  • Cupcakes can be made with this recipe, again, adjust the baking time.
  • Can be made in smaller pans for layering, adjust the baking time.
  • This cake needs to be supported if stacking greater than 2 layers high.
  • Icing recipe will easily cover a 2 layer 9-inch cake, amounts can be halved if the cake is being served in a 9 X 13 pan.
  • Cook time listed does not include the cooling time between baking and icing.
  • You will get 6 1/2 cups to 7 cups of batter when using this recipe as stated. ★ Did you make this recipe? Don't forget to give it a rating!


Serving: 133g | Calories: 627kcal | Carbohydrates: 71g | Protein: 7.2g | Fat: 35.73g | Saturated Fat: 12.9g | Polyunsaturated Fat: 20.7g | Trans Fat: 2.28g | Cholesterol: 24mg | Sodium: 466mg | Fiber: 4g | Sugar: 9.81g