White Wedding Cake
Delicious white cake with white buttercream icing. Tastes like an old-fashioned white wedding cake. Simple enough for beginners.
Servings: 12 Slices
Calories: 627kcal
Equipment
- Cake Pans
Ingredients
White Cake
- 1 box white cake mix but any white cake mix is fine
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 1/3 cup water
- 1 cup Greek yogurt plain
- 4 egg whites
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Baking spray
White Buttercream
- 1 cup Butter softened
- 1 cup shortening
- 2 pounds Powdered Sugar about 7 1/2 cups
- 1/3 cup of milk more may be needed
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons butter flavored extract
- 1/4 teaspoon salt
Instructions
White Cake
- Preheat an oven to 325°F.
- Spray a 9 X 13 baking pan with baking spray. Set aside.
- Place cake mix, flour, and sugar into the bowl of stand mixer. Mix just until combined.
- Add water, yogurt, egg whites, oil, and extracts.
- Mix on low speed until combined.
- Turn mixer to medium speed and mix for 2 minutes.
- Pour into the prepared pan(s) and place in preheated 325°F oven.
- Set timer for 35 minutes. If you begin to smell the cake before the timer goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done and it needs to be removed from the oven.
- Once the timer goes off, and you have not removed the cake already because it was done, check the cake for doneness by using the toothpick method.
- If the cake is not done after 35 minutes, continue cooking the cake and checking for doneness every 5 to 10 minutes, depending on how wet the toothpick was when testing the cake.
- When the cake is done, remove from oven and cool completely before frosting.
White Buttercream
- Place butter and shortening in the bowl of a stand mixer.
- Using the blade attachment, mix on medium-high for 5 minutes.
- Add powdered sugar 2 cups at a time and mix on slow until all sugar is incorporated.
- Mix milk, extracts, and salt in a small bowl.
- With mixer turned off, add milk mixture to icing.
- Turn mixer to slow and mix until incorporated.
- Turn mixer to high and allow to run for 5 minutes.
- Test icing for consistency. If you want a thinner icing, add milk 1 tablespoon at a time and mix for 1 minute.
Notes
- DO NOT add ingredients listed on the box mix.
- If using this pan for an important event, please do a test run with this recipe and cake pan sizes you intend to use before the big event.
- Cake recipe can be doubled for larger pans, adjust the baking time.
- 36 cupcakes can be made with this recipe. Reduce baking time to 18 to 20 minutes.
- This cake needs to be supported if stacking greater than 2 layers high.
- Icing recipe will easily cover a 2 layer 8-inch cake, amounts can be halved if the cake is being served in a 9 X 13 pan.
- Cook time listed does not include the cooling time between baking and icing.
- You will get 6 1/2 cups to 7 cups of batter when using this recipe as stated.
- Can be made in smaller round pans for layering, adjust the baking time. 6" - 35 to 40 minutes, 8" - 55 to 60 minutes, 10" - 65 to 75 minutes.
- 6" pans hold about 3 cups of batter, 8' pans hold about 5 cups of batter, 10" pans hold around 8 cups of batter. You may need to double this recipe and make multiple batches for large cakes.
- Use a baking nail placed in the center of the cake for pans 10" and larger.
Nutrition
Serving: 1piece of frosted cake | 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