Introduction

This White Wedding Cake is a timeless classic with a tender crumb and a smooth, creamy buttercream frosting. Perfect for celebrations, its delicate vanilla and almond flavors make it a show-stopping dessert for any special occasion.

The image shows a slice of white layered cake on a white plate, placed on a white marbled surface. The cake slice has two thick layers of soft white sponge separated by a thin layer of light brown filling, with smooth white frosting covering the top and sides. In the background, there is the rest of the cake, also covered in white frosting, with a slice missing. The texture of the cake looks moist and soft, while the frosting appears creamy and smooth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

White Cake:

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1 1/3 cup water
1 cup plain Greek yogurt (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 salted butter, softened
1 cup shortening
2 pounds powdered sugar (about 7 1/2 cups)
1/3 cup milk (more if needed)
1 tablespoon vanilla extract
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavored extract
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 325°F. Spray a 9 x 13 inch baking pan with baking spray and set aside.
Step 2: In the bowl of a stand mixer, combine the white cake mix, all-purpose flour, and granulated sugar. Mix just until combined.
Step 3: Add water, Greek yogurt, egg whites, vegetable oil, vanilla extract, and almond extract to the dry ingredients. Mix on low speed until combined.
Step 4: Increase mixer speed to medium and mix for 2 minutes to create a smooth batter.
Step 5: Pour the batter into the prepared pan. Bake in the preheated oven for 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs but no wet batter.
Step 6: If the cake is not done after 35 minutes, continue baking, checking every 5 to 10 minutes until fully baked.
Step 7: Remove the cake from the oven and allow it to cool completely before frosting.
Step 8: To make the buttercream, place the softened butter and shortening in the stand mixer bowl. Using the paddle attachment, beat on medium-high speed for 5 minutes.
Step 9: Gradually add powdered sugar, about 2 cups at a time, mixing on low until fully incorporated between additions.
Step 10: In a small bowl, mix together milk, vanilla extract, almond extract, butter flavored extract, and salt. With the mixer turned off, add this mixture to the buttercream.
Step 11: Mix on low speed until combined, then increase speed to high and beat for 5 minutes until fluffy.
Step 12: If the frosting is too thick, add additional milk one tablespoon at a time, mixing for 1 minute between additions until desired consistency is reached.
Step 13: Once the cake is completely cooled, frost with the prepared buttercream.

Tips & Variations

Substitute sour cream for Greek yogurt if preferred for a slightly tangier flavor.
Use egg whites at room temperature to help the cake rise better.
For a richer flavor, you can add a teaspoon of lemon zest to the cake batter.
Chill the butter before mixing the buttercream for a smoother texture.
Add food coloring to the buttercream if you want to customize your cake’s appearance.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it refrigerated in an airtight container for up to 5 days or freeze for up to 3 months. Bring to room temperature before serving and, if refrigerated, allow the frosting to soften for easier slicing.

How to Serve

A tall, smooth white cake with thick, even white frosting covering the entire cake sits on a white plate. The cake is perfectly round with clean edges and a flat top, showing a soft whipped texture on the frosting. The cake rests on a wire rack over a white marbled surface, and the overall look is simple and neat with no decorations. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color slightly, making the cake denser and less white. Egg whites help keep the cake light and bright, so it’s best to stick with them for this recipe.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few dry crumbs, the cake is done. If there is wet batter on the toothpick, continue baking a bit longer and test again.