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White Wedding Cake Recipe

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★★★★★

4.7 from 133 reviews

This White Wedding Cake recipe features a moist and tender white cake made with a combination of white cake mix, flour, and yogurt, enhanced by vanilla and almond extracts. The cake is paired with a rich and creamy white buttercream frosting that perfectly complements the delicate flavors. Ideal for weddings and special occasions, this cake balances classic sweetness with a light, fluffy texture.

Ingredients

Scale

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 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

  1. Prepare the pan(s): Spray a 9 x 13-inch baking pan (or pans as needed) with baking spray to ensure the cake does not stick.
  2. Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking.
  3. Combine dry ingredients: In the bowl of a stand mixer, mix the white cake mix, all-purpose flour, and granulated sugar just until combined.
  4. Add wet ingredients: To the dry mixture, add water, Greek yogurt, egg whites, vegetable oil, vanilla extract, and almond extract.
  5. Mix batter: Start mixing on low speed until all ingredients are incorporated, then increase to medium speed and continue mixing for 2 minutes to achieve a smooth batter.
  6. Bake the cake: Pour the batter into the prepared pan(s) and place in the oven. Bake for 35 minutes initially.
  7. Check doneness: If you notice a cake aroma before 35 minutes, test with a toothpick inserted in the center. If it comes out clean or with a few crumbs, remove the cake. If not done, continue baking and checking every 5 to 10 minutes using the toothpick test.
  8. Cool the cake: Once fully baked, remove from oven and allow the cake to cool completely before frosting.
  9. Prepare buttercream base: In a stand mixer bowl, place softened butter and shortening. Using the paddle attachment, mix on medium-high speed for 5 minutes until fluffy.
  10. Add powdered sugar: Gradually add powdered sugar in 2-cup increments, mixing on low speed to fully incorporate each addition to avoid sugar clouds.
  11. Mix liquid ingredients: In a separate small bowl, whisk together milk, vanilla extract, almond extract, butter flavored extract, and salt.
  12. Combine liquids with icing: With the mixer off, add the milk mixture to the butter-sugar blend. Turn mixer on low to incorporate fully, then increase to high speed and whip for 5 minutes until light and creamy.
  13. Adjust consistency: If the frosting is too thick, add milk 1 tablespoon at a time, mixing for 1 minute after each addition until reaching desired spreading consistency.

Notes

  • Greek yogurt can be substituted with sour cream for similar moisture and tang.
  • Use baking spray generously to prevent sticking, especially in metal pans.
  • The cake’s baking time can vary by oven; always use the toothpick test for best results.
  • Butter and shortening should be softened to room temperature for smoothest buttercream.
  • If you prefer a dairy-free version, consider using nondairy milk and shortening only for frosting.
  • Almond extract adds a subtle nutty flavor, but can be omitted if allergies are a concern.

Keywords: white wedding cake, white cake, buttercream frosting, wedding dessert, classic cake recipe, creamy buttercream, almond extract cake

Find it online: https://islawhite.com/white-wedding-cake-recipe/