Name: Recipe For White Wedding Cake
Ingredients: 3 cups cake flour, sifted; 2 1/4 cups granulated sugar; 2 1/2 teaspoons baking powder; 1 teaspoon fine salt; 1 cup (2 sticks) unsalted butter, softened; 1/2 cup vegetable oil; 8 large egg whites, room temp; 1 cup whole milk, room temp; 2 teaspoons pure vanilla extract (clear vanilla if you want it extra white); 1 teaspoon almond extract optional; 1 1/2 cups unsalted butter, softened (3 sticks) for the buttercream; 1/2 cup vegetable shortening, softened optional (helps keep frosting very white); 8 to 10 cups powdered sugar, sifted; 4 tablespoons heavy cream or milk; 2 teaspoons clear vanilla extract for frosting; 1/4 teaspoon fine salt; 2 teaspoons meringue powder optional (adds stability); Gel food coloring optional for tiny tints or accents

I’m excited to share my Moist White Wedding Cake Recipe that captures the charm of an old-fashioned white cake with smooth white buttercream icing, perfect for bakers who want to make their own celebration centerpiece.

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I love chasing that old wedding cake flavor, the kind that makes you close your eyes and remember a party. This is my Moist White Wedding Cake Recipe with a finish that nods to Old Fashioned Birthday Cake Icing.

I lean on unsalted butter and pure vanilla extract so the cake stays pale and clean, nothing fussy, just true. It looks fancy, but honestly it’s pretty forgiving, and i’ve learned a few tricks that give it that nostalgic, bakery feel.

If you like classic desserts with a little history, this will make you want to taste it right now.

Ingredients

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Very fine, low protein flour; yield tender crumb, little fiber, mostly carbs.
Pure sweetener; adds sweetness, no nutrients, mostly empty carbs, boost browning.
Rich in fat and calories, some vitamin A, make cake moist and flavorful.
Mostly protein, low fat, help structure and lift, lower cholesterol then yolks.
Adds fat and calcium, helps dissolve sugar, tenderize crumb, adds subtle dairy flavor.
Tiny amount, gives aroma and sweetness perception, almost no calories or nutriens.
Superfine sugar with cornstarch, make frosting smooth and sweet, adds carbs.
Strong nutty flavor, use sparingly, no nutrients, enhance complexity.
Stabilizes frosting, add protein and structure, helps humidity resistance.

Ingredient Quantities

3 cups cake flour, sifted

2 1/4 cups granulated sugar

2 1/2 teaspoons baking powder

1 teaspoon fine salt

1 cup (2 sticks) unsalted butter, softened

1/2 cup vegetable oil

8 large egg whites, room temp

1 cup whole milk, room temp

2 teaspoons pure vanilla extract (clear vanilla if you want it extra white)

1 teaspoon almond extract optional

1 1/2 cups unsalted butter, softened (3 sticks) for the buttercream

1/2 cup vegetable shortening, softened optional (helps keep frosting very white)

8 to 10 cups powdered sugar, sifted

4 tablespoons heavy cream or milk

2 teaspoons clear vanilla extract for frosting

1/4 teaspoon fine salt

2 teaspoons meringue powder optional (adds stability)

Gel food coloring optional for tiny tints or accents

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment and grease the parchment, or spray with baking spray. Sift 3 cups cake flour with 2 1/2 teaspoons baking powder and 1 teaspoon salt, set aside. Tip: spoon flour into the cup and level, don’t scoop.

2. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 2 1/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Add 1/2 cup vegetable oil and beat until blended.

3. Add 8 room temperature egg whites one at a time, beating briefly after each so they incorporate but you don’t overwork the batter. Stir in 2 teaspoons pure vanilla extract (use clear vanilla if you want it extra white) and 1 teaspoon almond extract if using.

4. With mixer on low add the sifted dry ingredients in three parts, alternating with 1 cup whole milk in two additions, beginning and ending with the flour. Scrape the bowl and mix just until combined, don’t overmix.

5. Divide batter evenly between the prepared pans, smooth tops and tap pans on counter to release big air bubbles. Bake 22 to 30 minutes in the center of the oven, rotate once if your oven is uneven, until a toothpick comes out clean and cakes spring back lightly.

6. Cool cakes in pans 10 minutes, then invert onto wire racks to cool completely. Level domes with a serrated knife or cake leveler if needed.

7. Make the buttercream: beat 1 1/2 cups softened unsalted butter with optional 1/2 cup softened vegetable shortening until pale and fluffy. Gradually add 8 cups sifted powdered sugar, 1 to 2 cups at a time, beating low then high. Add 4 tablespoons heavy cream (or milk), 2 teaspoons clear vanilla extract, and 1/4 teaspoon fine salt as you go. If you want extra stability add 2 teaspoons meringue powder. Add more powdered sugar up to 10 cups total to reach desired stiffness.

8. If frosting is too soft chill it 15 to 20 minutes, if too stiff add a splash more cream. For the whitest look use clear vanilla and a bit of shortening, and avoid yellow-tinted butter if extreme whiteness matters.

9. Assemble: place first layer on a cake board, spread an even layer of buttercream, stack remaining layers. Apply a thin crumb coat and chill 15 to 30 minutes to set. Finish with a final smooth coat using an offset spatula or bench scraper; for a glassy finish dip your spatula in very hot water, dry it quickly, then smooth.

10. Decorate with piped borders or tiny accents, using gel food coloring sparingly for small tints. Store at room temperature for up to 2 to 3 days in a cool place or refrigerate if your kitchen is warm, bring to room temp before serving for best flavor.

Equipment Needed

1. Three 8-inch round cake pans, plus parchment paper and baking spray
2. Stand mixer or hand mixer (for creaming butter and whipping frosting)
3. Large mixing bowls (one for dry, one for wet)
4. Dry measuring cups and spoons, and a 1-cup liquid measuring cup
5. Fine-mesh sieve or flour sifter (for flour and powdered sugar)
6. Rubber/silicone spatula for scraping the bowl
7. Offset spatula and bench scraper (for smoothing frosting)
8. Serrated knife or cake leveler for trimming domes
9. Cooling racks (at least one, ideally two)
10. Cake board or turntable and piping bags with a few small tips for decorating

FAQ

Q: Why does this recipe use only egg whites and not whole eggs? A: Egg whites keep the crumb very white and light, thats why. They also give structure without yellowing the cake. Make sure whites are room temp and gently folded in so you dont deflate them.

Q: Can I swap cake flour for all purpose flour? A: You can, but texture will be a bit heavier. For a closer result use 1 cup all purpose minus 2 tablespoons plus 2 tablespoons cornstarch per cup, or sift the AP well. The cake wont be as tender as with cake flour though.

Q: How do I keep the frosting pure white? A: Use clear vanilla, some shortening instead of all butter, and add a bit of meringue powder for stability. Chill the butter first if your kitchen is warm, and avoid overmixing so the butter doesnt warm and go yellow. If it still looks slightly off try a tiny dab of purple gel to neutralize yellow.

Q: What mixing and folding tricks give the best rise and texture? A: Sift dry ingredients, cream butter and sugar until light, add oil, then alternate milk and dry ingredients. Whip the egg whites to soft peaks and fold them in gently with a rubber spatula in 3 additions. Overmixing will make the cake dense.

Q: Can I make the cake or frosting ahead of time and how do I store them? A: Yes. Cakes can be baked, wrapped well and frozen up to a month. Thaw in the fridge then bring to room temp before frosting. Buttercream keeps in the fridge up to a week, or frozen for a month. If you make the whole assembled cake refrigerate it, but let it sit at room temp 30 to 60 minutes before serving for best flavor.

Q: Any tips for stacking and getting a smooth finish? A: Level each layer with a serrated knife, brush on simple syrup if you want extra moistness, apply a thin crumb coat and chill for 15 to 30 minutes, then add the final coat. Use an offset spatula and a bench scraper for clean sides. If you need very sharp edges freeze the layers slightly before assembling.

Recipe For White Wedding Cake Substitutions and Variations

Cake flour substitute: make your own by measuring 1 cup all purpose flour, remove 2 tablespoons, add 2 tablespoons cornstarch, then sift 2 to 3 times. Do that for each cup of cake flour you need.
Vegetable oil substitute: swap 1:1 with canola or grapeseed oil or refined (flavorless) coconut oil. If you only have melted unsalted butter you can use it 1:1, but the cake will be a bit richer and less white.
Egg whites substitute: use pasteurized liquid egg whites by volume, or aquafaba (chickpea liquid) at 2 tablespoons aquafaba per egg white — so about 1 cup aquafaba for 8 egg whites. Whip aquafaba like egg whites until foamy.
Whole milk substitute: use buttermilk 1:1 for a tender crumb (adds slight tang), or use unsweetened almond or soy milk 1:1 plus 1 teaspoon vinegar or lemon juice per cup to mimic acidity. For dairy free and richer texture try canned full fat coconut milk thinned with a little water.

Pro Tips

– Weigh your dry ingredients if you can, it makes the cake way more consistent. If you dont have a scale, spoon then level the flour instead of scooping, that one little detail changes the batter a lot.

– Bring egg whites and milk to room temp, they want to blend smoothly so the batter wont break or get lumpy; if theyre cold set them in a bowl of warm water for a few minutes, it helps without rushing things.

– For the whitest, most stable frosting use a combo of butter plus a little shortening and clear vanilla, and add 1 to 2 teaspoons meringue powder if you need it to hold up in heat. Chill the frosting briefly if it gets too soft, but dont overchill or it becomes hard to spread.

– Do a thin crumb coat and chill before the final coat, and when smoothing heat your spatula in hot water then dry it quick and glide it over the frosting for a glassy finish, works better than scraping at it and tearing the buttercream.

Recipe For White Wedding Cake

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

1161

kcal

Equipment: 1. Three 8-inch round cake pans, plus parchment paper and baking spray
2. Stand mixer or hand mixer (for creaming butter and whipping frosting)
3. Large mixing bowls (one for dry, one for wet)
4. Dry measuring cups and spoons, and a 1-cup liquid measuring cup
5. Fine-mesh sieve or flour sifter (for flour and powdered sugar)
6. Rubber/silicone spatula for scraping the bowl
7. Offset spatula and bench scraper (for smoothing frosting)
8. Serrated knife or cake leveler for trimming domes
9. Cooling racks (at least one, ideally two)
10. Cake board or turntable and piping bags with a few small tips for decorating

Ingredients

3 cups cake flour, sifted
2 1/4 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon fine salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup vegetable oil
8 large egg whites, room temp
1 cup whole milk, room temp
2 teaspoons pure vanilla extract (clear vanilla if you want it extra white)
1 teaspoon almond extract optional
1 1/2 cups unsalted butter, softened (3 sticks) for the buttercream
1/2 cup vegetable shortening, softened optional (helps keep frosting very white)
8 to 10 cups powdered sugar, sifted
4 tablespoons heavy cream or milk
2 teaspoons clear vanilla extract for frosting
1/4 teaspoon fine salt
2 teaspoons meringue powder optional (adds stability)
Gel food coloring optional for tiny tints or accents

Directions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment and grease the parchment, or spray with baking spray. Sift 3 cups cake flour with 2 1/2 teaspoons baking powder and 1 teaspoon salt, set aside. Tip: spoon flour into the cup and level, don't scoop.
In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 2 1/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Add 1/2 cup vegetable oil and beat until blended.
Add 8 room temperature egg whites one at a time, beating briefly after each so they incorporate but you don't overwork the batter. Stir in 2 teaspoons pure vanilla extract (use clear vanilla if you want it extra white) and 1 teaspoon almond extract if using.
With mixer on low add the sifted dry ingredients in three parts, alternating with 1 cup whole milk in two additions, beginning and ending with the flour. Scrape the bowl and mix just until combined, don't overmix.
Divide batter evenly between the prepared pans, smooth tops and tap pans on counter to release big air bubbles. Bake 22 to 30 minutes in the center of the oven, rotate once if your oven is uneven, until a toothpick comes out clean and cakes spring back lightly.
Cool cakes in pans 10 minutes, then invert onto wire racks to cool completely. Level domes with a serrated knife or cake leveler if needed.
Make the buttercream: beat 1 1/2 cups softened unsalted butter with optional 1/2 cup softened vegetable shortening until pale and fluffy. Gradually add 8 cups sifted powdered sugar, 1 to 2 cups at a time, beating low then high. Add 4 tablespoons heavy cream (or milk), 2 teaspoons clear vanilla extract, and 1/4 teaspoon fine salt as you go. If you want extra stability add 2 teaspoons meringue powder. Add more powdered sugar up to 10 cups total to reach desired stiffness.
If frosting is too soft chill it 15 to 20 minutes, if too stiff add a splash more cream. For the whitest look use clear vanilla and a bit of shortening, and avoid yellow-tinted butter if extreme whiteness matters.
Assemble: place first layer on a cake board, spread an even layer of buttercream, stack remaining layers. Apply a thin crumb coat and chill 15 to 30 minutes to set. Finish with a final smooth coat using an offset spatula or bench scraper; for a glassy finish dip your spatula in very hot water, dry it quickly, then smooth.
Decorate with piped borders or tiny accents, using gel food coloring sparingly for small tints. Store at room temperature for up to 2 to 3 days in a cool place or refrigerate if your kitchen is warm, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.