Traditional White Wedding Cake recipe with a simple white buttercream icing recipe is by far the most requested recipe that comes out of my kitchen.
But this way is the only way I have been able to get even remotely close to the old-fashioned traditional white wedding cake that came from a bakery eons ago.
WHITE WEDDING CAKE
Delicious white cake with white buttercream icing. Tastes like an old-fashioned white wedding cake. Simple enough for beginners.
PREP TIME
15 minutes
COOK TIME
35 minutes
ADDITIONAL TIME
1 hour
TOTAL TIME
1 hour 50 minutes
INGREDIENTS
WHITE CAKE
1 box white cake mix, Pillsbury Traditional White is our preferred 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
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 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.