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White Wedding Cake
This recipe has been featured in a post on The Recipe Girl blog: How to Make Wedding Cupcakes
White Wedding Cake
Yield: Three 9-inch rounds
Prep Time: 15 min
Cook Time: 40 min
I used this recipe to make cupcakes plus a small 6-inch two-layer cake for a wedding client. The cake was really easy to work with and was quite delicious. I'm not one to ever use boxed cake mixes, but the added ingredients changed the flavor and made it very good, very moist.
Ingredients:
1 box white cake mix (I use Duncan Hines Moist)
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon pure vanilla extract
1 cup sour cream (use regular or light)
4 large egg whitesDirections:
1. Preheat oven to 325°F. Grease and flour your desired pans. It's easiest to get the cake out of the pan if you line them with parchment paper too.
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Pour batter into prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake about 35 to 50 minutes, or until toothpick inserted in center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done. Time will vary based on which pans you choose to use.
Tips:
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*You can also use this mix to make cupcakes. Pour into cupcake liners and bake for about 18 minutes. It will make about 36 cupcakes.
*The frosting used in the picture above was the Wedding Cake Buttercream.
*I've made this into a 3-layer cake and also into a large 14-inch round cake too!Source: RecipeGirl.com (Adapted from weddingcake101.com)
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you. 
wendy — June 28, 2009 @ 7:28 PM
I love the look of this cake. How do you get the stucco rough frosted look and what tip is used for the edge?
RecipeGirl replied: — June 29th, 2009 @ 10:18 AM
Wendy- the stucco look was the result of a long flat spatula- smoothing out the frosting to make as flat as possible, and the edging was done w/ a star tip.
Veronica — February 2, 2010 @ 8:12 AM
Lori, you’ve made my day! I had been browsing the internet for a cake for my Mother’s 80th birthday party and I think this will work. I too am opposed to box cake but this is the exception. I will have to decorate differently but your cake recipe is perfect!
diane — April 11, 2010 @ 6:19 AM
How many layers is your wedding cake? And did you use frosting between layers? My daughter is getting married and she wants small wedding topper cake and cupcakes and I think this looks easy enough to do myself.
Had a bakery do her bridal shower cake and the frosting was very greasy and tasteless. I had to use dish soap liquid to cut the grease to get it off my hands. They called it buttercream. Not sure what they did.
diane — April 11, 2010 @ 6:34 AM
I just posted above and now I see you gave the details under the cupcakes.
Do you have a good recipe for a white choc. mousse cake filling?
Thanks
Lori Lange replied: — April 12th, 2010 @ 8:31 AM
I wish I did! I haven’t experimented much with fillings for cakes yet.
Kim Peterson — July 1, 2010 @ 2:05 PM
Lori, I’m a friend of Matt’s…he directed me to your site after I asked about his banana pancake recipe and I’m so glad he did…the white wedding cake recipe has become one of my standards. Thanks!
Lori Lange replied: — July 2nd, 2010 @ 1:36 PM
@Kim Peterson, That’s great to hear! Thanks for taking the time to write!
sherry — July 18, 2010 @ 1:56 PM
I use this recipe allll the time. Instead of vegetable oil, I use the cheap brand of Olive oil. Makes the cakes even more moist . Everyone loves this. I hope that this is not against the rules of being a cake decorator, using box cake in a recipe.
Jill — November 28, 2010 @ 9:11 AM
made this with yellow cake mix and replaced egg whites with 3 whole large eggs, made the perfect moist bday sheet cake
melanie — January 4, 2011 @ 5:03 AM
Made for birthday cake, turned out very good with frosting, but also delightful without. Thanks!
Lindsey — January 28, 2011 @ 6:03 AM
Looks beautiful! Do you have to beat the egg whites and thenf old them into the batter? Or just throw them in with the rest of the ingredients and mix away?
Thanks!
Lori Lange replied: — January 30th, 2011 @ 6:58 AM
@Lindsey, Nope, just follow the recipe as indicated, add the rest of the ingredients and mix away!
Jodi — February 22, 2011 @ 6:26 PM
Tried your wedding cake and buttercream frosting.yum yum. I will be using this alot. Made wonderful birthday cake. Looking for a 7layer chocolate cake with chocolate butter cream frosting topped with chocolate ganache. Can you help?
Lori Lange replied: — February 24th, 2011 @ 6:17 AM
@Jodi, 7 layers? yikes, I have no idea!
Maria — October 25, 2011 @ 3:25 AM
OMGosh Lori this recipe is amazing!! I made this cake into 3 layers, 9inch, than filled it with lemon filling and used 7 minute frosting…my family is raving about it…now I have a question, can you use a chocolate cake mix and get the same results??
Lori Lange replied: — November 9th, 2011 @ 6:23 AM
Sorry for the delayed response. Yes! Any cake mix should work just fine.
Leisha — January 19, 2012 @ 7:07 AM
This recipes is wonderful! We’ve made it over and over, with lots of flavor variations…it’s moist and so delicious…thank you so much!