White Wedding Cake

This recipe has been featured in a post on The Recipe Girl blog: How to Make Wedding Cupcakes

Yield: Three 9-inch rounds

Prep Time: 15 min

Cook Time: 40 min

White Wedding Cake

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.


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 whites


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.


*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)

78 Responses to “White Wedding Cake”

  1. postedJun 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?

    • 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.

  2. postedFeb 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!

  3. postedApr 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.

  4. postedApr 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?


    • April 12th, 2010 @ 8:31 AM

      I wish I did! I haven’t experimented much with fillings for cakes yet.

  5. postedJul 1, 2010 2:05 PM
    Kim Peterson

    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!

  6. postedJul 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.

  7. postedNov 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

  8. postedJan 4, 2011 5:03 AM

    Made for birthday cake, turned out very good with frosting, but also delightful without. Thanks!

  9. postedJan 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?


    • January 30th, 2011 @ 6:58 AM

      @Lindsey, Nope, just follow the recipe as indicated, add the rest of the ingredients and mix away!

  10. postedFeb 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?

    • February 24th, 2011 @ 6:17 AM

      @Jodi, 7 layers? yikes, I have no idea!

  11. postedOct 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??

    • November 9th, 2011 @ 6:23 AM

      Sorry for the delayed response. Yes! Any cake mix should work just fine.

  12. postedJan 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!

  13. postedFeb 22, 2012 4:14 AM
    Maria in NJ

    Lori you know I love your recipes and especially love to make the white and chocolate version of this cake, but I wanted to try it with the red velvet cake mix and it did not come out right. I just wanted to let you know this recipe didn’t work with that type of mix…or maybe just not a fan of red velvet, it had absolutely no taste at all…

    • February 22nd, 2012 @ 6:15 AM

      Thanks- yeah, I would guess that messing with a box of Red Velvet might be tricky. It has such a distinct flavor on its own that adding a bunch of sour cream, etc. to it probably isn’t going to work. Better stick w/ the basic flavors on this one. Thanks for letting me know.

  14. postedApr 5, 2012 4:55 PM
    Gloria Jacobs

    Hello ,

    I made the cupcakes , soooo good!

    I have a question – have you made this in a 13 x 9 pan?
    would this be okay to make in a 13 x 9 ?
    How Long would you bake it in 13 x9 ?
    ( sorry I know I repeated 13 x 9 a lot )
    I would like to make this for a Birthday gift. THANKS!!!

    • April 5th, 2012 @ 5:00 PM

      I haven’t tried making it in a 9×13-inch pan, you’ll just have to watch the time.

  15. postedApr 17, 2012 1:32 PM

    Hiya ~ You mentioned that the wedding cake was a 6″ and I have a couple of 6″ pans that i’ve tried making cake in but the center always comes out raw. If i bake until the center is cooked, the edges are too thick and dry. I’m wondering if i’m filling them too high, so my question is, how high do you fill your 6″ pans? And then, how long do you bake them for?

    • April 19th, 2012 @ 6:01 PM

      3/4 full (same as a regular pan). I don’t recall how long the little pans baked for. You’d just have to keep an eye on them and pull them out when they test done (toothpick in middle comes out clean). I always feel the center of the cake with my hand too, and if it feels firm and not soft in the middle- it’s done!

  16. postedApr 21, 2012 4:47 AM
    Rob in Indy

    For your small pans, try placing them on a baking tray then loosely wrap wet towels around the pans. I can’t vouch for this, as I’ve never tried it myself, but I’ve seen it done before. This will help keep the outside edges from getting over cooked.

  17. postedApr 25, 2012 7:33 AM
    Maria in NJ

    Hi Lori, why do I try to look any further when this recipe of yours is just perfection…I have to make cupcakes for my GF’s daughters house warming party…so here I go looking on the net for vanilla cupcake (don’t ask me why, I guess I was thinking there was something better out there, stupid me) so I come across a blog and the girl (don’t want to mention any names) says that she has tried them all and did a marathon /baking/taste test….she did Billy’s, Martha’s, Magnolia’s, and Amy S’s…and has come up with the “perfect” cupcake, so I said well I have got to make these…they don’t even come close to your perfection, not even close…I mean if you want your cupcake to taste like a muffin they do…i am sticking with your recipe all the way, baby!…now lets talk about the Swiss Meringue Buttercream, didn’t like that either, tasted like just plain butter, is it supposed to, do you know….Mine came together fine and let it whip a long time the texture was great, the taste not so much…any advice?

    dang I really wish I didn’t bake those cupcakes now I have to clean the mess in the kitchen…

    I hope you are enjoying you “eat cake for breakfast” bag, I just did that, I had to taste them right 😉

    I just love your blog, can”t wait for your cookbook. m

    • April 26th, 2012 @ 10:06 AM

      Maria- have you tried my Wedding Cupcake Buttercream? Everyone always seems to like that one!

  18. postedJun 18, 2012 7:02 AM

    Need a white cake for M-I-L’s birthday. After my success with your peanut butter pound cake, I will look no further! Thanks for all your responses to comments, too. 😉

  19. postedJun 30, 2012 9:25 PM

    After being asked to make a vanilla cake for my friend’s birthday lunch, I panicked. I don’t do vanilla! Or white! Aack! I tried this recipe and made two eight-inch layers and a dozen cupcakes. Put the layers together with a vanilla cream frosting in between and topped it with the same. Did the same with the cupcakes and then set it all on a huge round platter, with the cake in the middle and the cupcakes surrounding it. Hubby actually stole two cupcakes and thought they were extraordinary (he’s a cake freak!). Took them to the lunch and there was not one person there that didn’t rave about it, including myself. This is a super recipe with such favorable results. This will definitely be my go-to recipe for a white or vanilla cake.

    • July 1st, 2012 @ 6:34 AM

      Excellent- thank you so much for sharing your experience. Glad you enjoy the recipe!

  20. postedJul 5, 2012 4:56 PM

    I tried baking white cakes from scratch last summer- made about 4 or 5 different recipes from Martha Stewart to Paula Deen. They all turned out very dense & dry. I eventually gave up. I just tried your recipe 2 days ago & everyone LOVES them including myself. Made them with the Wedding Buttercream Frosting of yours- also AMAZING!! Thank you so much for sharing-

    • July 5th, 2012 @ 5:51 PM

      Awesome- that’s great to hear! Sometimes the simpler things just work out better!

  21. postedJul 20, 2012 11:45 AM

    Hi, for this recipe does it matter what size boxed cake mix? I have a 16.25. I know for the cupcake recipe you say to find an 18.25 but I couldn’t find any. Thanks for your help. Making it tonight!

    • July 22nd, 2012 @ 1:56 PM

      Sorry for the delayed response (have been on vacation!), but if you read some of the comments on the recipe, you’ll see how people modified it using the reduced size box. Some people have commented that they’ve made the recipe as directed with the smaller ounce box and it still turned out great.

  22. postedOct 31, 2012 12:33 AM

    The recipe looks fabulous. I feel better about trying this one based on the rave reviews and simplicity of it.
    I had a few questions:
    1) Does this cake come out dense at all?
    2) Can I use cake flour instead of all-purpose or will that ruin the consistency of the cake?
    3) Can buttermilk be used instead of sour cream?
    4) What do you think about adding a tsp of almond extract (will that ruin the taste)?
    I don’t want to derive from the ingredients but I am making this cake for an event and I want it to be perfect. so instead of just using what I have, I will use what you instructed – but was just wondering if it will ruin the cake with the replacements provided?

    I will let you know my feedback after I try it! Thanks for posting this recipe! 🙂

    • October 31st, 2012 @ 9:27 AM

      It’s not a dense cupcake. I haven’t tried the subs you mention. And I haven’t tried almond extract, but I suppose that would just lend an almond flavor instead of vanilla. Good luck!

  23. postedNov 1, 2012 12:13 PM

    Instead of 4 egg whites do I use 3 whole eggs instead?

    • November 1st, 2012 @ 3:27 PM

      The recipe calls for 4 eggs, but in the case of this cake… you use egg whites only to keep it as white as possible. If you don’t care about the cake being white, use 4 whole eggs (not three).

  24. postedNov 15, 2012 6:38 PM

    Love this cake! I melt white chocolate morsels for about 1 min 10 seconds and spread in between layers along with raspberry jam and it is delicious. I top it with whipped heavy cream and everybody loves it. Thanks for recipe.

  25. postedJan 14, 2013 3:40 PM

    Just wanted to post that this is my “go to” recipe for a sturdy, great tasting, gorgeously golden brown white cake. I do add 1/4 tsp almond extract w/the vanilla for extra flavor. This cake never disappoints. I have made this recipe (which is 7 cups of batter) into 3 & 4 6″ rounds, 8″ rounds, and cupcakes. I like that the taste is always great, sturdy for freezing and using buttercream frostings, and has a lovely golden color when baked. I do grease my pans w/crisco, then parchment circles (also greased), and the cake has never stuck to the pan. A definate winner!

  26. postedJan 15, 2013 2:47 PM

    Hi Lori..I posted a review of this recipe yesterday and forgot to ask a question. As I have always used the egg whites only (to keep the cake white), I did read in a prior review/question that it is fine to use 4 whole eggs if you don’t mind a non-white cake. I am wondering…have you ever reserved some of the batter and added cocoa to it and made this cake into a marble cake? I am going to try doing that soon…I bet it will be awesome (hope so). 🙂

    • January 15th, 2013 @ 3:00 PM

      Hi Paula- I haven’t tried it, but it sounds like it would be good!

  27. postedJan 16, 2013 7:03 PM

    So I experimented with this cake to see if I could make it a marble cake. I used 4 whole eggs and mixed 1/4 cup of cocoa powder into 1/3 of the batter. The white cake became a light yellow (very nice), and the chocolate marble was tasty and chocolaty. I just need to improve my “swirling” as the chocolate marble part was more “clumpy w/some swirl” as opposed to more swirly marble. But..all in all..very good and will make again. Just FYI. 🙂

  28. postedFeb 18, 2013 7:25 AM

    Have any of you tried this with Yogurt instead of the sour cream??? Also, I usually use apple sauce in place of oils in my cakes, just wondering if any one did so? I want to make a cake for a B-day party, I’m nervous about substituting if no one has tried this yet!

  29. postedMar 28, 2013 12:45 PM

    Lori, I;m posting again. My mother’s birthday cake was wonderful. I have used your recipe more than once and shared it with my sister with great success! I also found this site http://cheftessbakeresse.blogspot.com/2010/01/my-yellow-homemade-cake-mix.html for Yellow Homemade Cake Mix and combined the two for a complete scratch cake mix. Beautiful cake! With Chef Tess’s scratch ingredients you don’t need a store bought box cake. Additionally, with these 2 combinations everyone will be asking for your recipe while you serve a face of humble pie! Can’t wait for 4th of July to try out the cupcake! Smile…

  30. postedApr 12, 2013 4:55 PM

    I have made this recipe in NJ for a 4 tiered cake. Now I need to make it in Denver for my sons wedding. I made a 3 tier 6, 8, 10 and all three layers fell in the center. What should I add to the batter to keep a 12, 10 , 8, and 6 inch layers from sinking in the center?

    • April 13th, 2013 @ 7:17 AM

      Denver might be tricky bc of the change in altitude (which I’m not familiar with adapting for…). Did you have success without the center falling for your NJ cake? I’m not sure why the centers are falling… I’ve never had that problem, and I’ve done a 5-inch, 8-inch, 9-inch and 15-inch. I guess you just need to make sure that you bake it long enough… do you use the bake-even insulated cake strips?

  31. postedApr 20, 2013 1:17 PM
    Susan Hall

    This cake recipe tastes wonderful and the cupcakes bake with a flat top which makes decorating easier! I am making wedding cupcakes for a friend who wants just a regular box cake mix used. Piping the decoration with extra frosting, I believe makes an uneven amount of cake vs.frosting. To make a denser cake would it work to use 1/2 the amount of the flour, white sugar, salt, water, etc? I’m wondering if this would make a dense cake but not as dense as the above recipe?

    • April 20th, 2013 @ 1:47 PM

      Hi Susan, I’m not skilled enough in cake baking to know how to mess with the ingredients to create a different texture, so I’m afraid I can’t answer that question!

  32. postedApr 30, 2013 7:25 PM

    I made your cake for my mother-in-law’s birthday. She is very, very picky about her cakes, and “wedding cake” is her favorite. She loved it! I added almond extract, and it was perfect.
    I am making this again for the “wedding” of the letters Q and U for my daughter’s kindergarten class. Will the cakes still be fresh and moist if I bake the cakes on Wednesday night, wrap them tightly in plastic wrap, ice on Thursday night, and serve on Friday morning. Thanks!

  33. postedMay 21, 2013 11:27 AM

    This is definitly the best cake i have ever made. I made it for my 7 yr old nieces birthday and everyone loved it! I used the pilsbury funfeti vanilla cake mix and it was awesome! Just wanted to say thank you so much forthis awesome recipe!

  34. postedAug 5, 2013 9:01 AM

    I was wondering if I should double this cake recipe if I am using a 10.5 x 14.75 cake pan. I am making it for my sister in laws surprise birthday party on Saturday the 10th of August. Any answers are appreciated. Thanks in advance

  35. postedAug 17, 2013 8:57 PM

    This recipe rocks!!! I made the cupcakes for my daughters wedding, they were a huge hit. Thank you.

  36. postedSep 25, 2013 9:43 AM

    I know you said you can use other flavors of mix, but will it also work with a butter cake? I did’t know if there would be problems with the butter and the oil together. Thanks

    • September 26th, 2013 @ 8:15 AM

      I have not tried it with a butter cake.

  37. postedOct 4, 2013 11:59 AM

    The recipe yields for 3 9in cake pans and mine only filled 2 and i didn’t fill the batter all the way to the top, I left plenty of room for the cake to expand. The cake was delicious either way, everyone loved it =)

  38. postedOct 15, 2013 1:44 PM
    Dene' Swearingen

    I love this recipe but my cakes/or cupcakes always seem to be a little sticky on top even though they test done. What can I do to fix this?

    • October 17th, 2013 @ 1:12 PM

      yeah, they do get a little sticky on top. Not sure what causes that or how to prevent it.

  39. postedNov 25, 2013 12:49 PM

    Hi! I’m attending a catering school in Nigeria and would definitely love to try out your method of baking. From the comments I have read,i’m sure my own cake will be perfect just following your recipes! Can’t wait to share my results! So I have a quick question please! Can I use butter in place of the vegetable oil? Thank u.

    • November 25th, 2013 @ 8:55 PM

      I don’t know…

  40. postedJul 19, 2014 8:59 AM

    Looks gorgeous! Curious, if I made a 3 layer cake, would I just divide into 3 pans, or do I need to alter amount of batter? Thanks for such a delicious looking recipe!!

    • July 19th, 2014 @ 10:51 AM

      three 8-inch pans should work.

  41. postedJul 27, 2014 11:22 AM

    I baked this into a layer cake for my brother and his fiancee. We all LOVE the flavor of this cake – and it’s so incredibly easy to make – but I would like it to be a little less dense. I love light, airy cakes and I intend to serve this at their wedding reception. The weather will be hot and muggy, so I’d like to serve a lighter cake. Do you have any suggestions for making this same cake fluffier? I thought about omitting the sour cream.
    I also made the coordinating buttercream icing – and oh my gosh – I could eat that stuff with a spoon straight out of the bowl. So deliciously perfect!!!

    • July 29th, 2014 @ 11:53 AM

      I’m not sure how to modify it to make it lighter!

  42. postedJul 31, 2014 8:47 AM

    Making the birthday cake for my youngest son’s party (this Saturday!). I only got 2 – 8″ cakes out of this recipe using a (15.25 oz) box of Pillsbury white. I’ve used this recipe many times (because it’s awesome!), but I never remember how much batter it makes! So, today I measured and it was roughly 7 cups of batter. (Wilson site says 4C of batter to make one 8″ round 2″ high layer. Occasionally I will add extra mix from a 2nd box to equal the old 18.25 oz. box sizes, but decided to just test out the current box mix size.

    Wondering how 3 – 9″ cakes comes from this recipe? (Which is 5C of batter for a 9″ cake according to Wilson site.)

    • July 31st, 2014 @ 4:09 PM

      Well, I’ve made three 9-inch cakes before (better with 8-inch pans), but maybe that was when the ounces on the cake mix were a little more? Also- it definitely won’t make three 2-inch tall cakes. The cakes will come out much thinner. Probably best to use one recipe for two cakes if you want tall layers.

  43. postedJul 31, 2014 5:16 PM

    Ahhh – so are yours like 1″ in height for each layer? That might make more sense. LOL It didn’t dawn on me until I looked at the instructions again for the fill line. 🙂

  44. postedAug 27, 2014 11:56 AM

    I have posted on this cake before and am actually making it again now. Just wanted to interject: For a “vanilla” cake, not “white”, I use 2 tsp of brown vanilla, and still just the 4 egg whites. It is really good. I have made this in a 13 x 9 and use heating cores to insure even baking. For the heating cores, I just use 2 flower nails turned upside down, greasing and flouring the entire nail, underside too. That will help to ensure even heating to the center. For a 10″ round, I use 1 flower nail, for the larger pan, I use 2. Just FYI. 🙂

  45. postedAug 27, 2014 11:59 AM

    And…I just read Brenda’s comment from July 31st: I use 2 8″ rounds and fill to 1″ below top of pan. You will get taller layers-near 2″ each. I also use this recipe for 6″ rounds. A single recipe will make 3 thick layers, also about 2″ tall each.

  46. postedSep 15, 2014 7:26 AM

    Just made this cake for my cousin’s wedding this weekend and it was perfect!! I received so many compliments so I think it was a big hit! I doubled the recipe to get 2- 8 in rounds, 2- 6 in rounds plus 6 extra cupcakes ( I also used the buttercream recipe above x3 and it was the perfect amount). The only note I have is when using the smaller DH cake mix and doubling I added 2/3 cup of extra mix (1/3 cup for each box).

  47. postedMar 6, 2015 2:03 AM

    Just made this cake for my granddaughter’s birthday and it was such a hit.  So moist!  My son said it is his new favorite cake.  I used it to make the cake pops polka dot cake and it worked perfectly. Thank you for posting this ‘new favorite’ cake!

  48. postedMar 6, 2015 2:09 AM

    Oh, I forgot to say above, I am a scratch baker, and so I was skeptical about using a box cake.  Not to worry!  Perhaps because so many additional ingredients are added to this cake that it ‘seems’ like scratch.  Doesn’t matter; it was delicious!

  49. postedSep 8, 2015 3:57 PM

    I have used this recipe for a couple of yrs now; everyone loves it! I fill it with a layer of w hipped topping and strawberry filling its delicious!! Making it today!!

  50. postedApr 21, 2016 9:21 AM

    Would it work equally well to use a Duncan Hines French Vanilla cake mix (since the white mix has drastically been reduced in ounces), along with 4 whole large eggs (instead of 4 large egg whites — the color of the cake doesn’t matter for me this time)??
    Thanks for any help you can offer. Have made it several times before with the white mix & it is absolutely the VERY BEST white cake I’ve ever made!!

    • April 29th, 2016 @ 5:20 AM

      I haven’t tried that one, so I’m not sure!

  51. postedMay 18, 2016 7:56 PM

    Could I bake this recipe in a 12 x 18 inch Wilton sheet cake pan and it turn out okay?  If so, what temperature and how long to bake?  Appreciate any help you can offer. 
    {And, btw, from my previous comment . . . the cake turned out fine with the French Vanilla mix (instead of White mix), but was just somewhat denser & not as light as with the White mix & only egg whites}.

    • May 18th, 2016 @ 10:10 PM

      Janet- I think the sheet pan will work… but I’m afraid I can’t give you any specifics because I’ve never tried it! I’d bake it at the same temperature and then just watch it… or maybe look at other sheet cake recipes to see how long they call for. Good luck!

  52. postedMay 20, 2016 7:50 PM

    Hi Lori!  Thanks for your suggestions …. Made the cake tonight in the 12 x 18 pan and turned out fine at 325 for about 29 minutes, BUT it is too thin. So . . . my question is do you think if I double the recipe, will the pan hold it ok & not be too much in the pan to properly bake?

Leave a Comment