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)


  1. postedDec 14, 2017 4:44 PM

    Hello I just made this cake recipe with two 6 inch cake pans and both cakes sunk into the middle and I added everything to it that it said? I made the cupcakes and they turned out awesome. So i don’t know 

    • postedDec 19, 2017 9:00 PM

      That happened to me when I lived in the mountains. Are you at a higher elevation perhaps?

  2. postedDec 13, 2017 8:09 AM


    since the cake mixes are now 15.25 oz how do I need to make up for the difference?

    • postedDec 19, 2017 9:03 PM

      I’ve been making the same recipe with the reduced size boxes. It’s still turning out just fine!

  3. postedDec 4, 2017 8:36 AM
    Heather Jolly

    I made my first fondant cake using this recipe. It turned out AMAZING! I was complimented by everyone; they said it was the best cake they had ever ate. I used a white chocolate ganache instead of buttercream. It was stacked two tiers high with three layers each and it held up perfectly. I baked the cake 2 days before my sons birthday and I am ready to use this recipe again for my oldest. Thank you so much for this.

    • postedDec 6, 2017 4:57 AM

      Happy to hear it was a success!

  4. postedJul 31, 2017 5:19 PM

    Does recipe fill two 9 inch cake pans or 3? Thanks!!

    • postedAug 1, 2017 11:31 AM

      You can fill two 9-inch pans if they have the taller sides. Or if you prefer to use three, they will just be three thinner layers.

  5. postedMay 18, 2017 7:58 AM
    Dawn Thompson

    Lori, thank you for this wonderful recipe! May I ask you one question: Your instructions say “beat with hand mixer for 2 minutes…” Can I not use my Kitchen Aid stand mixer at medium for the same amount of time? Thank you.

    • postedMay 24, 2017 6:59 PM

      Yes, that will be totally fine!

  6. postedFeb 14, 2017 1:54 PM

    All I can say is YAY I did it! It came out great! Only thing is my buttercream used almost entire 1/2 pint of whipping cream, but came out beautifully and tasted like heaven! Thank you for the recipe!

  7. postedFeb 1, 2017 2:46 AM
    Kacy Mcmullin

    Made this cake using 2 8in. Square pans, used the buttercream icing recipe recommended for this cake (I doubled the icing recipe which I felt like was a bit much for the cakes, would probably just make 1.5x the recipe next time) and WOW I can not say enough good things about this cake! Moist, delicious, amazingly good! This will be my new go-to white cake recipe for sure!

  8. postedJan 14, 2017 8:31 AM

    First, this is the best cake in the world. Thank you! I can’t count how many times I’ve made it. It’s the go to for every birthday for every kid and every adult I know. I’m begged to make it. 
    You’re a genius. 
    I’ve made it as cupcakes, rounds, cake pops, and the 9 x13. 
    The deal on the 9 x 13, I’ve found, is that it’s too much batter. You have enough to do 3 cupcakes in addition. I take out the three cupcakes worth and then pour it into the 9 x 13. Also, if you use a glass or Pyrex 9 x 13, you need to bump up the temp 15-20 degrees. And I bake it between 35-40 minutes. 🙂

  9. postedDec 15, 2016 10:01 PM
    kathy v

    I love the cupcakes results, but in three tries, my layers all fell in the middle. First time, 6,8,12 fell in the middle, especially the two smaller ones, Convection oven at 325. tried a second time, increased oven temp to 335 trying to get more lift at end of baking time in center – still fell. Just tried again, standard oven this time, 350 – fell again. Cupcakes turn out great at 325, just can seem to get the layers to not fall in the centers, even if not opening the door until time to test for doneness and by then, they have begun to fall. HELP A pastry chef friend also suggest the raising of the temp as well, but same result with browner edges.

    • postedDec 18, 2016 4:03 PM

      Hi Kathy, I’m not sure why. They are definitely a cupcake that stays very flat on top (they don’t rise up in the middle), but I haven’t had trouble with them falling in the middles so I’m not sure how to help!

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