This White Wedding Cake recipe is the perfect, easy solution for making your own wedding cake. It turns out perfect every time, and it’s delicious frosted with White Buttercream Frosting. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can bake this cake at home!
Bake Your Own Wedding Cake!
If you’re having a small wedding, or if you are on a strict budget, you might consider making your own White Wedding Cake (or having a family member do it for you. This is a very simple recipe, and I have suggestions for you on how you can make a smaller cake like this and still feed all of your guests with the same cake. Read on!
You don’t have to be a professional cake decorator to bake your own wedding cake. I’ve always had an interest in baking, but I wouldn’t say I have any kind of special talent that is above any other avid baker. When my son was in Kindergarten, his teacher was getting married and asked if I might be interested in baking a cake for her small wedding. I was terrified to take on the responsibility, but I agreed to do it!
What makes this cake special?
I made a few different kinds of cakes, and then I did a tasting session with the kindergarten teacher. This is the recipe she chose. She and her mother agreed that this White Wedding Cake had the best flavor, and it was so tender too. Let’s just say they were surprised when I told them that this recipe starts with a cake mix. Yep, it’s a doctored-up cake mix recipe. I’ve been baking this cake for all kinds of celebrations for so many years now, and it’s a big hit at every single event. People love this White Wedding Cake!
Now I know I’ve probably lost a few people at this point who are saying, “OMG, how could you serve a cake mix cake at a wedding??” And, “Why on earth wouldn’t you make it from scratch?” Well… like I said, when I did the tasting with the K-teacher, I presented several cakes for tasting (scratch cakes and then this one), and this White Wedding Cake was the hands-down favorite. And now it has been a favorite with so many people ever since. No one who eats it can tell that it began with a cake mix. It doesn’t taste like a boxed cake mix cake because it has been doctored-up to improve upon the taste.
What kind of frosting is best for a wedding cake?
Part of the appeal of this cake is the frosting recipe that is paired with it. I call it, “Wedding Cupcake Buttercream.” It has wonderful flavor, and it’s perfect for piping if you want to make a few decorations here and there. I wrote a post devoted to Wedding Cupcake Buttercream with a ton of details about how to pipe decorations, as well as a video that shows you how to make it. Check it out HERE.
In the recipe below, I’ve included the buttercream frosting recipe. It makes enough to frost your three layer cake and have some leftover for piping decorations.
How to bake a cake for your own wedding:
This recipe makes a three layer cake. You’ll use three 9-inch pans. And you’ll frost it just as you would frost a two-layer cake, with frosting in between layers. If you’d like, you can put the remaining frosting in a piping bag and use it to create a simple border around the top and bottom edges. I like to grate some white chocolate shavings onto the top of the cake because that helps make it look a little more fancy. I’ve also used this recipe to make a 14-inch round cake too for other kinds of celebrations.
Obviously this recipe won’t be enough to feed everyone at your wedding. You’ll get 14 servings out of it. So what I suggest is baking this cake for display and tasting. Then use this same recipe to make White Wedding Cake Cupcakes for your guests. That’s what I did for my son’s Kindergarten teacher, and it made for very pretty display at her small wedding. I wrote a long post about How to Make Wedding Cupcakes, so that’s worth reading too!
Good luck!
If you’re looking for more recipes that are great for homemade weddings, consider these:
- White Wedding Cake Cupcakes
- Chocolate Buttercream Frosting
- Cream Cheese Mints
- Chocolate Wedding Cupcakes
- Vintage Wedding Dessert Table
- Sugar Free Chocolate Cupcakes
- Sugar Free Chocolate Frosting
White Wedding Cake
Recipe Details
Ingredients
CAKE:
- One 15.25-ounce box white cake mix
- 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 vanilla extract
- 1 cup sour cream
- 4 large egg whites
BUTTERCREAM FROSTING:
- 4½ cups powdered sugar
- 1½ cups (3 sticks) salted butter, at room temperature
- 1½ teaspoons vanilla extract (use clear extract, if you really want it white)
- 3 to 4 tablespoons heavy whipping cream
Instructions
BAKE THE CAKE:
- Preheat oven to 325°F. Grease and flour three 9-inch round pans. It's easiest to get the cake out of the pans if you line them with rounds of parchment paper too.
- In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
- Divide the batter evenly between the prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake 35 to 45 minutes, or until a toothpick inserted into the 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. Let the cakes cool in the pans for a few minutes, then turn out onto cooling racks to cool completely before frosting.
FROST THE CAKE:
- In a large bowl, with a hand or stand mixer, cream together the sugar and butter on low speed. Mix until well blended. Increase the speed to medium and beat for another 3 minutes. Add the vanilla and 3 tablespoons of cream and continue to beat on medium speed for 1 minute more. Add more cream if needed for desired spreading/piping consistency.
- You may find that the layers are a bit moist on the surface, so just be careful when handling and frosting. Place one layer of the cake on a serving plate. Spoon a dollop of the frosting on the first layer and spread to cover. Place the second layer of cake on the first. Spread another thin layer of frosting on the second layer. Add the third layer of cake. Spread frosting on the top and then down the sides of the cake to cover. You should have enough frosting left over to add some decorations. Scoop the remaining frosting into a piping bag and pipe decoratively onto the cake, as desired. I like to refrigerate the cake until ready to serve (or at least until the day of serving (can make one day ahead).
Video
Notes
- *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.
- *I've made this into a large 14-inch round cake too!
I’m making this recipe this weekend so my question is. Instead of all purpose flour and I substitute cake flour? I have seen in other white cake recipes that cake flour will make the cake stay a true white?
I have never tried cake flour in this recipe, so I’m not sure!
The cake is absolutely fantastic, everybody loves it. The frosting I have made twice and I must be doing something wrong. It is super thick even after the cream and looks very very yellow. It tastes OK but it’s not nearly as good as the cake. Every recipe from the site I have ever made is wonderful.
I love this recipe! I used it for cupcakes all the time! Everyone LOVES this recipes
I have used your recipe for years. Thank you for sharing it! It never fails and people just rave over what I’ve made. I have used this recipe this with lemon, strawberry, chocolate and even carrot cake and they were all perfect (I don’t always vanilla – depends what flavor cake/cupcakes I am making)! Thanks again for sharing it!
aThis is my go too White cake! Love the flavor , love the texture!
Follow directions and you can’t go wrong! I just made a holiday cake. Filled center with cranberry sauce and decorated with coconut and frosted cranberries .
I don’t hate this cake. However, it’s straight up SPONGE CAKE. This should be paired with diced strawberries and served with whipped cream, in the Summer. This is not worthy of buttercream icing, and certainly NOT any wedding cake I’ve tasted. Definitely wonderful with fresh berries and cream. Even a peach compote warmed with vanilla bean ice cream, would be amazing!!
Can I make this in a 9×13 pan?
This turned out so great!! Thank you for the recipe. I spread red raspberry jam between the layers and sprinkled red raspberries over the frosting.. It was a hit at church.
I baked this cake for a work celebration… request was for wedding cake flavor. I used my own buttercream recipe. However I had great reviews! I make a two layer 9×13 sheet cake. It was perfect!
Can you make into a layered sheet cake and if so, what size would you advise?
I’m not sure!
Hi can this recipe be used to make a 3 tiered wedding cake? I’m using a 10″x4″ pan, a 8″x4″ pan and a 6″x4″ pan? Any suggestions?
I haven’t tried this one as a tiered cake. Read through the comments, and you might find others who have tried it!
I would like some help. I am making my daughters wedding cake. It will be the first time & I would love to use this recipe. Could you please give me amounts for a 12 inch, 10, & 8 inch & 6 inch cakes. Also the amount of icing I will need🙏🙏
I don’t have that specific information. You’ll just have to experiment with it all before the big day!
Does this recipe work for a 1/4 sheet cake
You might have some leftover batter.
I followed this recipe to T and it came out so perfect !. I took it to work and since then I’m known as a good cake maker and people want me to make cake for them 😂😂
I would give this 10 stars if I could !!! I’ve made multiple white cakes in the last few years – most have been pretty good. But My search is over. This is The Perfect White Cake (or wedding cake). It is absolutely fabulous. This is the only white cake recipe you will ever need!
This is a family favorite! My son always asks for it on his birthday! I am going to attempt it in a rectangular pan today. I hope it works out. We are headed to visit him for his bday and need to make it portable. Thank you so much for this recipe!
Was about to do a two tier cake, 8 inch double layer and 6 inch double layer with this recipe.
I I made this cake and it turned out heavy and dense. Nothing like a wedding cake.
Not one I would serve my family. Didn’t like it at all !
Sorry you didn’t like it. It appears you are in the minority. This is my go-to cake recipe- always a favorite!
Great recipe! I accidentally used the whole egg but it turned out great. I added some Torani Irish cream flavor as well.
I liked the recipe but, it fell in the middle before the pans were done. I used 2 6″ round pans. Also, what was left over, I made cupcakes that turned out perfectly. What did I do wrong?
I’m not sure!
Can this recipe be made in a bundt pan?
I believe it will be too light of a texture for a bundt pan.
This is a wonderful cake! My husband who is not a cake fan loved it and later asked me to make it again!!
I appreciated the ease of using a cake mix as the base also.
Perfect white wedding cake. Be sure to add the almond extract.
Adding additional almond extract won’t make my buttercream too thin to pipe?
It should be okay.
Bren Schoff — It suggests adding the optional Almond Extract to the cake, not the buttercream.
I do love this recipe!! Any idea how long you’d bake for a 9×13 or 3 8″rounds?
Just keep an eye on them. When you can insert a toothpick into the center and it comes out clean, they’ll be done!
Can I add lemon extract instead of vainilla extract?
This was the best white cake I’ve ever eaten!!! So easy to make!!!
Has anyone tried covering this cake with fondant?
Came out super dense and threw way 5 hours worth of baking and decorating. So disappointed.
Oh shoot, they have worked fabulously for a LOT of people so I’m sorry they did not work out for you. I’m not sure what happened. They should not be that dense.
I made this recipe but mine was dry what can I do to make it more moist
In the oven too long! All ovens are different, so you probably just needed a shorter baking time.
my cake dipped in the middle.
what would cause that ?
Not cooked through in the middle…
Did you change the pan size and adjust the baking time? Is your oven accurate? Did you open the oven door while baking at all? These are other things that can cause a cake to sink in the middle.
I was.looking 15.25-ounce box white cake mix in the store they only have 16.25. can i take an 1 ounce off to the box?
Can i make this recipe 3 layers 8 “pans ? If yes ,what about cooking time and temperature?
I found classic white cake mix 15.25 do you think it will be fine?
Does this recipe make 1” or 2” thick layers
If you want thinner layers, use a 9-inch pan. Use 8-inch for thicker layers.
This cake is absolutely delicious! If you bake the cake and freeze it for a few days, can you frosted as well before freezing?
Probably!
I made this cake last weekend and it was amazing! Did not change a thing other than using almond extract in cake and frosting rather than vanilla extract. Tasted like an exceptional wedding cake that my family enjoyed all week. We LOVED it!!!
I used your recipe for a cake order this past weekend and I’m still receiving calls/texts about the cake and even got another order due to the rave reviews. Thanks so much for this recipe! Could this recipe be used with any flavor of box cake mix?
That’s great! I have a chocolate recipe on my site that’s a little different, but haven’t experimented much with other flavors.
Do you mix the cake mix as the box says or only use the dry ingredients in the bag?
Just the dry ingredients!
Can I add raspberry jam to the layers or will it fall over?
Might get slippy slidy– not sure.
I would like to make a cake that taste like Anise Cookies (ITALIAN COOKIES)I’m using White box cake mix but I don’t know how much Anise Extract to put in one box of mix.? And do I put any Anise extract in the frosting?
I’ve never tried using anise extract, so I’m not sure. Maybe Google around to see if others have done it?
Sounds like an awesome recipe. What temperature and how long for a 14 inch cake pan?
Hi There,
I don’t have details for that pan- sorry! You can bake and just keep an eye on it!
This is the BEST recipe for cakes!
I have been using your recipe for years and even did a red velvet cake mix, along with the flour I did add a tablespoon of unsweetened cocoa and a tablespoon of red food coloring. The sour cream is key to having a moist cake and along with the cream cheese frosting it was AMAZING! Thanks again for a wonderful recipe.
I was.looking 15.25-ounce box white cake mix in the store they only have 16.25. can i take an 1 ounce off to the box?
I love white wedding cake and so had to try this recipe. It turned out wonderfully and just as the pictures show. I followed the recipe to the letter and didn’t substitute. I did add the almond extract in addition to the vanilla as suggested. I’m not talented at decorating but frosted with the buttercream and it looked beautiful. Many compliments. I don’t understand why anyone had a problem with this if they followed your recipe. Thank you!!!
What a disaster! Wondering if this recipe is some kind of cruel joke! I double-and triple-checked everything to be sure I was doing it just right, all fresh ingredients, even paid extra to get the “clear” vanilla, and the batter was so scanty it barely covered the bottoms of the pans. It did not rise. I ended up with 3 things like pancakes, not 3 layers. Was there supposed to be some added leavening to support that extra cup of flour, sugar, etc. that was added to the cake mix to make 3 layers? So disappointed! This was supposed to be a special, beautiful cake for my sister’s 74th birthday. She loves white wedding cake… this isn’t it!
I’m horrified that this was a disaster for you, and I’m so sorry it did not work out for you. I have no idea what happened!
I had to change my rating because even though to me, it was a disaster, all those who ate it loved it and it made a big stir! My brother-in-law who HATES cake loved it and wanted more! To me it looked and tasted exactly like and had the same texture as thin layers of Kroger Bakery’s sour cream angel food cake, very dense and compact, but was not at all like a wedding cake (sour cream flavor was very pronounced) and definitely didn’t have the height or texture shown in the photos on this site. After reading someone’s comment that it was better the second day, I frosted and assembled it a day ahead and let it stand, so maybe that helped, too. I used classic Crisco white frosting (and substituted almond milk for regular milk in that frosting recipe) instead of buttercream frosting, because I couldn’t refrigerate it and we would also be outside in the summer heat for the party, I’m still chasing the elusive genuine “white wedding cake” taste and texture, though.
I was so excited to find this recipe as I needed a cake for my 29th wedding anniversary. All the local bakers were totally booked & not taking orders for the date I needed a cake😊
This is an UPDATE to my previous post regarding cake dense like a Angel food cake,
We tried the cake today and were so surprised at the LIGHT AIRY TEXTURE!!! NOT at all like an Angel Food Cake! The flavors intensified too and the cake was TO DIE FOR!!! My husband even said it “looked and tasted like a Wedding Cake!” I guess it needs to sit for a day for the texture to lighten up.
10 STARS!!!!!!!! ****BEST CAKE EVER******
FYI the 9″ x 3″ x 13″ pan I used was a “Roasting Pan.” ALL of the Cake batter fit in with a little more than 1″ space from top. Baked for 42 minutes & was PERFECT!!! A 3″ x 2″ portion in the center of the top sank less than 1/8″ which was barely noticeable (frosting easily covered it).
Thanks for sharing such a FABULOUR recipe!!!
I made this cake today in a 9″x13″ x3″ pan. The depth of the pan made a big difference and I was able to get ALL of the batter into the pan without it overflowing. I baked it on Convection Bake @ 325 F for 42 minutes. The cake rose nicely and only fell a tiny bit in the center (hardly noticeable) while cooling. I wish I could submit my photos.
The cake was REALLY GOOD but did not remotely taste like any Wedding Cake I have ever eaten. The texture was very dense and resembled an Angel Food Cake. I wanted the cake to be rich so I opted for the melted butter instead of the oil and used Milk instead of the Water.. I liked that the cake rose about 2″ and looked like a “Bakery Cake.” I would definitely make this again and also try different flavored Cake Mixes.
Can I make a sheet cake from this recipe? I’d like to do one for Father’s Day. I love this recipe as I’ve used it several times. Thank you.
You can use the batter to make any size cake– but you’ll just have to judge how much batter to use in the pan and watch the baking time closely and take out when done!
I want to make this cake in a 9″ x 13″ pan. I read ALL the comments but no one posted the amount of time it took to bake this size cake. There were a few references stating not to fill the entire pan and to leave out enough batter for 3 cupcakes.. Do you know how long I would bake a 9″ x 13″ size cake. Would I still use oven temperature 325 or increase to 350?
A typical 9×13-inch cake is usually baked at 350 for about 30 minutes. I’d suggest trying that, but since I haven’t tried it myself… please know that I’m not 100% certain!
I have been making this recipe years! It’s my go to for white cake and cupcakes and always gets the compliments! I made my sisters 3 layer wedding cake and large sheet cake using this recipe and it turned out really well!
Chantelle, did you just make the recipe as is multiple times and then fill your pans? Or did you discover how much of each ingredient was needed for each cake size? I’m looking for the perfect white wedding cake recipe for my brother’s wedding coming up and ir will be 3 tier.
I’m making this today, can I use whole eggs?
yes, but the cake won’t be bright white.
Made this for my best friends wedding in 4 6” cake pans. It was perfect! So moist and flavorful! Will be my new go to recipe!
Judy, I am planning to make 3 6 in layers for a small wedding cake. Do you recall how long you baked them for?
I’ve been doing this exact pump-up to boxed cake mix for over a decade. My cupcakes always have to bake at 325 for at least 30 minutes though. (I live at almost sea level so that might be why.) Great go-to!
I had no idea you had a blog. I love it. You are adorable too
🙂
Could this be used in a 9×13 rectanglular pan?
I believe it will be too much batter for a 9×13-inch pan, but you could always use the extra batter for cupcakes.
Can I sub any water for milk?
I’m very excited to make this!! Thank you so much❤️
I think people have done that before.
I made this for my daughter’s wedding and it was delicious and very moist! I added 1 tsp. almond extract and increased the vanilla to 2 tsp. Thanks for sharing this recipe!
This is my favorite white cake and I have tested several. I use almond extract as suggested.
I have made this cKe for 2 birthdays and will be making it again for a baby shower . People love it
Which box mix do you find is most moist I used red box , perfect and blue box a guest said a little dry. I didn’t get to taste . Made a 8 inch 6 tier tall cake
Most people recommend always using Duncan Hines in a box hack recipe.
Can I use mike instead of water? Thanks
I think people have done that with success!
I absolutely love this recipe! I used it on my son’s wedding cake and it was a huge success. I do have one question. What do I need to do differently in recipe to make a half sheet cake – 18 x 13? Thanks!
I haven’t tried making it with those dimensions. I think you can bake it the same, but you’ll just need to keep an eye on it to see when done.
Can this be made to serve 50? How would I increase the ingredients? Thank you.
I’m sure it can, but I don’t know how to give you the specifics on that!
We absolutely loved this cake when I made the white wedding cupcakes and a small 6 inch cake for our son’s birthday in January. Now I’m going to make a 3 layer 8 inch cake for our 32nd Wedding Anniversary this week! Cannot wait! SO amazing!
The egg whites in the white wedding cake, do they need to be whipped before adding to the cake?
They do not.
You can keep them separate and then beat them until stiff and fold them into the batter. I have made it that way before and I actually prefer the texture doing that.
This was a delicious recipe. I used vanilla paste as I didn’t have clear vanilla, still pretty white. I also made a swiss meringue/butter frosting!! Sooooo good. I didn’t save the pictures.but it was a pretty cake.
Loved the recipe! But I feel like I needed more frosting!!! Like I need to double the frosting recipe???
Delicious recipe! Light and fluffy. I make from scratch cakes, but took a chance on this one! Next time will try with milk instead of water, but great results, with a chocolate mousse filing. Lovely buttercream icing flavor and consistency!
I have used milk also but I appreciate that this is a dairy-free recipe for my clients who can’t have butter or milk.
This is my go to cake recipe! I’ve never had a bad experience with it. Very moist and delicious! I’ve made it for weddings, birthdays and also made cupcakes from it!
My daughter wants cream cheese frosting instead of buttercream. Do you think this would work and do you have a recipe for cream cheese frosting?
Yes, I have a couple of different kinds– just use the search bar at the top “cream cheese frosting.” You’ll need to keep it refrigerated.
Awesome blossom!
have made this recipe so many times and always always get compliments…its my go to recipe, know everyone will like them
This cake doesn’t have much flavor. I even added almond and vanilla extract. The frosting was very bland also. What a bummer.
It has everything to do with what cake mix you choose to use! Everything should taste like vanilla– vanilla cake, vanilla frosting.
My daughter-in-law loves wedding cake so I made your cake for her birthday. The whole family loved it even her boys who have hated her wedding cupcakes in years past. I will be making this cake again it was delicious
Can you substitute a chocolate cake mix for white cake mix
Here is my chocolate recipe: https://www.recipegirl.com/chocolate-wedding-cupcakes/
I used this recipe and I really like it. I am doing a 12 x 18 sheet cake and I wondered if you would suggest a bake time for that? I am planning on 3 mixes.
I don’t have bake times for that, but you can certainly bake it that way and just keep and eye on it until it’s done baking!
Can I use yellow cake mix instead of white
Probably!
Hi there. Can you use red velvet boxed cake mix instead of white in this recipe?
I haven’t tried that yet.
This cake is awesome and I have made it many times. My nephew is turning 10 and this is the cake he requested even though he had every option of cake. I do not usually leave reviews but saw some other reviews that weren’t that great and wanted to give some perspective.
Thanks!
Even with the customization it still tastes artificial. Crumb is nice but can’t get past the taste
Made cupcakes, used lemon extract, almond, and raspberry as well. The Robert cupcake with lemon icing is amazing!!!!
Hi
Can i put raspberry filling instead instead of buttercream? We.like wipped cream better.
I have to make a wedding cake .
Can this cake be frozen beforehand? Should it thaw completely to frost with buttercream frosting?
Yes, and thaw before frosting.
I would like to bake the white wedding cake in a 9×13 inch pan…will this size work?
It will, but you’ll have extra batter. It’s too much batter for a 9×13.
I made the wedding cake cupcakes and they were awesome. Many compliments. Can you use the same recipe for chocolate cupcakes.
https://www.recipegirl.com/chocolate-wedding-cupcakes/
Used 8” pans. Very flat cakes ?
I tried this recipe with white cake and followed the exact instructions. The cake did not rise and it was extremely sticky. Every time I touched it, it stuck to my spreading knife. The taste was to sweet and undercooked. I left the second pan in longer and got the same turnout. I will not be making this cake again. Wasted an entire afternoon mixing and baking or a stick batter tasting outcome.
It does remain moist on the surface of the cake, so you just need to make sure you get a good dollop of frosting on there and spread it across the cake. Another option is to turn the cake layer upside down and put the sticky side on the bottom. Sounds like it just didn’t work for you- sorry!
Definitely not enough batter to fill 3, 9 inch pans. I only got 2 pans out of it. Disappointing, I guess I should have tested it myself before actually just using the recipe. I bake pretty often and use professional grade 9 inch rounds. Guess I’m off to the store to buy another box mix to finish the cake
Very thin, no rise at all. It doesn’t look anything like the photo above. Taste was good and it is moist
I would like to use this recipe to make two 12X18 single layer cakes. How many batches of the recipe should I use?
Thanks
I’m not sure!
I have made this cake four times in the last two months. I follow the cake recipe exactly, and it turns out perfect every time!
For the frosting: I use a whipped cream frosting instead because I prefer less sweet frosting than buttercream. Roughly 1/2 pint of heavy whipping cream, 1/3 cup powdered sugar, 1/4 package of dry vanilla pudding mix, and a splash of vanilla. Beat it with electric mixer until fluffy. Delicious! Thank you for a spectacular 5 star recipe!
I am only giving a 4 star for now. I am sure I will be changing it. I have just made this cake recipe. All seemed to go as it should. I do make a lot of cakes and like to see them rise to perfection. I am not by any means a professional cake baker tho. I may be ok, but my question is about how high this will rise. My layers are not very fluffy and high like you see with plain old cake mixes. I know this is a more dense cake but just how dense is it supposed to be? I double checked twice to make sure it was done, just seems a little more thin than I expected. I did sneak a tiny little bit out of the middle of one layer to make sure it seemed ok and it did. Maybe I am just overthinking. This is for a graduation party so of course I want it to be perfect. I also used the baking strips and maybe on this cake I shouldn’t have done that. ??
I think it bakes pretty even and does not rise tall.
I made this cake using a Betty Crocker strawberry cake mix because it was what I had on hand. It is for a Mother’s Day cake, so the strawberry works well. This recipe is fantastic! I think it would be much better with the white cake mix that the recipe calls for. The strawberry cake mix has an artificial flavoring / taste that is hard to conceal. I will add fresh strawberries and buttercream frosting tomorrow on Mother’s Day. I made two layers, and 12 cupcakes. I reduced the temperature to 310 degrees because our oven tends to run hot and bake fast. All baked up beautifully! I used shortening, flour and wax paper in the bottom of the cake pans and the layers released from the pan beautifully. This recipe is definitely a keeper!
This cake is excellent! The first time i made it, i used the 2 tablespoons of oil, as instructed in recipe. Cake was good but, found it not moist enough. The next time i made it, i used a half of a cup of oil. It was perfect! Also…i have ALWAYS used 4 whole eggs, and the cake still came out white. The 2nd time i made it…i used 7up instead of water or milk. Came out great. Made my own adjustments for BUTTERCREAM frosting.
I only have 8” cake pans. How long would I bake in the oven for? I can not WAIT to make this!! Thank you in advance for your time in answering and the recipe
I would guess 25 to 30 minutes? You’ll just have to watch and see when they are done!
I made this cake and icing last night. It is amazing! The cake is very dense, but in a light, smooth, fluffy kind of way. And for the icing, well you can’t really go wrong with butter and sugar. Yum! Thank you for sharing this recipe!
This cake is simply delicious! I will make it again with raspberry filling!
Looking forward to making this white wedding cake recipe. Can I use two 8″ pans instead of 9″ pans and will two 8″ pans be enough for this cake mix? Thanks, Eilene
Should be okay- don’t overfill though, so just see if it works for you.
Does the cake need to be refrigerated because of the icing? I need to make the cake ahead of time and wondering if your recommendation has to do with taste, freshness, or spoilage? Thanks!
Yes, it is best if you can keep it refrigerated.
I am a huge wedding cake nut. I see out bakeries in every city for the best cake , cupcake, etc and have never found the “right “ recipe for the cake itself … until now . The perfect dense , moist flavor I’ve been looking for . Holy amazing . I still haven’t found my perfect buttercream , but the cake is absolutely the best .
It is NOT the very dense cake I experienced when I worked in a bakery as a teenager. The cake as above, is way too light. “Real” wedding cake is extremely dense and more moist than produced by the above recipe. It was sometimes referred to as “silver wedding cake.”
Also, the raves given to a person when they offer something baked, CANNOT be taken as proof that the creation was very good inasmuch as people feel social pressure to say something was very good when in fact it may not be.
It sounds like you didn’t like the cake, and that’s perfectly fine. I think there are enough reviews on this recipe to warrant the raves. I’m a “usually from scratch” baker, but I make this cake recipe often and it’s always a hit. I know there are from-scratch wedding cake recipes out there that are fantastic. This one is an easy one… and it seems to be a favorite.
Can you use this recipe for a 4 tier semi-naked wedding cake?
Maybe? I’m not familiar with doing tiered wedding cakes, so I am not sure.
Never made a real cake before, but this was exactly what we needed for my niece’s wedding shower. Everyone said it was super. Thank you!
Super easy and delicious!!
How far in advance can this be made? Wedding is Sunday, in a different city, so I’ll have to transport the day before.
Can you wrap the layers and frost at the event? That’s what I’d recommend. Might be hard to transport already made unless you have a safe way to do it. Also, I recommend keeping it refrigerated.
I’ve been making a cake similar to this for several years. This recipe though, this recipe, is AMAZING! It’s so moist, flavorful, dense but light at the same time. It’s good right out of the oven. Most recipes I wouldn’t even think about eating until the next day. It’s just so good. I add the teaspoon of Almond extract. I’ll definitely be making this recipe for the rest of my life 🙂
Also, every person that’s tried this cake has asked me for the recipe. That’s always a good sign.
Happy to hear!
It’s fabulous. I thought I had ruined it because I didn’t read egg “whites” but what can you do?? Put it in the oven and hope for the best. Honestly the best cake I have ever made. I made it for the daughter of a friend that lives out of town…no time for shower but I wanted to do something for her. Everyone Loved it. I did add the “almond”…what bride cake is complete with out almond flavor??…and it was a hit. Can’t wait to find an excuse to do it again. Don’t know what the difference will be without the yolks but this turned out just fine.
You can use whole eggs or just egg whites. The difference is trying to keep the cake as white as possible by just using the whites. Glad it was such a big hit!
Can you substitute almond milk for the water in the recipe i want to make with a BlackBerry filling and buttercream frosting with coconut on the outside
All I can tell you is that I haven’t tried it. So you’d be experimenting!
Could I make this in a 13by 9 pan?
I think so– but you may have a little too much batter for a 9×13.
I made this. Used two 9” pans the first time and did not fill more than recipe indicated. Layers were pretty “short”. 2nd time, I used whole recipe in 2 8” pans – it was PERFECT. Texture and taste is awesome in the 8” pans. My preference. Thicker layers.
I made a strawberry filling and then vanilla buttercream for the icing.
Lori, I am contemplating on building a business in doing outdoor garden parties at my home. No more than a hundred people. I wanted to know if you have any ideas of do’s and don’ts of any kind on starting a business and WHAT DO MUST PEOPLE WANT AT SUCH EVENTS. I am a self starter and very excited about giving this a try. I love people, entertainment, and very passionate about my work. Please give me some great advice
Hi Tamya, I’m afraid I don’t know anything about starting a business like that. I suggest you look for someone to ask who has done similar things? Sorry!
Trying this for a friend’s birthday. Just confirming that I don’t need to include baking powder? I’ve seen it in other recipes. Just making sure! I’ll let you know how it turns out!
Thank you!
No need for baking powder because the cake mix will already have that in it.
I, too, use this recipe for all the cakes I make. I get so many positive comments from weddings, birthdays, and holiday celebrations, I would never try another recipe. This one is perfect!
Wonderful recipe. I used this for my daughters wedding cake and also use this with any flavor cake mix to achieve a great cake that is solid and very moist. Thank you.
Just curious which brand of box mix did you use?
I make this often, and I don’t use any particular brand… I just grab what looks good or what’s on sale!
I note your photos show a three layer cake. Does this recipe make enough batter for three 8- 9″ round cake pans, or just two?
Thanks so much!
Yes, the instructions tell you to use three 9-inch cake pans. 8-inch pans would be okay too.
How many cupcakes should I bake at a time for the 18 minutes?
I’d say as many that can fit into the oven on a single shelf.
What would baking times be for a 6 inch cake.
Not sure!
Made a two tier cake for my son’s wedding and it was a hit! Delicious!
Is this a good recipe if I plan to make a two-tier cake?
I haven’t tried that, so I’m not sure!
How long would the bake time be for an 8″ cake?
Slightly longer- you’ll just have to keep an eye out until it’s done.
This cake is very, very dense . . . . in fact, it is so dense, I wondered if I did something wrong. The taste was OK but nothing spectacular. In fact, I made it twice, thinking I did something wrong. Have you had similar comments?
Not really… I mean, it’s a cake that has a texture that’s more dense than others, but no complaints. Sorry you didn’t care for it. You can read through the comments…
I’ve made this several times over past 4 years. Excellent! nice and moist!!
What if I want to make this cake from scratch, not using a box mix? Do u have a recipe alternative for the box mix part, that I can use in addition to all the other ingredients to make this cake? Thanks
I’m sorry I don’t… this recipe is specifically designed to start with a box mix.
Can I use this for making a lemon cake? Do I add whole eggs? Thank u. I made the white cake!! Very good.
Here’s a lemon version that my son did… you can bake this as a cake instead of cupcakes:
https://www.recipeboy.com/2018/04/lemon-cupcakes-with-lemon-buttercream-frosting/
Can you use Buttermilk in this recipe?
I haven’t tried using buttermilk yet.
What brand of cake pan do you use?
I’ve never paid any attention to the brand of cake pans, so I don’t have a specific recommendation- sorry!
How many cups of frosting will this recipe mak?
Which white cake mix is preferred with this recipe? Duncan Hines, Betty Crocker …etc.
I’ve never had a preferred mix- I just grab whatever!
I have made your pink strawberry cake which was awesome….For July 4th, I need to make a double layer
9 x 13 cake for a birthday. Would I just double this recipe to make 2 (9 x 13 layers) I need to make sure both layers are even so I am going to use strips. Please respond soon as I need to know if this recipe can be converted to 9 x 13….
Small wedding (Son’s) out of state. Can I make the cake, freeze it, and then thew and decorate the day before the wedding? If possible I need to make the cake ahead of time and transport to son’s (via cooler) . I would also like to make the icing ahead if possible and just refresh it and then decorate the cake.
I think this would be fine. I wouldn’t make it too far in advance- maybe a day or two? Wrap it well in the freezer. The icing would probably be fine too- just make sure it’s refrigerated. Good luck!
HELP!!!! Hello this is the best cake recipe but my cake keeps sinking in the middle! I live in Rapid City SD and I was wondering if it’s the higher elevation that’s making it sink? My friend lives in TN and she said it turned out great! We did everything exactly but mine keeps sinking! I made 6 cakes but still the same result ? Any suggestions please let me know ASAP!!!
I’m not sure– but it likely has to do with where you live. Do you follow instructions for modifications for high altitude baking? https://mountainmamacooks.com/high-altitude/
I made this cake for my granddaughter’s wedding, and everyone loved it! I used whole eggs instead of egg whites, and used milk instead of water. The result was a more dense cake and every-so-slightly creamy coloured because of the egg yolks, but the flavour was absolutely delicious. I was told after that the wedding party sat around after the bride went home and ate the last pieces of the cake! Thank you for this great recipe.
Hi!! I have to make a wedding cake soon and wanted to use this recipe. It sounds good! The only thing I’m concerned about is how there’s only 2 tbsp of oil and no butter in the batter? I’m worried it would would be dry?
I just made it today- it’s not dry!
I love this cake. I only made 2 9in.its a better volume.i hate box cake,but this recipe dont have the box cake taste which I hate.i made it 3 times.i even tried the chocolate cake.but the vanilla is better
I made this in 2 9″ round pans and the cakes sunk
Shouldn’t sink in the middle– indicates they probably were not done yet. I recommend using bake-even strips to get nice, even layers.
I love this recipe. I’ve made this before while stationed in Germany and had no problem. Now I’m relocated to an area with elevation of 3200 or so. The cake has fallen in the middle. This is now my 4th attempt and not sure what else to do. I’m quite saddened as I planned on using this recipe for my son’s wedding. Please help. Any suggestions?
I use these tips for high altitude baking: https://mountainmamacooks.com/high-altitude/
I have used the cupcake recipe and LOVE it!!! I would like to try using this for a wedding cake. The wedding couple asked for a small tiered cake for cutting and for the wedding couple to freeze for their one year. But they also asked for undecorated sheet cakes for the guests to be served. Can you tell me the volume of the finished cake batter so I can plan my sheet cakes accordingly?
I’m afraid I don’t have those details! You’ll just have to experiment according to what you need, I suppose. Good luck!
I made this recipe after searching for days for the right white cake for my sister’s 50th. It was simply to die for. Everyone could not say enough how tasty the cake was. I used a white choclate frosting.
Thank you.
My 3 9” layers did not rise well. Maybe 3/4” high when done. Looks nothing like tall cake in photos. Very disappointing.
I’ve made this twice and everyone loves it!!! To change it up, has anyone ever used a chocolate box cake instead of the white to make chocolate cake?
Here is my recipe for the chocolate version: https://www.recipegirl.com/chocolate-wedding-cupcakes/
Can I substitute The sour cream with something else?
Maybe Greek yogurt.
Wondering if I could add a package of instant white chocolate pudding mix to this? If so, would you recommend leaving out the flour?
I don’t think that will work. How about using a cake mix that has pudding in the mix?
I’ve tried several “wedding cake” recipes I’ve found online and finally- this is it! I took a wild chance on this to serve at our church- dinner, so yummy! Very rich without being cloyingly sweet like many store-bought cakes. I will say the flavor was so much better the 2nd day. Make this a day ahead. Everyone who tried it was like “wow”! I’ll be making it again for sure. Can this be used with different boxed mixes? Say strawberry?
I haven’t tried it with strawberry! It’s time to experiment!
Hi! I was wondering what the time and temp would be for 6 inch cake pans? I’ve used this recipe for cupcakes and 9 inch but last time I tried to adjust the bake time for 6 inch pans and ruined the texture of the cake. Hoping you can help me!
I’m not sure– if I change pan size then I usually just keep an eye on them until they test done!
Hi Lori, this looks great! Could you tell me which brand of boxed cake mix you used?
Any brand will do!
I made this cake it was wonderful everyone loved it! I have some cake flour would it hurt to use it in this recipe?
I would only use all purpose flour for this recipe!
I made this recipe using a funfetti cake mix as two 6” round layer cakes for my grand daughter’s smash cake. I started checking them at 28 minutes, and they took 32 minutes in my oven. I also got one 8” layer that I baked after the 6” were done, just for us to eat at home. It turned out great! Thank you for this delicious recipe!
If I use 11×15 pan. How long should I bake it?
I’m not sure– when you begin changing pan sizes, you’ll just have to keep an eye on the cake and take it out when it appears to be done (it should be firm to the touch in the middle and a toothpick inserted into the middle should come out clean).
Have you ever tried substituting buttermilk for the water in the white wedding cake recipe?
I think some people have tried using milk, but not buttermilk. Not sure!
I only got 2 layer 9”pans. And I followed exactly the instructions. Why, what did I do wrong? Has this happened to others?
You should be able to divide the batter equally between three 9-inch pans to get three thinner layers (thinner than a normal cake layer).
This is by far the best tasting white cake I have made, and my young son absolutely loves it. Very moist and flavorful. I also like to add almond extract to the frosting
I’ve made the cupcakes before and they were the BEST! I’m so happy there is also a cake recipe because I need to make a cake. I plan to do a 3 layer cake with 6 inch round pans. Your cake is 3 layer but larger pans – small pans (6 inch) should work too right? Also I had planned to make the cake and cupcakes a week before and freeze them. Have you frozen either recipe before? Any concerns? Thank you in advance!
Freezing should work fine if everything is well wrapped or sealed. Not sure of the timing for that size cake. You’ll just have to eyeball it!
Can I make this in a 9×13 pan?
Yes, but there will be too much batter for a 9×13-inch pan, so you might have some extra to make a few cupcakes!
This is my favorite go-to recipe for cupcakes for several occasions. I was asked to make this recipe for an upcoming wedding, and I was wondering if you knew if this could altered to make a half and 1/4 sheet cake tiers? Any tips or recommendations you have is greatly appreciated!
I’m not sure if I’d try to do tiers with this cake. Wouldn’t you agree that it’s quite a tender cake? I don’t know if that’s the best sort to make tiers. But I’ve never tried it, so I’m not sure.
can I use a 1 15.25-ounce box lemon cake mix instead of a white cake mix? Thanks
You can certainly try that! Maybe use lemon extract, and add a little zest too!
Hi there,is it possible you could give all the ingredients in grams or ounces please.
Hi Emily,
I’m not familiar with metric, but there are many converters out there that can help you convert recipes:
https://www.metric-conversions.org/
Here’s the recipe in Grams
15.25 oz. Box White Cake Mix
120 g (1 C) AP Flour
198 g (1 C) Granulated White Sugar
3/4 tsp Salt
1 1/3 C Water or Milk
2 Tbs Canola Oil (or Melted Butter)
2 tsp Vanilla Extract
1 tsp Almond Extract (optional)
1 C/8 oz. Sour Cream
4 Large Egg Whites (for WHITE CAKE) or can use whole eggs for pale yellow cake
Layers and layers of goodness. Disappeared in less than a day.So Good.
Thank you so much for the tips! This is such a perfect wedding cake!
Such a beautiful, easy to make cake.
A beautiful cake. And easy!!
This is my go to recipe. I’ve been making it for years and it never fails. I use both vanilla and almond extract which gives it that something extra.
So happy to hear that!
I want to make the white cake without using the box cake. How can I alter your recipe?
I’m not sure– I might suggest that you look for a white wedding cake from scratch recipe instead.
I made this for my daughter’s birthday and she was thrilled! Starting with a cake mix made it so easy!!
This is the quintessential wedding cake. So nostalgic and easy to make!
This cake is amazingly delicious!
I use this recipe all the time but i have recently purchased a new oven it is convection now when i am use to conventional oven they were perfect now i find they are coming out dry and some are getting brown on top before they are even cooked through. Ive read to decrease temperature by 25 degrees which i have but still has not seemed to help, any suggestions .
I am not familiar with convection ovens. Do you have the option to use it as a regular oven, or can you only use it as convection?
I have to say this is the best white cake recipe I have ever,ever made. Thank you very much!!! It’s delicious !!! I saw the link for the chocolate cake using the same recipe, can I use a yellow cake mix as well? I want to make a house warming cake and I want it to be yellow.
I haven’t tried, but it would probably be fine.
The cake and frosting was amazing. I was wondering if you could use chocolate cake mix instead of the white cake mix.
Here is my chocolate version: https://www.recipegirl.com/chocolate-wedding-cupcakes/
im making this for my sons first Birthday, and using your frosting recipe. Will these be ok in the fridge if I frost them today and the party is on Saturday?
Should be fine if they’re in a sealed container of some sort!
You mentioned making cupcakes for a wedding and then a small cake for the bridal couple to save. I gather from this statement you can freeze the cake, icing too?
I don’t think I froze the cake, but I would think it would be okay.
Hi. Im about to make a 2 tier wedding cake. 12″ bottom and 8″ top, 2 layers each. I will be using dowls for support. Do you know if the recipe stacks well? i have read the reviews and the taste sounds amazing, by the way I am using this recipe for 7 dz cupcakes to go with the cake, but I am a bit worried about the centers falling on the cake. Also how many batches of this mix do you think I will need ? I was thinking 4. Thanks in advance.
Hi Michelle, I’ve only used this recipe to make cupcakes, one layer cakes and two layer cakes. I haven’t tried using dowels. I wish I could give you more advice, but it’s been successful for the ways I’ve made it. My best advice is to try it out and see how it works before you make it for the big day!
I LOVE this recipe! I was wondering how this converts to a 16×24 sheet cake? Would I need to double this recipe?
I haven’t tried those dimensions. I think you’d just need to experiment!
I love this recipe…can I make this for a double layer sheet cake?
I haven’t tried it!
Have you used this recipe in one of the “giant” cupcake pans?
I haven’t…
I like that you figured out a recipe for the smaller boxes of cake mix .I had always used a Duncan Hines Mix for my cake but only added 3 eggs, 1 1/3 cups water. and a heaping 2/3 cup granulated coffee creamer. ( no oil or applesauce) and beat the well for 4-5 minutes and never had a problem. When they cut the size of the cake mix I took to measuring the cake mix to be the amount of the older 18 oz. box.
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
That happened to me when I lived in the mountains. Are you at a higher elevation perhaps?
Lori,
since the cake mixes are now 15.25 oz how do I need to make up for the difference?
I’ve been making the same recipe with the reduced size boxes. It’s still turning out just fine!
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.
Happy to hear it was a success!
Does recipe fill two 9 inch cake pans or 3? Thanks!!
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.
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.
Yes, that will be totally fine!
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!
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!
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. 🙂
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.
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!
Love this recipe!!! How much batter do you use in a 6,8,10,12,14, 2-inch deep cake pans?
I often bake this recipe in different-sized pans, but I don’t have instructions on amounts. I usually fill the pans 3/4 full.
Used this cake recipe and the frosting recipe. It was so good. I used clear vanilla in the frosting and it turned out white. The butter did not effect the color at all.
Hi there,
I made this cake last night as a “practice run” for my son’s first birthday which is coming up in a few weeks (don’t worry I brought it to work so I don’t have to eat it alone!). I barely had enough batter to make a third layer and used 8-inch cake pans. I am thinking my cake pans might be deeper than the ones you used… How deep are the 9-inch cake pans that you use? Also, if I wanted to make a 3-layer 14-inch cake, do you think I would need to double or triple the recipe?
Thank you!
Hi Cristina, to make a three layer cake… you would just need to divide the batter evenly between three 8-inch pans. They won’t be thick layers. I’m not sure how deep my 9-inch pans are, but they seem pretty deep. I’m not sure about the larger size you mentioned. Good luck!
hi Lori, what size cake mix was this? They have made them smaller now so none of my old recipes work anymore so I am afraid this one won’t either. I do not use mix much but a few of my recipes call for it and this does sound like it is worth a try. thank you
I have made this same recipe with the smaller box – as have others per the comments- and it seems to turn out the same!
I love your recipes, my question is can I use this wedding cake recipe to
make a strawberry cake by just adding the strawberry jello and fresh
strawberries to this recipe? Thank you
I have never tried that, so I’m not sure!
I have been using this recipe for a couple of years now and it has never failed! I do use decorator circles and wooden dowels when doing tired cakes. I have used flavored fillings, such as lemon and raspberry. It has been my go to and I don’t see that changing. Thank you so much for the original share!!!
I was wondering if this cake is based on the cake mixes that are now available that are about 2-3 oz smaller than ones we used to get that I believe we’re 18oz or so.
Thanks, I’m anxious to try it!
Originally it was based on the larger boxes, but I’ve made the same recipe now with the smaller boxes and have the same results.
This may have been addressed in a previous comment and if so, I apologize for the repeat, but do you know if you can use vanilla greek yogurt in place of the sour cream? Also I have read in other recipes that if you replace whole milk for the water and melted butter for the oil, the cake will have a richer taste. Have you experimented with that? I am making a cake for a baby shower and wanted to try your recipe but was wondering if tweaking with these changes would work. Thank you in advance.
I would suggest testing out your modifications before the shower… I have no idea if those subs will work!
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?
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}.
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!
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!!
I haven’t tried that one, so I’m not sure!
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!!
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!
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!
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).
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.
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. 🙂
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. 🙂
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.)
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.
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!!!
I’m not sure how to modify it to make it lighter!
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!!
three 8-inch pans should work.
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.
I don’t know…
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?
yeah, they do get a little sticky on top. Not sure what causes that or how to prevent it.
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 =)
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
I have not tried it with a butter cake.
This recipe rocks!!! I made the cupcakes for my daughters wedding, they were a huge hit. Thank you.
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
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!
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!
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?
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!
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?
Thanks
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?
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…
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!
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. 🙂
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). 🙂
Hi Paula- I haven’t tried it, but it sounds like it would be good!
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!
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.
Instead of 4 egg whites do I use 3 whole eggs instead?
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).
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! 🙂
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!
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!
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.
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-
Awesome- that’s great to hear! Sometimes the simpler things just work out better!
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.
Excellent- thank you so much for sharing your experience. Glad you enjoy the recipe!
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. 😉
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
Maria- have you tried my Wedding Cupcake Buttercream? Everyone always seems to like that one!
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.
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?
Thanks!
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!
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!!!
I haven’t tried making it in a 9×13-inch pan, you’ll just have to watch the time.
Did you make it in the 9×13 pan and if so how did it turn out?
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…
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.
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!
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??
Sorry for the delayed response. Yes! Any cake mix should work just fine.
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?
@Jodi, 7 layers? yikes, I have no idea!
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!
@Lindsey, Nope, just follow the recipe as indicated, add the rest of the ingredients and mix away!
Made for birthday cake, turned out very good with frosting, but also delightful without. Thanks!
made this with yellow cake mix and replaced egg whites with 3 whole large eggs, made the perfect moist bday sheet cake
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.
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!
@Kim Peterson, That’s great to hear! Thanks for taking the time to write!
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
I wish I did! I haven’t experimented much with fillings for cakes yet.
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.
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!
I love the look of this cake. How do you get the stucco rough frosted look and what tip is used for the edge?
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.