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
Ingredients
CAKE:
- One 15.25-ounce box white cake mix (NOTE: make sure the cake mix you buy is 15.25 ounces-- companies have been reducing the size)
- 1 cup all purpose flour
- 1 cup granulated white sugar
- ¾ teaspoon salt
- 1⅓ 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 8-inch round pans. 8-inch pans are important as the layers will be thicker. 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 ¾ 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).
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!
- *If you want a bigger cake and thicker layers, use 9-inch pans and double the recipe. You won't use all of the batter, but you will be able to get thicker layers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Lori when you sub milk for water and butter for oil that is much denser cake.
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!