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.
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.