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.
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!