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 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. 🙂
Your insight on 9×13 is helpful! I have made this recipe MANY times using rounds or Wilton shaped pans. Have even turned this into ice cream cake. This recipe isa little heavier so the cake layers work perfectly for that! Have wondered about the 9×13 variations but didn’t want to waste a bunch of ingredients experimenting. Did you bump up 15 or 20 degrees and what was the exact time it took for yours to get done? (These questions are biased on the glass pyrex pan) Thanks!
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!