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!

White Wedding Cake sitting on a white platter on a wooden board

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!

White Wedding Cake sitting on a white platter on a wooden board

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.

Sliced open three layer White Wedding Cake on a white platter

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.

slice of three layer white wedding cake on a white plate

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!

bite of White Wedding Cake on a fork

Good luck!

If you’re looking for more recipes that are great for homemade weddings, consider these:

white wedding cake
4.55 from 124 votes

White Wedding Cake

Super simple recipe for White Wedding Cake!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 14 servings
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Ingredients

CAKE:

BUTTERCREAM FROSTING:

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

Serving: 1serving, Calories: 594kcal, Carbohydrates: 85g, Protein: 3g, Fat: 27g, Saturated Fat: 15g, Cholesterol: 65mg, Sodium: 544mg, Potassium: 73mg, Sugar: 65g, Vitamin A: 755IU, Vitamin C: 0.2mg, Calcium: 95mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.55 from 124 votes (36 ratings without comment)

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454 Comments

  1. Claudette Raymond says:

    can I use a 1 15.25-ounce box lemon cake mix instead of a white cake mix? Thanks

    1. Lori Lange says:

      You can certainly try that! Maybe use lemon extract, and add a little zest too!

  2. Emily says:

    Hi there,is it possible you could give all the ingredients in grams or ounces please.

    1. Lori Lange says:

      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/

    2. Karenb says:

      5 stars
      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

  3. Sam says:

    5 stars
    Layers and layers of goodness. Disappeared in less than a day.So Good.

  4. Toni says:

    5 stars
    Thank you so much for the tips! This is such a perfect wedding cake!

  5. Barbara Schieving says:

    5 stars
    Such a beautiful, easy to make cake.

  6. Brenda says:

    5 stars
    A beautiful cake. And easy!!

  7. Kris says:

    5 stars
    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.

    1. Lori Lange says:

      So happy to hear that!

  8. joan brunges says:

    5 stars
    I want to make the white cake without using the box cake. How can I alter your recipe?

    1. Lori Lange says:

      I’m not sure– I might suggest that you look for a white wedding cake from scratch recipe instead.

  9. Liz says:

    5 stars
    I made this for my daughter’s birthday and she was thrilled! Starting with a cake mix made it so easy!!

  10. Sommer says:

    5 stars
    This is the quintessential wedding cake. So nostalgic and easy to make!