Homemade White Wedding Cake Recipe
User Reviews
4.7
Homemade White Wedding Cake Recipe
Description
The recipe combines sifted cake flour, sugar, baking powder, and salt with softened unsalted butter, vanilla extract, egg whites, and milk to create a smooth batter. The egg whites are whipped gently to incorporate some air without fully whipping peaks, resulting in a lighter texture without compromising structure. Dividing the batter evenly among three 8-inch round pans ensures uniform layers and even baking.
Baking until a toothpick inserted comes out clean produces a tender crumb with a soft, moist interior. Cooling the layers before frosting prevents the buttercream from melting and preserves the appearance of clean layers when stacked. The included buttercream frosting can be homemade or store-bought, providing a creamy finish that pairs well with the delicate cake texture.
This cake suits formal occasions like weddings or anniversaries and can be decorated as desired. Serving it chilled or at room temperature depends on preference but keeping it covered avoids drying out. It can be sliced thinly to serve multiple guests due to its rich nature.
Store the cake in an airtight container at room temperature for up to three days to maintain freshness and texture.
Ingredients
- 4 cups cake flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup butter softened (2 sticks, unsalted
- 1 teaspoon vanilla extract pure
- 8 large egg room temperature, white
- 1½ cups milk
- 2½ cups buttercream frosting store bought or homemade
Instructions
- Preheat oven to 350°F.
- In a medium bowl, sift the flour, sugar, baking powder, and salt together. Set aside.
- In a large bowl or stand mixer fitted with the paddle attachment, beat the butter until it’s smooth. Add in the vanilla and eggs.
- Switch to the whisk attachment and continue beating the mixture on medium speed for about 30-60 seconds, incorporating a small amount of air into the egg whites. (Don’t overmix until they are peaks; just add enough air for it to begin to slightly foam.)
- Add the flour mixture and milk, continuously mixing on slow to medium speed. Be sure to scrape the sides of the bowl to incorporate all of the dry ingredients.
- Once the batter is smooth and creamy, evenly divide the batter into three lightly buttered and floured 8-inch round cake pans (about 582 grams per pan).
- Bake for 25-28 minutes, using a toothpick to check for doneness. Let the cakes cool in their pans for about 5 minutes, then remove from the pans to let them cool completely on a wire rack.
- Before assembling, cut the tops off of each layer to have even and flat layers.
- To assemble the cake, pipe an outline of frosting around the top of the cake, and then fill in the center. Lightly add the next cake layer, and gently press it into the bottom layer. Repeat with the next cake until all three layers are stacked with a layer of frosting in between each layer.
- Lightly frost the entire outer cake with a crumb coat. This will make the cake look cleaner and well covered.
- To make the rosettes, begin with the bottom row. Fill a large decorating bag fitted with a large star tip (I used Wilton 2D) with buttercream frosting.
- Starting at the bottom of the cake, hold the bag straight up with the tip just next to the cake, squeeze the bag and complete a full loop. Once you get to the end of the rosette shape, release pressure to the bag so you can pull the bag away.
- Repeat rosettes until you have gone all the way around the cake. Then begin the next row. Continue until the entire cake is covered in rosettes. Any small uncovered areas, gently fill in with small rosettes.
Notes
- Store homemade white wedding cake at room temperature in an airtight container for up to 3 days.
- Gently aerate egg whites without beating to peaks to maintain cake structure.
- Cool cake layers completely before applying frosting to prevent melting.
- Use cake flour for a softer, finer crumb texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 321kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 217mg | 9% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 261IU | 5% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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