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Homemade White Wedding Cake Recipe
4.7 from 74 votes

Homemade White Wedding Cake Recipe

This homemade white wedding cake recipe yields three tender layers of moist, soft cake made from cake flour, sugar, butter, eggs, and milk. The batter is lightly aerated before baking in round pans to create a delicate crumb. Finished with a smooth buttercream frosting, this cake is a classic choice for weddings and celebrations needing an elegant, simple white cake.

Prep Time
10 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings: 24 slices
Calories: 321 kcal
Course: Dessert, Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F.
  2. In a medium bowl, sift the flour, sugar, baking powder, and salt together. Set aside.
  3. 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.
  4. 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.)
  5. 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.
  6. 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).
  7. 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.
  8. Before assembling, cut the tops off of each layer to have even and flat layers.
  9. 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.
  10. Lightly frost the entire outer cake with a crumb coat. This will make the cake look cleaner and well covered.
  11. 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.
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 24 slices

Amount Per Serving

Calories 321

% 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.