Name: White Wedding Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 cup all-purpose flour; 1 cup granulated sugar; 1⅓ cups water; 1 cup plain Greek yogurt or sour cream; 4 egg whites; 2 tablespoons vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon almond extract; Baking spray; 1 cup salted butter, softened; 1 cup shortening; 2 pounds powdered sugar; 1/3 cup milk; 1 tablespoon vanilla extract; 1½ teaspoons almond extract; 1½ teaspoons butter flavored extract; 1/4 teaspoon salt

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White Wedding Cake is a timeless dessert with a soft, tender crumb and a rich, creamy buttercream frosting. I love how this recipe combines the convenience of a cake mix with a few simple pantry ingredients to create a bakery-style cake that tastes homemade. Whether I make it for weddings, birthdays, anniversaries, or family gatherings, it always delivers an elegant presentation and classic flavor.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box white cake mix

1 cup all-purpose flour

1 cup granulated sugar

1⅓ cups water

1 cup plain Greek yogurt or sour cream

4 egg whites

2 tablespoons vegetable oil

2 teaspoons vanilla extract

1 teaspoon almond extract

Baking spray

For the Buttercream Frosting:

1 cup salted butter, softened

1 cup shortening

2 pounds powdered sugar

⅓ cup milk

1 tablespoon vanilla extract

1½ teaspoons almond extract

1½ teaspoons butter flavored extract

¼ teaspoon salt

Directions

I preheat the oven to 325°F (163°C) and coat a 9 x 13-inch baking pan with baking spray.

I combine the cake mix, all-purpose flour, and granulated sugar in the bowl of a stand mixer until evenly mixed.

I add the water, Greek yogurt, egg whites, vegetable oil, vanilla extract, and almond extract.

I mix everything on low speed until combined, then beat on medium speed for 2 minutes.

I pour the batter into the prepared baking pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.

I allow the cake to cool completely before adding the frosting.

To prepare the buttercream, I beat the softened butter and shortening on medium-high speed for 5 minutes until light and fluffy.

I gradually add the powdered sugar, about 2 cups at a time, mixing on low speed after each addition.

In a separate bowl, I stir together the milk, vanilla extract, almond extract, butter flavored extract, and salt.

I slowly pour the milk mixture into the frosting while mixing on low speed.

I beat the frosting on high speed for another 5 minutes. If I prefer a thinner frosting, I add extra milk one tablespoon at a time until I reach the consistency I like.

I spread the buttercream evenly over the completely cooled cake before slicing and serving.

Servings and Timing

Prep Time: 15 minutes

Cook Time: 35 minutes

Cooling and Frosting Time: Approximately 1 hour

Total Time: 1 hour 50 minutes

Servings: 12

Calories: Approximately 627 kcal per serving

Variations

I sometimes replace the almond extract with extra vanilla extract for a more traditional vanilla cake flavor. When I want a richer texture, I use sour cream instead of Greek yogurt. For special occasions, I like adding colorful sprinkles between the frosting and decorative piping. I also enjoy decorating the cake with fresh berries, edible flowers, or white chocolate curls for a more elegant presentation. If I want to make a layer cake instead, I divide the batter between two round cake pans and adjust the baking time accordingly.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving chilled cake, I let it sit at room temperature for about 30 minutes so the buttercream becomes soft and creamy again. If I want to keep the cake longer, I wrap individual slices tightly and freeze them for up to 3 months. I thaw frozen slices overnight in the refrigerator before enjoying them. Since the buttercream can melt, I do not reheat the frosted cake in the microwave.

FAQs

Can I use sour cream instead of Greek yogurt?

Yes. I find that sour cream works just as well and produces an equally moist and tender cake.

Can I make this cake ahead of time?

Yes. I often bake the cake a day in advance, wrap it well after it cools, and frost it the following day.

Can I freeze the cake?

Yes. I freeze the unfrosted cake tightly wrapped for up to 3 months. I thaw it completely before decorating with fresh buttercream.

Why do I use only egg whites?

I use egg whites because they help keep the cake bright white while creating a light, fluffy texture that is perfect for a classic white wedding cake.

How do I make the buttercream smoother?

I beat the frosting for the full recommended time and add a small amount of extra milk if needed until I achieve a silky, spreadable consistency.

Conclusion

I enjoy making this White Wedding Cake because it delivers classic bakery-style flavor with simple ingredients and easy preparation. The moist vanilla-almond cake paired with the rich buttercream frosting makes it an excellent dessert for weddings, birthdays, anniversaries, and everyday celebrations. Every slice looks elegant, tastes delicious, and is sure to become a favorite whenever I serve it.

📖 Recipe:

White Wedding Cake

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Author: Cheryl
Total Time: 1 hour 50 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

White Wedding Cake is a timeless dessert with a soft, tender crumb and a rich, creamy buttercream frosting. Made with a few pantry staples and a white cake mix, it delivers a bakery-style cake that's perfect for celebrations.

Instructions

Preheat the oven to 325°F (163°C) and coat a 9 x 13-inch baking pan with baking spray.
In the bowl of a stand mixer, combine the white cake mix, all-purpose flour, and granulated sugar.
Add the water, Greek yogurt, egg whites, vegetable oil, vanilla extract, and almond extract. Mix on low speed until combined, then beat on medium speed for 2 minutes.
Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake completely before frosting.
For the buttercream, beat the softened butter and shortening on medium-high speed for 5 minutes until light and fluffy.
Gradually add the powdered sugar, about 2 cups at a time, mixing on low speed after each addition.
In a separate bowl, combine the milk, vanilla extract, almond extract, butter flavored extract, and salt.
Slowly pour the milk mixture into the frosting while mixing on low speed.
Beat the frosting on high speed for 5 minutes. Add additional milk, 1 tablespoon at a time, if a thinner consistency is desired.
Spread the buttercream evenly over the cooled cake, slice, and serve.