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.
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
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.
Notes
Sour cream can be used instead of Greek yogurt for equally moist results.
Replace the almond extract with additional vanilla extract for a classic vanilla flavor.
Decorate with sprinkles, fresh berries, edible flowers, or white chocolate curls for special occasions.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze unfrosted cake or individual slices for up to 3 months and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 627 kcal
- Sugar: 72 g
- Sodium: 430 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 2 g
- Carbohydrates: 86 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 32 mg
