Every year, I make the same cake for my anniversary. It isn’t a fancy bakery creation. It is a simple, homemade White Wedding Cake.
My husband and I eloped, so we never had a big reception. This cake became our tradition. I bake this white wedding cake to celebrate us.
The first time I made it, my kitchen smelled like vanilla and pure joy. Now, my kids help me measure the flour. They know this cake is special.
It is light, tender, and perfect. It reminds us that love lives in the little moments. I hope this white wedding cake becomes a tradition for your family, too.
WHY YOU’LL LOVE THIS white wedding cake recipe
This white wedding cake uses simple ingredients. It stays incredibly moist, even after a day or two. You will love the clean, buttery flavor. A white wedding cake should be elegant yet approachable. This one delivers. It is not overly sweet.
The texture is soft and fluffy. You can customize it easily. This white wedding cake recipe works for birthdays and showers. It always impresses guests. I make this cake for every special occasion.
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White Wedding Cake
- Total Time: 48 mins
- Yield: 12 servings 1x
Description
A simple, homemade White Wedding Cake that is light, tender, and perfectly moist. This cake has a clean buttery flavor and is not overly sweet. It has become a tradition for a couple who eloped and never had a big reception. Perfect for anniversaries, birthdays, and showers.
Ingredients
2 ½ cups All-purpose flour
2 ½ teaspoons Baking powder
½ teaspoon Salt
1 cup Unsalted butter (softened)
1 ¾ cups Granulated sugar
6 large Egg whites
1 cup Milk (room temperature)
2 teaspoons Vanilla extract
½ teaspoon Almond extract
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans. Line bottoms with parchment paper
- Whisk flour, baking powder, and salt together. Set aside
- Beat butter and sugar until light and fluffy, about 3 minutes
- Add egg whites one at a time, beating well after each. Scrape down bowl
- Mix milk and extracts in a separate cup
- Add dry ingredients alternately with milk mixture, starting and ending with flour. Mix just until combined
- Divide batter evenly between pans. Bake 25-28 minutes until toothpick comes out clea
- Cool in pans for 10 minutes, then turn onto wire rack to cool completely before frosting
Notes
Use room temperature ingredients for best results.
Do not overmix the batter to avoid a tough cake.
Weighing flour prevents a dry cake.
For best flavor, let layers rest overnight before frosting.
Store in airtight container at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 3 months.
- Prep Time: 20 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 295 kcal
- Sugar: 29 g
- Sodium: 198 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 31 mg
Keywords: white wedding cake, vanilla cake, butter cake, celebration cake
Ingredients you’ll need
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 2 ½ teaspoons |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | 1 ¾ cups |
| Egg whites | 6 large |
| Milk | 1 cup (room temperature) |
| Vanilla extract | 2 teaspoons |
| Almond extract | ½ teaspoon |
Substitutions & variations
Dairy-free white wedding cake
Use plant-based butter and oat milk. The texture stays surprisingly similar. A dairy-free white wedding cake can still taste amazing.
Gluten-free white wedding cake
Swap the flour with a 1:1 gluten-free blend. Add 1 tablespoon more milk. This version of a white wedding cake works beautifully.
Flavor twist
Fold in fresh lemon zest. Or use coconut extract instead of almond. A wedding cake adapts to your mood.
For a dairy-free version, use plant-based butter and oat milk to keep the texture tender. If you enjoy dairy-free treats, you’ll love these White Chocolate Cranberry Shortbread Cookies as a perfect pairing.
Step-by-step instructions
- First, preheat your oven to 350°F. Grease and flour two 9-inch cake pans. I always line the bottoms with parchment paper.
- Second, whisk the flour, baking powder, and salt together. Set this dry mixture aside.
- Third, beat the butter and sugar until light and fluffy. This takes about 3 minutes.
- Fourth, add the egg whites one at a time. Beat well after each addition. Scrape down the bowl.
- Fifth, mix the milk and extracts in a separate cup.
- Sixth, add the dry ingredients alternately with the milk mixture. Start and end with the flour. Mix just until combined.
- Seventh, divide the batter evenly between the pans. Bake for 25 to 28 minutes. A toothpick should come out clean.
- Finally, cool the cakes in the pans for 10 minutes. Then turn them out onto a wire rack. Cool completely before frosting this white wedding cake.
Pro Tips for Success
Use room temperature ingredients. Cold butter ruins the fluffiness. Do not overmix the batter.
Overmixing makes a tough white wedding cake. Always weigh your flour if you can. It prevents a dry white wedding cake.
For the best cake, let the layers rest overnight. The flavor deepens. Trust these simple tips.
Room temperature ingredients are crucial for a fluffy white wedding cake; cold butter ruins the texture. For another soft, homemade classic, try this White Amish Bread Recipe that also relies on simple techniques.
Storage & Reheating Tips
Store this white wedding cake in an airtight container. Keep it at room temperature for up to 3 days. You can also refrigerate it for 5 days.
Wrap individual slices well. For longer storage, freeze this white wedding cake for up to 3 months. Thaw it in the fridge overnight.
Bring it to room temperature before serving. Do not microwave it. The texture changes.
What to Serve With This Recipe
A classic white wedding cake pairs beautifully with fresh berries. Serve it with a dollop of whipped cream. A cup of hot tea or coffee complements the vanilla flavor.
For a dessert spread, add chocolate truffles or fruit tarts. This white wedding cake also shines with a glass of cold milk.
This white wedding cake pairs beautifully with fresh berries and a dollop of whipped cream for dessert. For a sweet contrast, serve alongside Matcha Blondies White Chocolate to add a touch of green tea flavor.
FAQs
Can I make this white wedding cake ahead of time?
Yes. Bake the layers one day ahead. Wrap them tightly in plastic wrap. Frost them the next day.
Why did my white wedding cake sink in the middle?
Your oven might be too cool. Check your oven temperature. Also, do not open the oven door during baking.
Can I use whole eggs instead of egg whites?
I do not recommend it. Whole eggs make the cake denser. Egg whites keep a white wedding cake pure and light.
What frosting works best for this white wedding cake?
A Swiss meringue buttercream or a simple cream cheese frosting works perfectly.
How do I get a pure white white wedding cake?
Use clear vanilla extract. Also, beat the butter and sugar until very pale.
A white wedding cake is often associated with traditional American celebrations, symbolizing purity and joy. Its origins trace back to the Victorian era, when refined white sugar and flour showcased the baker’s skill, as explored in wedding cake history.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 295 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 11 g |
| Saturated fat | 7 g |
| Cholesterol | 31 mg |
| Sodium | 198 mg |
| Fiber | 1 g |
| Sugar | 29 g |