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