Why Make This Recipe

The White Wedding Cake is a classic dessert that brings elegance and joy to any celebration, especially weddings. Its soft and fluffy texture, paired with a creamy frosting, makes it irresistible. Whether you are planning a special event or just want to bake something delightful, this recipe is perfect for you. Plus, it is simple enough for bakers of all levels to enjoy making.

How to Make White Wedding Cake

Ingredients

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 3/4 cups granulated sugar
5 large egg whites
1 tsp vanilla extract
1 cup whole milk
4 cups powdered sugar
1/2 cup unsalted butter, softened (for frosting)
2-4 tbsp milk (for frosting)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add egg whites one at a time, mixing well after each addition, then add the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
Divide the batter between the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool for 10 minutes in the pans, then turn out onto wire racks to cool completely.
For the frosting, beat together butter and powdered sugar, adding milk until you reach the desired consistency.
Once the cakes are cool, frost the top of one cake, place the second cake on top, and frost the top and sides.
Decorate as desired and serve.

How to Serve White Wedding Cake

The White Wedding Cake can be served at room temperature. Slice it into pieces and place on dessert plates. It’s delightful on its own, or you can serve it with fresh berries or a scoop of ice cream for an extra treat.

How to Store White Wedding Cake

You can store the White Wedding Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To freeze, wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag. It can last up to 3 months in the freezer.

Tips to Make White Wedding Cake

Make sure all ingredients are at room temperature before you begin for the best results.
Be careful not to overmix the batter. Mix just until combined for a light texture.
You can add food coloring to the frosting for a touch of color, especially for special occasions.

Variation

For a hint of flavor, consider adding lemon or almond extract to the batter. You can also incorporate fresh fruits like raspberries or strawberries between the cake layers for a fruity twist.

FAQs

1. Can I make this cake ahead of time?
Yes, the cakes can be baked a day or two ahead. Just store them in an airtight container until you’re ready to frost and serve.

2. Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but the cake will have a slightly richer color and flavor.

3. What kind of frosting can I use?
While this recipe uses a classic buttercream frosting, you can also try cream cheese frosting or whipped cream for a different taste.