Name: White Wedding Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 70 min
Ingredients: 3 cups granulated sugar; 2 1/2 tsp baking powder; 1 cup pasteurized egg whites from a carton or about 7 egg whites, room temperature; 1 1/2 cups full-fat sour cream, room temperature; 2 Tbsp vegetable oil; 1 tsp vanilla extract; 2 tsp almond extract; 1/2 tsp salt; 1/4 cup heavy cream or whipping cream; 7 cups powdered sugar; 2 cups unsalted butter, room temp; 1 cup unsalted butter, room temperature; 1 tsp salt; 1 Tbsp almond extract; 3 cups all-purpose flour; 1 tsp vanilla extract or vanilla bean paste

Wedding Cake

What type of frosting should I use for a wedding cake?

How can I ensure my cake layers don’t slide apart?

How far in advance can I bake the cakes for a wedding cake?

How many tiers should a wedding cake have?

How do I transport a wedding cake safely?

How long does it take to bake a wedding cake?

Can I decorate my cake the day before the wedding?

This WASC cake recipe makes the ultimate white cake and is perfect for any special occasion! It has a delicious hint of almond and is so moist and tender!

Tree Nuts

Milk

Eggs

Wheat

Lactose Free

Vegetarian

Sugars & Sweeteners

gram

sugar

Rising Agents

baking powder

milliliter

egg whites

Creams & Creamers

sour cream

Oils

vegetable oil

Extracts

vanilla extract

almond extract

Seasonings

salt

heavy cream

powdered sugar

Butter & Margarine

unsalted butter

Flour & Meal

all purpose flour

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Dietary Folate Equivalents

Lactose

Cholesterol

I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer .  This recipe was originally created by Rebecca Sutterby.

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White Wedding Cake Recipe

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