Recipe for White Wedding Cake 🍰

he Perfect Old-Fashioned White Wedding Cake with Buttercream Icing

Whether you’re planning a wedding, a bridal shower, or just dreaming of the kind of classic cake served at elegant receptions, this white wedding cake recipe is your ultimate guide. Known for its soft, fluffy crumb, subtle almond flavor, and creamy white buttercream frosting, this cake tastes just like the one you remember from traditional weddings.

And here’s the best part? It starts with a boxed cake mix — making it nearly foolproof for beginner bakers while still sophisticated enough for formal events. Let’s dive into how you can make a perfect white wedding cake at home.

⭐ Why This Cake Works

This cake is a variation of the famous WASC cake (White Almond Sour Cream Cake). It’s denser than a traditional box mix cake but still tender and moist — making it ideal for stacking, slicing, and decorating. Here’s what makes it special:

• 📦 Starts with a box mix for reliability

• 💡 Enhanced with extra flour, sugar, and flavor

• 🧁 Perfect for tiered wedding cakes, cupcakes, or sheet cakes

• 👰 Tastes like it came from an upscale bakery

🧁 Ingredients You’ll Need

For the White Cake:

• 1 box white cake mix (Duncan Hines Classic White recommended)

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1 1/3 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 for pans

For the White Buttercream Frosting:

• 1 cup salted butter, softened

• 1 cup vegetable shortening

• 2 pounds powdered sugar (about 7 ½ cups)

• 1/3 cup whole milk (more if needed)

• 1 tablespoon vanilla extract

• 1 ½ teaspoons almond extract

• 1 ½ teaspoons butter-flavored extract

• ¼ teaspoon salt

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare Your Pans

Spray your cake pans generously with baking spray. This recipe works in:

• 9×13” pan

• Two 9” round pans

• Or multiple layers for a tiered cake

For weddings or special occasions, use 3” deep round pans in 6″, 8″, and 10″ sizes for layering and stacking.

Step 2: Mix the Cake Batter

In a stand mixer bowl, combine:

• 1 box white cake mix

• 1 cup all-purpose flour

• 1 cup sugar

Whisk to combine dry ingredients.

Then add:

• 1 1/3 cups water

• 1 cup Greek yogurt

• 4 egg whites

• 2 tablespoons oil

• 2 tsp vanilla and 1 tsp almond extract

Mix on low until incorporated, then beat on medium for 2 minutes. You should have about 6½ to 7 cups of batter, enough for multiple pans or 36 cupcakes.

Step 3: Bake Low and Slow

Preheat oven to 325°F — a lower temp than most recipes, but key to getting a flat-topped, moist cake without a domed center.

Baking Times by Pan:

• 9×13” pan: 35–40 minutes

• Two 9” rounds: 35–38 minutes

• 6” round (3″ deep): 35–40 minutes

• 8” round (3″ deep): 55–60 minutes

• 10” round (3″ deep): 65–75 minutes

• Cupcakes: 18–20 minutes

Start checking for doneness with a toothpick once you begin to smell the cake. It should come out clean or with a few moist crumbs.

Step 4: Cool Completely

Let the cakes cool in their pans for 10 minutes, then turn out onto a wire rack and cool completely for at least 2 hours before frosting. This ensures the structure is firm and easy to work with.

🎂 Make the White Buttercream Icing

In a large mixing bowl (stand mixer recommended):

1. Beat 1 cup butter and 1 cup shortening until fluffy.

2. Slowly add powdered sugar, one cup at a time.

3. Add milk, extracts (vanilla, almond, butter), and salt.

4. Beat on high for 3–5 minutes until very fluffy.

This batch makes enough to generously frost a 9×13″ cake or fill and frost a 2-layer cake. Double or triple as needed for tiered wedding cakes.

👉 Pro Tip: For a stiffer consistency (for piping decorations or borders), add 2–3 tablespoons more powdered sugar.

🎨 Decorating Tips for Beginners

• Crumb coat: Apply a thin layer of frosting to trap crumbs. Chill the cake for 15 minutes.

• Use a turntable: Makes smoothing sides and applying icing much easier.

• Smoothing tools: Use an offset spatula or a drywall taping tool to get ultra-smooth sides.

• Layering: Use a cake leveler or serrated knife to split cake layers evenly.

You can color the frosting or cake for themed events:
🎀 Pink for a princess party, 💙 blue for a baby shower, ❤️💙 for Fourth of July.

🎉 Not Just for Weddings

While this cake is the go-to for weddings, it’s incredibly versatile:

• Birthday Cake: Add sprinkles or fun colors

• Anniversary Cake: Elegant yet easy

• Cupcakes: Yield ~36 standard cupcakes

• Poke Cakes: Holds up well to creamy fillings (like coconut cream)

🧊 Make-Ahead & Storage Tips

To Freeze the Cake:

1. Cool cakes completely.

2. Wrap tightly in plastic wrap.

3. Then wrap in foil and store in the freezer.

✔️ Ideal for prepping cakes a week or more in advance.

🎉 First Anniversary Cake? Wrap layers in a double layer of plastic wrap, then foil, and freeze.

Leftovers:

• Store at room temperature in an airtight container for up to 3 days.

• Or freeze slices: First freeze uncovered, then wrap in plastic and store in a freezer bag. Thaw at room temp before eating.

🧑‍🍳 FAQ: White Wedding Cake Recipe

Can I make this cake gluten-free?

Yes, start with a gluten-free white cake mix and substitute a gluten-free flour blend.

Can I use all butter in the frosting?

Yes, but it may melt in warm environments. For outdoor events, use all shortening and add more butter extract.

What if I want chocolate?

Use our chocolate wedding cake recipe, which is based on the same method but with cocoa and chocolate mix variations.

Can I make it without almond extract?

Yes, substitute with vanilla or coconut extract. But almond is part of that nostalgic wedding cake flavor.

🍰 Final Thoughts

This white wedding cake recipe is a true crowd-pleaser. With its soft crumb, rich vanilla-almond flavor, and beautifully white buttercream, it’s a dessert you’ll want to make again and again — not just for weddings, but for any special celebration.

Whether you’re an experienced baker or just getting started, this step-by-step guide ensures delicious results that look and taste like they came from a professional bakery.

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📋 Printable Recipe

White Wedding Cake with Buttercream Icing

Yield: 12 slices (9×13″ cake) or ~36 cupcakes
Prep Time: 15 minutes
Cook Time: 35 minutes
Cool Time: 1 hour
Total Time: 1 hour 50 minutes

Ingredients
(See full ingredient list above)

Instructions

1. Preheat oven to 325°F. Spray pans with baking spray.

2. Combine dry ingredients in mixer bowl.

3. Add wet ingredients and beat for 2 minutes.

4. Pour into prepared pans.

5. Bake according to pan size (see times above).

6. Cool completely before frosting.

7. Make buttercream by whipping butter, shortening, sugar, milk, and extracts.

8. Crumb coat, chill, and frost the cake as desired.