white wedding cake recipe

Written BySheba G Updated On
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The Best white wedding cake recipe

I’ve been making this white wedding cake recipe for years, and it’s always a crowd-pleaser. The first time I made it, I was amazed at how moist and fluffy the cake turned out.

My family loves it, and I love how versatile it is – we can make it for special occasions or just a Tuesday dinner. The best part?

It’s ridiculously easy to make, even for a novice baker like me. I’ve experimented with different flavors and combinations, but this classic recipe remains my favorite.

The secret to its success lies in the technique: using buttermilk instead of regular milk gives the cake a subtle tanginess and a tender crumb that’s hard to resist. And let’s not forget the buttercream frosting – it’s the perfect complement to the cake’s subtle sweetness.

My kids can’t get enough of it, and I love how much they love helping me in the kitchen, from measuring out ingredients to decorating the finished cake with sprinkles and candies. This recipe is a staple in our household, and I’m confident it will become one in yours too.

White Wedding Cake

4.6 from 894 votes

This classic white wedding cake recipe features a moist and tender vanilla cake layered with smooth buttercream frosting. Perfect for celebrations, this cake serves up to 12 people and can be made in advance.

Prep Time45 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups whole milk

For the Buttercream Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
4-5 tablespoons whole milk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour three 9-inch round cake pans.
Set aside.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Divide the batter evenly among the prepared cake pans.
10Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
11Allow the cakes to cool in the pans for 10 minutes.
12Then, transfer them to a wire rack to cool completely.
13While the cakes are cooling, prepare the buttercream frosting.
14In a large bowl, beat the softened butter until creamy.
15Gradually add the powdered sugar, mixing well after each addition.
16Add the salt, vanilla extract, and milk.
17Beat until light and fluffy, adding more milk or powdered sugar as needed to achieve the desired consistency.
18Once the cakes are completely cool, place one layer on a cake stand or serving plate.
19Spread a layer of buttercream frosting on top.
20Place the second cake layer on top of the frosting and repeat with another layer of frosting.
21Top with the third cake layer.
22Spread a thin layer of frosting over the top and sides of the cake to create a crumb coat.
23Chill the cake for 15-20 minutes to set the crumb coat.
24Spread the remaining frosting over the top and sides of the cake, smoothing it out with an offset spatula.
25Decorate as desired.
26Chill the cake for at least 30 minutes before serving to allow the frosting to set.
27Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pans
Cooling rack
Piping bags
Rotary cake stand
Offset spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 50g🥩Protein: 5g

📝Notes

Tips: You can make the cake layers and frosting in advance and assemble the cake the day before serving. Store in an airtight container in the refrigerator. Bring to room temperature before serving. To make a larger cake, double the recipe and use four 9-inch round cake pans.

Watch Video Of How White Wedding Cake Works

This white wedding cake recipe is a staple in our household because of its ease of preparation, versatility, and delicious flavor.

It’s perfect for special occasions or everyday meals – just be sure to store any leftovers in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

When you’re ready to serve, simply thaw frozen cakes at room temperature or reheat refrigerated cakes in your oven at 350°F (180°C) for about 10-15 minutes.

❓ Frequently Asked Questions About White Wedding Cake

Q: What type of flour do you use for this recipe?

I use all-purpose flour for this recipe. It provides a delicate crumb and a neutral flavor that lets the other ingredients shine.

Q: Can I substitute the buttermilk with regular milk?

No, don’t do that! Buttermilk is what gives this cake its signature tanginess and moisture. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using it in place of buttermilk.

Q: How long does this cake take to bake?

It takes about 30-40 minutes to bake two 9-inch cakes. Keep an eye on them after 25 minutes, as oven times may vary.

Q: Can I make this cake ahead of time?

Yes, you can make the cakes ahead of time and store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. Just be sure to let them come to room temperature before assembling and frosting.

Q: What if I want to make a chocolate wedding cake instead?

You can easily adapt this recipe to make a chocolate wedding cake by adding 1-2 cups of cocoa powder to the dry ingredients. You may also need to adjust the liquid content slightly, as cocoa powder absorbs more liquid than flour. Start with an additional 1/4 cup of milk or buttermilk and add more as needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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