Go Back

White Wedding Cake

A tender, sweet cake with hints of vanilla and almond, perfect for celebrations and moments that deserve a light, elegant dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box white cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 1/3 cup water
  • 1 cup plain Greek yogurt (can substitute with sour cream)
  • 4 large egg whites Encourages whiteness
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract Clear vanilla can be used for purer color
  • 1 teaspoon almond extract
For the Buttercream
  • 1 cup salted butter, softened Use room temperature for smoother frosting
  • 1 cup shortening
  • 2 pounds powdered sugar (about 7 1/2 cups) Sifted for best results
  • 1/3 cup milk (more may be needed) Adjust for desired consistency
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 1/2 teaspoons butter flavored extract
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Prepare the baking pan by spraying with baking spray.
  2. Preheat the oven to 325°F.
  3. In a bowl, mix the cake mix, flour, and sugar until fully combined.
  4. Add the water, yogurt, egg whites, oil, and extracts, and mix on low speed until combined.
  5. Increase the speed to medium and mix for 2 minutes.
Baking
  1. Pour the batter into the prepared pan.
  2. Bake in the preheated oven for about 35 minutes, checking for doneness with a toothpick.
Frosting
  1. Once the cake is completely cooled, prepare the white buttercream by mixing the butter and shortening until smooth.
  2. Gradually add the powdered sugar, then mix in the milk, extracts, and salt.
  3. Adjust the consistency with more milk if needed, until spreadable.
  4. Frost the cooled cake with the buttercream.

Notes

Serve with a coconut mousse or fresh berries for added contrast. The cake can be stored in an airtight container in the refrigerator for 4-5 days, or frozen unfrosted for up to 3 months.