White Wedding Cake

My favorite part of attending weddings, besides the celebration of marriage of course, is hands-down-without-a-doubt the WEDDING CAKE. The multiple flavors, buttercream frosting, moistness, and double layers has me weak at the knees each and every time. But why should I have to wait until some couple decides to tie the knot until I can bask in the gloriousness of wedding cake? Not anymore my friends.  The next time that uncontrollable craving for wedding cake overcomes me I will be getting out my cake pans, baking ingredients, and Betty Crocker white cake mix to make myself the ultimate White Wedding Cake that takes the cake every time!

A special thanks to my Aunt Peg, our family’s baking genius, for sharing this amazingly delicious yet simple recipe with me! 


for the cake:
1 18 oz box Betty Crocker white cake mix
1 c flour
1 c sugar
3/4 tsp salt
1 1/3 c water
2 tbsp vegetable oil
2 tsp vanilla extract
1 c sour cream
4 large egg whites

for the frosting:
6 c powdered sugar, sifted
2/3 c butter, softened
3 tsp vanilla extract
1/4 c milk
food coloring, optional


1. Preheat oven to 325 degrees. Sift all dry ingredients, including cake mix, flour, sugar, and salt, into a large bowl and mix well together.

2. Add the remaining ingredients of water, vegetable oil, vanilla extract, sour cream, and egg whites.  Mix on low for 30 seconds until blended then beat on high for 2 minutes.

3. Pour the mixture into two greased and floured 9″ cake pans and bake for approximately 55 minutes or until cake tests done (I baked mine a little too long, whoops).  If you use a 9 x 13 pan, fill just over half way and use the remaining cake mix for cupcakes.

4. Prepare the frosting.  Mix together the butter and powdered sugar.  Stir in vanilla and milk, beat together on high until smooth.

5. When the cakes have completely cooled and the frosting is prepared, begin to form your two-tiered cake by placing one 9″ round cake upside down (flat bottom will be facing upwards) on a serving tray or cake stand. Frost the top of the cake in an even layer but allowing some frosting to spill over the sides.

6. Place the second layer of cake upside down on top of the already frosted layer and gently flatten until level.

7. Finish frosting the entire cake beginning with the top and working your way around the sides.

8. If you are as clumsy and unskilled with a spatula as I am, take a damp paper towel and wipe up the excess frosting from the cake plate.

9. Stand back and admire your handy work before cutting up pieces to serve! Enjoy!


9 thoughts on “White Wedding Cake

  1. Pingback: White Wedding Cake « The Thread Affect | wedding cake | wedding planner|wedding gowns|wedding cake

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  3. very nice… we don’t take time to appreciate ourselves with goodies often enough!
    Curious… why did you sift the dry ingredients together – I don’t usually do this with a box mix. Was it b/c you added the additional flour?


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