White Wedding Cake Bliss: Where Memories Melt in Every Bite
Hey there, sugar! Hannah Whitecare here, your kitchen cheerleader from the heart of New Orleans. Picture this: golden afternoon light streaming through stained glass, the rustle of lace, and that magical moment when forks clink against plates as everyone takes their first bite of wedding cake. That’s the soul-stirring magic we’re baking today! This White Wedding Cake isn’t just dessert—it’s a love letter to tradition with a wink of modern ease. Whether you’re celebrating vows, anniversaries, or just Tuesdays that need glitter, this tender almond-vanilla dream transforms ordinary moments into heirloom memories. No fussy techniques or hard-to-find ingredients—just pure, cloud-like bliss that’ll have your crew begging for seconds. Ready to bake joy? Tie on that apron, darlin’—we’re making magic!
Lace, Laughter & Grandma’s Cake Wisdom
Close your eyes. Can you smell it? Almonds dancing with vanilla, buttercream like sweet whispers? Takes me straight back to St. Louis Cathedral, where my grandparents renewed their vows on a humid June day. I was nine, sporting a frilly dress that scratched like crazy, but oh—that CAKE! Grandma Martine let me sneak a fingertip of frosting while she arranged magnolias beside it. “Hannah-girl,” she chuckled, “cake ain’t just flour and sugar. It’s the glue holdin’ hearts together.” I watched her smooth that icing like silk, each swirl holding 50 years of inside jokes and shared sunsets. When Pawpaw fed her that first slice, she winked at me across the room. That’s when I knew: cakes aren’t baked. They’re brewed from love, nostalgia, and a pinch of sass. Today? Every time I bake this, I feel her hands guiding mine.
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White Wedding Cake Bliss
- Total Time: 1 hr 50 mins
- Yield: 12 1x
Description
This cake takes me back to the little white church where my grandparents renewed their vows—lace, laughter, and the sweet scent of almond-vanilla cake in the air. It’s a tender, dreamy dessert, perfect for weddings or simply making a regular day feel a bit more special. Easy enough for beginners, yet elegant enough to impress—bake it and create new memories.
Ingredients
White Cake:
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1⅓ cups water
1 cup plain Greek yogurt
4 egg whites
2 tbsp vegetable oil
2 tsp vanilla extract
1 tsp almond extract
Baking spray
White Buttercream:
1 cup salted butter, softened
1 cup shortening
2 lbs powdered sugar (about 7½ cups)
⅓ cup milk (add more if needed)
1 tbsp vanilla extract
1½ tsp almond extract
1½ tsp butter flavored extract
¼ tsp salt
Instructions
Preheat oven to 325°F. Spray two cake pans with baking spray.
In a large bowl, mix all cake ingredients with a mixer until smooth.
Divide batter evenly between pans.
Bake for 35 minutes or until a toothpick comes out clean.
Cool completely, about 1 hour.
For frosting, beat butter and shortening until fluffy. Gradually add powdered sugar.
Mix in milk and extracts until creamy. Add more milk if needed for spreading.
Frost the cooled cake generously and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 627 per serving
- Sugar: 72g per serving
- Fat: 27g per serving
- Carbohydrates: 95g per serving
- Protein: 4g per serving
Your Cake Happiness Toolkit
- 1 box white cake mix – Our trusty base! I prefer Betty Crocker Super Moist for its feather-light crumb.
- 1 cup all-purpose flour – The secret for structure without heaviness. Swap with gluten-free 1:1 blend if needed!
- 1 cup granulated sugar – Sweetens the deal. For deeper flavor, try vanilla-infused sugar.
- 1⅓ cups water – Room temp, please! Cold water slows gluten development = tougher cake.
- 1 cup plain Greek yogurt – My moisture MVP! Makes crumb SUPREMELY tender. Sour cream works too.
- 4 egg whites – Whipped to soft peaks? That’s your cloud-like texture right there. Save yolks for custard!
- 2 tbsp vegetable oil – Keeps it moist. Melted coconut oil adds a subtle tropical note.
- 2 tsp vanilla extract + 1 tsp almond extract – The soul sisters! Use pure extracts—imitation tastes like regret.
- Baking spray – For flawless release. DIY: butter + flour dusting works too.
Buttercream Bliss:
- 1 cup salted butter, softened – Salted balances sweetness. Unsalted? Add ½ tsp extra salt.
- 1 cup shortening – The stability hero! Makes frosting heat-resistant (crucial for outdoor weddings!).
- 2 lbs powdered sugar (about 7½ cups) – Sift it! Lumps are sneaky little devils.
- ⅓ cup milk – Whole milk = creamier texture. Almond milk keeps it dairy-free.
- 1 tbsp vanilla + 1½ tsp almond extract + 1½ tsp butter flavored extract – Flavor TRIFECTA. Butter extract? Game-changer.
- ¼ tsp salt – Makes flavors POP. Trust me!
Let’s Bake Some Magic, Y’all!
Step 1: Fire up that oven to 325°F (not 350°—lower temp prevents browning!). Spray two 9-inch pans generously with baking spray. Chef hack: Trace parchment circles for the bottoms—guaranteed no-stick!
Step 2: In your biggest bowl, combine cake mix, flour, sugar, water, yogurt, egg whites, oil, and extracts. Pro tip: Whip egg whites separately until foamy before adding—extra air = extra fluff! Mix on medium for 2 minutes. Scrape that bowl! Unmixed batter = sad, dense layers.
Step 3: Divide batter evenly. Kitchen scale trick: Weigh pans to ensure perfect twins! Tap pans hard on the counter 3 times—bursts air bubbles so you avoid craters.
Step 4: Bake 35 minutes. DO NOT PEEK before 25 mins! Cakes are divas—they’ll sink if disturbed. Test with a toothpick; it should emerge with a few moist crumbs (not wet batter). Edges pulling away? Done!
Step 5: Cool in pans 10 minutes, then flip onto wire racks. Critical step: If they’re even slightly warm, frosting MELTS. Patience, cher!
Step 6: Buttercream time! Beat butter + shortening 5 minutes until whipped like clouds. Gradually add powdered sugar on low speed—unless you want a sugar tornado! Add milk, extracts, and salt. Whip 3 more minutes until it’s silky-smooth. Too thick? Add milk 1 tsp at a time. Too thin? Chill 15 minutes.
Step 7: Level cake tops with a serrated knife if needed. Spread frosting between layers, then crumb-coat the whole cake (thin layer to trap crumbs!). Chill 20 minutes before final frosting. Swirl it on like you’re painting happiness!
Serving: Make It Shine!
Slice with a hot knife (dip in hot water, wipe dry) for pristine edges. Garnish with edible pearls, fresh berries, or gold-dusted almonds. Serve on Grandma’s china for nostalgia points! Pair with champagne or spiced chai—the cake’s subtle almond notes sing with both. Pro tip: Leftovers? Toast slices in a buttered skillet for next-level French toast!
Mix It Up, Sugar!
1. Lemon-Raspberry Rendezvous: Add 2 tsp lemon zest to batter + layer with raspberry jam.
2. Coconut Dream: Swap almond extract for coconut + fold 1 cup toasted coconut into frosting.
3. Chocolate Swirl Fantasy: Marble ½ cup melted white chocolate into batter before baking.
4. Vegan Vibes: Use flax eggs, vegan yogurt, and plant-based butter. Almond milk frosting = divine!
5. Mini Love: Bake in cupcake tins (22 mins) for adorable individual treats!
Hannah’s Heart-to-Heart
This recipe? It’s evolved like jazz! Originally, Grandma used 10 egg whites—I cut it to four with yogurt for ease. And that buttercream? A Martine’s kitchen disaster birthed it! I ran out of butter before a 200-guest wedding and subbed shortening. Best. Mistake. Ever. Now, it’s our signature—holds up in humidity like a champ! Funny story: Once, my sous-chef used garlic powder instead of powdered sugar (similar containers!). We laughed so hard we cried… then ordered pizza. Moral: Label EVERYTHING, darlin’. Today, this cake’s baked with the same love, but less stress. Remember: Imperfections? They’re just proof it’s homemade with soul.
Your Cake Queries, Solved!
Q: My cake sunk in the middle! Help!
A: Three culprits: overmixed batter (develops too much gluten), underbaking, or slamming the oven door. Use a timer, mix just until combined, and rotate pans gently at 25 mins if needed!
Q: Can I make this ahead?
A: Absolutely! Bake layers, wrap tightly in plastic, and freeze up to a month. Thaw at room temp before frosting. Frosted cake keeps at room temp 2 days (if using shortening frosting!) or refrigerate 5 days.
Q: Frosting too sweet? How to cut it?
A: Whisk in ¼ tsp citric acid or 1 tbsp lemon juice! Brightens flavors without thinning. Or fold in ⅓ cup whipped cream for mousse-like fluffiness.
Q: Why Greek yogurt instead of oil/eggs?
A: Yogurt adds protein for structure + tang that balances sugar. Plus, it replaces some fat without sacrificing moisture—kitchen alchemy!
Nutritional Nibbles (per slice)
Calories: 627 | Fat: 27g | Carbs: 95g | Sugar: 72g | Protein: 4g
Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 1 hr 50 mins | Serves: 12
Final Thoughts: A Slice of Love, Baked with Soul
Darlin’, if there’s one thing I’ve learned baking this White Wedding Cake a hundred times over, it’s this: it’s not about perfection—it’s about presence. It’s about pausing life long enough to measure joy by the cupful, to whip love into peaks, and to layer memories between swirls of buttercream. Whether you’re baking this for a grand wedding reception or a simple Tuesday night treat (because yes, you deserve fancy cake on a Tuesday), this recipe brings the kind of warmth that lingers long after the plates are cleared.
Let the almond-vanilla aroma wrap around your heart. Let your kitchen fill with laughter and music as you frost each layer. And most of all, let this cake be your permission to celebrate love—messy, sweet, and beautifully homemade.
From my New Orleans kitchen to yours, thank you for letting me share a little slice of my story. Now go on, sugar—bake some bliss. 💍✨🍰
With love and powdered sugar,
