A white wedding cake recipe for traditional brides and groom. Welcome! I am so happy that you found Wedding Cakes For You. I am sharing all of my best recipes that I have used for over 25 years.
Recipe For A Traditional Wedding Cake
In the 1800's this white wedding cake recipe was called the 1-2-3-4 cake which made it easy to remember (1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs) NOTE: The full recipe written for you is below. I have used this recipe with variations for 25 years with great results.
Or Watch The Video
Please watch this short video on how to prepare your cake pans.
To see how to make the batter ...
"My poor family has been eating my rejects for the past two weeks while I tried to find a recipe that works and this is it! I could almost cry with relief. You are my guardian angel"
White Cake Recipe
This is the original smaller batch recipe for making a two layer 8 or 9 inch cake, or a couple dozen yummy cupcakes. Use this one to make a tester or for a tasting with clients.
Makes two layers each 8 or 9 inch round cakes
Prepare your pans (watch the short video above)
Preheat oven to 350 degrees
3 cups sifted all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks at room temperature)
2 cups granulated sugar
4 eggs (separated)
1 cup milk (orange juice if making the orange cake)
1 teaspoon vanilla extract
For lemon cake add-zest of 2 lemons
For the orange version add zest of 2 oranges
Sift together flour, baking powder, and salt. Set aside
the large bowl of an electric mixer beat the butter until soft and
smooth. Add the sugar and beat until light and smooth. Add egg yolks,
one at a time, beating after each addition. Stop the mixer and scrape
down the sides of the bowl and the beaters several times.
mixer on low speed, alternately add the flour mixture and milk,
beginning and ending with flour. Stir in the vanilla. At this point you
may add flavoring touches if desired. (orange zest, lemon zest, almond extract))
In another bowl, with a
clean beater, beat the egg whites until stiff but not dry. (pictured) Stir about
1/2 cup of whites into the batter to lighten it, then fold in remaining
whites in several additions.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.
A Gorgeous Bourbon Cake by Jason and Mimi Peters
Jason and Mimi Peters designed this gorgeous piece of art using my white wedding cake as the base recipe. They added 3 tablespoons Bourbon and substituted brown sugar for the white sugar. The buttercream was a Bourbon infused Butterscotch.
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