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.
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 since 1985 with great results.
"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"
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 with a layer of shortening , a dusting of flour and a piece of waxed or parchment paper cut to fit
Preheat oven to 350 degrees
Sift together flour, baking powder, and salt. Set aside. In 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. 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.
Jason and Mimi added 3 tablespoons Bourbon and substituted brown sugar for the white sugar. The buttercream was a Bourbon infused Butterscotch.
Click on the picture of Roxie to see how Wedding Cakes with Lorelie Step-by-Step will help you build confidence to create beautiful cakes and cherished memories.
Impress your friends, family and customers with the same tried and true recipes that I have used with great success since 1985. The book comes with perks...
A Little History of The White Wedding Cake