Classic White Wedding Cake Recipes

WEDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

CLASSIC WHITE CAKE

Steps:

• The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
• Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
• Variation:
• CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

PERFECT WHITE CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
• In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
• Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
• Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
• Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
• Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.

CLASSIC WHITE WEDDING CAKE

Steps:

• 1. Heat oven to 350'. Grease bottom only of round pan, 10 x 2 inches, with shortening. Make 1 cake mix as directed on package, using 1 1/4 cups water, 1/3 cup oil and 3 egg whites. Pour 3 1/4 cups batter into pan. Reserve remaining batter covered in refrigerator. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Run knife around side of pan to loosen cake remove from pan to wire rack. Cool completely, about 1 hour.2. Grease bottom only of 1 round pan, 6 x 2 inches, and 1 round pan, 14 x 2 inches, with shortening. Make 2 cake mixes as directed on package, using 2 1/2 cups water, 2/3 cup oil and 6 egg whites. Pour 1 cup batter into 6-inch pan and 6 cups batter into 14-inch pan. Reserve remaining batter covered in refrigerator. Bake 6-inch layer 28 to 33 minutes, 14-inch layer 25 to 30 minutes, or until toothpick inserted into the middle comes out clean. Cool 15 minutes. Run knife around sides of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.3. Make remaining 2 cake mixes as directed on package, using remaining 2 ½ cups water, 2/3 cup oil and 6 egg whites. Repeat above process for baking one each 10 x 2-inch, 6 x 2-inch and 14 x 2-inch layer, using cake mix batter and reserved batter (stir before using). Each tier of weeding cake will consist of 2 layers, making a total of 6 layers. Tops of layers should be flat for ease in stacking slice off rounded tops if necessary.4. Place one 14-inch cake layer on large round plate, mirror or aluminum-foil covered cardboard, 16 inches in diameter. Frost top of cake layer with 1 cup frosting top with remaining 14-inch layer. Frost side and top with 3 cups frosting.5. Cover 10-inch cardboard circle with aluminum foil place on first tier. Place one 10-inch cake layer on cardboard. Frost top of cake layer with 2/3 cup frosting top with remaining 10-inch layer. Frost side and top with 2 cups frosting.6. Cover 6-inch cardboard circle with aluminum foil place on second tier. Place one 6-inch cake layer on cardboard. Frost top of cake layer with 1/3 cup frosting top with remaining 6-inch layer. Frost side and top with 1 cup frosting. Decorate as desired (see below). Store loosely covered at room temperature.Decorating the CakePlace 2 cups frosting in decorating bag with star tip. Pipe shell border around top edge and base of each tier. Decorate as desired using remaining frosting (see Fabulous Frosting and Glazes: BETTY'S BAKING SECRET: All "Dec'ed" Out). Top with fresh flowers if desired. High Altitude (3500 to 6500 feet): Bake 10-inch rounds 30 to 35 minutes, 6-inch rounds 28 to 33 minutes and 14-inch rounds 30 to 35 minutes.1 Serving: Calories 215 (Calories from Fat 80) Fat 9g (Saturated 4g) Cholesterol 0mg Sodium 160mg Carbohydrate 31g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 2%.Betty's Tip: The photo of this elegant cake may inspire you to make the frosting from scratch, but if you want to keep it simple, you can use ready-to-spread frosting. To save even more time, measure ingredients ahead. Bake the cake layers the day before they are to be assembled, and store loosely covered at room temperature or bake them earlier and freeze.Wedding Cake Servings YieldsEach serving measures 2 x 1 inch from a 2-layer tier 3 inches high.Layer Round Square6 inches 10 187 inches 15 --8 inches 22 329 inches 28 4010 inches 35 5012 inches 50 7214 inches 70 9816 inches 100 12818 x 12-inch -- 108How to Cut a Round Tiered Wedding CakeUse a thin, sharp or serrated knife. Insert knife into cake keeping point down and handle up. Slice, pulling knife toward you. If frosting sticks, dip knife in hot water or wipe with damp paper towel after cutting each slice.1- Cut vertically through bottom layer at edge of second layer as indicated by dotted line1 then cut into wedges as indicated by dotted line 2.2- Follow same procedure with middle layer by cutting vertically through second layer at edge of top layer as indicated by dotted line 3 then cut into wedges as indicated by dotted line 4.3- Return to bottom layer and cut along dotted line 5 then cut into wedges as indicated by dotted line 6. Separate remaining layers (traditionally the top layer is frozen for the couple's first anniversary) cut as desired.Baking Different Sizes Layers other than sizes baked for Classic White Wedding Cake can be made. One package white cake mix makes about 4 1/2 cups batter.Pan Size Amount of Batter Baking Time6-inch round 1 cup 28 to 33 minutes7-inch round 1 1/2 cups 28 to 33 minutes8-inch round 2 cups 28 to 33 minutes9-inch round 2 1/2 cups 28 to 33 minutes10-inch round 3 1/4 cups 25 to 30 minutes12-inch round 4 1/2 cups 25 to 30 minutes14-inch round 6 cups 25 to 30 minutes16-inch round 8 cups 25 to 30 minutes18-inch half round 5 cups 25 to 30 minutes15 x 11 x 2-inch sheet 6 1/2 cups 25 to 30 minutes18 x 12 x 2-inch sheet 9 cups 25 to 30 minutesFrom "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.