Wedding Cake Practice

Success!  This is a very moist, white cake. I have always stayed away from purely white cakes because I couldn’t get them perfectly white. This is pretty close! I’m very happy with how the taste & texture turned out.  With a touch of almond extract, this cake is similar to wedding cake made by a professional. If you just use vanilla, it will still be so very delicious!

The icing is real buttercream, no shortening. Very delicious, and you won’t regret using real butter!  If you do want true white, you’ll have to go with a shortening based icing and use clear vanilla.

For my buttercream recipe, CLICK HERE.

You will see that it starts with a mix. I don’t apologize for that. There is something in a cake mix that helps the process along. I’m all for making it come out right. You don’t have to tell anyone. It will be our secret.

UPDATE- NOTE that when I first started using this recipe, cake mixes were 18.25 oz.  I now buy two boxes and weigh out enough to make up the difference between sizes.   It could be anywhere from 1/4 cup to 1/2 depending on the brand you use.

White Cake

Ingredients

  • • 1 box White Cake Mix
  • • 1 cup All-Purpose Flour
  • • 1 cup Sugar
  • • 2 teaspoons Vanilla Extract, clear is only necessary if you want it as white as possible
  • • 1/2 teaspoon Almond Extract, (optional, but delicious!)
  • • 1 cup Sour Cream, full fat
  • • 1/3 cup Vegetable Oil
  • • 1 1/3 cups Water
  • • 4 large egg whites, i like to keep one yolk in there. it's up to you. if you want it as white as can be, don't keep any yolk in it.

Instructions

  • Preheat oven to 325 F.
  • Prepare 2 pans, 9" rounds work well, with shortening & flour or baking spray with flour.
  • Mix the dry ingredients together. Set aside.
  • Mix the wet ingredients together in a separate bowl.
  • Blend the wet into the dry ingredients and mix for about 2 minutes or until the lumps are out. Don't over-mix or you will get air bubbles in the final cake.
  • Pour batter into prepared pans as evenly as possible.
  • Bake for 35 to 60 minutes. This is a wide range of time because ovens vary (as well as altitude differences) and the cake could over bake. The best cake is a moist one. If a toothpick comes out clean, it's done. Just keep checking every 5 minutes after the initial 35 minutes is up.
http://www.redmixerbakery.com/511-2recipe34916/

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