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    You are in: Home / Recipes / White Wedding Cake Recipe
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    White Wedding Cake

    White Wedding Cake. Photo by Danny's Wife :D

    1/12 Photos of White Wedding Cake

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Mom of Five's Note:

    One of my friends makes wedding cakes and this is her recipe. I like using it for birthday cakes, especially ones I am doing something creative with as the cake holds together quite well.

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    Serves: 8



    Units: US | Metric

    • 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
    • 1/4 cup all-purpose flour
    • 1 1/3 cups water
    • 1/4 cup canola oil
    • 1 teaspoon almond extract
    • 3 egg whites (3 whole eggs can be used-decrease water to 1 1/4 c)


    1. 1
      Grease and flour 2 9-inch cake pans; set aside.
    2. 2
      Beat all ingredients on low speed until mixed.
    3. 3
      Batter will be thick.
    4. 4
      Beat on medium speed about 2 minutes.
    5. 5
      Batter will be slightly lumpy.
    6. 6
      Pour into greased and floured pans.
    7. 7
      Bake at 350° for 30- 35 minutes or until cake tests done. Do not overbake.

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    Ratings & Reviews:

    • on March 26, 2009


      This has become my standard white cake when I decorate a cake. I typically double the recipe because I like a nice tall cake for presentation. The texture is nice and it holds up well to decorating. I typically use vanilla extract, I found the almond extract to be a little much. I've tried it with whole eggs and just egg whites, and to be honest I don't know which one I like best, it works well either way. Thank you for posting.

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    • on August 30, 2007


      I made this recipe a number of times with excellent results. This time however, I wanted to make a Pineapple Coconut cake so rather than water I used pineapple coconut juice with rum extract instead of almond. WOW! Unbelievable. I used the "No Cook" 7 minute frosting from Zaar and made a simple pineapple filling. My ML loved her birthday cake! SECOND REVIEW - I had to let everyone know that this method works great with chocolate too! I like to fill alot of my cakes and using premeasure box mixes works for my lifestyle, but they tasted like a box mix. They won't now!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2011


      This is a good recipe. I'm a little torn on how I feel about it. I liked it but it was not exactly what I was looking for this go around. I would not recommend it for anyone looking to carve a cake. Even after I froze the cake, it was still crumbling as I was carving. I thought the flavor needed a bit more power so I added a few different extracts and more then the suggested amount. I did two sets of cakes, the first one I made the mistake of using cake flour, and I highly recommend not using any substitutes on the flour. The second cakes I made exactly as directed. The one I made as directed came out perfect, fluffy and moist. Like I said though, it's not as dense as I was looking for. So I may toy around with this a bit more. Thanks so much for posting! :)

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    Nutritional Facts for White Wedding Cake

    Serving Size: 1 (127 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 349.4
    Calories from Fat 108
    Total Fat 12.1 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 456.4 mg
    Total Carbohydrate 55.7 g
    Dietary Fiber 0.1 g
    Sugars 28.5 g
    Protein 4.2 g

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