White Wedding Cake

READY IN: 50mins
Recipe by Mom of Five

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.

Top Review by mgw68

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.

Ingredients Nutrition

  • 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
  • 14 cup all-purpose flour
  • 1 13 cups water
  • 14 cup canola oil
  • 1 teaspoon almond extract
  • 3 egg whites (3 whole eggs can be used-decrease water to 1 1/4 c)


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

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