Community Pick
White Wedding Cake
"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."
photo by Dannys Wife D
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 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)
directions
- Grease and flour 2 9-inch cake pans; set aside.
- Beat all ingredients on low speed until mixed.
- Batter will be thick.
- Beat on medium speed about 2 minutes.
- Batter will be slightly lumpy.
- Pour into greased and floured pans.
- Bake at 350° for 30- 35 minutes or until cake tests done. Do not overbake.
Questions & Replies
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Reviews
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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. -
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!! -
I ended up making this cake twice==once with 1/4 cup of oil and once with 1 Tbs of oil. The 1 Tbs of oil (to me) gave a much better cake--the 1/4 cup of oil was much too moist and the cake didn't hold together well for me. The flavor, however, is excellent! Thank you! -
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! :) -
Delicious and easy prep work:) I used this recipe to make a double layer PACMAN birthday cake for my brother. I added yellow food coloring, used 3 whole eggs, and used the Flour Frosting recipe. Next time I will use parchment paper b/c the cake did not remove cleanly from the bottom. I made it on Monday, wrapped it in plastic wrap and stored it in the refrigerator. Frosted it on Wednesday and served it on Thursday night. The cake was still fresh and the frosting stayed creamy.
see 53 more reviews
Tweaks
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I know you don't need any more positive reviews, but I just have to let you know how thankful I am for this recipe. It is fabulous!! I used it to make wedding cupcakes for my cousins wedding, and they were SO good! Ha ha I even ate a few without any frosting, and they were still excellent. They were moist, and the texture was just perfect. I did use vanilla instead of almond, and I baked the cupcakes for about 20 minutes. Thank you for such a great recipe! I will use it time and time again!!
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Excellent cake! I wasn't up to doing white cake entirely from scratch and this recipe helped to save me time. I had a box of Duncan Heines Classic White Cake mix instead of Betty Crocker and I chose to do 3 whole eggs and decreased the water to 1 1/4 cup. In addition to greasing and flouring the pan I cut out a circular piece (match your pan size!) of parchment paper and put that into the pan. It ensures that the cake won't stick and doesn't darken. Cake came out nicely. I did a 'Rainbow Cake' with 5 different colors all through out the cake. Love this cake! Thanks! -
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!!
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Really good recipe for the my kids birthday cakes. My daughter cake was the "Wonder Mold" from Wilton, Made into a Barbie Cake, and my sons was made in a cheescake pan so that I could do a spiderman cake. These were just right, not to fluffy so that it is to hard to decorate and did crumble. My daughter wanted banana extract instead of the almond and my son wanted Stawberry extract, Very good. This is now the cake mix that I will make for now on. -
This was excellent. Really does have that Wedding Cake Flavor to it. So simple to make my 7 year old did most of the work. We used vanilla extract instead of the almond though. This is definately a keeper!
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