Simple White Wedding Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 1 15

Cook Time: 25

Cool Time: 2

Total Time: 3 40

Servings: slices

Calories: 518kcal

Author: Becky Hardin

This elegant DIY white wedding cake is engineered with a sturdy yet tender crumb, making it perfect for stacking and decorating. Topped with a simple homemade buttercream frosting, it’s the ultimate stress-free recipe for any celebration!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Stand Mixer
3 8-inch Round Cake Pan(s)
Piping Tip Set

Ingredients

For the Cake:

4 cups cake flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter room temperature (2 sticks)
1 teaspoon pure vanilla extract *
8 large egg whites room temperature
1½ cups milk room temperature

For the Buttercream:**

2 cups unsalted butter room temperature (4 sticks)
2 tablespoons pure vanilla extract *
¼ teaspoon fine sea salt
8 cups powdered sugar sifted
3-4 tablespoons milk room temperature***
1 drop violet food coloring optional

Instructions

Bake the Cakes:

Preheat oven to 350°F.
In a medium bowl, sift the flour, sugar, baking powder, and salt together. Set aside.
4 cups cake flour , 2 cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it’s smooth, about 5 minutes. Add in the vanilla and eggs.
1 cup unsalted butter, 1 teaspoon pure vanilla extract, 8 large egg whites
Switch to the whisk attachment and continue beating the mixture on medium speed for about 30-60 seconds, until foamy.
Add the flour mixture and milk, continuously mixing on low-to-medium speed until smooth and creamy.
1½ cups milk
Evenly divide the batter into three lightly buttered and floured 8-inch round cake pans (about 582 grams per pan).
Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 5 minutes, then remove and cool completely on a wire rack, about 2 hours.

Make the Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on med-high speed for 5-8 minutes, or until smooth. Add the vanilla and salt, and beat until incorporated, about 1 minute. Turn the mixer down to the lowest speed, and add the sugar, 1 cup at a time, until incorporated. Once incorporated, turn the mixer to medium and beat for 2 minutes. Add milk as needed to thin the consistency. Once it reaches your desired consistency, turn the mixer to the lowest speed and beat for 3 minutes, or until silky smooth. Add the food coloring during this final mix, if using

Assemble and Decorate:

Before assembling, cut the tops off of each layer to have even and flat layers.
Place one cake layer on the cake stand, cut side up. Pipe an outline of frosting around the top of the cake, and then fill in the center. Repeat with the second cake layer. Top with the final layer, cut side down.
Lightly frost the entire outer cake with a crumb coat.
Frost with a thicker final layer of frosting, or make rosettes if desired.
To make the rosettes, begin with the bottom row. Fill a large piping bag fitted with a large star tip with buttercream frosting. Starting at the bottom of the cake, hold the bag straight up with the tip just next to the cake, squeeze the bag, and complete a full loop. Once you get to the end of the rosette shape, release pressure on the bag so you can pull the bag away.
Repeat the rosettes until you have gone all the way around the cake. Then begin the next row. Continue until the entire cake is covered in rosettes. Any small uncovered areas, gently fill in with small rosettes.

Video

Notes

*Use clear vanilla for a whiter color. Regular vanilla will add a slight cream tint, which is totally fine--just expect that natural difference

**You can use store-bought buttercream in a pinch. You'll need about 4-5 cups.

***If you plan to leave this cake out at room temperature for more than 2 hours, I recommend using heavy cream instead of milk in the frosting. The high fat content protects it from spoiling.

General Tips:

For a stable cake, use a cardboard cake round slightly smaller than your 8-inch layers. Secure the bottom layer to the round with a smear of buttercream. This allows you to move the cake safely from the turntable to the final display stand.
If you plan to add heavy fresh flowers to the top, insert 3-4 bubble tea straws or wooden dowels into the center of the cake, cut flush to the frosting. This prevents the weight of the decor from sinking into your soft cake layers.
When transporting, place it on a flat surface (like the floor of the car), not the seat. Keep the AC on high; buttercream softens quickly in a warm car, which can cause your layers to slide.

Cake Tips:

Use room-temperature ingredients for easier mixing. The cakes will get a finer crumb this way.
Make sure you’re not over-mixing your egg whites. You just want them foamy, not at stiff peaks.
Try to get the cake layers even so they all bake at the same rate. I weighed my batter.
If your oven runs hot or browns unevenly, rotate the pans at the 15-minute mark to keep all layers evenly pale.
White cake can dry out quickly, so don’t overbake. Pull the layers as soon as the centers spring back. They should not be browned.
Chill the cake layers for 20 minutes before leveling. Firm cakes cut cleanly and won’t shred under your knife or cake leveler.

Frosting Tips:

The purple food coloring is optional, but it helps neutralize the yellow tones of the butter, leaving you with a bright, crisp white finish.
If the buttercream is melting off the cake as you’re piping it, your cake is likely too warm. Pop the cake in the refrigerator for 20-30 minutes, then try again.
I used a Wilton 2D piping tip to make fuller rosettes with softer edges, which was perfect for hiding tiny imperfections in the frosting.
If your kitchen is warm or the frosting feels too soft, pop the whole mixing bowl in the fridge for 15 minutes before piping.

To bake as a 9x13-inch sheet cake: Prepare one full batch of batter, pour into a parchment-lined 9x13 pan, and bake at 325°F for 35-45 minutes (or until a toothpick comes out clean); this method yields approximately 45-50 wedding-sized slices, making it the easiest way to scale for a large crowd.

Make-Ahead: Don’t bake on the wedding day! Bake the layers 2 days early, wrap tightly in plastic, and refrigerate. Crumb coat 1 day early. Perform the final rosette frosting the morning of the event. Cold layers are significantly easier to handle and won't crumble.

Storage: Store white wedding cake in an airtight container or cake cloche in the refrigerator for up to 3 days. To freeze, tightly wrap in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Nutrition