Unlock the secret to an unforgettable wedding celebration without breaking the bank: crafting your very own homemade wedding cake! This guide reveals how effortlessly you can create a stunning, single-tier white wedding cake using readily available pantry staples and a convenient store-bought buttercream. Designed for simplicity and elegance, this recipe promises a cake that is wonderfully moist, richly flavorful, and maintains its pristine snow-white hue even after baking. In just over an hour of active preparation and baking time, you can tick one more significant item off your wedding planning checklist, leaving you with more time to savor the joyous moments leading up to your special day.
Crafting Your Dream Homemade Wedding Cake
Imagine the pride of presenting a breathtaking wedding cake, lovingly made by your own hands. Our budget-friendly homemade white wedding cake recipe empowers you to do just that. While most ingredients are everyday items, the true secret to its exquisite texture lies in one special component: cake flour. This finely milled flour contributes to the cake’s tender crumb and airy lightness, elevating it from a simple dessert to a truly celebratory masterpiece. Beyond the ingredients, we’ll guide you through the art of piping elegant buttercream rosettes, a classic and surprisingly easy decorating technique that transforms a basic cake into a showstopper, even with store-bought frosting.
This cake is the epitome of plush, light, and perfectly vanilla goodness. Its delicate flavor profile makes it an incredibly versatile canvas, eager to embrace a myriad of delicious combinations. While a simple, smooth buttercream remains a timeless choice and a personal favorite for its elegant simplicity, don’t hesitate to explore additional layers of flavor. Consider adding a rich caramel sauce or a vibrant, tangy lemon curd between your cake layers for an unexpected burst of delight. The possibilities are endless, allowing you to tailor this beautiful cake to your unique taste and wedding theme.
Why Bake Your Own Wedding Cake? The Sweet Benefits
Opting to bake your own wedding cake might seem daunting at first, but the advantages are as sweet as the cake itself. First and foremost, the cost savings can be substantial. Professional wedding cakes often come with a hefty price tag, but by taking on this DIY project, you can reallocate those funds to other aspects of your wedding or simply save. Beyond the financial benefits, there’s an incredible sense of personal accomplishment and emotional value. A homemade wedding cake carries a unique story and a personal touch that a store-bought cake simply cannot replicate. It becomes a labor of love, a heartfelt gift from you to your partner and guests, making your special day even more memorable and intimate.
Furthermore, baking at home gives you complete control over the ingredients, ensuring the freshest and highest quality components go into your cake. You can customize every aspect, from the exact vanilla notes to the precise level of sweetness, guaranteeing a flavor that perfectly aligns with your preferences. This flexibility also extends to dietary needs or preferences, allowing you to easily adapt the recipe if necessary. The process itself can be a wonderfully therapeutic and creative outlet amidst the hustle and bustle of wedding planning, allowing you to focus on something tangible and delicious.
The Art of Frosting: Store-Bought or Homemade
For this particular recipe, to keep things incredibly simple and accessible, we’ve utilized store-bought frosting. It’s a fantastic shortcut that doesn’t compromise on taste or presentation, especially when expertly applied. However, if you’re inclined towards a homemade option, the world of buttercream is your oyster. A personal favorite of mine is this delightful brown sugar frosting. While it offers a unique depth of flavor, be mindful that its color won’t be that pristine, classic white. To achieve a purer white hue with a homemade frosting, simply substitute white granulated sugar for brown sugar in your chosen recipe. Whether you opt for the convenience of store-bought or the personal touch of homemade, the key is to ensure your frosting is smooth, pliable, and at the right consistency for decorating those beautiful rosettes.
Elegant White Wedding Cake Recipe
10 minutes
25 minutes
1 hour
5 minutes
30 minutes
24
slices
Ingredients
- 4 cups cake flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 teaspoon pure vanilla extract
- 8 large egg whites, room temperature
- 1½ cups milk
- 2½ cups buttercream frosting (store-bought or homemade)
Equipment
- Kitchen Scale (optional, but recommended for precision)
- Stand Mixer (or hand mixer)
- 3 8-inch Round Cake Pans
- Piping Tip Set (with a large star tip, e.g., Wilton 2D)
- Wire Rack
- Offset Spatula (for leveling and crumb coating)
- Decorating Bags
Instructions
- Prepare for Baking: Preheat your oven to a steady 350°F (175°C). Prepare three 8-inch round cake pans by lightly buttering and flouring them, or by lining the bottoms with parchment paper and greasing the sides. This ensures your cakes release cleanly.
- Combine Dry Ingredients: In a medium-sized mixing bowl, meticulously sift together the 4 cups of cake flour, 2 cups of granulated sugar, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt. Sifting is crucial for achieving an even texture and preventing lumps. Once combined, set this mixture aside.
- Cream Wet Ingredients: In the large bowl of a stand mixer, fitted with the paddle attachment, beat the 1 cup of softened unsalted butter until it reaches a smooth and creamy consistency. Incorporating air at this stage is vital for a light cake. Then, add in the 1 teaspoon of pure vanilla extract and all 8 large egg whites.
- Whip Egg Whites (Lightly): Now, switch to the whisk attachment on your stand mixer. Continue beating the butter, vanilla, and egg white mixture on medium speed for approximately 30-60 seconds. The goal here is to incorporate a small amount of air into the egg whites, allowing them to just begin to foam slightly. Avoid overmixing to the point of stiff peaks, as this will alter the cake’s texture.
- Combine Wet and Dry: With the mixer on slow to medium speed, gradually add the reserved flour mixture to the wet ingredients, alternating with the 1½ cups of milk. Begin and end with the flour mixture. As you mix, frequently scrape down the sides and bottom of the bowl with a spatula to ensure all dry ingredients are fully incorporated and no pockets of flour remain. Mix until just combined and smooth; overmixing can lead to a tough cake.
- Portion and Prepare for Baking: Once your batter is beautifully smooth and consistently creamy, divide it evenly among your three prepared 8-inch round cake pans. For ultimate precision and identical cake layers, I recommend using a kitchen scale to ensure each pan contains approximately 582 grams of batter. This step is key for a professional-looking, level cake.
- Bake to Perfection: Transfer the cake pans to your preheated oven and bake for 25-28 minutes. To check for doneness, insert a toothpick into the center of each cake; if it comes out clean, they are ready. Allow the cakes to cool in their pans for about 5 minutes, allowing them to firm up slightly. Then, carefully invert them onto a wire rack to cool completely. This prevents condensation and ensures a beautifully moist cake.
- Level the Cake Layers: Once the cakes are completely cooled, it’s time for a crucial step in achieving a polished finish: leveling. Using a serrated knife or a cake leveler, carefully trim the domed tops off each cake layer. This creates flat, even surfaces that will stack beautifully and prevent your wedding cake from leaning.
- Assemble the Cake Layers: Begin the assembly by placing your first leveled cake layer on your chosen serving plate or cake stand. Fill a decorating bag fitted with a large round tip (or simply snip the corner of a sturdy Ziploc bag) with approximately 2½ cups of buttercream frosting. Pipe an even outline of frosting around the top edge of the cake layer, then fill in the center. Carefully place the next cake layer on top and gently press it down to ensure it adheres to the frosting layer below. Repeat this process until all three cake layers are beautifully stacked with luscious frosting in between each one.
- Apply the Crumb Coat: Using an offset spatula, apply a thin, even layer of frosting over the entire outer surface of your stacked cake. This is known as a “crumb coat,” and its purpose is to trap any loose cake crumbs, preventing them from mixing into your final decorative frosting layer. This step is crucial for achieving a clean, professional-looking finish. Once applied, refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
- Prepare for Rosette Piping: To create the beautiful buttercream rosettes, fill a large decorating bag fitted with a large star tip (a Wilton 2D or similar open star tip works wonderfully for this design) with your buttercream frosting. Ensure the frosting is at a good piping consistency – not too stiff, not too runny.
- Pipe the First Row of Rosettes: Starting at the very bottom edge of the cake, hold the decorating bag straight up, with the tip just touching the cake. Apply gentle, consistent pressure to the bag as you complete a full circular loop, creating a beautiful rosette shape. As you reach the end of your rosette, smoothly release the pressure on the bag and gently pull it away from the cake to create a clean finish. Practice this technique a few times on a piece of parchment paper if you’re new to piping.
- Cover the Cake with Rosettes: Continue piping rosettes, working your way around the entire circumference of the bottom row of the cake. Once the first row is complete, begin the next row directly above it, staggering the rosettes slightly for a more natural look. Repeat this process, working upwards until the entire cake is covered in a stunning array of buttercream rosettes. If you notice any small, uncovered gaps between your rosettes, gently fill them in with smaller, partial rosettes to create a seamless, elegant finish.
Pro Tips & Notes for a Flawless Cake
- Egg Whites: When whipping egg whites, ensure you are not over-mixing them. You want them to form soft peaks that hold their shape but are not stiff and dry. This helps keep the cake moist and tender.
- Frosting Quantity: The 2½ cups of buttercream frosting are sufficient for layering, crumb coating, and piping all the rosettes. However, it’s always a good idea to have a little extra buttercream on hand. This “safety net” ensures you can easily correct any mistakes or add extra embellishments without stress.
- Temperature is Key: If you find your buttercream frosting is melting or becoming too soft as you pipe, your cake (or even your kitchen) might be too warm. Simply pop the crumb-coated cake into the refrigerator for 20-30 minutes to firm up the frosting. A cool cake provides a stable surface for piping.
- Make-Ahead & Freezing: For maximum convenience, you can freeze your crumb-coated cake. Tightly wrap it in plastic wrap (at least two layers) for up to 3 months. When ready to decorate, thaw it overnight in the refrigerator. If you’ve fully frosted your cake, freeze it for at least 1 hour before wrapping it tightly in plastic wrap and then aluminum foil. This allows the buttercream to set and prevents it from smudging during storage. Thaw overnight in the refrigerator before serving.
Storage: To keep your beautiful white wedding cake fresh, store it in an airtight container or under a cake cloche in the refrigerator for up to 3 days. To freeze any leftovers (or prepared cake layers), tightly wrap it in 2 layers of plastic wrap, followed by 1 layer of aluminum foil, and it will keep for up to 3 months. Always remember to let it thaw overnight in the refrigerator before enjoying to restore its perfect texture and flavor.
Calories from Fat 108
Becky Hardin
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A Detailed Step-by-Step Guide to Your Perfect White Wedding Cake
Creating a beautiful homemade wedding cake is a journey of careful steps, each contributing to the final delicious and elegant result. Follow these detailed instructions to ensure your cake turns out perfectly.
1. Preheat Oven & Sift Dry Ingredients
First, get your oven ready by preheating it to 350°F (175°C). While the oven heats, take a medium-sized bowl and thoroughly sift together 4 cups of cake flour, 2 cups of granulated sugar, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt. This critical step prevents lumps and ensures an airy texture. Set this perfectly combined dry mixture aside.
2. Beat the Butter & Add Flavor
In a large mixing bowl, preferably with a stand mixer equipped with the paddle attachment, beat 1 cup of unsalted butter (which should be softened to room temperature) until it’s wonderfully smooth and creamy. This creaming process incorporates air, essential for a light cake. Next, mix in 1 teaspoon of pure vanilla extract, infusing your cake with classic sweet notes, followed by 8 large egg whites.
3. Lightly Whip the Egg Whites
Now, switch the paddle attachment to the whisk attachment on your stand mixer. Continue beating the mixture on medium speed for about 30 to 60 seconds. This step is about gently incorporating a small amount of air into the egg whites, causing them to foam slightly. The key is not to overmix to the point of forming stiff peaks, as we want a tender crumb, not a meringue-like texture.
4. Combine & Mix the Cake Batter
With the mixer running at a slow to medium speed, gradually add the reserved flour mixture to your wet ingredients, alternating with the 1½ cups of milk. Start and end with the flour mixture to ensure proper emulsification. Throughout this process, make sure to scrape down the sides and bottom of the bowl frequently. This ensures that all dry ingredients are fully incorporated and prevents any streaks of unmixed flour, resulting in a perfectly smooth and uniform cake batter.
5. Portion the Cakes Evenly
Once your cake batter has achieved a beautifully smooth and creamy consistency, it’s time to divide it among your cake pans. Evenly distribute the batter into three lightly buttered and floured 8-inch round cake pans. For precise and consistently sized layers, I highly recommend using a kitchen scale to ensure each pan contains approximately 582 grams of batter. This attention to detail will lead to perfectly level cakes, making assembly much easier.
6. Bake and Cool the Cake Layers
Place your filled cake pans into the preheated oven and bake for 25 to 28 minutes. You can test for doneness by inserting a toothpick into the center of a cake; if it comes out clean, they are ready. Once baked, let the cakes cool in their pans for about 5 minutes. This brief cooling period helps the cakes firm up, making them easier to handle. Afterward, carefully remove them from the pans and transfer them to a wire rack to cool completely. Ensure they are fully cool before moving on to frosting, as warm cakes will melt your buttercream.
7. Level the Cakes for a Professional Look
Before you begin the assembly process, it’s essential to create perfectly flat cake layers. Using a long, serrated knife or a dedicated cake leveler, carefully slice off the domed tops from each baked cake layer. This step might feel a bit wasteful, but it guarantees even layers and a stable, professional-looking cake structure that won’t tilt or sag once stacked and frosted. The trimmed cake scraps make a delicious baker’s treat!
8. Fill and Stack the Cake Layers
Now for the exciting part: assembling your cake! Place your first leveled cake layer onto your chosen cake stand or serving platter. Using a piping bag filled with your buttercream frosting (about 2½ cups total will be needed for this entire cake), pipe an outline of frosting around the top edge of the cake, then fill in the center. Carefully place the next cake layer on top and gently press it down to ensure it adheres to the frosting. Repeat this process with the remaining cake layer until all three layers are beautifully stacked with a generous, even layer of frosting in between each.
9. Apply the Crumb Coat
With an offset spatula, spread a thin, even layer of buttercream over the entire outer surface and top of your stacked cake. This is your “crumb coat,” a vital step that seals in any loose cake crumbs, preventing them from marring your final, decorative frosting layer. A good crumb coat ensures a clean, smooth, and polished finish for your wedding cake. Once applied, refrigerate the cake for 15-20 minutes to allow this initial frosting layer to set firmly.
10. Frost the Cake with Rosettes
Now, for the dazzling finish! To create those classic buttercream rosettes, fill a large decorating bag fitted with a large star tip (a Wilton 2D is highly recommended for its beautiful petal shape) with your prepared buttercream frosting. Begin piping your rosettes on the bottom row of the cake. Hold the bag straight up, with the tip just next to the cake’s surface. Apply steady pressure to the bag and complete a full loop to form a rosette. As you finish the circular shape, release the pressure on the bag and gently pull it away to create a clean, distinct petal.
11. Refine and Complete Your Rosette Design
Continue piping rosettes around the entire base of the cake, ensuring each one touches the previous one to create a continuous pattern. Once the bottom row is complete, start the next row directly above it, staggering the rosettes slightly to achieve a more organic and visually appealing design. Proceed in this manner, working your way up the cake until its entire surface is beautifully covered in a tapestry of buttercream rosettes. If you encounter any small, uncovered areas or gaps, simply pipe smaller rosettes to gently fill them in, ensuring a flawless and elegant finish. Your homemade wedding cake is now a stunning work of art, ready to be admired and enjoyed!
More Delightful Cake Recipes to Try!
If you loved creating this beautiful wedding cake, you’ll surely enjoy exploring other fantastic cake recipes. Expand your baking repertoire with these crowd-pleasing desserts:
Whimsical Cotton Candy Cake
Exotic Mango Cake
Enhanced Doctored White Cake Mix
Decadent Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting
Browse All Cake Recipes for More Inspiration
Creating your own wedding cake is not just about saving money; it’s about infusing your special day with a personal touch, a labor of love that speaks volumes. This easy white wedding cake recipe is designed to make that dream a delicious reality, proving that elegance and homemade charm can go hand in hand on your most cherished occasion. Happy baking, and congratulations on your upcoming wedding!