White Wedding Cake Recipe

Introduction: This recipe guides you through creating a stunning and delicious white wedding cake, perfect for your special day. Learn how to bake, frost, and decorate this elegant dessert, impressing your guests with its exquisite taste and flawless presentation. This recipe focuses on achieving a moist, fluffy cake with a creamy, delicate frosting. Keywords: White Wedding Cake, Wedding Cake Recipe, Cake Recipe, Baking, Frosting.

Ingredients:

• For the Cake:
  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
• For the Buttercream Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3-4 cups (375-500g) powdered sugar
  • ⅓ cup (80ml) milk
  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix.
6. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Make the Buttercream Frosting: In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, alternating with the milk, until smooth and creamy. Stir in the vanilla extract.
9. Frost the Cake: Once the cakes are completely cool, level the tops if necessary. Place one layer on a cake board or serving plate. Frost the top with a generous layer of buttercream. Top with the second cake layer and frost the entire cake with the remaining buttercream.
10. Decorate (Optional): Decorate the cake as desired. You can use fresh flowers, fondant, sprinkles, or other decorations.

Notes:

• For a richer flavor, use sour cream instead of buttermilk.
• Add a teaspoon of almond extract to the cake batter for a subtle almond flavor.
• Use different food colorings to customize the cake’s color.

Nutrition Facts (per serving – approximate, will vary based on serving size and ingredients):

• Calories: Approximately 400-500 calories
• Macros: Will vary significantly depending on serving size and specific ingredients used. A detailed macronutrient breakdown requires precise ingredient weights and a nutrition calculation tool.