Betty Crocker Wedding Cake
A classic white wedding cake with moist, tender layers and a delicate almond flavor, perfect for celebrations or special occasions. Its fluffy texture and subtle sweetness make it a crowd-pleaser, suited for both traditional and modern festivities, offering a light yet indulgent treat for guests.
Ingredients
Instructions
- Preheat oven to 350°F.
- Generously grease the bottoms of cake pans with shortening and dust with flour.
- In a large bowl, beat all ingredients on low speed, scraping bowl until moistened.
- Beat on medium speed for 2 minutes; batter will be lumpy.
- Pour batter evenly into prepared pans.
- Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool slightly before removing from pans.
- Refrigerate remaining batter if not used immediately.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until slightly frothy before adding them to the mixture. If you want to enhance the flavor, consider adding a splash of vanilla extract alongside the almond extract. You can also substitute the vegetable oil with melted coconut oil for a different taste. To avoid overmixing, stop when the batter is just combined, even if it's a bit lumpy.
Serving Suggestions
This cake is perfect for celebrations, especially when paired with a light buttercream frosting or whipped cream. It also goes well with fresh fruit, like strawberries or raspberries, making it a great dessert for summer gatherings. Consider serving slices alongside a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with the Oreo Fudge Pie for a dessert spread.
Storage & Reheating
Once the cake has cooled completely, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the cake layers by wrapping them in foil and placing them in a freezer-safe bag, where they can last for up to three months. To reheat, let the cake thaw in the fridge overnight and warm it gently in a low oven if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Betty Crocker Wedding Cake contains roughly 162 calories, with 5g protein, 17g carbohydrates, and 8g fat. It is a good source of vitamin A (11% of the Daily Value) and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Yes, you can use whole eggs for a richer flavor and texture, but the cake will be denser. If you prefer a lighter cake, sticking to egg whites is recommended. Whole eggs will also add a yellow tint to the cake, which may alter the classic look of a white wedding cake.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance. Just make sure to wrap them well and store them in the refrigerator. This allows the flavors to develop. When ready to serve, frost and decorate just before the event for the freshest taste.
What can I use instead of white cake mix?
If you prefer to make the cake from scratch, you can use a homemade cake recipe that includes flour, sugar, baking powder, and a pinch of salt. Alternatively, a vanilla cake mix can be substituted, but ensure to adjust the liquid and flavorings accordingly to match the original recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).