Wedding Cake
A classic tiered wedding cake featuring light, fluffy layers with sweet frosting, perfect for celebrating special occasions with elegance and delicious flavor.
Ingredients
Instructions
- Beat egg whites, adding about 1/2 cup sugar, until stiffly beaten.
- Cream sugar and Crisco together well.
- Sift flour, baking powder, and salt together and add alternately with the milk to the creamed sugar mixture, mixing thoroughly.
- Fold in the egg whites.
- Pour batter into a 14-inch, a 12-inch, and an 8-inch greased and floured cake pan for a tiered wedding cake.
- Bake at 350°F (175°C) for 25 to 30 minutes.
Tips & Substitutions
For a lighter cake, ensure the egg whites are beaten until stiff peaks form. If you don’t have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons of flour per cup and adding 2 tablespoons of cornstarch. Make sure to measure accurately for the best results.
Serving Suggestions
This wedding cake can be elegantly served with a dusting of powdered sugar or a light glaze. Consider pairing it with a side of fresh berries or a scoop of vanilla ice cream for a delightful contrast. It also complements well with a drizzle of Easy Honey Sauce For Baked Chicken for a savory-sweet balance.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and freeze for up to a month. To reheat, let it thaw in the refrigerator overnight and bring to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Wedding Cake contains roughly 403 calories, with 20g protein, 80g carbohydrates, and 1g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (40% of the Daily Value), and iron (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 812mg per serving (35% 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?
Using whole eggs will alter the texture, making the cake denser and richer. For a lighter cake, it's best to stick with just the egg whites as the recipe suggests.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing the batter. Ensure your oven is preheated properly and test for doneness with a toothpick. Also, mix just until ingredients are combined to avoid incorporating too much air.
How can I decorate the wedding cake?
You can decorate the wedding cake with fondant, buttercream, or fresh flowers. Choose a theme that matches your event, and consider using edible glitter or sprinkles for a touch of elegance.
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).