White Wedding Cake
A classic, moist white wedding cake with delicate vanilla flavor, perfect for special occasions or celebrations, appealing to those who love light, elegant desserts.
Ingredients
Instructions
- Sift flour and baking powder; set aside.
- Cream butter and sugar together until light and fluffy; set aside.
- Beat egg whites until stiff but not dry; set aside.
- While mixing at low speed, add flour mixture to butter mixture.
- Add milk, a little at a time, and continue mixing.
- Add vanilla extract and egg whites into batter; beat well until combined.
- Bake at 325°F (160°C) for 1 hour and 10 minutes.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you're short on time, you can substitute 1 cup of buttermilk for 1 cup of milk to add a subtle tang. For a lighter texture, consider folding in the egg whites gently rather than beating them in to maintain their volume. This cake pairs beautifully with Marian'S Fudge for a sweet contrast.
Serving Suggestions
Serve slices of this elegant White Wedding Cake with fresh berries or a dusting of powdered sugar for a classic presentation. It pairs wonderfully with a scoop of vanilla ice cream or a side of whipped cream, adding a creamy texture. For a delightful twist, consider serving it alongside Lo-Cal Pumpkin Muffins for a seasonal flavor contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, allow slices to come to room temperature before gently warming in the microwave for about 10-15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of White Wedding Cake contains roughly 2375 calories, with 25g protein, 119g carbohydrates, and 152g fat. It is an excellent source of protein (50% of the Daily Value), iron (36% of the Daily Value), and calcium (25% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 694mg per serving (30% 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 egg whites?
Using whole eggs will change the texture and color of the cake, making it denser and more yellow. For this recipe, it's best to stick with egg whites to achieve the light and fluffy consistency that a classic wedding cake should have.
How can I make this cake more flavorful?
You can enhance the flavor by adding citrus zest, such as lemon or orange, to the batter. Alternatively, consider incorporating almond extract for a different twist. Just be cautious not to overpower the vanilla flavor, which is essential in this cake.
What frosting works best with this cake?
A classic buttercream frosting pairs beautifully with this White Wedding Cake. For a lighter option, consider a cream cheese frosting or whipped cream frosting. You can also use a simple glaze made with powdered sugar and milk for a less sweet topping that allows the cake's flavor to shine.
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).