WHITE ALMOND WEDDING CAKE
A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled.
Provided by CUPYCAKESMURF
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
- Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
- Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 35.3 g, Cholesterol 5.1 mg, Fat 6.6 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 274.7 mg, Sugar 24 g
WHITE CAKE RECIPE
A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.This recipe makes enough batter for two 8"x2" round cakes or three 6"x2" tall cakes
Provided by Elizabeth Marek
Categories Dessert
Time 40m
Number Of Ingredients 20
Steps:
- Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
- Combine milk, oil and extracts and set aside
- Combine your flour, baking powder and salt and set aside
- Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
- Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
- Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
- Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
- Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
- Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
- Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust
Nutrition Facts : ServingSize 1 g, Calories 589 kcal, Carbohydrate 61 g, Protein 4 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 89 mg, Sodium 125 mg, Sugar 50 g
WEDDING CAKE
This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.
Provided by Larisa Townsend
Categories Desserts Cakes White Cake Recipes
Time 1h20m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 37.5 g, Cholesterol 78.8 mg, Fat 11.3 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 6.6 g, Sodium 98.5 mg, Sugar 25.2 g
WHITE WEDDING CAKE
Make and share this White Wedding Cake recipe from Food.com.
Provided by h8windows
Categories Birthday
Time 55m
Yield 1 2 layer cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt. Set aside.
- In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
- With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla.
- In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
- Divide the batter evenly between 2 8 or 9 inch pans. Smooth the batter level, then spread it slightly from the center to the edges.
- Bake in a 350 degree preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
- Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.
Nutrition Facts : Calories 625.2, Fat 27, SaturatedFat 16.1, Cholesterol 158.3, Sodium 336.6, Carbohydrate 87.9, Fiber 1.3, Sugar 50.2, Protein 9.2
WHITE WEDDING CAKE
One of my friends makes wedding cakes and this is her recipe. I like using it for birthday cakes, especially ones I am doing something creative with as the cake holds together quite well.
Provided by Mom of Five
Categories Dessert
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Grease and flour 2 9-inch cake pans; set aside.
- Beat all ingredients on low speed until mixed.
- Batter will be thick.
- Beat on medium speed about 2 minutes.
- Batter will be slightly lumpy.
- Pour into greased and floured pans.
- Bake at 350° for 30- 35 minutes or until cake tests done. Do not overbake.
Nutrition Facts : Calories 349.5, Fat 12.1, SaturatedFat 2, Sodium 456.4, Carbohydrate 55.7, Fiber 0.1, Sugar 28.6, Protein 4.2
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