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Homemade and Cheap White Wedding Cake Recipes

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

homemade-and-cheaper-white-wedding-cake-recipes

Easy White Wedding Cake Recipe

Ingredients:

Refrigerated
6: Egg whites

Baking & spices
2 1/2 cups: All-purpose flour
1 1/2 tsp: Baking powder
1/2 tsp: Baking soda
1 tsp: Salt
2/3 cup: Shortening
2 cups: Sugar
2 tsp: Vanilla extract

Nuts & seeds
1/2 tsp: Almond emulsion

Dairy
1/4 cup: Butter, unsalted
1 tsp: Butter extract
1/2 cup: Milk
1 cup: Sour cream, full fat

Instructions:

  • Preheat the oven to 325 degrees.
  • Grease and flour two 8 inch round (2 inch deep) cake pans. You could also use three 6 inch round pans.
  • In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites.Whisk until smooth and set aside.
  • In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt. Add the shortening and butter in chunks to the flour mixture. Mix until the flour is coated with the shortening and butter. The mixture will be crumbly. Add in half the liquid mixture and mix just until combined.
  • Scrape down the sides of the bowl and then mix again, only for 10-15 seconds. Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes. Cool on a wire rack then cover with white buttercream.
homemade-and-cheaper-white-wedding-cake-recipes

Classic White Wedding Cake Recipe

Ingredients:

Vegetarian

Refrigerated
4: Egg whites, large

Baking & spices
1 cup: All purpose flour
4 1/2 cups: Powdered sugar
3/4 tsp: Salt
2 1/2 tsp: Vanilla
1 15.25-ounce box: White cake mix
1 cup: White sugar, granulated

Oils & vinegars
2 tbsp: Vegetable or canola oil

Dairy
1 1/2 cups: Butter, salted
3 tbsp: Heavy whipping cream
1 cup: Sour cream

Liquids
1 1/3 cups: Water

Instructions:

  • Preheat oven to 325°F. Grease and flour three 9-inch round pans. It's easiest to get the cake out of the pans if you line them with rounds of parchment paper too.
  • In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
  • Divide the batter evenly between the prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes, then turn out onto cooling racks to cool completely before frosting.
  • For cake frosting: in a large bowl, with a hand or stand mixer, cream together the sugar and butter on low speed. Mix until well blended. Increase the speed to medium and beat for another 3 minutes. Add the vanilla and 3 tablespoons of cream and continue to beat on medium speed for 1 minute more.
  • Place one layer of the cake on a serving plate. Spoon a dollop of the frosting on the first layer and spread to cover. Place the second layer of cake on the first. Spread another thin layer of frosting on the second layer. Add the third layer of cake. Spread frosting on the top and then down the sides of the cake to cover.

Velvety White Cake Recipe

Ingredients:

Vegetarian

Refrigerated
6: Egg whites (7 oz, fresh large

Baking & spices
3/4 tsp: Baking powder
1/2 tsp: Baking soda
2 cups: Cake flour
1/2 tsp: Cream of tartar
3/4 tsp: Salt
1 tbsp: Vanilla extract, real

Dairy
2 sticks: Butter, unsalted
1 cup: Sour cream

Scroll to Continue

Instructions:

  • Preheat the oven to 350°F. Line two 8" cake pans with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
  • Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time. Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining sour cream and vanilla.
  • Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. If your using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
  • In another bowl, whip the egg whites with the cream of tartar on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium and whip the whites to full peak. Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread so it's level.
  • Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.

White Velvet Cake Recipe

Ingredients:

Vegetarian

Refrigerated
6: Egg whites

Baking & spices
3 1/2 tsp: Baking powder
3 1/4 cups: Cake flour
2 cups: Granulated sugar
1 1/8 tsp: Kosher salt, coarse
1 tbsp: Meringue
4 cups: Powdered sugar
1: Vanilla bean
2 tsp: Vanilla bean paste or vanilla extract

Dairy
3 cup: Butter, unsalted
2 1/2 cups: Buttermilk, whole
2 tbsp: Milk or cream

Instructions:

  • Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean on medium speed for 10 minutes, scraping the bowl occasionally.
  • Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down and beat for 10 more seconds.
  • In a separate bowl, sift together the flour, baking powder and salt. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.
  • Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean.
  • For white buttercream: in the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined. Add the vanilla and milk, increase the speed to medium high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.
  • Decorate the cake as desired.
homemade-and-cheaper-white-wedding-cake-recipes

White Vanilla Cake Recipe

Ingredients:

Vegetarian

Refrigerated
5 oz: Egg whites

Baking & spices
1 tbsp: Baking powder
1/2 tsp: Baking soda
14 oz: Cake flour
3 oz: Flour
27 oz: Granulated sugar
1 1/4 tsp: Salt
4 tsp: Vanilla

Oils & vinegars
4 oz: Vegetable oil

Dairy
6 oz: Butter, unsalted and softened
16 oz: Butter, unsalted
10 oz: Buttermilk
16 oz: Whole milk

Instructions:

  • Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
  • Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter.
  • Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine. Combine 1/2 cup of the milk and the oil together and set aside. Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
  • Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. Let cakes cool for 10 minutes inside the pan before flipping them out.
  • Whisk together your flour and sugar in a medium sauce pan over medium heat. Cook for about 2 minutes to toast the flour. Slowly add in your milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool.
  • Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy.

Budget Friendly White Wedding Cake Recipe

Ingredients:

Refrigerated
2: Egg whites, large

Baking & spices
1 tsp: Almond extract
1 tbsp: Baking powder
3 cups: Cake flour
2 cups: Granulated sugar
1 1/2 tsp: Kosher salt

Oils & vinegars
2/3 cup: Neutral-flavored oil

Dairy
2 cups: Whole milk

Other
null: 2 teaspoons vanilla extract or other extract of your choice

Instructions:

  • Preheat your oven to 350 F, butter 2 8" round cake pans and line the bottom with parchment paper.
  • Combine the dry ingredients (except the flour) in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.
  • Whisk together the wet ingredients in a smaller mixing bowl.
  • Pour the 1/3 of the wet ingredients into the sugar mixture, mix, then 1 cup of flour and mix until just combined. Repeat 2 more times. The batter will not be completely smooth and will look kind of runny.
  • Divide batter evenly between your cake pans and bake for 30-35 minutes or 17-20 minutes for cupcakes until the center of the cake springs back when touched.
  • Allow cakes to set for 5-10 minutes in the pan before inverting onto a cooling rack to cool completely. Cover with white frosting and decorate as desired.
homemade-and-cheaper-white-wedding-cake-recipes

White Cake Recipe Using Oil

Ingredients:

Vegetarian

Refrigerated
5: Egg whites

Baking & spices
1 tbsp: Baking powder
1/2 tsp: Baking soda
3 cups: Cake flour
1 1/2 cups: Granulated sugar
1/2 tsp: Salt
1 tbsp: Vanilla extract, Pure

Oils & vinegars
1/2 cup: Vegetable oil

Dairy
1/2 cup: Butter, Unsalted

Instructions:

  • Preheat your oven to 325 degrees F.
  • Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside. Spray three 6-inch cake pans with non-stick spray. Set aside.
  • Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are completely unified.
  • Slowly add sugar into the mixture and beat on medium to high speed until light and fluffy (about 2 minutes) Scrape down the sides of the bowl.
  • With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour.
  • With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
  • Distribute cake batter evenly between three 6-inch cake pans. Bake for 40 minutes. Let the cakes cool for one hour. Decorate with white buttercream frosting.

White Vanilla Cake Recipe (Dairy-Free)

Ingredients:

Vegetarian

Refrigerated
3/4 cup: Dairy-free milk
2: Eggs, large

Baking & spices
1 cup: All-vegetable shortening
2 tsp: Baking powder
1/8 tsp: Baking soda
1 3/4 cup: Cake flour
1 1/2 cup: Granulated sugar
6 cups: Icing sugar
2 tsp: Sea salt, fine
2 tbsp: Vanilla, pure

Oils & vinegars
1/4 cup: Vegetable oil

Snacks
1: Golden oreos

Dairy
1 2/3 cup: Butter, dairy-free salted

Instructions:

  1. Preheat the oven to 350 degrees and spray and parchment line four 6-inch round cake pans. In a small mixing bowl combine ¼ cup of milk and the vegetable oil. Set aside.
  2. In the other small mixing bowl gently whisk together the remaining milk (½ cup), eggs, and vanilla extract. Set aside.
  3. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
  4. Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand. Slowly pour the milk, oil, egg, and extract mixture in and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary. Divide the cake batter into the four prepared cake pans and bake for approximately 15-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool before unmoulding.
  5. For the buttercream: in the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 10 minutes. Add the icing sugar, vanilla extract, and salt and mix on low until combined. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy.

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