White Wedding Cake

White Wedding Cake

46

"This is a great white wedding cake for those of you who like it plain. When I was a child, one of my neighbors who was elderly made a lot of wedding cakes for family and other people, and she took great pride in her work. She used fancy staircases you get in cake decorating stores, and even crocheted certain decorations. All is in your imagination. No professional baker did what she did. Be creative."
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Ingredients

servings 145 cals
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Original recipe yields 50 servings

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Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.
  2. In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add remaining milk and the meringue mixture; beat for 1 minute more.
  3. Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan.
  4. Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.
  5. Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.

Reviews

46
  1. 50 Ratings

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Most helpful positive review

Thanks Carol for this wonderful recipe. I made this wedding cake recipe for a wedding celebration for one of my co-workers. Everyone raved about it. They liked that it was a very traditional ...

Most helpful critical review

I thought that from all the fairly positive reviews that this was going to be a pretty good cake. I made it twice and the cakes fell both times. (silly me, I thought it would turn out better th...

Thanks Carol for this wonderful recipe. I made this wedding cake recipe for a wedding celebration for one of my co-workers. Everyone raved about it. They liked that it was a very traditional ...

I thought that from all the fairly positive reviews that this was going to be a pretty good cake. I made it twice and the cakes fell both times. (silly me, I thought it would turn out better th...

OK, I have baked for over 30 years and this is simply the most delicious wedding cake! Yes, it is more like a pound cake, but most folks like that. We live in China, and I had to bake it in an...

Recipe servings have been modified from 150 servings to 50 servings.

I tried this and it came out GREAT!!! Nice recipe Carol!! Nice dense texture. I made this cake as a request for Valentine's day. I marbled my cake and the white/chocolate blend was just right. t...

I made this cake for my parents' 25th wedding anniversary party and everyone loved it. I didn't have orange extract on hand, so I used almond and vanilla instead; it was wonderful. I will be u...

Made this for my brother's wedding. Changed one thing. Instead of orange extract added a little vanilla extract and added less quantities of the extracts than called for. I used a buttercream ic...

I got so many compliments with this cake! I used vanilla extract instead of the orange. I also didn't make a tier cake. I used one batch to make a dozen cupcakes, one character pan, and one doub...

I used this recipe for my best friend's wedding after trying two others. It is WONDERFUL! Maybe those that said it was dry over whipped their egg whites because I did not find that to be the cas...