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White Wedding Cake – 3rd Place in Adams Outlet Cake Contest

 

White Wedding Cake - 3rd Place in Adams Outlet Cake Contest

Submitted by Diana Ary
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Ingredients
  

  • Cake:
  • 1 box white cake mix preferably Duncan Hines Classic White
  • 1 cup all-purpose flour
  • 1 cup granulated white sugar
  • 3/4 tsp. salt
  • 1 cup sour cream
  • 1 1/3 cups water
  • 2 Tbsp. vegetable oil
  • 4 egg whites
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • White Wedding Cake Frosting:
  • Almond Buttercream Frosting
  • 1 cup butter 2 sticks, softened at room temperature
  • 1 cup solid white Crisco
  • 3/4 cup cool water
  • Sprinkle of salt
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. almond extract
  • 2 pounds powdered sugar sifted for smoothness
  • 1/4 cup heavy cream or milk optional and as needed for consistency

Instructions
 

  • Preheat oven to 325 degrees. Grease and flour cake pans (two 9” rounds or one 9x13 pan). In a large mixing bowl, combine cake mix, flour, sugar, and salt until well mixed. Pour in water, sour cream, oil, almond and vanilla extracts, and egg whites. Beat on low speed for 30 seconds or until all ingredients are mixed and moistened. Continue mixing on medium speed for 4 minutes. Pour batter evenly into prepared pans. Bake for 30-35 min., or until a toothpick inserted comes out clean. Cool for 10 min. before turning out onto wire racks to cool completely. (Note: I often make this as a three-layer cake. If you’re doing three layers, increase all ingredients by half for best results.) In a large mixing bowl, beat the softened butter, water, salt, vanilla and almond extracts, with 1 lb. powdered sugar on medium speed until light
  • and creamy (2-3 min.). Beat well. Add Crisco and beat well. Gradually add remaining powdered sugar on low speed. Scrape down sides as needed. If too thick, add cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency. Beat on med.-high for 2-3 min. to make it extra light and fluffy. (Note: For a whiter frosting, use clear vanilla extract.)

Notes

I’ve chosen to enter one of my all-time favorite cakes in this contest. At first glance, it might seem simple – even basic – but this cake has a special place in my heart, and I absolutely love the taste. I wish I could remember exactly where or who gave me the original recipe. All I have now is a faded, barely legible recipe card that’s been used more times than I can count. Despite its humble appearance, this cake never fails to impress. It tastes like something you’d get from a professional bakery.
Growing up, one of my favorite things about going to weddings was enjoying a slice of white wedding cake. But over the years, traditions have changed, and many couples now opt for other desserts. I missed that nostalgic treat, so I started making this cake at home – often for birthdays, holidays, and special gatherings. It may not be elaborate, but it’s elegant in its own way. And for those of us who remember that perfect slice of wedding cake, it brings back a little bit of magic with every bite.