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Nutrition Facts
Serving Size 1 (127g) Recipe makes 8 servings
Calories 349
Calories from Fat 108		(31%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 456mg		19%
Potassium 25mg		0%
Total Carbohydrate 55.7g		18%
	Dietary Fiber 0.1g	0%
	Sugars 28.6g
Protein 4.2g		8%
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White Wedding Cake

Recipe #73973 | 50 min | 10 min prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: Mom of Five
Oct 23, 2003

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.

SERVES 8 , 1 cake (change servings and units)

Ingredients

1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
1/4 cup all-purpose flour
1 1/3 cups water
1/4 cup canola oil
1 teaspoon almond extract
3 egg whites (3 whole eggs can be used-decrease water to 1 1/4 c)

Directions

1
Grease and flour 2 9-inch cake pans; set aside.
2
Beat all ingredients on low speed until mixed.
3
Batter will be thick.
4
Beat on medium speed about 2 minutes.
5
Batter will be slightly lumpy.
6
Pour into greased and floured pans.
7
Bake at 350° for 30- 35 minutes or until cake tests done. Do not overbake.

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Featured Reviews for This Recipe

From: Chef #1427985

On Nov 10, 2009

This is a fabulous white cake recipe! Taste just like the bakery...you will not be disappointed!

0 people found this review helpful

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From: Bug'sMom

On Oct 28, 2009

This was great! Really moist and it did taste just like a wedding cake! Update: I tried the version last night using the 3 whole eggs, and decreased water amount - YIKES! It was not a pleasant experience. The original recipe is the way to go!

1 person found this review helpful

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From: justcallmetoni

On Apr 13, 2007

I used this to make cupcakes for a decorated cupcake tree for a baby shower and was tickled with the results. The extra flour created a firmer top which made it far easier to work with and decorate. Even better, the inside was still moist and tender and tasty. Baking time for the cupcakes was 18-19 minutes. Thanks for sharing.

5 people found this review helpful

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From: Amy V

On Feb 23, 2004

WOW...I made this for a woman at work...it was her birthday and she loves white cake/wedding cake. This was really light and great tasting. Next time I might even add more almond extract...I will definately be making this again...very easy!! I paired it with Flour Frosting by Leta (Flour Frosting). Thanks, Mom of Five, for posting this one!!!

5 people found this review helpful

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