White Wedding Cake: A Simple, Elegant Diy Guide

A white wedding cake is a classic choice for any wedding. The cake is usually light and fluffy, moist, and full of flavor.

Traditionally, a white cake was considered a symbol of wealth as only the rich could afford white flour and sugar.

There are many recipes for a simple white wedding cake, some of which use box mixes, while others are made completely from scratch. The ingredients typically include flour, sugar, baking powder, salt, butter, vanilla extract, egg whites, and milk.

The process of making a white wedding cake involves mixing the dry and wet ingredients separately, combining them, and then baking the batter in a pan. The cake is then cooled, decorated, and served.

Some recipes also include additional steps such as creating a crumb coat, using cake dowels for support, or adding decorative pieces like artificial flowers.

With the right ingredients and techniques, anyone can make a simple and elegant white wedding cake.

Choosing the right ingredients

Flour

Using the right type of flour is essential for achieving the desired texture and structure in your cake. Cake flour, which is lighter and finer than all-purpose flour, is often recommended for white wedding cakes as it creates a super light and fluffy texture. However, if you don't have cake flour, you can use all-purpose flour, as seen in some recipes.

Sugar

Granulated sugar is the most common choice for sweetening a white wedding cake. It not only adds sweetness but also contributes to the tender texture of the cake.

Butter

Unsalted butter is the preferred choice for white wedding cakes. It provides richness, creaminess, and moisture to the cake. Make sure to use butter that is softened to room temperature for easier mixing and incorporation into the batter.

Milk

Whole milk is typically used in white wedding cakes to add richness and moisture. It is important to use milk at room temperature to ensure it mixes well with the other ingredients.

Eggs

For a pure white cake, it is essential to use only egg whites. Egg whites help bind the cake, provide structure, and assist in leavening without altering the colour. Make sure to use room temperature egg whites and beat them until stiff peaks form to incorporate enough air into the batter.

Baking Powder

Baking powder is a leavening agent that helps the cake rise during baking. It is typically combined with flour and other dry ingredients before being mixed into the wet ingredients.

Vanilla Extract

Vanilla extract adds warmth and depth of flavour to the cake. Clear vanilla extract is often preferred to maintain the white colour, but regular vanilla extract can also be used, resulting in a slightly off-white cake.

Oil

Adding a small amount of oil, such as vegetable, canola, or avocado oil, helps create a moist and tender crumb. It also contributes to the perception of moisture in the cake.

Salt

A small amount of salt enhances the overall flavour of the cake. It is typically combined with the dry ingredients before being mixed into the batter.

Other Ingredients

Some recipes may also call for additional ingredients like sour cream, which adds moisture and tanginess, or almond extract, which provides a unique flavour profile.

Remember to use high-quality, fresh ingredients for the best results. Always follow the specific measurements and instructions provided in your chosen recipe for a simple white wedding cake.

Preparing the cake pans

Firstly, it's important to have the right cake pans. For a simple white wedding cake, you'll typically need round cake pans in different sizes, such as 6-inch, 8-inch, 9-inch, or 10-inch pans. These pans should be at least 3 inches deep if you want to create a filling layer in the middle of each layer. If you don't plan on slicing and filling each layer, 2-inch deep pans will work.

Before you begin, it's a good idea to have all your ingredients at room temperature. This ensures that your batter mixes easily and evenly.

Now, let's get started on preparing the cake pans:

• Grease the pans: Lightly spray the bottoms and sides of each cake pan with non-stick cooking spray or butter. This will ensure that your cake doesn't stick to the pan.
• Line with parchment paper: Cut out parchment paper rounds to fit the bottom of each pan. Place these parchment paper rounds inside the greased pans. This step is important as it guarantees that your cakes will release seamlessly from the pans later.
• Flour the pans (optional): If you want to add an extra layer of protection to ensure your cake doesn't stick, you can lightly dust the greased parchment paper and sides of the pan with a small amount of flour. Tap out the excess flour.

By following these steps, you'll have well-prepared cake pans that are ready for your batter. Remember to prepare your pans just before you're about to pour in the batter to avoid any drying of the greased surfaces.

Making the batter

Ingredients:

First, gather your ingredients. For a simple white wedding cake, you'll need basic baking staples like flour, sugar, baking powder, salt, butter, vanilla extract, egg whites, and milk. You may also want to add some additional flavourings like almond extract or sour cream for extra richness.

Mixing the Batter:

• Preheat your oven to 325°F to 350°F. This temperature will ensure your cake bakes evenly without drying out.
• Prepare your pans by greasing them with butter or non-stick spray and lining them with parchment paper. This will ensure your cake doesn't stick and helps with easy removal later.
• In a large mixing bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. This step is crucial for incorporating air into the batter and creating a light, airy texture.
• Add in your vanilla extract and eggs, mixing until well combined. If using additional flavourings like almond extract or sour cream, add them at this stage as well.
• In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt. You can also add other dry ingredients like cake flour or Greek yogurt here if you're using them.
• With the mixer on a low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be sure to scrape down the sides of the bowl occasionally to ensure everything is well incorporated.
• In a separate bowl, beat the egg whites until stiff peaks form. This step is important for adding structure and stability to your cake. Make sure your bowl and beaters are grease-free before starting, as any grease can interfere with the egg whites.
• Gently fold the beaten egg whites into the batter. Be careful not to overmix at this stage, as you want to retain as much air in the batter as possible.

Baking the Cake:

• Divide the batter evenly between your prepared pans. Use a kitchen scale if you want to ensure precise measurements.
• Bake the cakes at 325°F to 350°F for 25-40 minutes, or until a toothpick inserted into the centre comes out clean. The exact baking time will depend on your oven and the size of your pans, so keep an eye on the cakes and adjust as needed.
• Allow the cakes to cool in the pans for a few minutes before turning them out onto wire racks to cool completely. This will help prevent the cakes from drying out or sinking in the centre.

Your white wedding cake batter is now ready! Remember to practice and test your recipe before the big day to ensure perfection. Happy baking!

Baking the cake

Baking a simple white wedding cake is an easy and fun process. Here is a step-by-step guide to help you get started:

Ingredients

For a simple white wedding cake, you will need the following ingredients:

• Cake flour: This gives the cake a light and fluffy texture.
• Sugar: Granulated sugar sweetens the cake.
• Baking powder: This helps the cake rise and gives it a soft, airy texture.
• Salt: A small amount of salt enhances the overall flavour of the cake.
• Butter: Unsalted butter makes the cake rich, creamy, and moist.
• Vanilla extract: Adds warmth and depth to the cake.
• Egg whites: These bind the cake together, helping it rise and maintain its white colour.
• Milk: Whole milk adds richness and moisture to the cake.

Prepare the Oven and Pans

Preheat your oven to 325-350°F. The ideal temperature may vary slightly depending on your oven and the recipe you are following, so be sure to check your recipe for specific instructions.

Grease and flour your cake pans. You can use either a 9-inch square cake pan or three 8-inch or 9-inch round cake pans for a layered cake. You can also use cupcake liners if you prefer to make cupcakes.

Mix the Wet Ingredients

In a mixing bowl, cream together the sugar and butter until well combined. Add the eggs one at a time, beating briefly after each addition. Then, mix in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. You can also add additional dry ingredients like cake flour, baking soda, or almond extract, depending on your desired flavour and texture.

Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Be sure to scrape down the sides of the bowl to fully incorporate all the dry ingredients.

Add Milk and Mix

Finally, add the milk to the batter and stir until smooth. Your batter is now ready!

Pour Batter into Pans and Bake

Pour the batter into your prepared cake pans, dividing it evenly if you are making a layered cake. Bake the cake for 25-40 minutes, or until a toothpick inserted into the centre comes out clean.

Cool and Decorate

Allow the cakes to cool completely before removing them from the pans. You can then decorate them as desired with buttercream frosting, fondant, or other toppings. Enjoy your simple white wedding cake!

Decorating the cake

Firstly, you will need to decide on the type of frosting you want to use. There are many options, including buttercream, cream cheese, Swiss meringue buttercream, peanut butter, chocolate, and chocolate cream cheese. You can even colour your frosting with food colouring to match a specific theme. If you are making a simple white wedding cake, it is best to stick to white frosting. You can make your own frosting or buy store-bought frosting to save time.

Once you have your frosting ready, it is time to assemble the cake. If you are making a tiered cake, you will need to place four cake dowels in the bottom tier for support. Cut the dowels to match the height of the bottom cake. Place the small tier on top of the bottom tier. You can pipe frosting around the bottom of the small tier to cover up any imperfections.

Now it is time to crumb coat the cake. A crumb coat is a thin layer of frosting that covers the entire cake. This will help to create a smooth surface for the final layer of frosting. Refrigerate the cake for a few minutes to let the crumb coat set.

For the final layer of frosting, you can use a bench scraper or a small icing spatula to create a textured look. Hold the spatula or scraper against the cake and spin the cake stand. This will create beautiful ruffles on the cake.

You can also pipe frosting dots or rosettes on the cake using a piping bag and tip. Start at the bottom of the cake and hold the bag straight up. Squeeze the bag and complete a full loop. Release the pressure and pull the bag away. Repeat this process until you have covered the entire cake.

If you want to add some extra decorations, fresh flowers or berries are a great option. You can also add some edible pearls or sprinkles.

Frequently asked questions