A Wedding Cake You Can Make - Recipe
Recipe type: Dessert
Serves: 40-50
  • 2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1½ teaspoons salt
  • 2⅔ cups water
  • ¼ cup vegetable oil
  • 2 teaspoons real vanilla
  • 2 teaspoons almond extract
  • 2 cups sour cream
  • 8 large egg whites
  • What type of pan?
  • Using 2 inch pans, this recipe makes:
  • One 14" round and one 6" round
  • or One 16" round
  • or One 12" round and one 10" round
  • or One 12 X 18" sheet cake
  • or One 12" round and one 8" round and one 6" round
  • or Two 9" squares.
  • or 5 dozen cupcakes.
  • ½ of this recipe makes:
  • Two 7" rounds
  • or Two 6" rounds and 6 cupcakes
  1. First, place all the dry ingredients into a large mixer bowl and stir together using a wire whisk. Next, add the remaining ingredients and beat with your kitchen mixer on medium speed for 2 minutes. Now, pour into greased and floured cake pans, filling each pan until just over ½ full leaving room for the cake to rise. Lightly tap the cake pans on the counter to bring the air bubbles to the top.
  2. Bake in preheated 325 degrees F oven until cake tests done. Baking time will vary depending on the size and depth of the pan being used. Typically the cake box will give you a good jumping off point for estimating the time needed to bake the cake. Some people like to use Wilton Bake Even Strips - This ensures the cake top is level and eliminates the need for trimming the cake.
  3. Alternatively, you can substitute and use these methods below for various results.
  4. For chocolate cake: substitute 6 whole eggs for the egg whites and use chocolate mixes.
  5. For liqueur flavors: Substitute 1 cup of water for your alcohol choice. Champagne or Kahlua work nicely.
  6. For berry flavors: Thaw frozen berries reserving the juice. Substitute the berry juice for part of the water in the recipe. Stir in berries at the end.
  7. For lemon cake: Substitute 1 cup of water for lemon juice. Use 6 whole eggs rather than the egg whites. Stir in 1 tblsp of lemon zest. Use 1 tsp of lemon extract in place of the almond.
  8. For white chocolate: Melt and slightly cool 8 ounces of white baking chocolate. Use 6 whole eggs rather than the egg whites. Temper the chocolate by stirring in a small amount of the batter. Then, add the white chocolate to the entire batter and stir well. (Add a little more batter to the pans as this method does not bake as high as the original batter.)
  9. Frost or Fondant and decorate as desired.
  10. Makes 40-50 servings
Recipe by Mixers on Sale at http://mixersonsale.com/a-wedding-cake-you-can-make-recipe/