Super Moist White Wedding Cake
This super moist white cake is an easy crowd favorite! It's perfect for fancy affairs and everyday baking. The recipe yields a very flavorful and tender cake. Most importantly, it's easy to work with and holds up nicely for effortless stacking.
Ingredients
- 1 1/2 cup (2 1/2 sticks) of unsalted butter (room temperature)
- 3 cups sugar
- 5 eggs, room temperature
- 3 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (room temperature)
- 1/2 cup buttermilk (room temperature)
- 2 teaspoons vanilla extract (or almond)
Instructions
- Preheat oven to 350 degrees. Prepare 10 inch cake pan by lightly buttering (or using shortening) then flouring. Remove excess flour by turning over and gently tapping on the bottom of the pan. Make sure to evenly coat all side as well.
- Cream together butter, shortening, and sugar well. Add sugar slowly. Add eggs one at a time making sure to fully incorporate each egg before moving on to the next.
- In separate bowl mix together dry ingredients (flour, baking powder, salt). Alternate wet and dry ingredients into batter until just mixed. Scrape down sides of mixture with a spatula making sure all ingredients are incorporated.
- Pour batter evenly into pan and place onto the center rack of the oven. Bake for approximately 35-40 minutes or until toothpick inserted into the middle of cake comes out clean.
- Remove from oven and let cool in pan for 5 minutes before moving to a cooling rack.
- Frost and enjoy :)
Yields
- One 10 inch x 2 in deep cake pan: I cut into 1 inch layers ( I doubled recipe for a total of 4, 1 inch layers by 10 inches around)
- Approximately 24 cupcakes (3/4 full)
- Three 9 inch x 1 inch deep round cake pans
**Other options: substitute
with your favorite extract to change flavor, add sprinkles to make a funfetti
like creation, add coloring to really add some fun! The possibilities are
endless :)**
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