White Wedding Cake


2 layer 8-inch cake 2-inch high, or 2 layer 9-inch cake 1 1/2-inch high, or 13 x 9-inch sheet cake


8 egg whites
1 cup butter, room temperature
2 cups granulated sugar
3 cups cake flour
2 teaspoons baking powder
1 cup half and half
3 teaspoons vanilla extract


Preheat oven to 325°F (163°C). Grease pan(s) with Pan Release or cooking spray.

In a large mixing bowl, cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Use only pure butter at room temperature. Do not allow butter to melt. Butter should only be soft enough to cream. Sift flour, baking powder and salt together. Add dry ingredients to butter mixture alternately with half and half. Beat in vanilla extract. Set aside. Beat egg whites until soft peaks form, do not overbeat. Fold egg whites into batter.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 to 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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