Check out the finished baked layer. Watch the Video!
Why a Wedding Cake?
This makes the perfect wedding cake because the layers are moist due to the amounts of sugar and fat. Once you cover a cake with fondant, it helps keep it moist, but only if the cake is moist to begin with.
Homemade Whipped Cream (That’s what I used.)
Oil two 9 x 2 or 9 x 1-1/2-inch round cake pans and dust each pan with 2 teaspoons of the flour blend. Knock out any excess flour. Wrap the sides of the cake in wet paper towels wrapped in foil as described at the above link; set aside. Preheat the oven to 325ºF with a shelf in the middle of the oven.
Add the butter and sugar to the bowl of your electric mixer and beat on medium speed until light and fluffy, and most of the sugar breaks down, about 5 minutes.
Add the oil and extracts to the butter-sugar mixture and beat just until combined.
Distribute evenly between the two pans. I use a kitchen scale to ensure each layer is even. Swirl a butter knife around each pan to pop any large air holes. Bake 40 45 minutes or until the cake springs back when lightly touched.
To make swirly or straight lines on the top or sides of the cake, use an icing comb.
*Clear vanilla is only available in artificial. In white cakes clear vanilla is used so that the cake stays white. I highly suggest using all almond extract if you enjoy that flavor. It has more flavor, a better flavor, in my opinion.
To Make a Half 3-Layer Cake:
To make half, 3-layer cake, bake half of the batter in an oiled and parchment lined-bottomed, 8-inch spring-form pan until it springs back when lightly touched in the center. Once cooled, slice in half horizontally, and then in half vertically. Use three layers for the cake and one layer for snacking.
Buttermilk Cake Version:
If you prefer to make a buttermilk cake, which is more flavorful, substitute the milk for 1-1/2 cups buttermilk.
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View Comments
Hi Carla,
I was going to make your white cake. The recipe says 6 egg whites and the directions says add yolks to the butter and cream. How many yolks do I need?
Thank you,
Susan
Hi Susan,
Sorry about that! I would imagine that I didn't use any egg yolks by looking at the white color of the cake. Whole milk contains enough fat. Yolks are not needed. I can't believe it! I had to make so many white cakes to make this perfect, too! This is just one of the reasons why I'll be retiring in August. Meanwhile, I've updated this recipe.
Again, please accept my apologies.
Carla