White wedding cake

• 1 box white cake mix Pillsbury Traditional White is our preferred mix but any white cake mix is fine
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 1/3 cup water
• 1 cup Greek yogurt plain
• 4 egg whites
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• Baking spray

White Buttercream

• 1 cup Butter softened
• 1 cup shortening
• 2 pounds Powdered Sugar about 7 1/2 cups
• 1/3 cup of milk more may be needed
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons butter flavored extract
• 1/4 teaspoon salt

Instructions

White Cake

• Preheat oven to 325 degree F.
• Spray 9 X 13 baking pan with baking spray. Set aside.
• Place cake mix, flour, and sugar into the bowl of stand mixer. Mix just until combined.
• Add water, yogurt, egg whites, oil, and extracts.
• Mix on low speed until combined.
• Turn mixer to medium speed and mix for 2 minutes.
• Pour into prepared pan and place in preheated 325 degree F oven.
• Set timer for 35 minutes. If you begin to smell the cake before the timer goes off, check the cake by sticking a toothpick in the center. If it comes out clean or with just a few crumbs but no wet batter, the cake is done and it needs to be removed from the oven.
• Once the timer goes off, and you have not removed the cake already because it was done, check the cake for doneness by using the toothpick method.
• If the cake is not done after 35 minutes, continue cooking the cake and checking for doneness every 5 to 10 minutes, depending on how wet the toothpick was when testing the cake.
• When cake is done, remove from oven and cool completely before frosting.

White Buttercream

• Place butter and shortening in the bowl of a stand mixer.
• Using the blade attachment, mix on medium-high for 5 minutes.
• Add powdered sugar 2 cups at a time and mix on slow until all sugar is incorporated.
• Mix milk, extracts, and salt in a small bowl.
• With mixer turned off, add milk mixture to icing.
• Turn mixer to slow and mix until incorporated.
• Turn mixer to high and allow to run for 5 minutes.
• Test icing for consistency. If you want a thinner icing, add milk 1 tablespoon at a time and mix for 1 minute.

Notes

• If using this pan for an important event, please do a test run with this recipe and cake pan sizes you intend to use before the big event.
• Cake recipe can be doubled for larger pans, adjust the baking time.
• Cupcakes can be made with this recipe, again, adjust the baking time.
• Can be made in smaller pans for layering, adjust the baking time.
• This cake needs to be supported if stacking greater than 2 layers high.
• Icing recipe will easily cover a 2 layer 9-inch cake, amounts can be halved if the cake is being served in a 9 X 13 pan.
• Cook time listed does not include the cooling time between baking and icing.
• You will get 6 1/2 cups to 7 cups of batter when using this recipe as stated.★ Did you make this recipe? Don't forget to give it a rating!

Nutrition

Serving: 133g | Calories: 627kcal | Carbohydrates: 71g | Protein: 7.2g | Fat: 35.73g | Saturated Fat: 12.9g | Polyunsaturated Fat: 20.7g | Trans Fat: 2.28g | Cholesterol: 24mg | Sodium: 466mg | Fiber: 4g | Sugar: 9.81g

https://peartreekitchen.com/white-wedding-cake/