Wedding Cake

Wedding Cake

130

"This is a very simple moist white cake. It works best if all of the ingredients are at room temperature."

Ingredients

1 h 20 m {{adjustedServings}} servings 264 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
  2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
  3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
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Reviews

130
  1. 146 Ratings

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I've made this cake several times & I always get rave reviews. Here are some changes I've made though.... Add 1/2 tsp. salt Add 1/8 Lemon extract Add 1-2 tsp. Almond extract I add the above in ...

I am making my own wedding cake and thought I would try a few out for the big day. I love this cake so much. Not too sweet, super easy to make anyone can make it. The cooking time is pretty ex...

Okay, to be fair to this cake I am amending my original review, but am only increasing the rating to 4 stars because of the need to revise the recipe. I made this cake again with a few addition...