Wedding Cake

Wedding Cake

129 Reviews 24 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Larisa Townsend
Recipe by  Larisa Townsend

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

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan or 1 - 10 inch bundt pan



  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 (129)

Rate This Recipe


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 addition to the tablespoon of vanilla. I've also tried a flower nail in the middle to see if it cooks quicker. I'll let you know. A moist yummy dense cake!



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 exact, and it is super moist. Now I just have to find the perfect icing. I gave it 5 stars, i just love it.



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 additions based on what others have suggested (1/8 tsp. lemon extract, 1 tsp. almond extract, and 1/2 tsp. salt). Those additions made a huge flavor improvement upon the original recipe. I found that this cake bakes up beautifully in several different sized cake pans, but didn't do as well in cupcake form. It is also very sweet (similar to cotton candy in taste) and very dense, but it cuts beautifully and stays moist for a couple of days. I can understand why others have described it as being Pound Cake-like, but that's not completely accurate.... pound cakes are indeed heavy and moist, but they also have an incredibly silky texture, and a delicately sweet buttery flavor that just melts in your mouth - this cake is nothing like a pound cake.

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Amount Per Serving (24 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

White Almond Wedding Cake


next recipe:

White Wedding Cake