I hope this is ok to post here. I am fairly new but love reading all of the posts that everyone has done, plus have learned so much already. I have read that some of you use a cake mix, doctored cake mix or make from scratch. I had a wedding cake a while back that was so moist and so flavorful even a week after it was made. The place it came from was very upscale and I know they wouldn't give out the recipe.

Do you have any recipes that you use for a white wedding cake that people cannot get enough of and would be ok to post?

Thanks

I use the bride's white cake from the Cake Mix Doctor book... here's a short version of the recipe

I like the Bride's white cake from Cake Mix doctor also. I have started using 1/2 stick butter and 1/4 cup oil. It may be psychological but it seems a little more moist that way but you still get the richness of the butter.

Cindy

I use this recipe for pretty much all my cakes... I got this recipe from another cake site, but I believe it's listed in the recipe section on this site as well.. For the white cake I just omit the almond extract. It's a very moist and dense cake.

his recipe is popular for wedding cakes and can be used for other flavors, as well.

White Almond Sour Cream:

http://www.baking911.com/recipes/cakes/mix_white_almond_sour_cream.htm

Thank you so much for posting everyone. These all sound very good and I have learned so much on this site already!!! I will definitely be trying these out. Maybe I will even impress my cake hating hubby, . He is more of a pie guy.

Thank you so much again.

Most brides prefer white cake with any frosting/filling flavor. To help you decide, go into any cake decorators' website and see what flavors they offer for their white cake. This will help you to decide which one you feel is best for your baking.

I also use the recipe TamiAZ posted for anytime I bake a white cake....which is usually a couple of times a week. Gets rave reviews everytime.

Thank you. I will be going to the store to pick up some sour cream to try this. This may sound odd, but can you substitute a low fat sour cream? Will it do anything to the cake if you substitute?

Thanks.

My motto, when baking a cake, do not use low-fat anything. It may affect the cake, just depends on the recipe and whether it needs the fat from the sour cream or not.

If you want a homemade good white cake, many have said that this recipe is really, really good. I have not tried it yet, but will in my next white cake.

Elegant White Cake
from The King Arthur Flour's Baker's Companion
Makes two or three 8-inch rounds, two 9-inch rounds, or one 9 x 13-inch cake

This recipe makes a very tender, moist and slightly dense white cake. It will also be fine grained and very white.

8 tablespoons (1 stick, 4 ounces) butter, softened
1/2 cup (3-1/4 oz.) vegetable shortening
1 tablespoon (1/2 oz.) baking powder
1 3/4 cups (12-1/4 ounces) superfine or granulated sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large egg whites (6 to 7 oz.)
2 3/4 cups (11 oz.) bleached cake flour
1 cup (8 oz.) milk

1. Preheat oven to 350 degrees F. Prepare the pans by greasing and flouring or line with greased parchment paper. Set aside.

2. In a large mixing bowl, cream together butter through almond extract until fluffy and light, about 5 min. or more. Add egg whites to the butter mixture one at a time and beat well after each addition.

3. Stir in a portion of the flour and milk, alternating between the two, starting and ending with the flour. (i.e. 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Be sure to stop the mixer and scrape the sides and bottom of the bowl occasionally.

4. Pour the batter into the prepared pans. and bake at 350. Bake the cakes until done:
23 to 26 minutes in the 8-inch pans
25 to 30 minutes in the 9-inch pans
about 35 minutes in the 9 x 13-inch pan

Variation: Coconut cake: Substitute 2 or 3 drops coconut flavor or 1 teaspoon coconut extract for the almond extract and fold 1 cup toasted coconut into the batter.

Hey Rodneyck, can you substatute oil for the shortening? All of these recipes sound great. Welcome paxpuella!!! Good luck on your cake.

Thank you Rodneyck!

In the recipe Tami posted, in the "berry flavors" version, use a 3oz pkg of jello -- actual dry flavored gelatin -- not instant pudding.

What is wrong with just using the Duncan Hines white cake mix? I normally use the yellow, but I white has been requested for a cake that I am doing this weekend. I see that many "doctor up" the recipes, and I was just wondering why?

Thanks!

There is definitely nothing wrong plain white cake mix. People doctor them up to add to the quantity that the mix will yield and also to take away some of that "cake mix taste" that every boxed mix has.

Julie