Fall

Vanilla Wedding Cake

April 13, 2014
Author Notes

This 19th-century classic is the mother of so many American cakes.   If you have only one cake recipe in your repertoire, this should be it —VeggiesByCandlelight

  • Serves 16
Ingredients
  • Cake
  • 3 cups sifted all-purpose whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter- room temp
  • 2 cups granulated sugar
  • 2 large eggs
  • 4 large egg whites (could omit and use 4 eggs above)
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • Buttercream Frosting
  • 1 cup softened butter
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar (1# box)
  • 2-3 tablespoons milk
In This Recipe
Directions
  1. CAKE
  2. Pre-heat oven to 350 with rack in the center.
  3. Butter and flour pans.
  4. In a large bowl of an electric mixer, beat together butter and sugar until well blended.
  5. Add eggs and vanilla and beat well...scrape down bowl and beater to make sure all is mixed before next addition
  6. With mixer on lowest speed, alternately add flour mixture and milk. Scrape down again and beat until thoroughly incorporated.
  7. Divide mixture into pans and bake for 30-40 minutes (will take less time if using white all-purpose flour in place of whole wheat) until a toothpick comes out of center clean. Cool on a wire rack in pan for 10 minutes, then invert onto wire rack to cool completely.
  8. BUTTERCREAM FROSTING
  9. Cream butter. Add vanilla and mix well. With mixer on medium speed, slowly add 4 cups confectioners' sugar.
  10. After all has been incorporated, add 2 TBS. milk. check for desired consistency and add a bit more milk as needed.

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