Everyday Wedding Cake
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Because why wait for a wedding to have wedding cake? This is my Everyday Wedding Cake recipe, because any day can be special with an easy cake recipe and sprinkles!
I have been making this cake for years. My Mom gave me the recipe that she had clipped off a Betty Crocker white cake mix box years ago. It’s my favorite way to make white cake because it’s as simple as a box mix but tastes over the top!
I have a genuine love for sprinkles!
I have a problem and a love for them. As in I hoard them and shop for them even when I don’t need them. Sprinkles make me happy, all sizes, colors and shapes! Always put your sprinkles on your icing before it dries – sprinkles stay in place and stick better!
Everyday Wedding Cake
So let’s talk about why this is a 3 layer cake……because I refuse to actually measure batter! After this baked I realized that one cake was twice as big as the other so I leveled them off using my handy dandy cake leveler, adjusted the leveler to split the bigger cake!
Don’t get all worked up about even size layers, go with the flow – it’s cake! I figure if God can’t make boobs the same size on an individual human I can’t be expected to have perfectly sized layers on my cake!
Pretend you did it on purpose or measure your batter – it’s all up to you!
Pretend you did it on purpose or measure your batter – it’s all up to you!
This cake can totally be made in a 9×13 pan as well, so if your thing is not dirtying 2 cake pans messing with stacking cakes this cake is still doable!
The key is to enjoy making and eating this cake, not stress over it!
Everyday Wedding Cake
Ingredients
- 1 white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 1/4 cup all purpose flour
- 1 teaspoon almond extract OR vanilla extract
Instructions
- Beat all ingredients with electric mixer for 30 seconds on low to combine, then on high speed for 2 minutes - scraping sides of bowl to combine everything
- Generously grease and flour bottom and sides of desired cake pans - 2 round 8 or 9 inch pansOR1 9x13 pan
- Divide batter amoung pans if making a layered cake or pour all batter into 9x13 pan
- Bake in a pre-heated 325 degree oven until toothpick comes out clean when inserted into middle of cake.Rounds - 40-50 minutes9x13 - 45-55 minuntesWatch cake carefully, when it pulls away from the sides of the pan, check with toothpick for doneness!
- Allow to cool completely before icing!
Nutrition values are estimates, for exact values consult a nutritionist.
Classic White Icing
Ingredients
- 1 cup Shortening
- 1/4 teaspoon salt
- 2 teaspoons Almond Extract or Vanilla Extract I like to use whichever one I used in my cake.
- 6 cups powdered sugar
- 8-10 Tablespoons milk
Instructions
- With an electric mixer, whip the shortening, salt and flavoring of your choice on high until fluffy
- On low speed slowly add one cup of powdered sugar at a time until all 6 cups have been added
- Add milk one Tablespoon at a time until icing is desired consistency - don't panic if it gets a little runny just add more powdered sugar a little at a time to thicken!
Nutrition values are estimates, for exact values consult a nutritionist.
More fun delicious cakes:
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
I love this simple improvement of a boxed mix. It tastes delicious!