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Super Moist Durable Vanilla Cake Recipe
Description
This wedding cake recipe is soft, moist, and full of classic flavor, making it one of the best wedding cake recipes for any occasion. Whether you’re planning a DIY wedding cake or just want a reliable vanilla wedding cake recipe, this easy, homemade wedding cake recipe bakes up into beautiful, sturdy cake layers every time. It’s a delicious cake that you’re going to love!
Ingredients
Units
Scale
- 1 (15.25 oz.) White Cake Mix, I prefer Pillsbury*
- 3 oz. extra cake mix or 3 oz. all purpose flour
- 3 Whole Large Eggs (or 2/3 cup of egg whites)
- 1/2 cup water
- 1/3 cup oil
- 1 cup (8 oz.) sour cream
- 1 small box (3.4 oz) of instant vanilla pudding mix
- 4-5 cups of frosting - I recommend vanilla buttercream or cream cheese frosting
Instructions
- Preheat your oven to 325°F. Prepare your cake pans with cake release spray, cake goop, or lining the bottoms with parchment paper so the cakes release easily.
- Add all of the ingredients to a large bowl or the bowl of a stand mixer. Mix everything together on medium speed for 2-3 minutes or until the batter is completely smooth and fully combined, making sure to scrape down the sides of the bowl so nothing is left unmixed.
- Divide the cake batter evenly into your prepared pans.
- Bake for 38 to 45 minutes if using pans that are 10 inches or smaller. The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs.
- If you are using larger pans, the baking time may take up to an hour or longer. Begin checking the cake toward the end of baking so you don’t overbake.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- Carefully turn the cakes out onto a cooling rack and allow them to cool completely before frosting or decorating.
- Be sure to read the notes below the recipe for additional tips and helpful updates before you begin.
Notes
- Use the DRY pudding mix – do not actually make pudding!
- Always use room temperature ingredients for the best results when baking a cake.
- If you want a pure white (no egg whites or dyes from the pudding, check out this True White Cake (White Almond Sour Cream Cake) recipe.
- You can also make this recipe “whiter” by using white chocolate pudding mix instead of vanilla pudding mix and using only egg whites (2/3 cup) instead of whole eggs with the egg yolks.
- Pillsbury Cake mixes are my brand of choice for white, yellow, butter and strawberry cakes. When I do chocolate cake, I use Duncan Hines and when I do carrot cake, it’s Betty Crocker.
- Pillsbury changed their box mixes to 15.25 ounces several years back (from the original 18.25 oz boxes). Because I’m so set in my ways and amounts for pans and recipes, I opt to buy extra cake mixes and weigh then add in an extra 3 ounces of cake mix or all-purpose flour to each recipe. Does that make sense? Check out my post here for more details.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 45.8 g
- Sodium: 277.9 mg
- Fat: 17.8 g
- Carbohydrates: 54 g
- Fiber: 0 g
- Protein: 2.5 g
- Cholesterol: 39.9 mg
Find it online: https://rosebakes.com/vanilla-cake-recipe-wedding-cake-practice/
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