Description
This deliciously moist white wedding cake is crafted to impress with its light, tender crumb and smooth, creamy buttercream frosting. Combining a white cake mix with all-purpose flour, Greek yogurt for extra moisture, and a blend of vanilla and almond extracts, this cake is perfect for weddings or special occasions. The homemade buttercream frosting, fluffy and flavorful, enhances the cake’s rich texture and sweet taste.
Ingredients
Scale
Cake Ingredients
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup water
- 1 cup plain Greek yogurt
- 6 egg whites
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Buttercream Frosting Ingredients
- 1 cup salted butter, softened
- 1/2 cup shortening
- 4 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon butter flavored extract
- 1/4 teaspoon salt
Instructions
- Prepare the Baking Pans: Spray your baking pans generously with baking spray to prevent sticking, ensuring easy removal of the cake once baked.
- Preheat the Oven: Set your oven to 325°F (163°C) to ensure it reaches the perfect temperature while you prepare the batter.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the white cake mix, all-purpose flour, and granulated sugar. Mix just until the dry ingredients are evenly combined to ensure an even batter.
- Add Wet Ingredients: Pour in the water, Greek yogurt, egg whites, vegetable oil, vanilla extract, and almond extract. Mix on low speed until just incorporated to avoid overmixing.
- Beat the Batter: Increase the mixer speed to medium and beat for 2 minutes. This step aerates the batter for a light and fluffy cake texture.
- Pour Batter into Pans: Carefully pour the prepared batter evenly into the sprayed baking pans, smoothing the tops if needed.
- Bake the Cake: Place the pans in the preheated oven and bake for 35 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is done.
- Cool the Cake: Remove the cakes from the oven and allow them to cool completely in the pans before removing or frosting.
- Prepare the Buttercream: In a clean mixer bowl, combine the softened butter and shortening. Beat on medium-high speed for about 5 minutes until the mixture becomes fluffy and creamy.
- Add Powdered Sugar: Gradually add powdered sugar in two-cup increments, mixing well after each addition to maintain a smooth texture.
- Mix Milk and Extracts: In a separate bowl, whisk together the milk, vanilla extract, almond extract, and salt. Add this mixture to the buttercream with the mixer turned off initially.
- Incorporate and Beat: Start mixing on low speed to incorporate the liquid, then increase to high speed and beat for another 5 minutes to achieve a light, fluffy buttercream.
- Adjust Consistency: Test the buttercream thickness. If needed, adjust by adding a little more milk for softness or powdered sugar for stiffness, until desired texture is reached.
Notes
- Use egg whites to keep the cake light and avoid a dense texture.
- Greek yogurt adds moisture and tenderness to the cake without making it heavy.
- Baking at 325°F ensures a gentle bake that helps prevent the cake from drying out.
- Make sure the butter and shortening are softened for easier mixing and a creamier buttercream.
- Test cake doneness with a toothpick rather than relying strictly on time, as ovens vary.
- The buttercream can be adjusted in thickness to suit your frosting preferences.
- This cake slices well and is suitable for layered wedding cakes.
