Make your own Wedding Cake|Recipe

Best Wedding Cake Recipe-

Pure white cake batter makes beautiful base for any flavors you would like to add.



115.25 ounce package White cake mix- tested Duncan Hines

115.25 ounce package White super moist cake mix- tested Betty Crocker

1/4 cup all-purpose flour

22/3 cup water

2/3 cup vegetable oil

6 large eggs- room temperature

1 teaspoon creme bouquet or clear vanilla, lemon or orange extract


1. Prepare cake pans, line bottom of pans with parchment paper, Lightly spray parchment paper with cooking spray, on both sides. Do not spray sides of cake pan.

2  Sift two white cakes mixes and flour into a large mixing bowl, add remaining ingredients and flavorings.

3.  Pour batter into prepared pans*- See note for cake pan sizes and batter amounts.

4. Bake at 350 for 30-35 minutes or until cake center comes out clean.  Let cool in pan 20 minutes, loosen edges of cake being careful not to cut into sides of cake, then invert onto cooling rack to continue to cool.  Peel off parchment paper.  This will take away to the top coat of cake crumbs, which is a good thing to happen.

5. After cake has cooled, crumb the cake*. Brush cakes with simple syrup mixture. Cover with plastic wrap until ready to crumb coat or “dirty-ice”.

* To crumb coat, parchment will remove top layer of cake, slightly roll fingers on sides of cooled cake to allow any excess crumbs to be removed or rolled off of cake.  This will remove the brown color of the cakes.  These crumbs will be a problem when trying to frost your cakes if you do not crumb coat and dirty ice the cakes. This process will seal any excess crumbs and the icing layer will be smooth and pretty.

6. At this point, wrap and freeze the cakes in single layers for several hours or up to 2 months.  Frosting the cakes while chilled will make the cakes easy to frost.

7. When ready to frost cakes, make buttercream frosting or frosting of choice and “dirty ice” the cakes.  Spread a thin layer of frosting on sides and tops of cake sealing any loose crumbs in the frosting.  Chill cakes again, then frost cakes with final coat.  If covering cake with fondant, you will still need to dirty ice the cake and coat with a thin layer of buttercream.  The frosting will help the fondant stick to the cakes.


If you are not sure how much batter will be needed to fill a pan, fill glass measuring cup with water and pour into pan half full.  This will measure the number of cups of batter to use per pan.

6″ 2-Cups batter
8″ 4 Cups
10″ 6 Cups
12″ 7 1/2 cups
14″ 10 Cups

Keywords: Wedding Cake Recipe