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White Wedding Cake
July 08, 2000

Thanks Carol for this wonderful recipe. I made this wedding cake recipe for a wedding celebration for one of my co-workers. Everyone raved about it. They liked that it was a very traditional wedding cake. If you are old enough to have gotten white wedding cake in a cardboard box to take home from a wedding then you know what I am talking about. The cake is dense yet moist. It was very easy to cut to create the tiers. I used non-melting wax paper instead of parchment paper since I couldn't find parchment paper - it worked fine. I wouldn't call this cake "plain" but rather elegant and simple, it has a very slight fruity taste to it. I recommend you buy the shortening (Crisco) that is not butter flavored to keep the cake very white. I also made the ornamental icing, but did have to add a bit more cream to get it smooth enough. You definitely need to use a large mixer rather than a hand-held to mix the frosting. The ornamental icing recipe frosted the cake, decorated it, and still plenty was left over. My friend decorated it and the cake looked gorgeous.

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