White Wedding Cake

I still remember the first time I made a white wedding cake. My kitchen was a mess, my apron was dusted with flour, and I had buttercream on my elbow—but the look on everyone’s face when I brought that cake out? Worth every second.

This cake isn’t loud or flashy. It doesn’t need gold flakes or sugar sculptures. It’s clean, soft, and quietly beautiful—exactly the kind of cake that fits into a special day without stealing the show. And honestly, that’s what I love most about it.

I wanted to share this recipe because I know how overwhelming wedding planning can be. But making your own cake? It doesn’t have to be stressful.

With clear steps and ingredients you probably already trust, this is a cake you can actually make—and be proud of.

Whether you’re baking it for yourself, a close friend, or just testing it out for fun, I’ve laid out everything you need right here. Nothing fancy.

Just a solid recipe that gives you a wedding cake that tastes amazing and looks like it came from a high-end bakery.

Table of Contents

White Wedding Cake (2-Tier, Serves ~80)

Equipment Needed:

2 x 8-inch round cake pans (3-inch deep)
2 x 6-inch round cake pans (3-inch deep)
Cake boards (8-inch and 6-inch)
Turntable
Bench scraper
Piping bags + small round piping tip
Offset spatula
Dowels or straws for stacking
Gold cake stand (optional but matches the look)

Vanilla Cake (Dense, Moist, Tier-Stable)

For Each 8-Inch Cake Layer (Make 2):

2 ¾ cups cake flour (sifted)
1 tbsp baking powder
½ tsp fine salt
1 cup unsalted butter, room temp
1 ¾ cups white sugar
5 large egg whites, room temp
1 tbsp vanilla extract
1 cup whole milk, room temp
¼ cup full-fat sour cream

For Each 6-Inch Cake Layer (Make 2):

1 ½ cups cake flour (sifted)
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temp
1 cup white sugar
3 large egg whites, room temp
2 tsp vanilla extract
½ cup whole milk, room temp
2 tbsp full-fat sour cream

Instructions For Both Tiers

Preheat oven to 335°F (170°C). Grease pans and line bottoms with parchment.
Whisk flour, baking powder, and salt in a bowl.
In a mixer, beat butter and sugar on medium-high for 4 minutes until fluffy.
Add egg whites gradually, beating until incorporated.
Mix in vanilla and sour cream.
Alternate adding flour mix and milk in 3 additions, beginning and ending with flour.
Pour into pans, tap gently to release air bubbles.
Bake 8-inch cakes for 50–55 minutes, 6-inch for 40–45 minutes, or until a toothpick comes out clean.
Cool in pans 10 minutes, then invert onto racks to cool fully.
Wrap each layer in plastic wrap and chill before frosting.

Smooth Buttercream Frosting (Stable & Pipeable)

For Full Cake:

3 cups unsalted butter, room temp
10 cups powdered sugar (sifted)
6 tbsp whole milk
2 tbsp vanilla extract
Pinch of salt

Instructions:

Beat butter on medium-high until pale and fluffy (5 mins).
Reduce speed, add sugar in batches.
Mix in milk, vanilla, and salt until smooth and silky.
Beat on high for 2 minutes to aerate.

Assembly & Decorating

Leveling & Filling:

Level each cake layer using a serrated knife or cake leveler.
Stack each tier with buttercream between layers.
Apply a thin crumb coat to each tier; chill 30 minutes.
Apply final coat of buttercream and smooth using a bench scraper while spinning on the turntable to create horizontal ridges. Do not over-smooth — keep the gentle ridged texture.

Pearl Piping Base:

Fit a piping bag with a #3 or #4 round tip.
Pipe small dots around the base of each tier.

Stacking:

Insert 4–5 bubble tea straws or dowels into the 8-inch base tier in a tight circle where the top tier will sit.
Place 6-inch tier (on its own cake board) centered on top of the dowels.

Floral Decoration (as shown):

Use fresh light pink roses and baby’s breath.
Trim stems to 1–2 inches and wrap ends in floral tape or foil.
Insert roses in a tight dome shape on top.
Tuck small sprays of baby’s breath between roses and on the side of the second tier.
Optional: Lightly mist flowers with water and store in the fridge until ready to serve.

Storage & Serving Tips:

Keep the cake refrigerated until 1–2 hours before serving.
Best served at room temperature.
Use a hot knife (wiped clean between cuts) to slice cleanly.
Yields ~80 wedding-sized servings (1×2-inch).

Can I Make a White Wedding Cake In Advance?

Yes, you can absolutely make it ahead of time. You just need to plan each step carefully so the cake stays fresh and holds its shape.

Bake layers early: You can bake the cake layers up to 2 weeks in advance. Wrap each cooled layer tightly in plastic wrap, then foil, and freeze.
Thaw the right way: Let frozen cake layers thaw in the fridge overnight (still wrapped) to avoid sogginess.
Frost 1–2 days before the event: Apply the buttercream and decorate a day or two before. This keeps the frosting fresh and clean-looking.
Chill after decorating: Store the finished cake in the fridge if the weather is warm.
Add flowers last: If using fresh flowers, decorate just a few hours before serving.

How Do I Keep a Wedding Cake Moist For a Long Time?

Moist cake starts with the right recipe, but how you store it matters just as much.

Use full-fat ingredients: Butter, whole milk, and sour cream help the cake stay soft longer.
Don’t overbake: Pull the cake out when a toothpick has just a few crumbs, not totally dry.
Add sugar syrup: Brush simple syrup (sugar + water) on each layer before frosting to lock in moisture.
Wrap tightly: Use plastic wrap and foil to fully cover cake layers before storing.
Frost quickly: Frosted cakes stay moist longer than unfrosted ones.

How Do I Color-Match Buttercream To Pure White?

Getting that clean white buttercream look is possible, even without artificial whiteners.

Use clear vanilla: Regular vanilla is brown and can tint your frosting slightly.
Whip the butter well: Beat butter for 5–7 minutes until it’s very pale before adding sugar.
Use white butter: Choose a pale-colored butter (some brands are less yellow).
Add a tiny bit of violet gel: Just a dot of purple balances out yellow tones and makes frosting appear whiter.

Can I Use Fresh Flowers On a Wedding Cake Safely?

Yes, but not all flowers are safe to place directly on food. You need to be careful and clean.

Choose non-toxic flowers: Use roses, snapdragons, lisianthus, or baby’s breath.
Wash gently: Rinse flowers under cold water and let them dry completely.
Wrap stems: Cover the base of each stem in floral tape or foil before inserting into the cake.
Add close to serving: Decorate with fresh flowers just a few hours before the event to keep them fresh.
Avoid pesticides: Use flowers from a trusted source that hasn’t sprayed chemicals.

How Do I Stack a Tiered Wedding Cake Without It Collapsing?

Stability is the key when stacking wedding cakes. Don’t rush this part.

Use sturdy cake boards: Each tier should sit on its own cardboard base.
Add support inside: Place 4–6 straws or dowels inside the bottom tier to hold the weight above.
Chill before stacking: Cold cakes are firmer and easier to work with.
Center carefully: Place the top tier slowly and evenly to avoid shifting.
Finish with a central dowel: Insert one long dowel through the entire stacked cake for extra support (optional but helpful).

Do I Need To Refrigerate a Buttercream White Wedding Cake?

That depends on the ingredients, room temperature, and how far ahead the cake is made.

Yes, if it’s warm: In hot weather, refrigerate the cake to stop the buttercream from melting.
No, if serving soon: If the cake will be eaten within a few hours, it’s fine to keep it at room temperature.
Yes, if it has fillings: Cakes with fresh fruit or cream fillings must be kept cold.
Keep covered: Store the cake in a cake box or loosely wrapped to prevent it from drying out.
Bring to room temp before serving: Cold cake is firm, so take it out 1–2 hours before cutting.

How Do I Get Smooth Buttercream On a Wedding Cake?

Smooth buttercream gives the cake that clean, polished look. It just takes practice and a few tools.

Use a turntable: Spin the cake slowly while smoothing with a bench scraper.
Chill between layers: After crumb coating, chill the cake before adding the final layer.
Use a hot scraper: Dip the scraper in hot water, wipe it, then use it to smooth the surface.
Keep the frosting thick: Don’t spread too thin. A thicker layer smooths better.
Fix bubbles fast: Use an offset spatula to gently press out any air pockets.

What Kind Of Flowers Look Best On a White Wedding Cake?

White cakes look best with soft, romantic flowers that don’t overpower the design. Here are some popular choices:

Light pink or white roses
Baby’s breath
Ranunculus
Peonies
Lisianthus
Sweet peas
Hydrangea petals
Lavender sprigs

Can I Make a White Wedding Cake Without Eggs?

Yes, you can! Egg-free cakes can still turn out delicious and sturdy enough for stacking.

Use yogurt or sour cream: They help with moisture and structure.
Try baking soda + vinegar: This mix helps the cake rise like eggs.
Use applesauce or mashed banana: Adds softness and works best in small amounts.
Choose recipes made for egg-free baking: Don’t just remove eggs from a regular recipe.

How Do I Make a White Cake That Doesn’t Taste Dry?

Dry cake is usually the result of overbaking or missing fat. Use the right steps to keep it soft and tender.

Use whole milk and sour cream: These add richness and moisture.
Don’t overmix: Mix just until the batter comes together.
Bake at the right temperature: A lower temp like 335°F gives a more even bake.
Brush syrup: A little sugar syrup on each layer adds moisture and flavor.
Cool properly: Let cakes cool fully before wrapping or frosting.