Description
This deliciously moist white wedding cake is perfect for impressing your guests with its soft texture and rich vanilla-almond flavor. Made from a blend of white cake mix, Greek yogurt, and egg whites, this cake boasts a tender crumb and is topped with a smooth, creamy buttercream frosting. Ideal for weddings, special occasions, or anytime you want a show-stopping dessert.
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
- Preparing the Cake Pans: Spray your baking pans with baking spray to prevent the cake from sticking and ensure easy release after baking.
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the cake.
- Combine Dry Ingredients: In the bowl of a stand mixer, mix together the white cake mix, all-purpose flour, and granulated sugar until just combined, being careful not to overmix.
- Add Wet Ingredients: Pour in the water, Greek yogurt, egg whites, vegetable oil, vanilla extract, and almond extract to the dry ingredient mixture. Mix on a low speed until everything is just incorporated.
- Mix Batter Thoroughly: Increase the mixer speed to medium and beat the batter for 2 minutes to ensure a smooth, well-blended texture.
- Transfer Batter to Pans: Carefully pour the batter into the prepared baking pans, distributing it evenly for consistent baking.
- Bake the Cake: Place the pans in the preheated oven and bake for 35 minutes. After this time, test the cake by inserting a toothpick into the center. If it comes out clean, the cake is done; if not, continue baking until fully cooked.
- Cool the Cake: Once baked thoroughly, remove the pans from the oven and allow the cakes to cool completely before frosting.
- Make 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 is fluffy and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar in two 2-cup increments, mixing well between each addition.
- Combine Flavorings: In a separate bowl, whisk together the milk, vanilla extract, almond extract, butter flavored extract, and salt. Add this mixture to the buttercream while the mixer is off.
- Finish Buttercream: Start mixing on low speed to incorporate the liquid ingredients, then increase speed to high and beat for another 5 minutes until light and fluffy.
- Adjust Consistency: Test the buttercream’s thickness. If needed, adjust by adding more powdered sugar for thickness or more milk for thinning until desired consistency is reached.
- Frost the Cake: Once the cake layers are completely cooled, frost with the prepared buttercream and decorate as desired.
Notes
- Ensure the cake is completely cooled before frosting to prevent melting of the buttercream.
- For best results, use room temperature ingredients, especially eggs, butter, and yogurt, to ensure smooth mixing.
- You can customize the extracts or add food coloring to the buttercream for themed cakes.
- This recipe yields moist, tender cake layers that can be stored wrapped at room temperature for up to 2 days or refrigerated for 4 days.
- To prevent cracking, avoid overmixing cake batter once the wet and dry ingredients are combined.
