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White Wedding Cake

Make this white cake recipe as the foundation for our Xs and Os wedding cake.

  • yield: Makes 6 cups batter (you will need 3 batches)

Ingredients

  • 1 3/4 sticks (14 tablespoons) unsalted butter, room temperature, plus more for pans
  • 3 1/4 cups sifted cake flour, plus more for pans
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups sugar
  • 5 large egg whites, room temperature

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter two each 5-, 7-, and 9-inch-diameter cake pans; line bottoms with parchment paper. Butter parchment; dust pans with flour, tapping out excess. Whisk flour, baking powder, and salt in a bowl. Mix milk and vanilla in a measuring cup.

  2. Step 2

    Cream butter in a mixer bowl on medium-high speed until pale and fluffy, about 3 minutes. With mixer running, add sugar in a steady stream; beat until pale and fluffy, about 3 minutes more.

  3. Step 3

    Reduce speed to low. Add flour mixture in three batches, alternating with milk mixture and beginning and ending with the flour; mix just until combined.

  4. Step 4

    In a clean mixer bowl, whisk egg whites just until stiff peaks form. Use a rubber spatula to fold 1/3 of the whites into the batter to lighten. Gently fold in remaining whites in two batches. Divide batter among pans (see batter amounts, below); smooth tops. Firmly tap pans on a work surface to release any air bubbles.

  5. Step 5

    Bake until a cake tester inserted into centers comes out clean and tops are springy to the touch(see times, below). Let cool in pans on wire racks for 15 minutes. Turn out cakes onto racks, and remove parchment; then reinvert, and cool completely.

  6. Step 6

    Batter amounts and cooking times: 9-inch tier: 4 1/2 cups batter per 2-inch-high pan (9 cups total), bake about 40 minutes; 7-inch: 3 cups batter per pan (6 cups total), 30 minutes; 5-inch: 1 1/2 cups batter per pan (3 cups total), 22 minutes.

Source
Martha Stewart Weddings, Fall 2010

Reviews (4)

  • 28 Jun, 2011

    I used this recipe to make a cake top for my first wedding anniversary. It was a lot of work, but the cake is very good and is nice and light. I halved the batter recipe and baked two cakes in a 6X2 inch pan, since that is what small cake pans come in (I don't know where they get the sizes for their cakes on MS--they are always different than the pan sizes I see in stores and online). I then quartered the raspberry buttercream filling and made a simple white buttercream for the outside.

  • 14 Apr, 2011

    If you do a search for "XOXO Cake" you will find the recipe for the raspberry buttercream filling!!

  • 30 Mar, 2011

    i too would like the recipe for the filling. i am almost finished with this site... *sigh*

  • 17 Mar, 2011

    where is the filling recipe? That's what I really need.