Wedding Cake

This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.

Wedding Cake


  • 1 cup butter, softened
  • 3 cups white sugar
  • 7 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup sour cream


1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan or a 10 inch Bundt pan.

2 In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.

3 Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

Comments (2)


what frosting do you use for this cake? just wondering since i have to make my first wedding cake and just a little nervous about it..


hi i am making my first wedding cake to i am making a 16.12 9 6 inch and the pans is 3'' deep so how much batter for each cake and do i need to use a heaten core for cakes biger then 10'' plwase let me know sasp thin you my e-mail ie [email protected] and my name is penny think you.