Wonderful Wedding Cake

Wonderful Moist wedding cake. This cake is a very pale yellow cake but can easily be made white by adding a little of wiltons white to the batter. I have done this many times to serve up a moist true white cake.

Wonderful 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


  2. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan or a 10 inch Bundt pan.
  3. 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.
  4. 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

    Servings Per Recipe: 24

    Amount Per Serving

    Calories: 265

    Total Fat: 11.3g
    Cholesterol: 87mg
    Sodium: 120mg
    Total Carbs: 37.6g
    Dietary Fiber: 0.4g
    Protein: 3.8g

Comments (2)


This is a delicious cake. I was wondering if I can omit the egg yolks for a completely white cake effect? I don't want to compromise the texture of the cake, please advise. Thanks!