Wedding Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • Cake
  • 3 cups whole wheat flour, sifted
  • 1 Tbs baking powder
  • ½ tsp salt
  • 1 cup unsalted butter- room temp
  • 2 cups granulated sugar
  • 2 large eggs
  • 4 large egg whites (could omit and use 4 eggs above)
  • 1 tsp. vanilla extract
  • 1 cup milk
  • Buttercream Frosting
  • 1 cup softened butter
  • 1 tsp. vanilla extract
  • 4 cups sifted confectioners' sugar (1# box)
  • 2-3 Tbs. milk
  1. Cake
  2. Pre-heat oven to 350 with rack in the center
  3. Butter and flour pans
  4. In a bowl, whisk together flour, baking powder, and salt
  5. In a large bowl of an electric mixer, beat together butter and sugar until well blended
  6. Add eggs and vanilla and beat well...scrape down bowl and beater to make sure all is mixed before next addition
  7. With the mixer on lowest speed, alternately add flour mixture and milk. Scrape down again and beat until thoroughly incorporated
  8. Divide mixture into pans and bake for 30-40 minutes (will take less time if using white all-purpose flour in place of whole wheat) until a toothpick comes out of center clean. cool on a wire rack in pan for 10 minutes, then invert onto wire rack to cool completely.
  9. Buttercream Frosting
  10. Cream butter
  11. Add vanilla and mix well
  12. With the mixer on medium speed, slowly add 4 cups confectioners' sugar
  13. After all, has been incorporated, add 2 TBS. milk. check for desired consistency and add a bit more milk as needed
Nutritional Data by %
% Protein: 9
% Carbs: 57
% Fat: 38

** The original recipe calls for orange frosting with orange marmalade filling, but she wanted it to look pretty and knew it could be done with buttercream

** The recipe will make a 2 layer 8" or a 9x13 sheet or 24 cupcakes ... I made 2 layers 6" and 6 cupcakes :)
Nutrition Information
Serving size: 1/16 Total Recipe Calories: 293 Fat: 12.65 Carbohydrates: 42.45 Sugar: 26.7 Protein: 7.05
Recipe by Veggies By Candlelight at