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+ servings

Vanilla Wedding Cake


  • Cake
  • 3 cups whole wheat pastry flour, sifted
  • 1 Tbs baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, at room temp
  • 2 cups granulated sugar
  • 2 eggs (large or XL)
  • 4 large egg whites (could omit and use 4 eggs above)
  • 1 tsp vanilla extract
  • 1 cup milk

  • Buttercream Frosting
  • 1 cup butter, at room temp
  • 1 tsp. vanilla extract
  • 4 cups confectioners' sugar, sifted
  • 2 - 3 Tbsp milk


  • Cake
  • Preheat oven to 350° F and position rack in the center
  • Butter and flour pans
  • In a bowl, whisk together flour, baking powder, and salt
  • In a large bowl of an electric mixer, beat together butter and sugar until well blended
  • Add eggs and vanilla and beat well...scrape down bowl and beater to make sure all is mixed before next addition
  • With the mixer on lowest speed, alternately add flour mixture and milk. Scrape down again and beat until thoroughly incorporated
  • 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.

  • Buttercream Frosting
  • Cream butter
  • Add vanilla and mix well
  • With the mixer on medium speed, slowly add 4 cups confectioners' sugar
  • After all, has been incorporated, add 2 Tbso milk. check for desired consistency and add a bit more milk as needed