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Wedding Cake Recipes
Classic White Cake (Wilton)
INGREDIENTS (yields 12 cups of batter)
6 cups cake flour sifted
2 Tbsp baking powder
1 1/2 cups butter or margarine, softened
3 cups granulated sugar
2 cups milk
1 tsp vanilla extract
12 egg whites
STEP 1) Preheat oven to 325°F. Grease bottom of pans and coat with flour.
STEP 2) Sift together flour and baking powder. Set aside.
STEP 3) Cream butter and sugar together until light and fluffy. Set aside.
STEP 4) Beat egg whites until stiff, but not dry. Set aside.
STEP 5) With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter.
STEP 6) Pour into prepared pans. Bake until toothpick inserted into center comes out clean. Baking time depends on size of pan. We used large slab pans and it took over an hour to cook.
Chocolate Fudge Cake
3 oz/85g semi-sweet chocolate
1 cup butter, softened
1 cup light brown sugar
4 eggs, beaten
1 1/2 cups self-rising flour
4 oz chocolate fudge or chocolate candy bar, chopped into small pieces
STEP 1) Preheat over to 350*F. Lightly oil and line the base of two 8″ round cake pans.
STEP 2) Melt chocolate in a heatproof bowl set over a pan of gently simmering water.
STEP 3) Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well between each addition, and alternating with flour.
STEP 4) Mix in melted chocolate.
STEP 5) Mix in fudge or chocolate bar pieces.
STEP 6) Divide batter into pans and bake for 35-40 minutes.
*This cake tastes wonderful with chocolate butter cream frosting!*
Coffee Flavored Cake
1 cup all purpose flour
1 tsp baking powder
3/4 cup brown sugar
3/4 cup butter
2 eggs, room temperature
1/4 cup low fat milk
2 Tbsp instant coffee powder
1 Tbsp boiling water
1 tsp vanilla extract
STEP 1) Preheat oven to 175 *C. Grace and flour 9″ round baking pan.
STEP 2) Sieve flour and baking powder together
STEP 3) Add instant coffee to boiling water and allow to dissolve.Keep aside.
STEP 4) In a separate bowl, cream butter and sugar until smooth and creamy. Add eggs one at a time and beat till well combined. Add vanilla and coffee mixture and combine well.
STEP 5) Add to butter mixture flour alternating with milk. Do not over beat. Mix on low until just combined.
STEP 6) Pour batter into greased and floured pan. Bake for 35 minutes. Cool and frost.
*This cake tastes wonderful when paired with coffee butter cream and chocolate ganache.*