White Wedding Cake with White Buttercream

Classic White Wedding Cake with White Buttercream recipe from scratch. Save money by making your own homemade cake and customize it to your style.

Right now I am supposed to be packing for Vancouver, but I just couldn’t wait any longer to share this cake recipe with you! As you may know, I am making my own wedding cake. So after MANY attempts at cake making and  buttercream testing, then perfecting my decorating skillzzz, I finally can share with you the recipe for my wedding cake. Then maybe you can make your own wedding cake too, or just impress someone special with this cake on a birthday or anniversary.

If you are following me on Instagram, you might have seen the poll that I put out on my stories letting YOU GUYS help me pick which wedding cake to make.

Okay, not really the wedding cake. I am going to be using this recipe for the White Wedding Cake with White Buttercream FOR SURE because John’s only request is for the wedding cake to be white. And this is the only white wedding cake recipe that I made that he would actually eat. Not that it really matters. We are not going to be serving this cake to the guests. We only want it to look pretty ✨

So the poll had two options, then sub options after that, if that makes any sense. First option was: flowers or fruit? The sub option for fruit was plain or with icing sugar?

I’ll start with the sub option. Since you have seen the two fruit options, which one do you prefer?

My readers on Instagram liked the one with icing sugar more. It was 62% for icing sugar and 38% for plain.

The icing sugar would have been my choice if I were going for the look with only fruit.

HOWEVER! Out of the first option: fruit or flowers, guess which one won?

Obviously the one that will cost me more money: flowers!

The flowers won by a long shot, with 72% of people preferring flowers and 28% of people preferring fruit. I actually had a reader write to me to say it would look nice if I topped it with flowers but had some fruit near the bottom. I really like that idea, and I think I will play around with that when I get back to Vancouver.

But there were two sub options for the flower topped cake as well: with drip or without drip?

John REALLY wanted me to make a cake with drip, and he insisted that the drip be purple. So I tried both ways, with drip and without drip. This is what it looked like without drip:

Which I love in its simplicity. I showed John what it looked like when I finished this White Wedding Cake with White Buttercream, and he insisted that it needs to be with drip, so I made another. With the purple drip he was requesting. This is what it looked like:

Kinda made the drip a little TOO drippy I think. If I were to make it again, I would make it a LOT thicker consistency.

So which one did you think win my Instagram Stories poll?

If you guessed without drip, you were right. But this one surprisingly was a close one. It was 55% in favour of the simple version without drip and the remaining 45% liking the drip.

John still really likes the drip, so I think that I will have to go with that one. It is HIS wedding after all, right? 😉

But I have to agree with the polls. I do prefer this White Wedding Cake with flowers instead of with fruit. I just need to find someone who can arrange flowers atop a cake better than I can!

Another option I was thinking of doing was making flowers out of buttercream. That is a whole lot cheaper, plus I won’t need to go out and buy flowers a day or two before the wedding. I already have enough things to do!

So I went to Amazon and purchased these Russian Piping Tips to make my own flowers. Let’s just say that it requires a lot of practice to make pretty flowers with those tips. I used so much buttercream practising, and the only semi presentable ones are the ones atop the cake below.

And they don’t even look that great. That doesn’t mean that I am going to give up on trying to make flowers with these tips. It just means that I am not going to try to perfect it in the two weeks before the wedding!

So basically, I used the months leading up to my wedding stressing about making cakes and eating cake for breakfast and dessert daily.

I have people telling me that they only ate salads leading up to their wedding. Me? It has been cake all day long. Can’t wait to show off my cake bikini bod on our honeymoon 🙄

Just joking. No body shaming is going to happen on my honeymoon, I promise!

Okay, PHEW! I didn’t think I had so much to say about this wedding cake, but I am really proud of how far I have come. Until very recently, I couldn’t decorate a cake to save my life. There is photo evidence on the blog of some of my attempts at a layer cake that I will not link up because I am still pretty ashamed about them. If you really wanted to, you can look them up. I don’t suggest that you do.

I am also pretty proud about how frugal me and John are being about our wedding. We are about to start a life together, and we need to save up for things that matter. Somewhere to live. Savings for the kids we are hoping to have. And, of course, the honeymoon. So savings here and there are important.

Already, I am making the cake, I am using my aunt’s wedding dress, John’s aunt’s shoes, and John’s mom is making the dresses and vests for the bridesmaids and the groomsmen. Honestly, I would marry John on the side of the road in jeans and a T-Shirt, but we are making it special for the families. And what is more special than making your own cake?

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

White Wedding Cake with White Buttercream

Classic White Wedding Cake with White Buttercream recipe from scratch. Save money by making your own homemade cake and customize it to your style.

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Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Ingredients

Cake

• 1 cup milk
• 1 Tbsp white vinegar
• 1 cup salted butter, softened
• 1/2 cup shortening
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tsp vanilla extract

Buttercream

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tsp vanilla extract
• 1-2 Tbsp heavy cream

Instructions

• In a small bowl, mix together the milk and vinegar. Set aside to "sour".
• Preheat the oven to 350°F. Butter and flour three 8-inch cake pans. Set aside.
• In a large bowl, cream together the butter, shortening and sugar until the mixture gets white, around 4 minutes.
• Add in the eggs one at a time, mixing after every addition.
• In a medium bowl, sift together the flour, baking powder and salt. Mix the vanilla into the soured milk.
• Alternate between adding the dry ingredients and the milk mixture into the wet ingredients. Mix together until the ingredients are fully combined.
• Pour the batter evenly into the prepared pans and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cakes to cool slightly in the pan for around 5 minutes, then transfer to wire racks to cool completely.
• In a large bowl, cream together the buttercream ingredients. Frost the cake as desired. Refrigerate. Top with fruit, flowers and/or ganache drip.

Notes

Adapted from Add a Pinch.

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