Wedding Cake Recipe
This is a moist white cake that is incredibly easy to make. It's great if you have all of your components at room temperature.
Ingredients
- 1 cup butter, softened
- 3 cups white sugar
- 7 pec eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (165 degrees C). A 9x13 inch pan or a 10 inch Bunt pan should be greased and floured.
- Cream the butter and sugar together in a large mixing basin. One at a time, beat in the eggs, mixing well after each addition. After that, add the vanilla extract. Combine the flour, baking soda, and baking powder, then add to the creamed mixture and stir until the flour is completely absorbed. Stir in the sour cream last. To make sure there are no lumps, mix for 1 or 2 minutes. Pour the batter into the pan that has been prepared.
- Bake for 45 to 60 minutes in a preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Allow 10 minutes for the cake to cool in the pan before inverting onto a wire rack for Bunt cakes.
Notes
Nutrition Information:
- Protein: 3.8g 8 %
- Carbohydrates: 37.5g 12 %
- Dietary Fiber: 0.4g 2 %
- Sugars: 25.2g
- Fat: 11.3g 17 %
- Saturated Fat: 6.6g 33 %
- Cholesterol: 78.8mg 26 %
- Vitamin A Iu: 369.5IU 7 %
- Niacin Equivalents: 1.8mg 14 %
- Vitamin C: 0.1mg
- Folate: 36.8mcg 9 %
- Calcium: 26.6mg 3 %
- Iron: 1mg 6 %
- Magnesium: 6.5mg 2 %
- Potassium: 53.6mg 2 %
- Sodium: 98.5mg 4 %
- Thiamin: 0.1mg 14 %
