Classic White Wedding Cake with IMBC

This wedding cake is a classic and most popular wedding cake flavor also know as a bakery-style wedding cake.  A Light and airy cake using only egg whites and vegetable shortening or white butter for that beautiful white color. Often frosted with white Ermine frosting. Today, I am using white Italian meringue buttercream.

Table of Content

• About this cake
• Ingredients and substitutes
• Step by step instructions
• More vanilla cakes
• You may also like
• Printable Recipe
• Join the conversation

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Was your wedding cake white? Do you remember your wedding cake? Was it an important decision? 

Did you know that a few years ago all wedding cakes used a white wedding cake recipe or a fruitcake for flavor? And as the name goes this was a very popular wedding cake. The association of white with weddings is a very classic theme. Indeed, I remember a chocolate wedding cake was not an option. It was a white wedding cake to symbolize purity. And everything had to be white. The bride's dress was all white and so was her cake.  

There used to have bakeries that specialized in only wedding cakes and all they did was a white wedding cake for flavor which is why this cake is often called bakery-style wedding cakes.

About this cake

 A delicious cake with a soft and delicate texture. There are many ways to make this cake. Every baker has his or her own favorite method and recipe. Often served with a white filling in keeping with the white theme but I have served this with my vanilla pastry cream filling as well as strawberry filling. Today I am using Italian meringue buttercream but Swiss meringue works just as well. I have even used white chocolate ganache and white Ermine frosting. See my 30 plus homemade buttercream recipes 

Traditionally, a white cake is made with vegetable shortening and no egg yolks. Personally, I like the stability and richness egg yolks add to cakes. The use of vegetable shortening and egg whites is to avoid the yellow color you get from butter as well as the yolks.  Today, you do get many brands of butter that aren’t yellow as much. So, you can use white butter.

Ingredients and substitutes

• Vegetable shortening or Butter - This recipe calls for vegetable shortening for that beautiful white color but I think butter has a more superior flavor to vegetable shortening so you can use white butter. Both work well with this recipe so pick one that is more white.
  I prefer to use unsalted butter so I can control the quantity of salt in my recipe. If salted butter is all you have, go ahead and use it. Just omit salt in the recipe. 
• Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days so as a guide one large egg weighs between 50 to 60 grams. I've used only one egg yolk in this recipe for richness and flavor but you are free to omit it and use an egg white instead. 
• All-purpose flour - yes, regular all-purpose flour is all you need for these cakes. Do not use any self-raising as those contain more leavening.
• Vanilla Extract - In the interest of keeping the color white I use clear vanilla extract which is an imitation. This is one of the only cakes I make this exception.
• Almond Extract - adds a subtle hint of that little extra flavor that goes a long way.  

Step by step instructions

Cake

• Preheat the oven to 160 °C/ 320 °F
• Grease and line 2 x 6-inch round baking pans with parchment paper. You can also make one 8-inch round cake (double the recipe for 2 x 8-inch round cakes)
• Sift together - flour, baking powder, and salt - set aside
• Combine the milk and cream - set aside
• Separate eggs– ensure no yolks get into the whites.
• Egg whites - In the bowl of a stand mixer with the whisk attachment add the egg whites and cream of tartar. Start whipping on medium-low speed, then gradually add ⅓ of the sugar, one tablespoon at a time.
  Tip - we divide the sugar between the egg whites and the butter so add only ⅓ now.
• Once sugar is in continue whipping until soft speaks but still glossy. Remove egg whites and set aside.

• Creaming - Working quickly and using the same mixer bowl with paddle attachment this time (no need to wash). Cream butter and remaining sugar until light and fluffy.
• Add the egg yolk, vanilla, and almond extract.
• Next, add flour and milk in three batches. The mixture will be dense at this stage.
• Combine ⅓ of the whipped egg whites vigorously so it loosens the batter. FOLD the rest of the whites with a spatula by hand.
• Divide batter equally between the baking pans. I prefer to use baking strips to avoid a dome.
• Bake on the middle rack for 20 to 25 minutes or until a skewer inserted into the center comes clean
• Let cool in the pan for 10 minutes. After 10 minutes invert onto a cooling rack.

Italian meringue buttercream

• Watch the video of me making Italian meringue buttercream here
• Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed. Once the meringue is at the soft peak stage - turn the mixer on low to avoid over mix and wait for the sugar to reach temperature
• Meanwhile, heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside. Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage)
  Tip - using a heavy-bottom will distribute heat evenly and prevent the sugar from caramelizing and a light-colored pan means you can see the color of the sugar and as you work.
• Turn the mixer on medium speed and start pouring the hot sugar syrup into the mixer bowl. The sugar should stream between the whisk and the edge of the bowl. Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes. The outside of the bowl will be hot at first and then be barely warm.
• When the meringue is cold and the bowl is not warm at all. Start adding the butter - one cube at a time.
  Tip - This is where 90% of meringue buttercreams fail DO NOT add butter if the meringue is still not cold.
• Once all the butter is in whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy. Add the vanilla and almond extract.

Assemble

• Prepare simple syrup - cool completely before using.
  Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
• Watch a video showing how I level, torte, and fill the cakes.
  Tip - Make sure the cakes are completely cold, otherwise the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with.
• Using a bread knife or cake leveler cut the domes off the cake layers. Then divide each layer in half horizontally so you have four layers (2 x 2 = 4 layer)
• Brush each layer with the cooled simple syrup
• Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
• Place the cake in the fridge to chill for 10 to 15 minutes.
  Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Spread the remaining buttercream around and the top of the cake.
  Tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
• Place any remaining frosting in a piping bag with a star piping tip nozzle. Pipe buttercream little swirls all around the cake. The swirls are similar to those on a cupcake just smaller in size.
• The cake will stay fresh for up to four days at cool room temperature without frosting. Once frosted please keep it in the fridge. It can be frozen for a month or more.

More vanilla cakes

• One bowl vanilla cake
• Light and fluffy vanilla cake
• Vanilla bean cake
• Mom's vanilla cake
• See all vanilla cakes or see all layer cakes

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