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White Wedding Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 8 servings

Ingredients
  

  • 4 large eggs
  • 2 large egg yolks
  • 1/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 3 cups cake flour, sifted
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (full-fat)
  • 1 cup butter (2 sticks), softened

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Grease four 6" or two 8" cake rounds. Line the bottom of the pans with circles of parchment paper for further stick-prevention.
  • In a medium mixing bowl, combine the eggs, egg yolks, sour cream, and vanilla. Whisk until well combined. Set aside.
  • In the bowl of a stand mixer, add the cake flour, sugar, baking powder, and salt. Add in the butter in approximately 1 tablespoon pieces. With the paddle attachment, slowly start to combine the butter and flour on low (to ensure the flour does not puff up).
  • Once the butter and flour mixture have begun to incorporate, turn the mixer to medium high. Pour the buttermilk into the mixer in a steady stream. Continue to beat until the entire mixture is smooth and fluffy, about 2-3 minutes. The mixture will have lightened in color.
  • Stop the mixer. Gently pour in 1/3 of the egg mixture into the stand mixer. Turn the mixer on low and stir until combined. Scrape down the side of the bowl and repeat this step 2 more times, until all of the egg mixture has been fully incorporated.
  • Remove the bowl from the stand mixer. Scrape down the sides of the bowl to ensure there are no clumps of butter remaining. If there are, beat the mixture by hand with a spatula until smooth.
  • Divide the batter into the prepared baking sheets. Bake for 25-30 minutes. Additional time may be needed for the 8" cake rounds, depending on the depth of your pan. Do not worry if it takes up to 40 minutes.
  • When a toothpick inserted comes out clean, remove the pans from the oven. Let the cakes cool for 5-10 minutes in their pans, then flip the cakes out onto a cooling rack.
  • Once the cakes are completely cooled, frost with your favorite frosting!

Notes

This recipe freezes well. To freeze, simply wrap the cooled cakes tightly in plastic wrap 3-4 times. Then, place on a flat surface in your freezer. When you are ready to use, remove the cakes from the freezer the night before. Keep the cakes wrapped in the plastic wrap overnight.