This is like my dream cake for the perfect Wedding Cake;
A beautiful white velvet cake that is soft, moist and not too sweet.

White cakes were also once known as Silver Cakes, they became widely available in the later part of the 19th century, and became associated with weddings and christenings
If you’re in search of the “Perfect Homemade White Cake recipe”, you must try this recipe!

What’s so great about this White Cake?
One of the BEST things about this recipe, is the texture. The crumb is so light, soft and pillowy.

What frosting goes with this White Velvet Cake?
This Meringue Buttercream recipe is creamy, silky smooth, holds its shape beautifully;
And the best part and why everyone loves it, is that it’s not overly sweet.

There are several important ingredients that must be considered so that the texture and white color remains nice and bright

FULL FAT CREAM CHEESE
This ingredient is the star of the show. It produces a cake that is softer and richer in taste but still maintains a soft texture.

BUTTERMILK
The extra acidity from the Buttermilk softens the strands of gluten, resulting in an even more tender cake.

CANOLA OIL or EXTRA LIGHT OLIVE OIL
These two oils without strong flavors are the oils I most commonly use for baking.
This allows the flavor of your cake to shine while still achieving a moist texture.

EGG WHITES
The main difference between White Cake and other cakes is the absence of Egg Yolks.
Since we’re making a White Cake recipe, we use egg whites to keep the color nice and bright. Egg whites also produce a lighter, more tender crumb.

UNBLEACED CAKE FLOUR
White Cake typically calls for Cake Flour rather than All-Purpose Flour to create a lighter batter with a finer crumb.
There is no need to use bleached cake flour (I used unbleached cake flour in the recipe). Bleached cake flour can have a slightly bitter taste for people with a sensitive palate.
Apart from health reasons, there is not much difference.

BUTTER
Pay attention when you choose butter. Some brands have a yellowish tint, which will affect the final colour of your cake.

SUGAR
Make sure you use White Caster Sugar and not Gold Caster Sugar otherwise your cake will be yellowish

VANILLA
McCormick Clear Vanilla provides a pleasantly sweet, complementary Vanilla taste.
This Artificial Clear Vanilla Flavoured is used to preserve the white color.
You can use real Vanilla Extract but the cake will not be quite as light in colour.

Lambeth Pipe Buttercream Cake is my all-time favorite 🥰

It’s the centuries-old English tradition of “over-piping,” an ornate style of cake decorating.

White cake is a typical choice for tiered Wedding Cakes because of the appearance and texture of the cake.
The idea that white symbolizes purity at a white wedding was invented by the Victorians.

It is also used as the base for brightly colored cakes, such as a rainbow-colored cake; As the food colouring will produce clearer, brighter colors on white cake batter than if the cake has its own color.

The cake is very light, soft and not too sweet ☺️

And the creamy buttercream frosting is so fluffy.

I hope this beautiful heart-warming cake will make you smile from ear to ear 😊
Love you All and Happy Baking!

WATCH HOW TO MAKE WEDDING WHITE CAKE

RECIPE

FLUFFY MOIST WEDDING WHITE CAKE
Yield: One 14 cm diameter round pans (3 layers)

INGREDIENTS
🎂 White Cake
171 g Cake Flour (unbleached)
1 tsp Baking Powder (double acting)
1/4 tsp Baking Soda

1/4 tsp Salt
114 g Whole Milk (room temperature)

1½ tsp Vinegar
27 g Vegetable Oil
1 tsp Clear Vanilla

114 g Full Fat Cream Cheese (softened)

85 g Unsalted Butter (softened)

200 g Caster Sugar

105 g Egg Whites (Approx, 3 Egg Whites at room temperature)

🎂 Meringue Buttercream

140 g Egg Whites (room temperature)

1/4 tsp Salt
2 tbs Caster Sugar
240 g Water
300 g Caster Sugar
340 g Unsalted Butter (softened)
1 tsp Clear Vanilla (optional)

INSTRUCTIONS
🎂 White Cake

1. Preheat the oven 140°C fan/ 160°C/ Gas Mark 3
2. Grease three 14 centimeters diameter round pans, adding a circle of parchment paper to the bottom of each pan
3. Sift all dry ingredients (Cake Flour, Baking Powder, Baking Soda and Salt); Set aside
4. For the Buttermilk
   Combine Milk and Vinegar, let stand for about 5 minutes
   After 5 minutes, add in the Oil and Vanilla and stir well until evenly mixed; Set aside
5. In a large mixing bowl, combine the Cream Cheese and Butter and mix at medium speed until smooth
6. Gradually add the Sugar to the mixing bowl and continue mixing at medium speed for 2-3 minutes
7. After 3 minutes, reduce speed, add 3 Egg Whites one at a time, mixing until smooth after each addition
8. Then, alternately add the Flour mixture and the Buttermilk mixture, beginning and ending with the flour mixture (3 additions of the dry mixture, 2 additions of wet)
   * Be careful not to over-mix; Mix the batter just until well combined
9. Divide the batter between three pans; tap the pan a few times to remove air bubbles
10. Bake in the preheated 140 degrees C fan oven for 28-30 minutes or until a toothpick inserted into the center comes out clean
11. Once it’s done, let cool for 5 minutes in the pans; then turn it over and let it cool completely on a cooling rack
    
    

🎂 Meringue Buttercream

1. Cut the Butter into a small cubes and softened at room temperature but not melted, Set aside
2. In a large mixing bowl, beat the Egg Whites until frothy
   Add the Salt along with 2 tablespoons of Sugar, and beat at MEDIUM SPEED until soft peak; Set aside
3. Then in a medium saucepan, mix Water and 300 grams of Sugar
   Cook over medium heat, stirring until the Sugar dissolves and bring to a boil
   Once boiling, let it simmer for 3 minutes
   Then slowly pour this Hot Syrup into the Egg Whites mixture; And continue beating until this Meringue is cool to the touch
   * Please be careful when you work with hot sugar syrup as it can cause severe burns!
4. Once it’s cooled, add softened Butter 1 cubes at a time (the mixture will become runny, it is normal)
   Keep mixing on HIGH SPEED scrape the bowl occasionally to make sure everything is mixed evenly)
   This process will take approximately 5 minutes (if you use a hand mixer, it may take longer for about 10-15 minutes)
5. When you see the mixture curdling, this is a sign that the Buttercream is almost done; continue mixing, it will come back together and become a smooth buttercream
6. Once it’s done, switch to the paddle attachment; and beat again on MEDIUM LOW SPEED for another 3-5 minutes
   * This process will help remove air bubbles that form during the beating process, so you will get a silky-smooth texture
   
   

NOTES

1. If stored in the fridge, this cake will last for up to 1 week; however, it will taste at its best for the first 3 days
2. Serve at room temperature
   Remove from the refrigerator about 1 hours before serving so that it has plenty of time to warm to room temperature for best texture and flavor.