Wedding Cake

Wedding Cake


150 people made this

About this recipe: This is a very simple moist white cake. It works best if all of the ingredients are at room temperature.

Larisa Townsend

Serves: 24 

  • 250g butter, softened
  • 3 cups castor sugar
  • 7 eggs
  • 1 tablespoon (15ml) vanilla essence
  • 3 cups plain flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 250ml (1 cup) sour cream

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat oven to 160 C. Grease and flour a 23cmx30cm cake pan or a 25cm Tube or Bundt pan.
  2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla.
  3. Combine the flour, bicarbonate of soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed.
  4. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the mixture into the choice of prepared pans.
  5. Bake in the preheated oven for 45 to 60 minutes, or until a fine skewer inserted into the centre of cake comes out clean.
  6. For Bundt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

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