Wedding Cake

    1 hour 20 mins

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

    154 people made this

    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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    Reviews and ratings
    Global ratings:

    Reviews in English (138)


    I've made this cake several times & I always get rave reviews. Here are some changes I've made though.... Add 1/2 tsp. salt Add 1/8 Lemon extract Add 1-2 tsp. Almond extract I add the above in addition to the tablespoon of vanilla. I've also tried a flower nail in the middle to see if it cooks quicker. I'll let you know. A moist yummy dense cake!  -  28 May 2006  (Review from Allrecipes US | Canada)


    I am making my own wedding cake and thought I would try a few out for the big day. I love this cake so much. Not too sweet, super easy to make anyone can make it. The cooking time is pretty exact, and it is super moist. Now I just have to find the perfect icing. I gave it 5 stars, i just love it.  -  07 Aug 2003  (Review from Allrecipes US | Canada)


    Okay, to be fair to this cake I am amending my original review, but am only increasing the rating to 4 stars because of the need to revise the recipe. I made this cake again with a few additions based on what others have suggested (1/8 tsp. lemon extract, 1 tsp. almond extract, and 1/2 tsp. salt). Those additions made a huge flavor improvement upon the original recipe. I found that this cake bakes up beautifully in several different sized cake pans, but didn't do as well in cupcake form. It is also very sweet (similar to cotton candy in taste) and very dense, but it cuts beautifully and stays moist for a couple of days. I can understand why others have described it as being Pound Cake-like, but that's not completely accurate.... pound cakes are indeed heavy and moist, but they also have an incredibly silky texture, and a delicately sweet buttery flavor that just melts in your mouth - although delicious, this cake is nothing like a pound cake.  -  31 Jan 2007  (Review from Allrecipes US | Canada)