Made with a homemade cake mix, this white cake mix is so simple to put together! Wedding-style white cake has never been so easy or so delicious.
If you haven’t seen already, we put up a recipe for a homemade cake mix. This allows you to make all different types of cakes with the same cake mix and skip the long process! We love using this white cake recipe when we need a quick cake to take to a picnic or other event. It also goes great with so many different frostings!!
If you’re wondering how to make your white cake the best it can be, keep reading. We’ll be giving lots of tips on how to easily impress your family and friends with your cake making skills!
A few things about this delicious white cake that you will LOVE:
There’s a special technique to make the color of your cake white instead of yellow! While a traditional vanilla cake uses egg yolks (which creates the yellow color of the cake), white cake only uses egg whites. We use sour cream in this recipe to replace the fat content.
White cake and yellow cake have a similar flavor: vanilla. However, white cake has a slightly different texture. It tends to be lighter and more delicate than yellow cake, which is why it is used more often in weddings. The tastes between the two cakes should be similar.
For a white cake, you’ll want to use egg whites and sour cream to give it the white color. It’s possible to use whole eggs, but it wouldn’t give quite the same color or texture of a traditional white cake.
The sour cream in this cake is a replacement for the fat in the egg yolks. The amount of fat in a cake is what makes it moist! Sour cream will add to the moisture in a cake, without making it too dense or rich. That’s why sour cream is perfect for this white cake recipe. It also gives the cake a slight tangy flavor.
We use a Raspberry Buttercream for this cake and put raspberry preserves in between the layers. You can do so many other frosting flavors with this cake, though. Here are a few ideas:
This cake is easy to store. Put slices or the whole cake in an airtight container to store in the fridge.
This cake also freezes well! Wrap the cake tightly in plastic wrap and place in an airtight container to store it in the freezer. When ready to eat, take it out of the freezer and let it completely thaw before opening the container.
What is meant by homemade cake mix
I’m not a fan of sour cream white cake. Would heavy whipping cream be a suitable replacement?