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Boxed Wedding Cake

VegetarianGastro-PubOven

Time: 40 minutes

Yield: 15 servings

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About

The horrible truth about wedding cakes is that so many of them are visually impressive, yet clearly lacking in the flavor department. Sometimes those cake mixes that come in a box just taste better. But don't you worry, you can have the best of both worlds with this Boxed Wedding Cake! Elegant yet simple, the Boxed Wedding Cake is delicately tender, fluffy, and golden, with beautiful notes of vanilla and almond, plus a touch of creamy flavor all baked right in. It's so good, it doesn't even need frosting, although it's perfect for pairing with whatever frosting you love the most! There's no need for a fancy bakery when you've got this cake on the table!

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Ingredients

  • 2 (15.25-ounce) boxes white cake mix
  • 1 (5.1-ounce) box instant vanilla pudding mix
  • 1/2 cup salted butter, room temperature
  • 1/2 cup vegetable oil
  • 8 egg whites, room temperature
  • 1 cup milk, room temperature
  • 1 cup water, room temperature
  • 1 teaspoon almond extract, optional
  • 2 teaspoons clear vanilla extract
  • frosting, of your choice, optional, to taste
  • powdered sugar, optional, to taste

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease three (9-inch) cake pans with nonstick spray.

Step 3 -In the bowl of a stand mixer, whisk the cake mixes and the vanilla pudding mix together.

Step 4 -Attach the paddle attachment to the stand mixer.

Step 5 -Add the butter and the oil into the dry ingredients mixture and mix until incorporated.

Step 6 -Add the egg whites, one at a time, into the batter mixture, beating after each addition, until fully incorporated.

Step 7 -In a separate bowl, combine the milk, the water, the almond extract, and the vanilla.

Step 8 -Gradually add the milk mixture into the batter mixture, continuously beating the batter on low speed as you do so, and ensuring the batter does not become too runny. Note: you may not need to add all of the milk mixture into the batter mixture.

Step 9 -Fill each of the prepared cake pans halfway with the batter.

Step 10 -Bake until the cakes are golden in color and spring back to the touch, about 30 minutes.

Step 11 -Allow the cakes to cool completely.

Step 12 -Frost the cakes or dust them with the powdered sugar.

Step 13 -Serve.

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