Old-Fashioned Buttermilk Wedding Cake
Makes 12 to 16 servings.
Diane Niebling, Overland Park, Kansas
Sign up for daily recipes and kitchen tips
1 cup (2 sticks) butter or margarine, softened
3 cups sugar
4 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/2 teaspoon almond extract
6 egg whites
Preheat over to 350° F. Grease and flour three 9-inch round cake pans. In a large mixing bowl, cream the butter and sugar until fluffy. Add flour, baking soda, baking powder, and salt. Pour in buttermilk and begin mixing slowly. Continue to mix until well blended. Add flavorings and stir. In another bowl, beat egg whites until stiff. Fold the egg whites into the cake batter. Divide the batter evenly among the prepared pans. Bake for 20 minutes at 350° F, then lower heat to 300°F and bake for about 25 minutes longer, until a toothpick inserted near the center comes out clean. Remove cakes from oven and cool on racks. After 10 minutes, remove from pans and continue cooling on racks.
8 ounces cream cheese, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
Combine ingredients in a mixing bowl and beat until smooth. Spread frosting between cooled layers and on top and sides of cake. You don’t need a wedding to enjoy this cake!
Get Almanac’s Daily Updates
BONUS: You’ll also receive our free Beginner Gardening Guide!