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Strawberry Dream
Strawberry Dream





Print This Delicious Wedding Cake Recipe

The Wedding Cake Recipe

Recipe Makes: One 3-tier, double layer 6-8-10-inch wedding cake.

The Wedding cake recipe is for special occasions. Wedding cake is perfect for a wedding or special evening presentation. The ingredients of buttermilk and coconut, mix, to make an unbelievably moist cake. You don't taste their separate flavors, but rather marvel at the wonderful combination! This is perfect for a wedding cake or special evening presentation.

3/4 pound Butter
3 tsp Baking soda
1 1/2 cups Canola oil
6 cups Cake flour
6 cups Sugar
3 tsp Vanilla
15 Eggs, separated
3 cups Shredded coconut
3 cups Buttermilk
1 1/2 cups Pecans, roasted and chopped

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ two – 6, 8, and 10 inch cake pans

Preheat oven, grease and line pans with parchment paper.

Cream the butter, oil, and sugar until fluffy. Add yolks in 3 parts, beating after each addition. Stir baking soda into buttermilk, use a container at least 4 times its volume. Set aside.

Add sifted flour into batter, alternating with the buttermilk. Add vanilla, coconut and nuts. Dust the nuts with flour before adding so they do not settle to the cake bottom.

Beat the egg whites until stiff peaks form. Fold into batter. Pour into prepared pans. Bake the wedding cake till done.

Cool and frost the wedding cake with your favorite cream cheese frosting. You can flavor the frosting with coffee if desired. Do not keep this cake out of refrigeration for more than 2 hours.

25 Servings
Nutrition facts:
Serving Size 127 g
Calories 456
Calories from Fat 226
Total Fat 25.1g 39%
Saturated Fat 8.7g 44%
Cholesterol 92mg 31%
Sodium 213mg 9%
Total Carbohydrates 53.5g 18%
Dietary Fiber 1.6g 7%
Sugars 36.1g
Protein 6.0g
Vitamin A 7% • Vitamin C 1% • Calcium 4% • Iron 14%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!