Recipe for CakeBoss's White Velvet Wedding Cake
A delicious, rich white cake with a tender crumb that can only be described as "velvety"!
Pair with
CakeBoss Raspberry Filling and
CakeBoss Buttercream for a wedding cake that will earn rave reviews!
Makes 7 1/2 cups batter, enough for two full 8" rounds or one 9x13" sheet.
1 box Pillsbury or Betty Crocker White or Vanilla cake mix
1 cup granulated sugar
1 cup + 2 tbsp cake flour (NOT all-purpose flour)
1/8 tsp salt
1 1/3 cups water
3 eggs
1/2 cup melted butter (lightly salted)
1 cup sour cream
1 tsp vanilla extract
or almond extract (optional)
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1. In a large bowl, put water, extract (if using), eggs, melted butter and sour cream. Mix well
with paddle attachment.
2. Add cake mix, sugar, cake flour, and salt.
3. Mix with paddle attachment at medium speed for approximately 2 minutes, or until
most lumps are worked out. It is not necessary to work out all the lumps.
Pour into prepared pans and bake at 325 until a toothpick inserted into the center
comes out
clean, or with just a crumb or two clinging to it.
Shown torted and filled with
CakeBoss Raspberry Filling.