Angie & Izzy’s Wedding Cake



450g cake flour
2 cup whole milk at room temperature
12 large egg whites at room temperature
4 tsp. almond extract
2 tsp. vanilla extract
700g granulated sugar
8 tsp. baking powder
2 tsp. salt
3 sticks 338g unsalted butter softened but still cool, cut into cubes

Italian Buttercream
800g granulated sugar
1 cup water
16 egg whites
2 pounds butter
2 teaspoons vanilla extract


Heat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment).  Pour milk, egg whites, and extracts into a medium bowl and stir with a fork until blended.

Mix cake flour, sugar, baking powder, and salt in the bowl of electric mixer at slow speed. (just to sift and incorporate ingredients) Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
Pour batter evenly between two prepared cake pans.
Bake until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about 27 to 30 minutes. Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to room temperature.



In a small saucepan over medium heat, bring sugar and 1 cup water to a boil. While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.  When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggswhites at medium-high speed until stiff but not dry; do not over beat!

Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed. Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check – it should feel like it’s at room temperature. Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth.  Makes appx. 6 cups.

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