Danai’s Wedding Cake


2 ½ c flour
2 c sugar
½ t baking soda
1.5 t baking powder
1 t salt
2/3 c butter + ¼ c butter (unsalted, room temp)
¾ c sour cream
½ c milk
2 t vanilla
1 t butter extract
6 egg whites (large, room temp)

3 egg whites
3/4 c sugar


  1. Preheat oven to 325 degrees
  2. Grease & flour 2 8” round, 2” deep cake pan
  3. Mix sour cream, milk, vanilla, butter extract & egg whites.
  4. In separate bowl, whisk together dry ingredients
  5. Add butter in chunks to flour mixture.
  6. Mix until flour is coated with butter. Crumbly.
  7. Add in half the liquid and mix just until combined.
  8. Add in last half of liquid mixture & mix until combined.
  9. *Make Meringue (Recipe Below) and add to cake batter.
  10. Scrape bowl sides and mix again for 10-15 seconds.
  11. Do not overbeat batter.
  12. Pour into prepared pans.
  13. Bake 45-50 minutes (adjust for larger pans)
  14. Cool on wire rack.
  15. Frost with Italian Buttercream; holds the best for cakes that need to be frozen.

*Meringue Directions

Whip egg whites in glass or metal bowl until stiff peaks form. Slowly add sugar and whip til blended.

1 thought on “Danai’s Wedding Cake”

  1. I took an amazingly moist wedding cake recipe and added a meringue to it to make this cake recipe. I served it at my daughter’s wedding. Turned out amazing with the Italian Buttercream added to it. Four weeks after being in the freezer, I served an additional layer that I had made at that time, still amazing…no dryness…totally moist.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.