Wedding Cake Foundation

    1 day 21 hours 20 minutes

    If you've ever eaten wedding cake you'll recognise this soft sponge base. The quantities given here are for a larger than normal cake.

    157 people made this

    Serves: 24 

    • 225g butter, softened
    • 3 cups white sugar
    • 7 eggs
    • 1 tablespoon vanilla essence
    • 3 cups plain flour
    • 1/4 teaspoon bicarb soda
    • 1/4 teaspoon baking powder
    • 1 cup (250ml) sour cream

    Preparation:20min  ›  Cook:1day21hours  ›  Ready in:1day21hours20min 

    1. Preheat oven to 160 degrees C. Grease and flour a 23cm x 30cm cake tin.
    2. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time mixing well after each. Stir in the vanilla.
    3. Combine the flour, bicarb soda and baking powder, then add to the creamed mixture and mix until all of the flour is absorbed.
    4. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the mixture into the prepared cake tin.
    5. Bake in the preheated oven for 45 to 60 minutes or until a fine skewer inserted into the centre of cake comes out clean.

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    Reviews and Ratings
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    Reviews in English (139)


    I've made this cake several times & I always get rave reviews. Here are some changes I've made though.... Add 1/2 tsp. salt Add 1/8 Lemon extract Add 1-2 tsp. Almond extract I add the above in addition to the tablespoon of vanilla. I've also tried a flower nail in the middle to see if it cooks quicker. I'll let you know. A moist yummy dense cake!  -  28 May 2006  (Review from Allrecipes USA and Canada)


    I am making my own wedding cake and thought I would try a few out for the big day. I love this cake so much. Not too sweet, super easy to make anyone can make it. The cooking time is pretty exact, and it is super moist. Now I just have to find the perfect icing. I gave it 5 stars, i just love it.  -  07 Aug 2003  (Review from Allrecipes USA and Canada)


    Okay, to be fair to this cake I am amending my original review, but am only increasing the rating to 4 stars because of the need to revise the recipe. I made this cake again with a few additions based on what others have suggested (1/8 tsp. lemon extract, 1 tsp. almond extract, and 1/2 tsp. salt). Those additions made a huge flavor improvement upon the original recipe. I found that this cake bakes up beautifully in several different sized cake pans, but didn't do as well in cupcake form. It is also very sweet (similar to cotton candy in taste) and very dense, but it cuts beautifully and stays moist for a couple of days. I can understand why others have described it as being Pound Cake-like, but that's not completely accurate.... pound cakes are indeed heavy and moist, but they also have an incredibly silky texture, and a delicately sweet buttery flavor that just melts in your mouth - although delicious, this cake is nothing like a pound cake.  -  31 Jan 2007  (Review from Allrecipes USA and Canada)