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Heritage White Wedding Cake


  • 2 sticks butter, softened
  • 2 Cups Sugar
  • 6 large egg whites, room temperature if possible
  • 3 Cups Heritage White Flour, sifted
  • 2 1/2 tsp baking powder
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/4 Cup milk
  • 1/4 Cup coconut oil, melted and cooled


  • Heat oven to 350F
  • Grease one 9x12 or two round cake pans. 
  • Combine flour, baking powder, and salt in a bowl and set aside. 
  • Combine milk, vanilla, and coconut oil in another bowl and set aside. 
  • In a large mixing bowl, cream together butter and sugar until smooth. Avoid over mixing.
  • Add egg whites one at a time, mixing after each addition. 
  • Add half the dry ingredients to the creamed butter mixture, mixing until combined. Then add half the liquid mixture, and mix until combined. Repeat with the other halves. 
  • Pour into pan smoothing out the top. 
  • Bake 20-25 minutes, or until a toothpick comes out clean. It will puff up a little in the middle while baking but will flatten out when cooling. If the top is browning too much, cover with foil until done. 
  • Allow the cake to cool completely before frosting with your favorite frosting. 
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