White Wedding Cake

One 15.25-ounce box white cake mix (NOTE: make sure the cake mix you buy is 15.25 ounces– companies have been reducing the size)

1 cup all purpose flour

1 cup granulated white sugar

¾ teaspoon salt

1⅓ cups water

2 tablespoons vegetable or canola oil

1 teaspoon vanilla extract

1 cup sour cream

4 large egg whites

4½ cups powdered sugar

1½ cups (3 sticks) salted butter, at room temperature

1½ teaspoons vanilla extract (use clear extract, if you really want it white)

3 to 4 tablespoons heavy whipping cream

1. Preheat oven to 325°F. Grease and flour three 8-inch round pans. 8-inch pans are important as the layers will be thicker. It’s easiest to get the cake out of the pans if you line them with rounds of parchment paper too.

2. In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Divide the batter evenly between the prepared pans. Be sure to fill them ¾ to 1-inch below the top of the pan. Bake 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done. Time will vary based on which pans you choose to use.  Let the cakes cool in the pans for a few minutes, then turn out onto cooling racks to cool completely before frosting.