wedding cake

This is a recipe for a completely homemade 2 tier wedding cake. For best taste and texture, and to avoid overwhelming your mixer, make each tier (cake) and each batch of frosting separately. 

Simple Homemade Wedding Cake Recipe

(433 grams) cake flour (spoon & leveled)

teaspoon salt

teaspoon baking powder

teaspoon baking soda

(400 grams) granulated sugar

3 large eggs + 2 additional egg whites,

Tablespoon pure vanilla extract (yes, Tbsp!)

(180 grams) full-fat sour cream, at room temperature

(180 milliliters) whole milk, at room temperature

(207 grams) cake flour (spoon & leveled)

(1 stick; 115 grams) unsalted butter, softened to room temperature

cup (200 grams) granulated sugar

1 large egg + 1 additional egg white,

vanilla extract

cup (120 grams) full-fat sour cream, at room temperature

cup (120 milliliters) whole milk, at room temperature

(4 sticks; 460 grams) unsalted butter, softened to room temperature

(960 grams) confectioners’ sugar

Tablespoons (90 milliliters) whole milk or heavy cream

salt

(2 sticks; 230 grams) unsalted butter, softened to room temperature

sugar

cup (60 milliliters) heavy cream or whole milk

teaspoon pure vanilla extract

salt,

Before beginning this recipe, watch the video tutorial above, read the entire blog post, read the recipe instructions, and review the recipe notes. Make sure you&#8217;re prepared with the recommended special tools, which are listed right above this recipe.

Make each cake separately. Start with the bottom tier (9-inch cake)

Preheat oven to 350°F (177°C). Grease three 9&#215;2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Whisk the cake flour, salt, baking powder, and baking soda together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Whisk it all by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. You&#8217;ll have 8-9 cups of cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

For the top tier (6-inch cake) 

prepare three 6&#215;2 inch cake pans just as you did with the 9-inch cake pans in step 2. (Greasing with parchment paper rounds.)

Prepare the 6-inch cake batter the same exact way as the bottom tier. You&#8217;ll have about 4 cups of cake batter. The batter will be thinner than the bottom tier&#8217;s cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 18-22 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Using a large serrated knife, slice a thin layer off the tops of all the cakes to create a flat surface. This is called leveling off the cakes. Discard the leveled off piece (or crumble over ice cream!).

Make the frosting for the 9 inch cake (which is enough for the piping detail, too)

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

You can prepare the rest of the frosting now (step 11), if desired, or begin decorating the 9-inch tier. Place your 9-10 inch cake board on your cake turner. Place 1 cake layer on your cake board. Using a large icing spatula, evenly cover the top with a scant 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with a scant 1 and 1/2 cups of frosting. Top with the third cake layer. Using about 1-1 and 1/4 cups of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. A large icing spatula and bench scraper are helpful for applying the crumb coat. Set leftover frosting aside at room temperature. If you are decorating this cake in stages over 1-2 days, cover and refrigerate this leftover frosting.

Using the cake board to pick up the cake (be careful, it&#8217;s heavy), place the cake in the refrigerator to help set the crumb coat as you work on the top tier.

Make the frosting for the 6 inch cake, just as you prepared the 1st batch of frosting. (Step 8.) Before adding any salt, taste the frosting, then add a pinch if desired. I always add a small pinch.

Place your 6-inch cake board on your cake turner. Place 1 6-inch cake layer on your cake board. Using a small icing spatula, evenly cover the top with a scant 3/4 cup of frosting. Top with 2nd cake layer and evenly cover the top with a scant 3/4 cup of frosting. Top with the third cake layer. Using about 3/4 cup of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. A small icing spatula and bench scraper are helpful for applying the crumb coat. Set leftover frosting aside at room temperature. If you are decorating this cake in stages over 1-2 days, cover and refrigerate this leftover frosting.

Using the cake board to pick up the 6-inch cake, carefully place the cake in the refrigerator to help set the crumb coat as you work on the exterior frosting on the top tier.

Remove the bottom tier from the refrigerator (along with the cake board) and place on the cake turner. Apply the remaining frosting for the bottom tier on the cake, reserving about 6-8 Tablespoons for piping detail. I recommend a large icing spatula and bench scraper to apply the outer layer of frosting. For the decorative textured frosting as pictured, see my video above. As shown in the video, use a small icing spatula and run it around the cake while spinning with the cake turner. You will love this look because it&#8217;s very easy, but resembles beautiful ruffles. Carefully lift the cake (with the cake board) and place on your serving platter or cake stand.

Wash and dry 4 cake dowels. Measure the height of the bottom cake. Measure and cut the cake dowels to match. Staying within a 6 inch circle diameter (you can use another 6 inch cake board to &#8220;imprint&#8221; a 6-inch circle in the very center of the top of the 9-inch cake), insert the dowels into the cake, spacing them about 2 inches apart to form 4 corners of a square. Push the dowels straight down until each touches the bottom cake board. Set aside.

Remove the top tier from the refrigerator (along with the cake board) and place on the cake turner. Decorate just as you did the bottom tier, including the ruffled textured frosting. I also turn the cake on the cake turner and apply this ruffled look on top of the 6-inch cake, too. This is optional. Along with the cake board, carefully lift the small cake and gently place it in the very center of the bottom tier.

Piping

After placing the small tier on top, you can pipe leftover frosting around the bottom of it. This covers up any spaces or smears that may have appeared when arranging the top tier. I pipe dots of frosting with Wilton piping tip #12 between the tiers as well as around the bottom of the whole cake. They resemble pretty pearls. To smooth down pointy peaks on these &#8220;pearls,&#8221; moisten your fingertip with water and gently press down on the peak.

Add any decorative pieces, such as artificial flowers.

Cake is best enjoyed within 3 days

Refrigerate cake until ready to serve. After a few hours, the frosting will &#8220;set&#8221; and you can lightly cover with plastic wrap.

Cover any leftover cake tightly and refrigerate for up to 1 week.

I made a sample of this cake for tasting this weekend, the flavor was so good, the cake was a little dry.  I did not let the cakes cool completely in the pan, I took them out and let them cool on a rack.  Could this have made it dry?  What can I do to make sure the cake is moist?  I will be making this into a naked cake.

Thank you so much! I made it and the cake tasted delicious! Everyone loved it!

https://www.youtube.com/watch?v=kQHrGw6me7o

How to make a simple, yet elegant homemade wedding cake. This vanilla wedding cake has 2 tiers and comes with full assembly instructions.

Get the full recipe: https://sallysbakingaddiction.com/homemade-wedding-cake/

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Simple Homemade Wedding Cake Recipe | Sally's Baking Addiction

Are you getting married soon? Of course you need a special cake for your special day! This airy, fruity and beautiful cake with roses is all you need and makes the day complete!


Naked wedding cake

1600 g FunCakes Mix for Biscuit Deluxe

600 g FunCakes Mix for Buttercream

450 g FunCakes Mix for Enchanted Cream®

300 g FunCakes Mix for Crème Patisserie

water

unsalted butter

milk

eggs (approx. 1400 g)

Wild pink roses + gypsum herb

Marasquin likeur

Preheat the oven to 160°C (convection oven 140°C).


Prepare 400 gram FunCakes Mix for Sponge Cake as indicated on the package. Grease the 15 and 20 cm baking pans and divide the batter between the 2 baking pans. Bake the cake for 30-35 minutes in the middle of the preheated oven. Let the cake cool down by using a cooling grid.


Repeat the steps above and bake again 2 sponge cakes with the same baking pans.


Two more 25 cm biscuits need to be baked. Repeat the above steps, but bake these biscuits in the middle of the preheated oven for 40 to 45 minutes.


Prepare 600 gram FunCakes Mix for buttercream as indicated on the package. Put the buttercream in a decorating bag and cut a piece.


Prepare 300 gram FunCakes Mix for Créme Pattiserie as indicated in the package.


Prepare 450 gram FunCakes Mix for Enchanted Cream® as indicated on the package.


Cut all biscuits with the cake leveler twice. Start with the 25 cm cake. Place the bottom of the biscuit on the 22.5 cm cake board with a dot of butter cream. Sprinkle the layer of biscuit with the maraschino liqueur, pipe a dike of the buttercream along the edge and fill the inner ring with a layer of crème pattiserie. Then put the second layer of biscuit on top, sprinkle again with liqueur. Pipe a dyke with buttercream again and fill the inner ring with enchanted cream. Cut some strawberries in small pieces and some raspberries in half and divide the pieces of strawberry, pieces of raspberry and blueberries here. Repeat this until all the biscuit layers are used and put in the cake in the fridge.


Repeat the above steps also for the 15 and 20 cm biscuits. For the 15 cm biscuit, use is made of the 12.5 cm cake board and for the 20 cm cake, use is made of a 17.5 cm cake board.


Place the cakes on a turntable and cover them all around with buttercream using a spatula. Straighten them straight and tight with the side scraper.


Put five dowels in the 25 cm cake and cut it to size. Repeat for the 20 cm cake, but with 4 dowels. Then stack the cakes together and let them set in the fridge for at least an hour.


Cut the roses to size. Wrap this in with floral tape. Do the same with the baby&#8217;s breath. Remove the cake from the fridge and decorate with fresh fruit, taped roses and gypsophila. Finally place the cake topper in this beautiful wedding cake.


This delicious and moist honey cake recipe, with a tangy sour cream frosting and prominent honey flavor, is a cake that will take a very special place in your heart. It's a great dessert to make for any occasion, whether it's New Year’s, a birthday, or even a wedding.

Honey cake

eggs (at room temperature)

honey

g baking soda

all-purpose flour

tsp salt

sour cream (such

160 ml heavy whipping cream (cold)

g sugar

tbsp honey

raspberries (for decoration)

Whip the eggs in a large mixing bowl with a hand mixer for one minute or until pale. Set aside.

In a heavy-bottomed medium saucepan, add the butter, honey, and sugar. Heat over medium heat until the butter has melted and the mixture starts simmering.

Lower the heat to low and add baking soda. Whisk to combine. The mixture will bubble and expand a lot but will then subside. Cook over low heat, stirring continuously to prevent the honey burning, until the mixture turns a light amber color.

Remove from the heat and slowly pour the honey mixture into the eggs, whisking vigorously. Then, sift in the flour with salt and mix until no dry ingredients are left. The dough should be sticky, don’t add more flour! Wrap the dough in plastic wrap and place it in the fridge for 1 hour.

Preheat the oven to 180C (355F). Prepare a baking sheet and 10 pieces of parchment paper (one for each cake layer).

Split the dough into 10 even parts (around 85g each). Take one piece and place it on parchment paper, cover it with a piece of plastic wrap, and roll the dough (it should be 1-2mm thick) so you can cut out a 7”/17cm disc and have some left over.

Cut out a 7” disc and spread the leftovers 1 inch away from it. We will use the leftovers to decorate the cake.

Bake each layer for around 4 minutes or until golden. Remove from the oven and let it cool down for a minute on the baking sheet. Then, transfer it onto a cooling rack. Place the leftovers onto a separate plate. Don’t stack baked cake layers on top of each other if they’re still warm.

For the cake layers

Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment (or use a bowl and a hand mixer).

Whip to stiff peaks (3-4 minutes on medium-high), scraping the sides and the bottom of the bowl couple of times in between.

For the cream

Spread one teaspoon of the cream on the surface/plate that you’re going to use to assemble your cake.

Place the first cake layer on top. Then, add around 2/3 cup (80g) of the cream and spread it evenly. Cover with the second cake layer and repeat the process until no cake layers are left.

Crumb coat the cake with the rest of the cream and cover the cake with plastic wrap. Refrigerate for 2 hours.

Meanwhile, place the cake layers leftovers in a food processor and pulse until a fine crumb is reached.

When the cake is chilled, dust it evenly with the crumbs and decorate the top with fresh berries.

The cake is best served the next day.

Assembling the cake

A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes

Easy vanilla cake

pack unsalted butter, softened, plus extra for greasing

golden caster sugar

seeds vanilla pod vanilla

eggs,

plain flour

full-fat Greek yogurt (I used Total)

self-raising flour

tbsp semi-skimmed milk

vanilla pod vanilla paste

Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.

Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.

Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.

Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.

Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.

Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.

For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.

These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift

Romantic rose cupcakes

yogurt

eggs

tsp vanilla extract

tsp baking powder

ground almond

white chocolate

icing sugar

Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.

Up to 48 hrs before serving (or the day before if it’s really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.

This extra-moist bakery-style cake was by far my most popular flavor at Amycakes Bakery.  The cake is buttery, moist, and soft with a delicious almond flavor, and is paired with creamy vanilla buttercream frosting.Bake it in a sheet pan using the Cut and Stack Method and cut out the cake in cake rings for a more even-bake and no dark edge.  Or choose a different pan size by visiting Double-Batches and Cake Pan Options: Everything You Need to Know.1x batch yields one 6&quot; three-layer cake and a 2x batch yields one 8&quot; three-layer cake cut out with cake rings using the Cut and Stack Method.

Moist Vanilla Almond Cake

(1 1/2 cups) All-Purpose Flour (I use Gold Medal)

Tablespoons Instant Clearjel

Baking Powder

Baking Soda

Salt

Buttermilk

Water

Vanilla Extract

Tablespoon(s) Almond Extract

Apple Cider Vinegar

(1 cup) Sugar

(4 oz) Salted Butter (at room temperature)

Vegetable Oil

Light Corn Syrup

Egg(s)

Egg Whites

Cream of Tartar

Cream Cheese

(6 ounces) Salted Butter (at room temperature)

(1/4 cup) shortening

(3 1/2 cups) powdered sugar

Tablespoon(s) Pure Vanilla Extract

Almond Extract ((optional))

(1/4 cup) White Chocolate Chips

(1/4 cup) “Bright White”

Tablespoons Heavy Cream

Preheat Oven to 325 degrees.  Line 1/4 Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray.

Sift Dry Ingredients in a bowl and then whisk until well blended.

Combine and stir Wet Ingredients in a separate bowl or pitcher.

With a stand mixer (preferred) or handheld mixer, cream sugar and salted butter together until creamy and fluffy.  Add oil and corn syrup and beat until incorporated.  Add 1 egg(s) and cream until well blended, scraping sides of the bowl as needed.

On low speed, alternate adding Dry ingredients and Wet ingredients to the Creamed Ingredients, a little at a time.  I do 1/3 Dry, 1/3 Wet, and so on, adding one-third at a time and blending on low after each addition.  Continue to mix just until the batter looks well blended and smooth (avoid overbeating).  Scrape sides of the bowl as needed.

Using a whip attachment and a clean bowl, whip the 2 egg whites and cream of tartar until stiff peaks form. (Make sure your bowl and beaters are clean and free from grease so that the whites will whip).

Carefully fold the Whipped Whites into the cake batter, one half of the whites at a time.  The batter is ready when no egg white streaks remain and it should look smooth and uniform.

Spread into prepared pan and make sure the batter is evenly distributed.  An offset spatula works well for this.

Bake on the middle or top rack (avoid bottom rack) of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees.  Set the timer for an additional 6-8 minutes.  Check the cake at this point.  If it is jiggly at all when lightly touching the top of the cake, continue baking for 1-6 more minutes.  The cake is done when a paring knife or toothpick comes out mostly clean when stuck quickly in the cake.  A couple moist crumbs on your knife are fine, but they shouldn&#39;t look wet.  Allow to cool completely.

Either follow the Baker&#39;s Shortcut (Note #4) or choose your round cake size using the Cut and Stack method (Note #2). Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #3).

Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap 2-3 ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).

Make the Vanilla Almond Cake

Whisk the powdered sugar and Instant Clearjel (if using) together until well-blended. Set aside.

Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.

Add the room temperature salted butter and continue to beat, scraping the sides of the bowl as needed.

Add the shortening and beat and scrape the sides until there are no lumps.

While the mixer is on low, slowly add the powdered sugar mixture.

Add the pure vanilla and almond extract.  Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This will add air into the buttercream and make it light and fluffy. The Instant Clearjel will cause the buttercream to thicken slightly during the next 10 minutes as it sits.

Make Vanilla Buttercream

Combine all ganache ingredients and heat in the microwave at 50% power for 20-30 second increments.  Whisk for 30 seconds to one minute in between each heat.   (It should only take two to three heats in the microwave. Lots of whisking will melt your white chocolate and candy melts faster and prevent them from overcooking in the microwave).

Make White Ganache (optional)

The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Piece together the bottom layer, filling in with cake scraps if needed.  You can use the cake ring as a guide.

Fill the three cake layers with around 1/4 inch of buttercream.  I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm.   An offset icing spatula (I use the small and medium-size on all my cakes) helps with this.  Then spread on the second layer of buttercream and decorate as desired.

If using, microwave the reserved ganache on 50% power until thin, and drizzle down the sides of the cake using a spoon or squeeze bottle. There is enough buttercream to frost an extra-tall row of rosettes around the top of the cake using a pastry bag and 1M star tip (or get creative with a different design!).

You can let the cake set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!

Frost the Cake

This cake is wonderfully delicious.  The almond aroma seeped through the neighborhood and everyone was envious.  LOL. I can certainly understand why it is the choice for most wedding cakes.  Thank you for sharing your perfect cake recipes.  This is the second one I have tried and can’t wait to try more!

Amazing! I made a ½ sheet and a ¼ sheet for a tiered cake (8” and 6”) and it was amazing. I made it with the buttercream and the raspberry filling. Everyone asked for the recipe so I will certainly be sharing it!!

Amazing!! Moist &amp; great flavor. I made it for my daughters birthday. I quadrupled the recipe to make 2 (13x18 inch) cakes with a layer of buttercream in the middle. I did have to double the buttercream for this recipe as well. All the guests raved about it. Would definitely make again!

https://content.jwplatform.com/videos/ilBxC5wJ.mp4

Top 6 wedding cake recipes from across the web

The most viewed wedding cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Homemade Wedding Cake Recipe

Naked wedding cake

Honey cake

Easy vanilla cake

Romantic rose cupcakes

Moist Vanilla Almond Cake

Top 6 wedding cake recipes from across the web

The most viewed wedding cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Homemade Wedding Cake Recipe

Naked wedding cake

Honey cake

Easy vanilla cake

Romantic rose cupcakes

Moist Vanilla Almond Cake

The most viewed wedding cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine