There’s something magical about wedding cakes. I still remember the first time I made one for my sister’s backyard wedding—a breezy afternoon with white roses blooming and soft music playing in the background. That cake became more than just dessert; it was the centerpiece of joy, shared laughter, and heartfelt memories. Ever since then, creating wedding cakes has held a special place in my heart. Whether you’re planning a big celebration or an intimate elopement, this wedding cake recipe is designed to impress while being completely approachable for home bakers.
Why You’ll Love This Recipe
1. Classic Flavor with a Modern Twist
This wedding cake offers a soft, moist vanilla base with a silky smooth buttercream that’s easy to flavor and color. It’s elegant and timeless, but can be customized for any theme or taste.
2. Perfect Texture
Light, fluffy, and tender—the cake layers bake up beautifully without doming too much, which makes stacking them a breeze.
3. Great for Make-Ahead Planning
This cake can be baked in advance and frozen, and the frosting stores well too. It’s ideal for the busy bride, groom, or baker who needs to prep early.
4. Customizable for Any Occasion
Even if you’re not getting married, this cake works beautifully for birthdays, anniversaries, or any celebration where you want a show-stopping dessert.
5. Foolproof Instructions for All Skill Levels
You don’t need to be a professional baker to make this cake. Step-by-step guidance and helpful tips ensure success whether it’s your first tiered cake or your tenth.
Ingredients & Substitutions
For the Cake Layers
- All-purpose flour: Provides structure. You can substitute cake flour for a lighter crumb.
- Granulated sugar: Keeps the cake sweet but balanced.
- Unsalted butter: Adds richness. For a dairy-free option, use plant-based butter.
- Eggs: Essential for structure and moisture. You can use flax eggs, but it may alter texture slightly.
- Whole milk: Adds tenderness. Buttermilk can be used for a tangy flavor and even more moistness.
- Baking powder and baking soda: Help the cake rise evenly.
- Vanilla extract: A must for that classic wedding cake flavor. Almond extract or citrus zest can also be used for variety.
For the Buttercream
- Unsalted butter: The base of a rich, creamy frosting.
- Powdered sugar: Sweetens and thickens the frosting.
- Heavy cream or milk: Helps achieve the perfect spreadable consistency.
- Vanilla extract: For classic taste. Swap with lemon, almond, or even rosewater for something unique.
Optional Add-ins and Decorations
- Food coloring: Gel colors work best for rich tones without thinning your frosting.
- Fresh flowers, edible gold leaf, fruit, or macarons: For stunning presentation.
Step-by-Step Instructions
1. Prep the Pans
Grease and line three 8-inch round cake pans with parchment paper. Preheat oven to 350°F.
2. Make the Cake Batter
In a large bowl, sift together 3 cups of flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
In a separate bowl, cream 1 cup softened butter and 2 cups granulated sugar until light and fluffy (about 3-4 minutes). Add 4 eggs, one at a time, mixing well after each. Stir in 1 tablespoon vanilla extract.
Alternately add the dry ingredients and 1 1/2 cups milk to the creamed mixture, beginning and ending with dry ingredients. Mix until just combined.
3. Bake the Cakes
Divide batter evenly between the pans. Smooth tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack. Cool completely before frosting.
4. Prepare the Buttercream
In a large bowl, beat 1 1/2 cups softened butter until creamy. Gradually add 6 cups powdered sugar, beating until smooth. Add 1/4 cup heavy cream and 1 tablespoon vanilla extract. Beat for 2-3 minutes until fluffy. Adjust consistency with more cream or powdered sugar if needed.
5. Assemble the Cake
Level each cake layer with a serrated knife if necessary. Place the bottom layer on a cake board. Add a generous scoop of buttercream and spread evenly. Repeat with the next two layers.
Crumb coat the entire cake with a thin layer of frosting and refrigerate for 30 minutes. Finish with a smooth final coat of buttercream and decorate as desired.
Additional Tips & Variations
Flavor Variations
- Add lemon zest and a splash of lemon juice to the batter for a citrus wedding cake.
- Try almond extract in both cake and frosting for a nutty twist.
- Fill the layers with fruit compote or jam for added color and flavor.
Decorating Ideas
- Use fresh flowers for a natural, romantic touch.
- Create textured buttercream finishes like rosettes or ridges.
- Incorporate metallic accents or edible pearls for a glamorous feel.
Storage Tips
- Store frosted cake in the refrigerator for up to 5 days.
- Freeze unfrosted cake layers wrapped in plastic and foil for up to 3 months.
- Leftover buttercream can be refrigerated for 1 week or frozen for 3 months.
Try our Crumbl Cookie Recipe for another crowd-pleasing dessert idea! Crumbl cookie recipe .
FAQs
Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum. Be sure to mix gently and avoid overbeating.
Can I make this ahead of time?
Absolutely. Bake the layers and freeze them up to 3 months in advance. Assemble and frost the day before your event for best freshness.
Can I scale this recipe for a larger wedding?
Yes, you can double or triple the batter and use 10-inch or 12-inch pans. Adjust baking times accordingly and use dowels if stacking multiple tiers.
What’s the best way to transport a wedding cake?
Chill the cake thoroughly before transporting. Place it in a sturdy cake box and drive slowly. Assemble taller tiers on site if needed.
How do I color the buttercream?
Use gel-based food coloring to avoid changing the frosting’s consistency. Add a little at a time until the desired color is achieved.
Conclusion
Wedding cakes are more than just dessert—they’re a sweet celebration of love and togetherness. This recipe brings elegance, flavor, and joy to any table, whether you’re hosting a wedding, a special celebration, or simply enjoying a cake “just because.” With its classic vanilla flavor, soft crumb, and dreamy buttercream, it’s a recipe that’s built for memories. Gather your favorite decorations, turn on some music, and enjoy the beautiful process of creating a cake worthy of your happiest moments.
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Wedding Cakes: A Dreamy Dessert for Your Special Day
- Total Time: 1H25
Description
This classic wedding cake recipe features three moist, fluffy vanilla layers and a creamy, smooth buttercream frosting that’s easy to customize with different flavors and decorations. Perfect for weddings, anniversaries, or any celebration, this recipe delivers both elegance and taste without requiring professional baking skills.
Ingredients
For the Cake Layers
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups whole milk
For the Buttercream Frosting
1 1/2 cups unsalted butter, softened
6 cups powdered sugar
1/4 cup heavy cream (or milk)
1 tablespoon vanilla extract
Gel food coloring (optional)
Fresh flowers, fruit, or sprinkles for decoration (optional)
Instructions
Grease and line three 8-inch round cake pans with parchment paper. Preheat oven to 350°F.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, cream butter and sugar using a hand mixer or stand mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the buttercream, beat butter until creamy. Add powdered sugar gradually, mixing on low until combined.
Add cream and vanilla extract. Beat on high speed for 2-3 minutes until light and fluffy. Adjust consistency with more sugar or cream as needed.
Level cake layers if necessary. Place the first layer on a cake board and spread a generous amount of buttercream on top. Repeat with the second and third layers.
Apply a thin crumb coat to the entire cake and chill for 30 minutes.
Finish with a final layer of buttercream. Smooth or texture the surface as desired. Decorate with fresh flowers, fruit, or your preferred embellishments.
Notes
- To make this cake gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.
- The cake layers can be baked and frozen up to 3 months in advance. Wrap tightly in plastic and foil.
- Frosted cake can be refrigerated for up to 5 days.
- Buttercream can be made ahead and refrigerated for 1 week or frozen for up to 3 months.
- Use gel food coloring for vibrant hues without thinning the frosting.
- If stacking multiple tiers, use dowels and cake boards for stability.
- Prep Time: 25
- Cook Time: 30