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