Wedding Cake

A wedding cake is more than just a dessert; it’s a celebration of sweetness, memories, and shared moments. This recipe is simple enough to make at home, yet elegant and crowd-pleasing for any occasion. I usually mix the batter while the oven preheats, keeping everything smooth and stress-free. It works beautifully for family gatherings, cozy evenings, or special events when you want a touch of indulgence without fuss.

a beautifully frosted wedding cake on a 1

Why You Will Love This Recipe

This wedding cake recipe balances flavor, texture, and ease, making it ideal for both first-time bakers and experienced home cooks. The layers are soft and moist, while the frosting is creamy but not overpowering. It’s flexible enough to adjust flavors, colors, or decorations for holidays or celebrations. Leftovers store well, and slices stay fresh for a few days, making it a weeknight-friendly treat or a freezer-friendly option for later. Budget-conscious bakers will appreciate the simplicity and accessibility of ingredients, while Pinterest-savvy cooks can easily customize it for visual appeal and festive presentation.

a beautifully frosted wedding cake on a

Ingredients

Tip: Use unsalted butter at room temperature for smooth, even batter.

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup sour cream

For Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2–4 tablespoons milk or cream
all the ingredients of this recipe should 3

Instructions

Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Measure and sift flour, baking powder, and salt. Gather all other ingredients so mixing is smooth and uninterrupted.

Step 2: Main Cooking Process
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla. Alternate adding flour mixture and milk, beginning and ending with flour. Fold in sour cream until smooth.

Step 3: Combining Ingredients
Divide batter evenly between prepared pans. Smooth the tops with a spatula. Tap gently to release air bubbles. Bake for 30–35 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool in pans for 10 minutes.

Step 4: Finishing & Final Simmer
Transfer cakes to a wire rack and let cool completely. Prepare frosting by beating butter until creamy, then gradually add powdered sugar, vanilla, and milk. Frost cake layers evenly and decorate as desired with simple swirls, flowers, or sprinkles.

Why This Recipe Works for Busy Days

This cake is perfect for busy schedules because you can bake layers ahead of time and store them until ready to assemble. Frosting can also be prepared in advance. Leftover slices remain moist in the fridge, making it ideal for spontaneous celebrations or weekday treats. Simple ingredients and easy steps let you create a special dessert without stress.

Tips & Tricks

  • Avoid dense layers: Don’t overmix the batter; fold ingredients until just combined to keep cake light and airy.
  • Smooth frosting: Beat butter until soft and creamy before adding sugar, which prevents grainy texture.
  • Even layers: Level each cake with a serrated knife before stacking to prevent tilting or sliding.
  • Prevent cracking: Let cakes cool completely before frosting; warm cakes can cause buttercream to melt.

Variations

  • Meaty version: Not applicable for a traditional cake, but you can pair with protein-rich toppings like mascarpone layers for added richness in desserts.
  • Vegetarian option: This recipe is naturally vegetarian; you can substitute eggs with flax or chia egg for an egg-free version.
  • Ingredient swap: Replace vanilla extract with almond or lemon extract to give the cake a different aromatic profile.
  • Flavor or herb boost: Add zest of lemon or orange to the batter, or fold in finely chopped fresh herbs like lavender for a unique flavor twist.

Serving Suggestions

  • Celebration centerpiece: Serve as a tiered dessert for birthdays, anniversaries, or bridal showers, garnished with fresh flowers.
  • Family dessert: Pair slices with a warm cup of coffee or tea for cozy evenings.
  • Holiday table: Decorate with seasonal fruits or nuts for festive occasions.
  • Casual treat: Serve individual slices on small plates with a scoop of ice cream for relaxed gatherings.

Storage Instructions

  • Fridge storage: Keep frosted cake in an airtight container for up to 3–4 days to maintain freshness.
  • Reheating: Serve at room temperature; avoid microwaving to prevent frosting from melting.
  • Freezing: Wrap layers tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in fridge before assembling.
  • Make-ahead tips: Bake layers a day ahead and store unfrosted in airtight containers. Prepare frosting separately and assemble before serving.

Recipe Timing

  • Prep Time: 20 minutes
  • Cook Time: 30–35 minutes
  • Rest Time: 10 minutes cooling + 30 minutes frosting
  • Total Time: 1 hour 30 minutes

Nutrition Information (Approximate)

Calories: 350–420 per slice
Protein: 4–6 grams
Key nutrients: Calcium, small amount of vitamin A from butter
Values vary depending on ingredients, portion size, and frosting amount.

FAQs

Yes, bake layers in advance and store unfrosted in airtight containers for a day or two.

Likely overbaking or overmixing; measure ingredients carefully and monitor oven time.

Almond, oat, or soy milk can be used with minor flavor differences.

Ensure proper creaming of butter and sugar, and do not overmix flour.

Frosted slices stay fresh in the fridge for 3–4 days.

Conclusion

This wedding cake recipe is a warm, approachable way to create a sweet centerpiece for any gathering. It’s flexible, forgiving, and easy to customize with flavors, colors, or decorations. I love how each slice feels celebratory yet comforting. Keep this recipe handy—you’ll return to it for birthdays, family celebrations, or just when you want a cozy, homemade treat that delights everyone.

Wedding Cake
Print

Wedding Cake

Recipe by Edan SalamonCourse: Cake Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes
Calorieskcal

This wedding cake is soft, moist, and elegantly simple—a homemade dessert that feels special enough for celebrations yet easy enough for cozy family evenings. Perfect for birthdays, anniversaries, or casual gatherings, it’s a recipe you’ll want to save and make again and again.

Ingredients

  • Cake Layers:

  • 2 1/2 cups all-purpose flour1 cup whole milk

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 tablespoon vanilla extract

  • 1/2 cup sour cream

  • Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 2 teaspoons vanilla extract

  • 2–4 tablespoons milk or cream

Directions

  • Preparation:
    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Measure and sift flour, baking powder, and salt. Gather remaining ingredients.
  • Main Cooking Process:
    Cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla. Alternate adding flour mixture and milk, starting and ending with flour. Fold in sour cream until smooth.
  • Combining Ingredients:
    Divide batter evenly into pans. Smooth tops and tap to release air. Bake 30–35 minutes until toothpick comes out clean. Cool in pans 10 minutes
  • Finishing:
    Transfer to wire racks. Prepare frosting by beating butter until creamy, then gradually add powdered sugar, vanilla, and milk. Frost layers evenly and decorate as desired.

Notes

  • Storage:
    Fridge: 3–4 days in airtight container.
    Reheating: Serve at room temperature; avoid microwaving.
    Freezing: Wrap layers in plastic wrap and foil; freeze up to 2 months. Thaw in fridge before assembling.
    Make-ahead: Bake layers ahead; prepare frosting separately. Assemble before serving.

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