Avoid the expense and make your own Easy Wedding Cake. You can save money and prepare an incredible treat for your wedding reception.
Wedding Cake Recipe
Not only does this Easy Wedding Cake look good, but it tastes even better. It’s an impressive dessert that you can easily make! Who needs a professional baker when you can prepare a delicious treat from scratch at home?!
Why You’ll Love this Easy Wedding Cake Recipe:
- Delicious homemade cake. The cake is moist, flavorful, and perfect for any wedding reception.
- Easy to prepare. It doesn’t require too much effort to prepare this wedding cake.
- Easy to personalize. You can decorate the Easy Wedding Cake to your liking with rosettes and other extras!
How to make Homemade Wedding Cake from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat your oven to 350°F.
- Sift your flour, sugar, baking powder, and salt in a bowl.
- Beat the butter until it’s smooth.
- Add your vanilla and eggs.
- Beat the mixture on medium speed for up to 60 seconds.
- Add your flour mixture and milk, alternating.
- Scrape the sides of the bowl to incorporate all the dry ingredients.
- Pour the batter evenly into three separate round cake pans that are lightly buttered and floured.
- Bake the cakes for up to 28 minutes.
- Removing the cakes from the pans and cool on a rack.
- Let your cakes cool before you frost them.
The Easy Wedding Cake is a traditional white cake. It has an incredible vanilla flavor with a buttercream frosting that pairs perfectly with it.
You’ll need 2½ cups of buttercream frosting to use for the layers, crumb coating, and the rosettes. It doesn’t hurt to have extra buttercream frosting set off to the side just in case you make a mistake and need to fix something.
If you can’t find cake flour, you can make your own by sifting together 3½ cups of all-purpose flour and ½ cup of cornstarch.
If the buttercream is melting off of the cake as you’re piping it, your cake is likely too warm. Pop the cake in the refrigerator for 20-30 minutes, then try again.
You can make homemade wedding cake up to 3 days in advance if stored properly in an airtight container.
Recipe Tips and Tricks
- Make sure you let the cake cool down completely before you assemble it and start to frost it. You don’t want your frosting to be runny due to adding it to a warm cake.
- You can check the cakes with a toothpick to make sure they’re done before you remove them.
- Make sure you’re not overmixing your egg whites. You want them to form stiff peaks.
No need to buy a wedding cake when you can make this easy wedding cake at home. It’s a simple recipe that everyone at the reception will love.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Homemade Wedding Cake Recipe
- 4 cups cake flour 480 grams
- 2 cups granulated sugar 396 grams
- 1 tbsp baking powder 14 grams
- 1 tsp kosher salt 3 grams
- 1 cup unsalted butter 226 grams, softened (2 sticks)
- 1 teaspoon pure vanilla extract 4 grams
- 8 large egg whites 280 grams, room temperature
- 1½ cups milk 341 grams
- 2½ cups buttercream frosting store bought or homemade
- Preheat oven to 350°F.
- In a medium bowl, sift the flour, sugar, baking powder, and salt together. Set aside.4 cups cake flour, 2 cups granulated sugar, 1 tbsp baking powder, 1 tsp kosher salt
- In a large bowl or stand mixer fitted with the paddle attachment, beat the butter until it’s smooth. Add in the vanilla and eggs.1 cup unsalted butter, 1 teaspoon pure vanilla extract, 8 large egg whites
- Switch to the whisk attachment and continue beating the mixture on medium speed for about 30-60 seconds, incorporating a small amount of air into the egg whites. (Don’t overmix until they are peaks; just add enough air for it to begin to slightly foam.)
- Add the flour mixture and milk, continuously mixing on slow to medium speed. Be sure to scrape the sides of the bowl to incorporate all of the dry ingredients.1½ cups milk
- Once the batter is smooth and creamy, evenly divide the batter into three lightly buttered and floured 8-inch round cake pans.
- Bake for 25-28 minutes, using a toothpick to check for doneness. Let the cakes cool in their pans for about 5 minutes, then remove from the pans to let them cool completely on a wire rack.
- Before assembling, cut the tops off of each layer to have even and flat layers.
- To assemble the cake, pipe an outline of frosting around the top of the cake, and then fill in the center. Lightly add the next cake layer, and gently press it into the bottom layer. Repeat with the next cake until all three layers are stacked with a layer of frosting in between each layer.2½ cups buttercream frosting
- Lightly frost the entire outer cake with a crumb coat. This will make the cake look cleaner and well covered.
- To make the rosettes, begin with the bottom row. Fill a large decorating bag fitted with a large star tip (I used Wilton 2D) with buttercream frosting.
- Starting at the bottom of the cake, hold the bag straight up with the tip just next to the cake, squeeze the bag and complete a full loop. Once you get to the end of the rosette shape, release pressure to the bag so you can pull the bag away.
- Repeat rosettes until you have gone all the way around the cake. Then begin the next row. Continue until the entire cake is covered in rosettes. Any small uncovered areas, gently fill in with small rosettes.
- Freezing: For best results, freeze crumb-coated cake tightly wrapped in plastic wrap for up to 3 months. Frost after allowing to thaw in the refrigerator overnight. Fully frosted cake should be frozen for at least 1 hour before wrapping tightly to allow the buttercream to set.
- Egg Whites: Make sure you’re not overmixing your egg whites. You want them to form stiff peaks.
- Assembly: Make sure you let the cake cool down completely before you assemble it and start to frost it. You don’t want your frosting to be runny due to adding it to a warm cake.