Here’s a little secret… It’s inexpensive and easy to make your very own Homemade Wedding Cake! Impress all of your guests when you serve this gorgeous layered cake that’s made from scratch with lots of love. It’s moist, has the perfect amount of vanilla flavor, and is adorned with plenty of buttercream frosting.
What’s in this Wedding Cake Recipe
Wedding cake features layers of white cake and buttercream frosting. The ingredients listed here are budget-friendly and delightfully simple!
- Cake Flour: If you can’t find any at the store, make your very own cake flour at home!
- Sugar: White granulated sugar is what you’ll need to create the best sweet flavor in the cake batter.
- Baking Powder: Measure with care! This is what makes the cake batter rise to the perfect height.
- Salt: You only need a tiny bit to do the trick.
- Butter: Make sure your unsalted butter is fully softened to room temperature.
- Vanilla: Achieve the very best flavor when you use homemade vanilla extract.
- Egg Whites: They’ll need to be room temperature.
- Milk: I get the best results by using whole milk.
- Buttercream Frosting: You can use store-bought or homemade frosting for this easy recipe.
PRO TIP: Make sure you’re not over-mixing your egg whites. You want them to form stiff peaks.
How do I decorate wedding cake?
The options here are pretty endless! You can simply use your buttercream frosting to create rosettes or pipe other beautiful designs. Or, add various fruits, white chocolate shavings, or whatever else your heart desires!
This traditional wedding cake recipe features white cake and buttercream frosting.
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 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.
How to Store
When stored in an airtight container in the fridge, wedding cake will stay fresh for up to 3 days.
How to Freeze
You can freeze wedding cake in an airtight container in the freezer for up to 3 months. Don’t forget to date and label!
Serving Suggestions
If you’d like to offer your wedding guests some more sweet treats to enjoy on your special day, consider serving small bites like chocolate macarons or moscato cupcakes!
More Layered Cake Recipes We Love
- Naked Cake (Vanilla Cake)
- Chocolate Fudge Cake
- Orange Carrot Cake with Cream Cheese Frosting
- Chocolate Raspberry Cake
- Strawberry Layer Cake
- Funfetti Cake
Easy Homemade Wedding Cake Recipe
Ingredients
- 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
Equipment
- Kitchen Scale (optional)
Instructions
- 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.
Notes
- 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.
Very nice blog post. I certainly appreciate this website. Keep writing!
Thanks for stopping by, Zachery!
This is so interesting l love your recipes
No buttercream icing recipe for this for the wedding cake?
Hi, I have not published my buttercream frosting recipe yet, but you can use my lime buttercream recipe as a guideline, leaving out the lime juice and zest!