Creating a wedding cake at home is a rewarding endeavor that allows for personalization and a touch of homemade charm. This recipe yields a three-tiered vanilla cake with buttercream frosting, suitable for a small to medium-sized wedding.
Ingredients:
For the Cake:
• Bottom Tier (10-inch round):
o 4½ cups all-purpose flour
o 4½ teaspoons baking powder
o 1½ teaspoons salt
o 3 cups granulated sugar
o 1½ cups unsalted butter, softened
o 6 large eggs
o 1½ cups whole milk
o 3 tablespoons pure vanilla extract
• Middle Tier (8-inch round):
o 3 cups all-purpose flour
o 3 teaspoons baking powder
o 1 teaspoon salt
o 2 cups granulated sugar
o 1 cup unsalted butter, softened
o 4 large eggs
o 1 cup whole milk
o 2 tablespoons pure vanilla extract
• Top Tier (6-inch round):
o 1½ cups all-purpose flour
o 1½ teaspoons baking powder
o ½ teaspoon salt
o 1 cup granulated sugar
o ½ cup unsalted butter, softened
o 2 large eggs
o ½ cup whole milk
o 1 tablespoon pure vanilla extract
For the Buttercream Frosting:
• 4 cups unsalted butter, softened
• 16 cups powdered sugar
• 8 teaspoons pure vanilla extract
• 8 tablespoons whole milk (adjust for desired consistency)
Instructions:
1. Prepare the Cake Layers:
o Preheat the oven to 350°F (175°C). Grease and line the bottoms of the cake pans with parchment paper.
o For each tier, in a large bowl, whisk together the flour, baking powder, and salt.
o In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
o Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
o Pour the batter into the prepared pans and smooth the tops.
o Bake:
10-inch cakes: 35-40 minutes
8-inch cakes: 30-35 minutes
6-inch cakes: 25-30 minutes
o Cakes are done when a toothpick inserted into the center comes out clean.
o Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Buttercream Frosting:
o In a large bowl, beat the softened butter until creamy.
o Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
o Add the vanilla extract and mix to combine.
o Add the milk, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency.
3. Assemble the Cake:
o Level the tops of the cakes if necessary.
o Place the first 10-inch layer on a cake board or serving platter. Spread a layer of buttercream on top, then place the second 10-inch layer on top. Repeat for the 8-inch and 6-inch tiers.
o Apply a thin "crumb coat" of frosting to each tier to seal in crumbs. Refrigerate for 30 minutes to set.
o Apply a final layer of frosting to each tier, smoothing the surfaces.
o Carefully stack the tiers, using dowels or straws for support if necessary.
4. Decorate:
o Decorate the cake as desired with fresh flowers, fondant decorations, or piping details.
Tips:
• Planning: Bake the cake layers in advance and freeze them. Thaw before frosting and assembling.
• Stability: Use dowels or straws to support the tiers and prevent collapsing.
• Flavor Variations: Add fillings like fruit preserves or flavored curds between layers for added flavor.
• Practice: If you're new to cake decorating, practice piping and smoothing techniques beforehand.
Creating a homemade wedding cake is a labor of love that adds a personal touch to your special day. Enjoy the process and the delicious results!
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