Wedding Cake Recipe

Mak Erot

3 min read

·

Apr 11, 2025

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Wedding Cake Recipe: A Guide to Baking the Perfect Celebration Cake

Planning a wedding is a whirlwind of excitement and details, and the wedding cake is often the centerpiece of the celebration. This recipe will guide you through creating a stunning and delicious cake that will be the talk of your special day. We'll focus on a classic vanilla cake, but you can easily adapt the flavors to suit your preferences. Remember, practice makes perfect, so don't be afraid to bake a test run before the big day!

Ingredients:

This recipe makes a two-layer 9-inch cake. Feel free to double (or even triple!) the recipe for a larger cake.

For the Cake:

• 2 ½ cups (300g) all-purpose flour
• 3 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk

For the Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar
• ¼ cup (60ml) milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Making the Cake:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prevents sticking and ensures a clean release.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.
3. Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air for a lighter cake. An electric mixer is highly recommended for this step.
4. Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Buttercream Frosting:

1. Beat the Butter: Beat the softened butter with an electric mixer until light and fluffy.
2. Add Sugar Gradually: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Milk & Vanilla: Stir in the milk and vanilla extract. Add a pinch of salt to enhance the flavors.
4. Adjust Consistency: If the frosting is too thick, add more milk, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar.

Assembling the Cake:

1. Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to carefully level them.
2. Frost the Layers: Place one cake layer on a serving plate or cake stand. Frost the top evenly with a layer of buttercream. Top with the second cake layer and frost the entire cake with the remaining frosting.
3. Decorate: Get creative! Use sprinkles, flowers, fondant, or other decorations to personalize your wedding cake.

Tips for Success:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
• Cool Completely: Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
• Fresh Ingredients: Use fresh ingredients for the best results.

This recipe provides a fantastic base for your wedding cake. Feel free to experiment with different flavors and decorations to create a truly unique and memorable dessert for your special day! Happy baking!