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Beautifully decorated wedding cake with intricate designs for your special day

Homemade Wedding Cake

An elegant two-tier wedding cake recipe designed for flavor, beauty, and personalization. Featuring soft vanilla sponge layers, smooth buttercream, and customizable flavors like almond, citrus, or lavender, this guide walks you through baking, stacking, and decorating a stunning centerpiece for your special day.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings: 50 slices
Course: Dessert
Cuisine: Western
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers (Two Tiers)
  • 6 cups cake flour about 720 g, divided among tiers
  • 4 cups granulated sugar about 800 g, divided
  • 3 cups unsalted butter about 680 g, softened
  • 12 large eggs room temperature
  • 4 tsp baking powder aluminum-free
  • 2 tsp salt sea or pink Himalayan
  • 2 cups whole milk about 480 ml, room temperature
  • 2 Tbsp pure vanilla extract preferably Madagascar or Tahitian
Optional Flavor Variations
  • 2 Tbsp lavender syrup for floral flavor
  • 2 lemon zest or zest of 3 limes
  • 1 Tbsp almond extract replace half vanilla
Buttercream Frosting
  • 2 cups unsalted butter about 450 g, softened
  • 8 cups powdered sugar about 1 kg, sifted
  • 6–8 Tbsp whole milk or cream to adjust consistency
  • 1 Tbsp vanilla extract
  • 1 pinch salt
Decorative Elements
  • as desired edible flowers roses, pansies, or violets
  • as desired fresh berries raspberries, blackberries, or blueberries
  • as needed fondant, sugar pearls, or metallic dragees for decoration

Equipment

  • Stand mixer
  • Mixing bowls
  • 8-inch and 6-inch round cake pans
  • Offset spatula
  • Cake turntable
  • Dowels for tier support
  • Cake boards
  • Bench scraper

Method
 

  1. Step 1 – Prepare and Organize: Preheat oven to 350°F (175°C). Grease and line two 8-inch and two 6-inch pans. Bring all ingredients to room temperature and measure accurately.
  2. Step 2 – Make the Batter: Cream butter and sugar until light and fluffy (3–4 minutes). Add eggs one at a time, then vanilla. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry mixture and milk until combined. Repeat for second tier if baking separately.
  3. Step 3 – Bake and Cool: Bake 8-inch layers for 25–28 minutes, 6-inch layers for 20–22 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks and cool completely.
  4. Step 4 – Prepare the Buttercream: Beat butter until creamy. Gradually mix in sifted powdered sugar. Add milk as needed for a smooth texture. Stir in vanilla and salt.
  5. Step 5 – Assemble the Cake: Level each layer. Apply frosting between layers, then cover each tier with a thin crumb coat. Chill for 15–20 minutes. Apply a smooth final coat using an offset spatula.
  6. Step 6 – Stack the Tiers: Insert dowels into the bottom tier for support. Place the smaller tier on its own cake board and carefully position it on top. Check alignment and stability.
  7. Step 7 – Decorate: Add flowers, berries, or fondant details. Keep design simple or ornate depending on theme. Refrigerate briefly before serving or transporting.

Notes

Make layers up to a week ahead and freeze tightly wrapped. Defrost in the fridge overnight. Assemble and decorate within 24–48 hours of the event. Always chill before transporting.