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Decadently Simple Homemade Wedding Cake Recipe

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Welcome to the ultimate guide for creating a DIY homemade wedding cake, complete with a detailed recipe and a cake decorating video tutorial. This elegant, simply decorated vanilla wedding cake features two tiers and includes comprehensive assembly instructions. With this meticulously detailed guide, any home baker can successfully craft a stunning and delicious wedding cake.

Introducing Your Homemade Wedding Cake

By popular demand, here is a recipe for a homemade two-tier wedding cake. Adapted from my reliable vanilla cake and six-inch cake recipes, this from-scratch wedding cake is not only visually beautiful but also remarkably flavorful.

homemade-DIY-wedding-cake

Equipped with thorough instructions and detailed guidance, you will impress the happy couple and wedding guests alike. This post has everything you need.

Why This DIY Homemade Wedding Cake is Exceptional:

  • Completely from Scratch: Every element is homemade.
  • Accessible for Home Bakers: Clear steps make it manageable for all skill levels.
  • Simple yet Elegant: The design combines rustic chic with traditional elegance.
  • Comprehensive Tool List: Includes all the essential kitchen tools you'll need.
  • Perfect for Small Weddings: Serves approximately 30-35 people.
  • Versatile for Larger Weddings: Ideal if supplemented with other dessert options.

Making Your DIY Homemade Wedding Cake

This is a two-tier wedding cake, with each tier being buttery, soft, and moist. Instead of traditional fondant, this recipe uses a generous amount of vanilla buttercream. To prevent overwhelming your mixer and to ensure even mixing, prepare each cake separately.

  • Make each batch of frosting separately too.

Unless you have extra ovens or sufficient oven space, bake the cake layers one at a time. Cool the cakes completely before assembling and decorating.

Same Ingredients for Both Tiers

Both tiers use identical ingredients, each serving a specific purpose. Substitutions are not recommended. Essential ingredients include sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and properly softened room temperature butter. If needed, use a cake flour substitute. Here are recipes for using leftover egg yolks:

  • Lemon Curd: Use 2-3 batches, which utilize egg yolks, as a fantastic filling between the layers.

The bottom tier is based on my vanilla cake recipe, with buttermilk swapped for whole milk and sour cream, ensuring no ingredient variation between the tiers. While buttermilk could replace both whole milk and sour cream in the six-inch cake, whole milk and sour cream are more commonly available.

homemade-vanilla-wedding-cake

Exploring Other Flavor Options

This recipe is vanilla-flavored, a classic choice pleasing a variety of wedding guests. However, you can experiment with different frostings, fillings, and flavorings. Here are five other cake flavor options:

  1. Carrot Cake: Use my carrot cake recipe for the bottom tier and a half batch for the top tier.
  2. Red Velvet Cake: Use my red velvet cake recipe for the bottom tier and red velvet cupcakes batter for the top tier.
  3. Lemon Cake: Use my lemon cake recipe for the bottom tier and lemon cupcakes batter for the top tier.
  4. Marble Cake: Use my zebra cake for the bottom tier and a smaller zebra cake recipe for the top tier.
  5. Chocolate Chip: Fold mini chocolate chips into the vanilla cake batters for both tiers.

For mixing and matching flavors, stick with the vanilla cake on the bottom tier and use any cupcake recipes listed in my six-inch cakes post for the top tier. As explained in that post, cupcake batter yielding 12-15 cupcakes makes the perfect three-layer six-inch cake.

cake-batter-for-two-tier-wedding-cake

Preparation Tips

Parchment Paper: Line your pans with parchment paper rounds to ensure the cakes release seamlessly.

For different cake pan sizes, refer to my Cake Pan Sizes & Conversions post to determine the appropriate batter amount.

greased-lined-cake-pans

Adjusting Cake Pan Sizes for Your Perfect Wedding Cake

This delectable recipe uses a three-layer, nine-inch cake and a three-layer, six-inch cake. The nine-inch cake requires 8-9 cups of batter, while the six-inch cake needs 4 cups of batter. If you need to use different sized cake pans, refer to my Cake Pan Sizes & Conversions post to determine the perfect amount of batter for your chosen pan size, ensuring each layer is as delicious and perfectly baked as intended.

homemade-wedding-cake-layers-2

Assembling & Decorating Your Homemade Wedding Cake

Assembling: Make two separate cakes and place one on top of the other. Insert four cake dowels in the bottom tier for support, ensuring they are flush with the surface. Place the smaller tier on top, with a six-inch cake board between the tiers for added stability.

Decorating: Decorate each tier separately on cake boards. Use a crumb coat to protect the outer frosting layer from catching crumbs. Refrigerate the cakes after crumb coating.

For a textured look, use a small icing spatula while spinning the cake turner. This easy technique resembles beautiful ruffles.

Piping: Pipe dots of frosting around the bottom of each tier to cover any gaps. Smooth any peaks with a moistened fingertip.

Additional Decorating Inspiration

  • Naked Cake Style: Adorn with flowers and berries.
  • Buttercream Flowers: Add floral elegance.
  • Two-Toned Frosting Roses: Create a stunning visual effect.

smooth-vanilla-frosting-in-bowl

crumb-coated-cakes-on-cake-turner

Essential Tools

  • Mixer: Handheld or stand mixer.
  • Egg Separator
  • Round Cake Pans: Three 9×2 inch and three 6×2 inch.
  • Cake Boards and Dowels
  • Icing Spatulas and Bench Scraper
  • Cake Turner
  • Piping Bag and Tips
  • Decorative Elements: Artificial flowers, large serving platter or cake stand.

This recipe uses my vanilla buttercream for decoration, with two separate batches needed. Aim for at least 8-9 cups of frosting to cover the filling, crumb coat, exterior frosting, and piping.

Removing Air Bubbles: Stir the buttercream by hand with a wooden or metal spoon, mashing it against the bowl’s side to pop bubbles.

Special Tools Recommendations

  • Cake Boards & Dowels
  • Icing Spatulas & Bench Scraper
  • Cake Turner & Piping Bag
  • Round Piping Tip & Decorative Elements

Follow these steps and guidelines, and you’ll create a stunning and delicious homemade wedding cake that will be the talk of the celebration. Enjoy the process and the delightful result!

This post may contain affiliate links. Read our disclosure policy.

The above recipe draws inspiration from the renowned culinary experts, Sally and Lindsay.

DIY-2-tier-wedding-cake

Irresistible Homemade Wedding Cake Recipe: A Full Guide

Serves: 30-35 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

This is a recipe for a completely homemade 2 tier wedding cake. For best taste and texture, and to avoid overwhelming your mixer, make each tier (cake) and each batch of frosting separately. 

 😎  Total Time: 6 hours

9-Inch Bottom Tier

  •   3 and 2/3 cups (433gcake flour (spooned & leveled)
  •  1 teaspoon salt
  •   1 teaspoon baking powder
  •   3/4 teaspoon baking soda
  •   1 and 1/2 cups (340gunsalted butter, softened to room temperature
  •   2 cups (400ggranulated sugar
  •   3 large eggs + 2 additional egg whites, at room temperature
  •   1 Tablespoon pure vanilla extract (yes, Tbsp!)
  •   3/4 cup (180g) full-fat sour cream, at room temperature
  •  3/4 cup (180ml) whole milk, at room temperature

6-Inch Top Tier

  •  1 and 3/4 cups (207gcake flour (spooned & leveled)
  •  1/4 teaspoon salt
  •  3/4 teaspoon baking powder
  •  1/4 teaspoon baking soda
  •  1/2 cup (8 Tbsp113gunsalted butter, softened to room temperature
  •  1 cup (200ggranulated sugar
  •  1 large egg + 1 additional egg white, at room temperature
  •  2 teaspoons pure vanilla extract
  •  1/2 cup (120g) full-fat sour cream, at room temperature
  •  1/2 cup (120ml) whole milk, at room temperature

Frosting for 9 inch cake & piping

  •  2 cups (452gunsalted butter, softened to room temperature
  •  8 cups (960gconfectioners’ sugar
  •  6 Tablespoons (90ml) whole milk or heavy cream
  •  1 and 1/2 teaspoons pure vanilla extract
  •  1/8 teaspoon salt

Frosting for 6 inch cake

  •    1 cup (16 Tbsp226gunsalted butter, softened to room temperature
  •  4 – 5 cups (480-600g) confectioners’ sugar
  •  1/4 cup (60ml) heavy cream or whole milk
  •  1 teaspoon pure vanilla extract
  •  salt, to taste

Instructions

  1. Before beginning this recipe, watch the video tutorial above, read the entire blog post, read the recipe instructions, and review the recipe notes. Make sure you’re prepared with the recommended special tools, which are listed right above this recipe and in the recipe Notes section.
  2. Make each cake separately. Start with the bottom tier (9-inch cake). Preheat oven to 350°F (177°C). Grease three 9×2 inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
  3. Whisk the cake flour, salt, baking powder, and baking soda together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Whisk it all by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. You’ll have 8-9 cups of cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling.
  4. Keep the oven on.
  5. For the top tier (6-inch cake) prepare three 6×2 inch round cake pans just as you did with the 9-inch cake pans in step 2. (Greasing with parchment paper rounds.)
  6. Prepare the 6-inch cake batter the same exact way as the bottom tier. You’ll have about 4 cups of cake batter. The batter will be thinner than the bottom tier’s cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 18-22 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  7. Using a large serrated knife, slice a thin layer off the tops of all the cakes to create a flat surface. This is called leveling off the cakes. Discard the leveled off piece (or crumble over ice cream!).
  8. Make the frosting for the 9-inch cake (which is enough for the piping detail, too): In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  9. You can prepare the rest of the frosting now (step 11), if desired, or begin decorating the 9-inch tier. Place your 9-10 inch cake board on your cake turner. Place 1 cake layer on your cake board. Using a large icing spatula, evenly cover the top with a scant 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with a scant 1 and 1/2 cups of frosting. Top with the third cake layer. Using about 1-1 and 1/4 cups of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. A large icing spatula and bench scraper are helpful for applying the crumb coat. Set leftover frosting aside at room temperature. If you are decorating this cake in stages over 1-2 days, cover and refrigerate this leftover frosting.
  10. Using the cake board to pick up the cake (be careful, it’s heavy), place the cake in the refrigerator to help set the crumb coat as you work on the top tier.
  11. Make the frosting for the 6-inch cake, just as you prepared the 1st batch of frosting. (Step 8.) Before adding any salt, taste the frosting, then add a pinch if desired. I always add a small pinch.
  12. Place your 6-inch cake board on your cake turner. Place 1 6-inch cake layer on your cake board. Using a small icing spatula, evenly cover the top with a scant 3/4 cup of frosting. Top with 2nd cake layer and evenly cover the top with a scant 3/4 cup of frosting. Top with the third cake layer. Using about 3/4 cup of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. A small icing spatula and bench scraper are helpful for applying the crumb coat. Set leftover frosting aside at room temperature. If you are decorating this cake in stages over 1-2 days, cover and refrigerate this leftover frosting.
  13. Using the cake board to pick up the 6-inch cake, carefully place the cake in the refrigerator to help set the crumb coat as you work on the exterior frosting on the top tier.
  14. Remove the bottom tier from the refrigerator (along with the cake board) and place on the cake turner. Apply the remaining frosting for the bottom tier on the cake, reserving about 6-8 Tablespoons for piping detail. I recommend a large icing spatula and bench scraper to apply the outer layer of frosting. For the decorative textured frosting as pictured, see my video above. As shown in the video, use a small icing spatula and run it around the cake while spinning with the cake turner. You will love this look because it’s very easy, but resembles beautiful ruffles. Carefully lift the cake (with the cake board) and place on your serving platter or cake stand.
  15. Wash and dry 4 cake dowels. Measure the height of the bottom cake. Measure and cut the cake dowels to match. Staying within a 6 inch circle diameter (you can use another 6 inch cake board to “imprint” a 6-inch circle in the very center of the top of the 9-inch cake), insert the dowels into the cake, spacing them about 2 inches apart to form 4 corners of a square. Push the dowels straight down until each touches the bottom cake board. Set aside.
  16. Remove the top tier from the refrigerator (along with the cake board) and place on the cake turner. Decorate just as you did the bottom tier, including the ruffled textured frosting. I also turn the cake on the cake turner and apply this ruffled look on top of the 6-inch cake, too. This is optional. Along with the cake board, carefully lift the small cake and gently place it in the very center of the bottom tier.
  17. Piping: After placing the small tier on top, you can pipe leftover frosting around the bottom of it. This covers up any spaces or smears that may have appeared when arranging the top tier. I pipe dots of frosting with Wilton piping tip #12 between the tiers as well as around the bottom of the whole cake. They resemble pretty pearls. To smooth down pointy peaks on these “pearls,” moisten your fingertip with water and gently press down on the peak.
  18. Add any decorative pieces, such as artificial flowers.
  19. Cake is best enjoyed within 3 days. Refrigerate cake until ready to serve. After a few hours, the frosting will “set” and you can lightly cover with plastic wrap.
  20. Cover any leftover cake tightly and refrigerate for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: Assembled cake is best enjoyed within 3 days. Refrigerate assembled cake until ready to serve. After a few hours, the frosting will “set” and you can lightly cover with plastic wrap until ready to display and serve. You can make the cake ahead of time before assembling it, too. The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 20 minutes before assembling and frosting. (You may need to beat the refrigerated frosting in the mixer for 1-2 minutes if it’s particularly solid. Feel free to add a Tablespoon of milk or heavy cream to soften it up as it mixes, too.) Crumb-coated cakes can be frozen up to 2-3 months. Cover with 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze. When ready, thaw overnight in the refrigerator. Unfrosted cake layers can also be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions on freezing cake layers.
  2. Special Tools (affiliate links): 9-inch Round Cake Pans | 6-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Egg Separator | Kitchen Scale (optional) | Cooling Rack | Cake Boards (1 6 inch and 1 10 inch, or this set which also includes cake dowels) | Wooden Cake Dowels or Plastic Cake Dowels | Cake Turner | Large Icing Spatula | Small Icing Spatula | Bench Scraper | Piping Bag (Disposable or Reusable) | Wilton #12 Round Piping Tip | Artificial Flower Decor
  3. Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute.
  4. More flavors, fillings, sizes, decoration ideas, and special tools: See blog post above.
  5. Why is everything at room temperature? All refrigerated items should be at room temperature so the batters mix together easily and evenly. Read here for more information about the importance of room temperature ingredients.
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