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Wedding Cake

This Wedding Cake recipe combines layers of fluffy cake with rich frosting, making it a showstopper at any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 4 cups buttercream frosting

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling rack
  • Offset spatula for frosting

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour your cake pans.
  3. In a bowl, whisk together the flour, baking powder, and salt.
  4. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry mixture to the butter mixture, alternating with the milk.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
  10. Once cooled, frost with buttercream frosting.

Notes

For an extra moist cake, brush the layers with simple syrup before frosting.