Wedding Cake Recipe

Preheat the Oven

Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.

Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 5 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.

Bake the Cakes

Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Beat the Butter

In a large bowl, beat the unsalted butter until creamy and smooth.

Add Sugar and Cream

Gradually add the powdered sugar, mixing well after each addition. Once combined, add the heavy cream and vanilla extract.

Whip the Frosting

Continue mixing until the frosting is light and fluffy, about 3-5 minutes. If too thick, add more cream.

Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of buttercream frosting on top, then add the second layer and repeat.

Frost the Cake

Cover the entire cake with a thin layer of buttercream to create a crumb coat. Refrigerate for 30 minutes, then frost again with a thicker layer.

Decorate the Cake

Roll out the fondant and cover the cake smoothly. Use edible flowers and gold leaf to decorate as desired.

Final Touches

Allow the cake to set for at least 1 hour before serving to let the frosting and fondant firm up.