Cake Preparation

1. Preheat the oven

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. Mix dry ingredients

In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and granulated sugar.

3. Cream butter and sugar

In another bowl, cream the softened butter until light and fluffy. Gradually add the sugar mixture, beating until combined.

4. Add eggs and vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine mixtures

Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

6. Bake the cakes

Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Frosting Preparation

7. Melt the chocolate

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped white chocolate, stirring until melted and smooth.

8. Cool the frosting

Let the chocolate mixture cool to room temperature, then whisk in the powdered sugar and vanilla extract until smooth and spreadable.

Juice Mixture Preparation

9. Combine juices

In a small bowl, mix together the pineapple juice and cranberry juice. Set aside.

Assembling the Cake

10. Layer the cake

Once the cakes are completely cooled, place one layer on a serving plate. Drizzle some of the juice mixture over the layer.

11. Frost the first layer

Spread a layer of the white chocolate frosting over the first cake layer.

12. Add the second layer

Place the second cake layer on top and repeat the process with the juice mixture and frosting.

13. Final frosting

Frost the top and sides of the cake with the remaining white chocolate frosting. Decorate as desired.

Italian Wedding Cake Recipe

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Cake Ingredients

Frosting Ingredients

Juice Mixture Ingredients