Wedding Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans; line bottoms with parchment and lightly grease parchment. Have all ingredients at room temperature.

Whisk together flour, baking powder, and salt in a bowl; set aside.

In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar on medium-high until light and fluffy, about 4–6 minutes.

Add eggs one at a time, beating well after each addition. Scrape bowl as needed. Mix in vanilla extract.

With mixer on low, add one-third of the dry ingredients, then half of the warm milk, then another third of dry, then remaining milk, then remaining dry. Mix just until combined; do not overmix.

Divide batter evenly between the prepared pans (use a scale for accuracy). Smooth tops and tap pans gently on counter to remove large air bubbles.

Bake 22–28 minutes, rotating pans halfway, until a toothpick inserted in center comes out clean and springs back when gently pressed.

Cool cakes in pans on a wire rack 10 minutes, then run a thin knife around edges and invert onto racks to cool completely. Once cool, wrap each layer in plastic wrap and chill at least 1 hour (easier to level and frost when chilled).

Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and mixture just comes to a simmer. Remove from heat and stir in vanilla if using. Cool to room temperature; transfer to a bottle for brushing cakes.

Combine egg whites and sugar in a heatproof bowl or the bowl of a stand mixer. Place over a saucepan of simmering water (double boiler) making sure the bowl does not touch the water.

Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer and is warm to the touch (rub between fingers—no grittiness).

Transfer the bowl (or attach bowl to stand mixer) and whip the mixture on high with the whisk attachment until glossy stiff peaks form and the bowl is cool to the touch, about 8–12 minutes.

Switch to the paddle attachment. With mixer on low, add softened butter a few tablespoons at a time, allowing each addition to incorporate. Once all butter is added, increase speed to medium-high and whip until smooth and silky, about 4–6 minutes. If the buttercream looks curdled, keep mixing — it will come together as it warms and whips.

Mix in vanilla and a pinch of salt. Taste and adjust sweetness/vanilla as desired. Transfer buttercream to a bowl and keep covered; if not using immediately, refrigerate and bring to spreadable consistency by beating briefly.

Level the chilled cake layers with a serrated knife or cake leveler so they are flat and even. Reserve crumbs for garnish if desired.

Place a small dab of buttercream on a cake board or serving plate to secure the first layer. Place the first cake layer cut-side up.

Brush the top of the layer lightly with simple syrup (about 2–3 tablespoons) to add moisture; repeat for subsequent layers as desired but avoid over-soaking.

Using a piping bag or offset spatula, spread an even layer of Swiss meringue buttercream (about 1 to 1 1/4 cups) over the first layer. Place the second layer on top and repeat brushing with syrup and adding buttercream. Add the third layer.

Apply a thin crumb coat of buttercream over the entire cake (about 1/2 to 3/4 cup). Refrigerate 20–30 minutes until set.

Apply a final thicker coat of buttercream (about 2 to 3 cups) and smooth with an offset spatula or bench scraper. Chill briefly to firm up before decorating if desired.

If using fondant: lightly coat the chilled buttercream with a very thin layer of buttercream (crumb coat) and chill until firm, then roll out fondant and cover cake, smoothing carefully. Trim edges.

Decorate with fresh or sugar flowers, edible pearls, piped buttercream details, and any additional embellishments. Keep any fresh flowers that contact the cake wrapped in floral tape or use flower picks to avoid direct contact.

Store cake in a cool place. If covered in buttercream, keep at room temperature for up to 24 hours in cool conditions or refrigerate up to 5 days. If refrigerated, allow cake to come to room temperature 1–2 hours before serving for best texture.