Wedding Cake Recipe

Preheat the Oven

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

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Cream Butter

In another bowl, cream the softened butter until light and fluffy, about 3-5 minutes.

Add Eggs and Vanilla

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

Combine Mixtures

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

Bake the Cakes

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

Beat Butter

In a large mixing bowl, beat the softened butter until creamy and smooth, about 2 minutes.

Add Sugar and Cream

Gradually add the powdered sugar, mixing on low speed until combined. Add heavy cream and vanilla extract, then beat on high speed until fluffy, about 3 minutes.

Check Consistency

If the buttercream is too thick, add a little more heavy cream. If it's too thin, add more powdered sugar until the desired consistency is reached.

Chill the Bowl

Chill the mixing bowl and whisk in the refrigerator for about 15 minutes for best results.

Whip the Cream

In the chilled bowl, whip the heavy whipping cream until it starts to thicken.

Add Sugar and Vanilla

Gradually add the granulated sugar and vanilla extract while continuing to whip until soft peaks form.

Final Whip

Continue whipping until stiff peaks form, being careful not to over-whip.