Homemade Wedding Cake

A sweet vanilla cake layered with lemon curd, homemade strawberry jam, and finished with buttercream makes the best-ever homemade wedding cake.

This is my standard wedding cake (if I'm going the non-chocolate route) and it always receives rave reviews: a firm, buttery cake sandwiched with layers of homemade lemon curd and berry jam. I'm doing a wedding cake at the end of next month and plan to use homemade blackberry jam (we picked what seemed like buckets of blackberries in Sebastopol a few weekends ago that I preserved on a sunny Saturday afternoon) in a nod to the locale of the event (i.e. Sonoma County). Of course, you can make this for any occasion - birthdays, Sunday tea, etc. etc. ...

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Wedding Cake

Nicole Spiridakis

A sweet vanilla cake layered with lemon curd, homemade strawberry jam, and finished with buttercream makes the best-ever wedding cake.

5 from 1 vote

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Prep Time 2 hours hrs

Cook Time 1 hour hr

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 12

Calories 692 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup lemon curd
• ▢ 1 cup strawberry jam

For the Cake

• ▢ 4 teaspoons baking powder
• ▢ ½ teaspoon fine sea salt
• ▢ 3 cups all-purpose flour
• ▢ 1 cup unsalted butter softened
• ▢ 2 cups sugar
• ▢ 4 large eggs separated
• ▢ 1 teaspoon pure vanilla vanilla extract
• ▢ 1 cup whole milk

For the Vanilla Butter Cream

• ▢ 1 cup unsalted butter, softened
• ▢ 6 cups confectioners’ sugar
• ▢ 2 tablespoons whole milk plus more, if needed
• ▢ 2 teaspoons pure vanilla extract

Instructions

 

Make Cake

• Preheat oven to 350 degrees. Butter two (or three) 9-inch baking pans and line the bottom of each with parchment paper (note: sometimes I like to bake this in three layers; each layer is thinner than if you use two pans, but simply divide evenly between however-many pans you choose to use and all will be well). Butter the paper and dust the pans with flour, tapping out the excess.
• Whisk baking powder and salt into flour.
• In another bowl, beat butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Add the vanilla to the mixture.
• Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
• In another bowl, whisk or whip egg whites to soft peaks. Stir one-third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Make Buttercream

• For the vanilla butter cream
• (makes about 4 cups)
• 16 tablespoons (2 sticks) unsalted butter
• 6 cups confectioners’ sugar
• 2 tablespoons whole milk, plus more, if needed
• 2 teaspoons vanilla extract
• Have all the ingredients at room temperature.
• In a large bowl, combine the butter, confectioners’ sugar, milk and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
• If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.

Assemble

• Layer the cake with the strawberry jam and lemon curd and frost it with the buttercream.

Nutrition

Calories: 692kcalCarbohydrates: 152gProtein: 6gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 149mgSodium: 321mgPotassium: 108mgFiber: 1gSugar: 60gVitamin A: 1069IUVitamin C: 2mgCalcium: 134mgIron: 2mg

Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.

Did you make this recipe?Let me know in the comments how it went!