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–+ servings
A homemade wedding cake decorated with flowers.
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5 from 1 vote

Homemade Wedding Cake Recipe

A sweet vanilla cake layered with lemon curd, homemade strawberry jam, and finished with buttercream makes the best-ever wedding cake.
Prep Time2 hours
Cook Time1 hour
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 12
Calories: 692kcal
Author: Nicole Spiridakis

Ingredients

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, at room temperature
  • 6 cups confectioners’ sugar
  • 2 tablespoons whole milk plus more, if needed
  • 2 teaspoons pure vanilla extract
US Customary - Metric

Instructions

Make Cake

  • Preheat oven to 350℉ degrees. Butter two 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). 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 (about 4 cups)

  • 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: 692kcal | Carbohydrates: 152g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 321mg | Potassium: 108mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1069IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 2mg