Classic Homemade Wedding Cake with Vanilla Buttercream
A traditional multi-tier wedding cake featuring tender vanilla sponge layers paired with silky buttercream frosting. This recipe creates a classic celebration cake with a light, fluffy crumb and rich, smooth frosting that's perfect for stacking into elegant tiers. The straightforward technique makes it accessible for home bakers wanting to create a memorable centerpiece for weddings or special occasions. The vanilla flavor profile is timeless and pairs beautifully with fresh flowers, fruit, or decorative elements.
Ingredients
Instructions
- 1
Preheat oven and grease and flour cake pans
- 2
Cream butter and sugar until light and fluffy
- 3
Beat in eggs one at a time, then stir in vanilla
- 4
Combine flour and baking powder, add to creamed mixture and mix well
- 5
Stir in milk until batter is smooth
- 6
Pour or spoon batter into prepared pans
- 7
Bake until cake springs back to the touch
- 8
For frosting, cream butter until smooth and fluffy
- 9
Gradually beat in powdered sugar until fully incorporated
- 10
Add vanilla extract and milk, beat until frosting is light and fluffy
- 11
Once cakes are cool, frost and stack to create tiers
- 12
Decorate as desired
Tips
Ensure butter is properly softened at room temperature for smooth creaming and frosting texture
Cool cakes completely before frosting to prevent melting and sliding
Use a cake turntable for easier frosting application and smoother finish
Good to Know
Covered at room temperature for 2 days or refrigerated for up to 1 week
Cake layers can be made 1 day ahead and wrapped; frosting can be made 2 days ahead and refrigerated
Best served at room temperature; remove from refrigerator 30 minutes before serving
Common Mistakes
Avoid overmixing batter to prevent tough cake texture
Don't frost warm cakes to prevent melting and sliding
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this cake in advance?
Yes, wrap unfrosted layers tightly and store at room temperature for up to 2 days, or freeze for up to 3 months.
What if I don't have cake pans in multiple sizes?
Use any round pans you have and trim layers to size, or make sheet cakes and cut into circles.
How long will the frosted cake keep?
A frosted cake keeps covered at room temperature for 2-3 days or refrigerated for up to 1 week.