A traditional Vanilla Wedding Cake is often a multi-tiered, beautifully decorated cake made with light, fluffy sponge layers and luxurious fillings. One popular option is a Vanilla Wedding Cake with Buttercream Frosting. Here’s a simplified version of a recipe for you.
Vanilla Wedding Cake Ingredients:
For the Cake:
- 4 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups unsalted butter, softened
- 2 1/2 cups sugar
- 8 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 4-5 tablespoons heavy cream
Vanilla Wedding Cake Instructions:
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour your cake pans (usually, multiple pans for a tiered cake).
- In a large bowl, sift together the cake flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until well combined.
- Divide the batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Prepare the Buttercream Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, vanilla, and heavy cream until smooth and spreadable.
- Assemble the Cake:
- Trim the tops of the cakes to make them level.
- Place one layer of cake on a cake board, add a layer of buttercream, and repeat with each layer. Once assembled, frost the entire cake with the buttercream and decorate as desired with fresh flowers, piping, or other decorative elements.
This recipe will yield a delicious, classic wedding cake that can be scaled up for larger cakes. Let me know if you’d like more details or variations!