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Wedding Cake Recipe

TahiraJaved
Wedding Cake Recipe
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Wedding Cake
TahiraJaved

Wedding Cake Recipe

This Wedding Cake Recipe bakes three tender layers of white almond cake using cake flour and the reverse creaming method for a fine, velvety crumb. The layers are stacked with raspberry preserves and covered in silky vanilla almond buttercream. Frozen layers and a chilled crumb coat make this homemade wedding cake easy to assemble, slice, and serve at weddings, showers, and celebrations.
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Prep Time 40 minutes
Cook Time 28 minutes
Cooling, Frosting and Chilling 2 hours 15 minutes
Total Time 3 hours 23 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

For the White Almond Cake
  • 3 cups cake flour
  • 1 3/4 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 3/4 cup unsalted butter softened and cubed
  • 1 cup whole milk at room temperature
  • 1/2 cup full fat sour cream at room temperature
  • 5 large egg whites at room temperature
  • 1 tbsp alcohol free vanilla extract
  • 1 tsp alcohol free almond extract
For the Raspberry Filling
  • 3/4 cup seedless raspberry preserves
For the Vanilla Almond Buttercream
  • 1 1/2 cups unsalted butter softened
  • 5 cups powdered sugar sifted
  • 1/4 cup heavy cream
  • 2 tsp alcohol free vanilla extract
  • 1/2 tsp alcohol free almond extract
  • 1/4 tsp fine salt
For Garnish
  • 1 cup fresh raspberries
  • Fresh edible flowers or mint leaves optional

Equipment

  • 3 8 inch round cake pans, 2 inches deep bake three even layers for a tall, balanced cake
  • 1 Stand mixer with paddle cuts the butter into the flour and beats the buttercream fluffy
  • 1 Digital kitchen scale weighs the flour and divides the batter evenly
  • 1 Serrated knife trims domed tops so the layers stack flat
  • 1 Offset spatula spreads the buttercream in smooth, even swoops
  • 1 Bench scraper smooths the sides for a clean, bakery style finish

Method
 

  1. Preheat the oven to 350°F and grease and line three 8 inch pans.
  2. Mix the flour, sugar, baking powder, and salt, then mix in the cubed butter for 2 to 3 minutes until it looks like damp sand.
  3. Whisk the milk, sour cream, egg whites, vanilla, and almond extract.
  4. Beat in half of the wet mixture for 90 seconds, then add the rest in two parts.
  5. Divide the batter evenly and bake for 25 to 28 minutes until a toothpick shows a few moist crumbs.
  6. Cool for 15 minutes in the pans and 1 hour on a rack.
  7. Beat the butter for 4 minutes, then beat in the powdered sugar, cream, extracts, and salt until fluffy.
  8. Stack the layers with a buttercream ring and preserves, add a crumb coat, chill for 30 minutes, then add the final coat and decorate.

Notes

Difficulty: Medium. Bake for 25–28 minutes. Allow 75 minutes for cooling and 60 minutes for frosting and chilling; total time is about 3 hours 30 minutes.
Cool the layers completely and chill the crumb coat for 30 minutes. Weigh the flour and divide the batter evenly. Use room temperature ingredients.
Storage: Refrigerate covered up to 5 days; freeze unfrosted layers up to 3 months.
Nutrition values are estimates supplied with the recipe, per 1/16 of the cake.

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