Classic Three-Tier Wedding Cake
Indulge in timeless elegance with this Classic Three-Tier Wedding Cake, a show-stopping centerpiece perfect for any special celebration. Featuring moist, buttery vanilla layers crafted from scratch, this recipe uses simple pantry staples like sifted flour, creamy butter, and pure vanilla extract to deliver unparalleled flavor and texture. Stacked to perfection using three tiers—6-inch, 9-inch, and 12-inch rounds—this cake is beautifully frosted with a silky, homemade buttercream that’s smooth and easy to work with. Whether adorned with intricate fondant detailing or fresh flowers, this cake is as versatile as it is breathtaking. Designed to serve up to 100 guests, this recipe is ideal for weddings, anniversaries, or milestone events, with detailed instructions for prepping, baking, and assembling each tier like a professional. Prepare to impress with this stunning tiered wedding cake that balances classic charm with a touch of creativity.
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Ingredients
- 8 cups all-purpose flour, sifted
- 2 tablespoons baking powder
- 2 teaspoons salt
- 4 cups unsalted butter, softened
- 4 cups granulated sugar
- 16 large eggs
- 4 tablespoons pure vanilla extract
- 4 cups whole milk
- 16 cups confectioners' sugar, sifted
- 1 cup heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour three sets of round cake pans: 12-inch, 9-inch, and 6-inch.
Step 2
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3
In another large bowl, cream the softened butter and granulated sugar until fluffy, about 3-5 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
Gradually add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Mix just until combined.
Step 6
Divide the batter among the prepared cake pans: batter should be distributed proportionally based on pan size, with about 50% in the largest pan, 30% in the middle, and 20% in the smallest.
Step 7
Bake in the preheated oven. The 6-inch cake should bake for about 25-30 minutes, the 9-inch for 35-40 minutes, and the 12-inch for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Cool cakes in their pans for 10 minutes before inverting onto wire racks to cool completely.
Step 9
For the buttercream frosting, beat the remaining butter (4 cups) until creamy. Gradually add the sifted confectioners' sugar, beating until smooth.
Step 10
Add heavy cream a tablespoon at a time until frosting reaches a spreadable consistency. Beat in additional vanilla extract to taste, if desired.
Step 11
To assemble and decorate, level each cooled cake layer if necessary to ensure flat surfaces.
Step 12
Place the largest cake layer on a serving board and spread evenly with buttercream. Repeat with the middle and smallest tiers, stacking them carefully.
Step 13
Use wooden dowels or straws for support, inserting through the layers to keep the cake stable.
Step 14
Finish by spreading a thin layer of buttercream over the entire cake for a crumb coat. Chill for 30 minutes, then apply the final buttercream layer, smoothing with a spatula.
Step 15
Decorate the cake with flowers, fondant, or preferred toppings before serving.
Nutrition Facts
| Serving size | (6854.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 23958.7 |
| Total Fat 969.2g | 0% |
| Saturated Fat 577.8g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 5399.8mg | 0% |
| Sodium 9161.2mg | 0% |
| Total Carbohydrate 3643.8g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 2802.6g | |
| Protein 239.1g | 0% |
| Vitamin D 1069.4IU | 0% |
| Calcium 1988.5mg | 0% |
| Iron 52.1mg | 0% |
| Potassium 3688.0mg | 0% |
Source of Calories