Dairy-Free Classic Three-Tier Wedding Cake
Craft a show-stopping centerpiece for your special day with this Dairy-Free Classic Three-Tier Wedding Cake—a stunning combination of elegance and inclusivity. This impressively moist and fluffy cake is entirely dairy-free, making it the perfect option for accommodating dietary restrictions without sacrificing flavor. Featuring layers of tender, vanilla-scented sponge made with applesauce and almond milk, this wedding cake is stacked high into three tiers (6-inch, 9-inch, and 12-inch) and frosted with a luscious dairy-free buttercream. Designed to serve up to 100 guests, this recipe includes step-by-step instructions for flawless tier construction and decoration, allowing you to create a bakery-worthy masterpiece right in your kitchen. Whether finished with smooth buttercream accents or personalized embellishments, this cake is a testament to how deliciously indulgent dairy-free baking can be.
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Ingredients
- 9 cups All-purpose flour
- 4.5 tablespoons Baking powder
- 1.5 tablespoons Salt
- 6 cups Granulated sugar
- 3 cups Unsweetened applesauce
- 2.25 cups Vegetable oil
- 4.5 tablespoons Vanilla extract
- 6 cups Almond milk
- 6 teaspoons Apple cider vinegar
- 4.5 cups Dairy-free butter
- 12 cups Powdered sugar
- 6 tablespoons Dairy-free milk
- 1.5 teaspoons Cream of tartar
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and line three pairs of cake pans: 6-inch, 9-inch, and 12-inch.
Step 2
In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix well and set aside.
Step 3
In another bowl, blend the granulated sugar, applesauce, vegetable oil, and vanilla extract until well combined.
Step 4
Add almond milk and apple cider vinegar together in a medium bowl and let sit for 5 minutes to create a buttermilk substitute.
Step 5
Gradually alternately add the dry ingredients and the buttermilk substitute to the sugar and applesauce mixture, starting and ending with the dry ingredients. Mix until just combined.
Step 6
Divide the batter equally among the prepared pans and smooth the tops with a spatula.
Step 7
Bake the 6-inch cakes for about 25-30 minutes, the 9-inch cakes for 35-40 minutes, and the 12-inch cakes for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then turn them onto wire racks to cool completely.
Step 9
For the frosting, beat the dairy-free butter until creamy. Gradually add powdered sugar, one cup at a time, and continue to beat until it becomes light and fluffy.
Step 10
Add dairy-free milk and cream of tartar and beat the frosting until smooth. If the frosting is too thick, add a little more dairy-free milk; if too thin, add more powdered sugar.
Step 11
Once the cakes are completely cool, level the tops as necessary. Spread a layer of frosting between the layers of each size cake and stack accordingly.
Step 12
Apply a thin crumb coat of frosting to all the cakes and refrigerate for 30 minutes to set.
Step 13
Apply a final layer of frosting to each tier and use a smoothing tool to perfect the surface.
Step 14
Stack the cakes, applying dowels for support if necessary, and finish with decorative frosting techniques or adornments as desired.
Nutrition Facts
| Serving size | (7758.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 26946.9 |
| Total Fat 1337.2g | 0% |
| Saturated Fat 299.1g | 0% |
| Polyunsaturated Fat 306.3g | |
| Cholesterol 0mg | 0% |
| Sodium 24455.3mg | 0% |
| Total Carbohydrate 3695.0g | 0% |
| Dietary Fiber 39.3g | 0% |
| Total Sugars 2791.2g | |
| Protein 121.6g | 0% |
| Vitamin D 506.0IU | 0% |
| Calcium 2670.8mg | 0% |
| Iron 57.6mg | 0% |
| Potassium 3211.7mg | 0% |
Source of Calories