Gluten-Free Classic Three-Tier Wedding Cake

Celebrate love and elegance with this show-stopping Gluten-Free Classic Three-Tier Wedding Cake, a masterpiece designed to be both visually stunning and absolutely delicious. Crafted with a tender crumb using a premium gluten-free all-purpose flour blend, this cake perfectly balances moisture and structure in every layer. The recipe features three tiers (6-inch, 9-inch, and 12-inch) beautifully coated in creamy buttercream frosting and smooth gluten-free fondant, ensuring a polished, professional finish. Ideal for serving up to 100 guests, it’s the perfect centerpiece for any special occasion. With a subtle hint of vanilla and the delicate tang of buttermilk, this cake delivers timeless flavor without compromising dietary needs — because everyone deserves a slice of joy on your big day.

Nutriscore Rating: 29/100

Prep Time:120 mins

Cook Time:90 mins

Total Time:210 mins

Servings: 100

Ingredients

• 6 cups Gluten-free all-purpose flour blend
• 3 tablespoons Baking powder
• 1.5 teaspoons Baking soda
• 1.5 teaspoons Salt
• 3 cups Unsalted butter, room temperature
• 4.5 cups Granulated sugar
• 12 units Large eggs
• 3 tablespoons Vanilla extract
• 3 cups Buttermilk
• 3 pounds Gluten-free fondant
• 8 cups Buttercream frosting

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and line three cake pans of different diameters: 6-inch, 9-inch, and 12-inch.

Step 2

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes.

Step 4

Add the eggs to the mixture one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Mix in the vanilla extract.

Step 6

With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.

Step 7

Divide the batter among the three prepared pans. The 6-inch pan should have enough batter to reach about half the height. The 9-inch and 12-inch pans should be filled proportionally.

Step 8

Bake the cakes: The 6-inch cake should bake for 30-35 minutes, the 9-inch for 40-45 minutes, and the 12-inch for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 10

Once cooled, level the tops of the cakes with a serrated knife to ensure even layers.

Step 11

Spread a thin layer of buttercream frosting on top of each layer to crumb coat. Chill the layers for 30 minutes.

Step 12

Apply a second, thicker layer of buttercream over each cake, smoothing with a spatula. Chill again for 30 minutes.

Step 13

Roll out the gluten-free fondant and cover each tier individually. Use a smoothing tool to remove any air bubbles and trim the excess fondant.

Step 14

Stack the tiers: Place the 12-inch cake on a sturdy cake board. Insert dowels for support, then place the 9-inch cake on top. Repeat with the 6-inch cake.

Step 15

Decorate as desired with additional fondant accents, flowers, or other embellishments fitting the wedding theme.

Nutrition Facts

Serving size	(7012.3g)

Amount per serving	% Daily Value*
Calories	26819.3

Total Fat 1074.0g	0%
Saturated Fat 648.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 4904.4mg	0%
Sodium 12589.9mg	0%
Total Carbohydrate 4063.1g	0%
Dietary Fiber 21.6g	0%
Total Sugars 3344.4g
Protein 121.1g	0%

Vitamin D 1210.6IU	0%
Calcium 1565.0mg	0%
Iron 19.6mg	0%
Potassium 2335.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 1.8%

Carbs: 61.6%