Nut-Free Classic Three-Tier Wedding Cake
Celebrate your special day with this stunning Nut-Free Classic Three-Tier Wedding Cake, a timeless masterpiece designed to serve up to 100 guests. Crafted with tender vanilla cake layers and cloaked in smooth, homemade buttercream, this nut-free wedding cake ensures safety for allergy-sensitive guests without sacrificing flavor or elegance. Each tier—6-inch, 9-inch, and 12-inch—perfectly balances moist, airy texture and buttery vanilla richness, topped with a sleek fondant finish for a flawless presentation. With optional food coloring for customizable accents, this elegant showstopper is perfect for weddings, anniversaries, or any grand celebration. Whether you’re a DIY bride or a baking enthusiast, this recipe offers clear, step-by-step instructions and achieves bakery-quality results, right in your kitchen!
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Ingredients
- 900 grams All-purpose flour
- 24 grams Baking powder
- 9 grams Salt
- 900 grams Unsalted butter
- 900 grams Granulated sugar
- 12 Large eggs
- 30 ml Vanilla extract
- 600 ml Whole milk
- 900 grams Unsalted butter (for buttercream)
- 1800 grams Confectioners' sugar
- 15 ml Vanilla extract (for buttercream)
- 60 ml Whole milk (for buttercream)
- 3000 grams White fondant
- 5 ml Food coloring (optional)
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and line three cake pans: 6-inch, 9-inch, and 12-inch rounds.
Step 2
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3
In a stand mixer, cream the butter and granulated sugar on medium speed until light and fluffy, approximately 3-5 minutes.
Step 4
Add the eggs one at a time to the creamed mixture, beating each egg into the mix before adding the next. Then add the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet mixture alternating with milk, starting and ending with the dry ingredients. Mix until smooth.
Step 6
Divide the batter evenly among the prepared cake pans.
Step 7
Bake for 25-30 minutes for the 6-inch cake, 35-40 minutes for the 9-inch cake, and 45-50 minutes for the 12-inch cake, or until a toothpick inserted into the center of each cake comes out clean.
Step 8
Allow cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
Step 9
For the buttercream, beat the butter in a large mixing bowl until smooth. Gradually add the confectioners' sugar, vanilla extract, and milk, beating until creamy and spreadable.
Step 10
Level each cake layer with a sharp knife, then fill and frost with a thin layer of buttercream.
Step 11
Roll out the fondant and cover each cake tier separately. Use a rolling pin to smooth the fondant over the cakes and trim off any excess at the base.
Step 12
Stack the tiers, starting with the 12-inch tier at the bottom, then the 9-inch tier, and finally the 6-inch tier on top.
Step 13
Decorate the cake as desired with additional fondant or colored accents.
Nutrition Facts
| Serving size | (9763.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 39899.3 |
| Total Fat 1607.4g | 0% |
| Saturated Fat 951.4g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 6298.1mg | 0% |
| Sodium 7512.3mg | 0% |
| Total Carbohydrate 6125.8g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 5415.8g | |
| Protein 203.1g | 0% |
| Vitamin D 1362.3IU | 0% |
| Calcium 1757.6mg | 0% |
| Iron 56.9mg | 0% |
| Potassium 3351.0mg | 0% |
Source of Calories