Wedding Cake Tier Recipe

Name: Wedding Cake Tier
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: One 8-inch round 3-layer cake
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 1 cup whole milk, room temperature; 1 1/2 cups unsalted butter, softened (for frosting); 5 cups confectioners' sugar (for frosting); 1/4 cup heavy cream (for frosting); 2 teaspoons vanilla extract (for frosting); Pinch of salt (for frosting)

American · Dessert · 80 min total

Wedding Cake Tier recipe videos

A classic white wedding cake tier with almond flavor, moist crumb, and buttercream frosting. Perfect for a multi-tiered celebration cake.

45
min prep

35
min cook

16
servings

580
kcal/serving

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk, room temperature
1 1/2 cups unsalted butter, softened (for frosting)
5 cups confectioners' sugar (for frosting)
1/4 cup heavy cream (for frosting)
2 teaspoons vanilla extract (for frosting)
Pinch of salt (for frosting)

Instructions

Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and line bottoms with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat 1 cup butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Beat in vanilla and almond extracts.
Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix just until combined.
Divide batter evenly among prepared pans. Bake for 25-35 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
For frosting: In a large bowl, beat 1 1/2 cups butter until creamy. Gradually add confectioners' sugar, beating on low. Add cream, vanilla, and salt; beat on high until light and fluffy, about 3 minutes.
Level cake layers if needed. Place one layer on a cake board, spread with about 1/2 cup frosting. Repeat with remaining layers. Crumb coat the entire cake with a thin layer of frosting; refrigerate 30 minutes.
Frost cake with remaining buttercream, smoothing with a bench scraper. Decorate as desired.

Tips

For best results, ensure all ingredients are at room temperature.
To make ahead, wrap cooled cake layers tightly in plastic wrap and freeze for up to 2 months.
This recipe yields enough batter for one 8-inch tier; scale up for larger tiers.

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