Recipe for a Wedding Cake

Wedding Cake

Disclaimer: The recipes shared are for informational purposes only. Please cook safely and check for allergens. The author is not liable for any results or issues arising from the use of the recipes.

Blythe Alexander's homemade wedding cake from Second Chances.

This recipe is adapted from Betty Crocker's New Cake Decorating Book. 

The buttercream frosting is from Martha Stewart.

I baked this cake for my daughter's 10th birthday.

Ingredients for cake:

• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 cups sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups milk (I use local Happy Cow whole milk)
• 1/2 cup (1 stick) unsalted butter, softened 
• 1 teaspoon vanilla extract
• 3 eggs

Directions:

1. Heat oven to 350 degrees. 
2. Grease and flour two 8 to 9 inch pans. 
3. Beat all ingredients in large bowl on low speed for 30 seconds, scraping bowl constantly. 
4. Beat on high speed 3 minutes, scraping bowl occasionally. 
5. Pour batter into pans. 
6. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes. 
8. Remove cake from pans. 
9. Cool completely before frosting.

Ingredients for Frosting:

• 4 sticks unsalted butter, softened
• 6 cups confectioner's sugar
• 1 teaspoon vanilla extract

Directions:

1. Beat butter and 1 cup sugar with a mixer on medium speed until combined.
2. Reduce speed to low and continue to beat, gradually adding remaining 5 cups sugar, 1 cup at a time. 
3. Raise speed to high. 
4. Add vanilla. 
5. Beat until pale and fluffy, about 3 minutes more.

Disclaimer: The recipes shared are for informational purposes only. Please cook safely and check for allergens. The author is not liable for any results or issues arising from the use of the recipes.