Crisp, clean vanilla flavor permeates this classic white wedding cake, making every bite a celebration. The light, airy crumb practically melts in your mouth, contrasted beautifully by the rich and creamy vanilla buttercream. This cake isn’t just for weddings; it’s perfect for birthdays, anniversaries, or any occasion that calls for a touch of elegance. The secret lies in the simple yet perfect balance of ingredients, resulting in a truly unforgettable dessert experience.
Why you’ll love this Classic White Wedding Cake with Vanilla Buttercream
- This recipe delivers a moist, tender, and beautifully textured white wedding cake that will impress your guests.
- It’s surprisingly easy to make at home, ensuring a fresh and delicious dessert.
- The vanilla buttercream frosting is silky-smooth and perfectly complements the cake’s flavor.
- Customize it with your favorite fillings, such as fruit preserves or lemon curd, for a personal touch.
- The recipe uses simple ingredients you likely already have in your pantry.
- The delicate vanilla flavor is universally loved, making it a crowd-pleasing dessert.
Ingredients & Substitutions
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
How to make Classic White Wedding Cake with Vanilla Buttercream
Step 1: Prepare the Pans & Dry Ingredients
White wedding cake makes every moment feel satisfying. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, whisk together flour, baking powder, and salt.
Step 2: Cream Butter and Sugar
In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Chef’s Tip: Make sure your butter is properly softened for a smooth and lump-free batter.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing to keep the cake tender.
Step 4: Bake the Cakes
Pour batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Chef’s Tip: Rotate the pans halfway through baking to ensure even browning.
Step 5: Cool the Cakes
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely. Cooling completely prevents the cake from falling apart when frosting.
Step 6: Make the Frosting
To make the frosting, in a large bowl, cream together butter and powdered sugar until light and fluffy. Gradually add heavy cream and vanilla extract, beating until smooth. If the frosting is too thick, add a little more heavy cream, one tablespoon at a time.
Step 7: Assemble and Frost
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of buttercream frosting. Repeat with the remaining cake layers.
Step 8: Final Frosting
Frost the entire cake with the remaining buttercream frosting. Decorate as desired. For a rustic look, try a simple swirl pattern. For extra flair, check out these decoration ideas.
Tips for Success
- Use room temperature ingredients for better emulsification and a smoother batter.
- Don’t overbake the cakes; a toothpick should come out clean or with a few moist crumbs attached.
- Level the cake layers before frosting for a professional finish.
- Chill the frosted cake for at least 30 minutes before serving to allow the frosting to set.
Serving Suggestions
This classic white wedding cake pairs beautifully with a variety of beverages. Consider serving it with fresh fruit, such as berries or sliced peaches, alongside a glass of sparkling cider or a cup of coffee.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
Frequently Asked Questions
Can I freeze this cake?
Yes, you can freeze the cake layers individually before frosting. Wrap them tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before frosting.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that your baking powder is also gluten-free.
Can I use a different extract besides vanilla?
Absolutely! Almond extract, lemon extract, or even a touch of rosewater can add a unique twist to the flavor profile.
This classic white wedding cake with vanilla buttercream is a timeless dessert that’s sure to impress. Its moist, tender crumb and silky-smooth frosting make it a delightful treat for any occasion. Feel free to experiment with different fillings and decorations to make it your own! And if you’re looking for another sweet treat, try our Pistachio Puppy Chow Recipe! We’d love to hear your thoughts and any variations you try in the comments below!
Classic White Wedding Cake with Vanilla Buttercream
A timeless and elegant white wedding cake featuring a moist, tender vanilla sponge layered with a silky-smooth vanilla buttercream frosting. This cake is perfect for any special occasion and can be customized with your favorite fillings and decorations. The light and airy texture of the cake combined with the rich and creamy buttercream creates a truly unforgettable dessert experience. Every bite is a celebration of flavor and texture, making it an ideal centerpiece for your big day. The cake is surprisingly easy to make at home, ensuring a fresh and delicious treat for your guests. The vanilla extract enhances the natural flavors, offering a delightful aromatic experience.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- To make the frosting, in a large bowl, cream together butter and powdered sugar until light and fluffy. Gradually add heavy cream and vanilla extract, beating until smooth.
- Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of buttercream frosting. Repeat with the remaining cake layers.
- Frost the entire cake with the remaining buttercream frosting. Decorate as desired.
Notes
For a richer flavor, try using brown butter in the cake batter. The cake layers can be made ahead of time and stored in the refrigerator for up to 2 days. Store frosted cake in the refrigerator. This cake is also delicious with different fillings, such as fruit preserves or lemon curd.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg