Classic Three-Tier Wedding Cake
Celebrate the perfect union with a stunning Classic Three-Tier Wedding Cake, designed to be both a visual masterpiece and a crowd-pleaser at your special event. This elegant recipe combines tender, moist cake layers with fluffy vanilla buttercream for a timeless taste. Crafted with three tiers—12-inch, 9-inch, and 6-inch rounds—it's ideal for serving up to 100 guests. Detailed instructions ensure even beginner bakers can achieve bakery-level results, including tips on stacking the layers securely with wooden dowels. Decorated with the smoothest buttercream and optional adornments like fresh flowers or fondant accents, this cake promises to be as delicious as it is unforgettable. Perfect for weddings, anniversaries, or any grand celebration! Keywords: wedding cake recipe, three-tier cake, buttercream frosting, tiered celebration cake.
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Recipe Information
Ingredients
- 8 cups all-purpose flour, sifted
- 2 tablespoons baking powder
- 2 teaspoons salt
- 4 cups unsalted butter, softened
- 4 cups granulated sugar
- 16 large eggs
- 4 tablespoons pure vanilla extract
- 4 cups whole milk
- 16 cups confectioners' sugar, sifted
- 1 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three sets of round cake pans: 12-inch, 9-inch, and 6-inch.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In another large bowl, cream the softened butter and granulated sugar until fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Mix just until combined.
Divide the batter among the prepared cake pans: batter should be distributed proportionally based on pan size, with about 50% in the largest pan, 30% in the middle, and 20% in the smallest.
Bake in the preheated oven. The 6-inch cake should bake for about 25-30 minutes, the 9-inch for 35-40 minutes, and the 12-inch for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in their pans for 10 minutes before inverting onto wire racks to cool completely.
For the buttercream frosting, beat the remaining butter (4 cups) until creamy. Gradually add the sifted confectioners' sugar, beating until smooth.
Add heavy cream a tablespoon at a time until frosting reaches a spreadable consistency. Beat in additional vanilla extract to taste, if desired.
To assemble and decorate, level each cooled cake layer if necessary to ensure flat surfaces.
Place the largest cake layer on a serving board and spread evenly with buttercream. Repeat with the middle and smallest tiers, stacking them carefully.
Use wooden dowels or straws for support, inserting through the layers to keep the cake stable.
Finish by spreading a thin layer of buttercream over the entire cake for a crumb coat. Chill for 30 minutes, then apply the final buttercream layer, smoothing with a spatula.
Decorate the cake with flowers, fondant, or preferred toppings before serving.
Nutrition Facts
Calories |
23959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 969.2 g | 1243% | |
| Saturated Fat | 577.8 g | 2889% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 5400 mg | 1800% | |
| Sodium | 9161 mg | 398% | |
| Total Carbohydrate | 3643.8 g | 1325% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 2802.6 g | ||
| Protein | 239.1 g | 478% | |
| Vitamin D | 26.7 mcg | 134% | |
| Calcium | 1988 mg | 153% | |
| Iron | 52.1 mg | 289% | |
| Potassium | 3688 mg | 78% | |
*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.
