Nut-Free Classic Three-Tier Wedding Cake
Elevate your celebration with this Nut-Free Classic Three-Tier Wedding Cake, a masterpiece of elegance and flavor designed to serve up to 100 guests. Perfectly soft and fluffy layers of vanilla sponge made with simple, wholesome ingredients like creamy butter, real vanilla, and whole milk come together to create a nut-free dessert that everyone can enjoy. Each layer is adorned with a velvety smooth vanilla buttercream and finished with a pristine, customizable fondant for a clean and professional look. Whether you keep it timeless with a white finish or add pops of color, this show-stopping centerpiece is perfect for weddings, anniversaries, or any special occasion. With clear instructions and no nuts in sight, it’s an ideal choice for allergen-conscious celebrations.
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Recipe Information
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)
Instructions
Preheat the oven to 350°F (175°C). Grease and line three cake pans: 6-inch, 9-inch, and 12-inch rounds.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a stand mixer, cream the butter and granulated sugar on medium speed until light and fluffy, approximately 3-5 minutes.
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.
Gradually add the dry ingredients to the wet mixture alternating with milk, starting and ending with the dry ingredients. Mix until smooth.
Divide the batter evenly among the prepared cake pans.
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.
Allow cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
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.
Level each cake layer with a sharp knife, then fill and frost with a thin layer of buttercream.
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.
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.
Decorate the cake as desired with additional fondant or colored accents.
Nutrition Facts
Calories |
39899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1607.4 g | 2061% | |
| Saturated Fat | 951.4 g | 4757% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 6298 mg | 2099% | |
| Sodium | 7512 mg | 327% | |
| Total Carbohydrate | 6125.8 g | 2228% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 5415.8 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 34.1 mcg | 170% | |
| Calcium | 1758 mg | 135% | |
| Iron | 56.9 mg | 316% | |
| Potassium | 3351 mg | 71% | |
*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.
