Simple Homemade Wedding Cake

sallysbakingaddiction.com

Lisa S

9-Inch Bottom Tier

3 and ⅔ cups ( 420g) cake flour ( spoon & leveled)

1 teaspoon salt

1 teaspoon baking powder

¾ teaspoon baking soda

1 and ½ cups (3 sticks; 345g) unsalted butter, softened to room temperature

2 cups ( 400g) granulated sugar

3 large eggs + 2 additional egg whites, at room temperature

1 Tablespoon pure vanilla extract (yes, Tbsp!)

¾ cup ( 180g) full-fat sour cream, at room temperature

¾ cup (180ml) whole milk, at room temperature

6-Inch Top Tier

1 and ¾ cups (200g) cake flour ( spoon & leveled)

¼ teaspoon salt

¾ teaspoon baking powder

¼ teaspoon baking soda

½ cup (1 stick; 115g) unsalted butter, softened to room temperature

1 cup ( 200g) granulated sugar

1 large egg + 1 additional egg white, at room temperature

2 teaspoons pure vanilla extract

½ cup ( 120g) full-fat sour cream, at room temperature

½ cup (120ml) whole milk, at room temperature

Frosting for 9 inch cake & piping

2 cups (4 sticks; 460g) unsalted butter, softened to room temperature

8 cups ( 960g) confectioners’ sugar

6 Tablespoons (90ml) whole milk or heavy cream

1 and ½ teaspoons pure vanilla extract

⅛ teaspoon salt

Frosting for 6 inch cake

1 cup (2 sticks; 230g) unsalted butter, softened to room temperature

4 - 5 cups (480 to 600g) confectioners’ sugar

¼ cup (60ml) heavy cream or whole milk

1 teaspoon pure vanilla extract

salt, to taste

Directions at sallysbakingaddiction.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer