Every bride wants a wedding that will be remembered for years to come. But when planning your special day, you want to ensure that you and your guests leave with a cake that will be a big part of the memories.
So what kind of cake should you make?
The best cake for a wedding is vanilla cake. And you may wonder how to make a classic vanilla wedding cake without hassle. Planning a wedding can be stressful, and baking a wedding cake is no exception.
This blog will provide the easiest and most delicious vanilla wedding cake recipe. You will no longer have to worry about the time and effort needed to make the perfect cake for your special day. My recipe is simple, so you will have no trouble following it.
- 3 Cups All-Purpose Flour or Pastry Flour
- 3 Cups Whole Milk or Heavy Cream
- 5 Large Egg Whites
- 2 Large Whole Eggs
- A Pinch of Salt (½ teaspoon Salt)
- 2 ½ Cups Regular Granulated Sugar or Caster Sugar
- 1 tablespoon Pure Madagascar Vanilla Extract
- 3 Cups Unsalted Softened Butter at Room Temperature
- 3 Cups Sour Cream
- 2 tablespoons Baking Soda
- 2 tablespoons Baking Powder
- ½ tablespoon Cornstarch
- 1 ½ Cups Powdered Confectionaries Sugar
- 1 tablespoon Lemon Extract (Optional)
Step 1: Preheat the Oven
The wedding vanilla cake is a 2-tier cake for a casual wedding. Turn on the oven's switch. Preheat the oven to 350°F (175°C) for 5 minutes. Before preheating the oven, put the wire rack in the center of the oven.
Step 2: Grease the Baking Pan
As it is a two-tier cake, we need to grease two types of baking pans. I will use a 9-by-3-inch baking pan for the lower tier and a 6-by-3-inch baking pan for the upper tier. Put a sheet of parchment paper on the baking pan first. Then grease each pan with softened butter using a grease brush. Apply the butter to the parchment paper. After greasing the pan, apply regular flour all over the pan. Do the same for both the 9-inch and 6-inch baking pans.
Step 3: Prepare the Baking Mixture
First, take 3 cups of all-purpose flour or pastry flour in a plastic or ceramic mixing bowl. Combine 2 tablespoons of baking soda, 2 tablespoons of baking powder, ½ tablespoon of cornstarch, and ½ teaspoon of salt with the flour. Use a beater or hand mixer to mix them. The flour mixture is ready.
Now we need to prepare sweetened butter. In a mixing bowl, put 1 ½ cups of unsalted, softened butter and 2 ½ Cups of regular granulated sugar or caster sugar. Beat these two ingredients with an electric mixer at a very fast speed. The butter will have a foamy texture. Scrap the mixture on the sides using a rubber spatula or bench scraper.
Then beat 5 large egg whites and 2 large whole eggs in the butter and sugar. Again, use an electric mixer or stand mixer to combine very well. Now pour 1 tablespoon pure Madagascar vanilla extract and 1 tablespoon lemon extract into the baking mix. Stir with a normal hand beater.
Then pour all the prepared flour mixture and 3 cups of whole milk or heavy cream into the bowl. Again, whisk them at a very low speed until they are well incorporated and absorbed. Put 3 cups of sour cream in the last step of the mixture. Stir it for at least 3 minutes. Ensure that there are no chunks of flour left.
The batter will have a heavy and thick texture. Pour the required batter uniformly into the greased and floured baking pan. When the baking pan is filled, set it for baking. After baking, remove the cake. Sequentially, pour the batter into the baking pan and bake.
Step 4: Bake the Cake
Set the baking pan in the preheated oven. Set the timer for 25 minutes. Bake the cake. After baking, put a toothpick into the center of the cake. The cake is done if there is no batter clinging to the toothpick. Otherwise, bake it for another 5 to 10 minutes. Cool the baked cake in a pan on a wire rack for 10 to 15 minutes.
Step 5: Prepare Vanilla White Butter Cream Frosting
Before making buttercream frosting, level the baked cake. I will have two 9-by-3-inch round cakes and two 6-by-3-inch round cakes. I will slightly cut each cake's top to create a flat surface. Now, we need to combine 1 1/2 cups softened butter, 1 1/2 cups confectioners' sugar, 3 cups whole milk or heavy cream, 1 tablespoon pure Madagascar vanilla extract, and 1 tablespoon lemon extract. Beat with an electric beater and prepare buttercream for the frosting.
Step 6: Decorate the Cake in Wedding Style
This is the last step to preparing the actual vanilla white wedding cake. Apply the buttercream frosting all over the baked cake. Apply a heavy layer. Sequentially arrange the two-tiered cake. Place the 9-inch cake on top, followed by the 6-inch cake. Fill a round piping tip with the required amount of cream.
Use it to draw a flower or any other decorating design on the surface of the cake. Fill the entire surface with cream so that the cake appears white. You can add other decorating ingredients and write the wishes on the cake. Now serve and enjoy the cake.
Need more decoration ideas? You can get them from here.
What should I do when the batter is not mixed enough?
If the batter for your vanilla cake is not mixed enough, it can result in an uneven texture and inconsistent flavour. To fix this issue, gently fold the batter a few more times with a spatula.
Be careful not to overmix the batter, leading to a tough and dry cake. Once you have mixed the batter more, pour it into the prepared baking pan and bake the cake according to my recipe’s instructions.
Moreover, you can add a couple of tablespoons of milk and mix it into the batter until fully combined. This will help to make sure that the cake turns out perfectly.
After baking, let the cake cool completely before serving to allow the flavours and texture to develop fully. Remember, baking is all about experimenting and learning from the results. Don’t worry if your cake doesn’t turn out perfect the first time.
How do I know when the cake is done?
The best way to know when a vanilla cake is done is to insert a toothpick or cake tester into the center of the cake. If the toothpick comes out clean, with no batter or crumbs sticking, then the cake is done cooking.
Another way to check is to press down on the top of the cake gently – if it springs back, it is likely fully cooked.
It is important not to overbake the cake, as this can cause it to dry out or become tough. Stay alert during baking and check the cake frequently to ensure it is perfectly cooked.
How can I make my wedding cake taste better?
There are several ways to make your vanilla wedding cake taste better. Some ideas include:
1. High-quality vanilla extract gives the cake a more intense vanilla flavour.
2. Add a layer of fruit that preserves the cake layers for flavour and moisture.
3. Dust the cake with powdered sugar or cocoa powder for added texture and flavour.
You can also work with a professional baker or pastry chef to create a customized flavour profile for your wedding cake.
What kind of icing is the best for Vanilla Wedding Cake?
Icing is an important part of any cake. It will provide a beautiful look and texture. A few different icing options can be used for a Vanilla Wedding Cake. Some popular options include:
1. Buttercream: This is a classic icing choice that is rich, creamy, and versatile. It can be flavoured and piped or smoothed for different decorative effects.
2. Fondant: Fondant is a sweet, pliable icing that can be rolled out and draped over the cake for a smooth, polished finish. It is often used for more formal or elaborate cake designs.
3. Cream Cheese: Cream cheese icing is a tangy, slightly sweet option that pairs well with vanilla cake. It can be piped or smoothed for different decorative effects.
Ultimately, the best icing choice for your Vanilla Wedding Cake will depend on your overall look and feel.
What should I do if I accidentally overbaked my cake?
If you accidentally overbaked your wedding cake, don’t panic! There are a few options you can try to salvage the cake.
First, check if the cake is still moist enough to be edible. If it’s dry, try brushing it with a simple syrup of equal parts sugar and water to add moisture. You can also try cutting off burnt or browned edges and frosting the cake to cover up imperfections.
To avoid overcooking your cake, use an instant-read thermometer to check the cake’s temperature.
The bottom line is that your cake is a beautiful wedding dessert, and your guests will love it. If you have made a mistake, don’t panic. Just remember what the main purpose of the wedding cake is and what you have done to fix the problem.
Hopefully, you won’t have to redo your wedding cake. Ensure your guests enjoy the food and your wedding. I hope my recipe will help you make the perfect vanilla wedding cake.