Homemade Wedding Cake

A sweet vanilla cake layered with lemon curd, homemade strawberry jam, and finished with buttercream makes the best-ever homemade wedding cake.

This is my standard wedding cake (if I’m going the non-chocolate route) and it always receives rave reviews: a firm, buttery cake sandwiched with layers of homemade lemon curd and berry jam. I’m doing a wedding cake at the end of next month and plan to use homemade blackberry jam (we picked what seemed like buckets of blackberries in Sebastopol a few weekends ago that I preserved on a sunny Saturday afternoon) in a nod to the locale of the event (i.e. Sonoma County). Of course, you can make this for any occasion – birthdays, Sunday tea, etc. etc. …

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Wedding Cake

Nicole Spiridakis

A sweet vanilla cake layered with lemon curd, homemade strawberry jam, and finished with buttercream makes the best-ever wedding cake.

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Prep Time 2 hours hrs

Cook Time 1 hour hr

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 12

Calories 692 kcal

Ingredients

  

1x2x3x

• 1 cup lemon curd
• 1 cup strawberry jam

For the Cake

• 4 teaspoons baking powder
• ½ teaspoon fine sea salt
• 3 cups all-purpose flour
• 1 cup unsalted butter softened
• 2 cups sugar
• 4 large eggs separated
• 1 teaspoon pure vanilla vanilla extract
• 1 cup whole milk

For the Vanilla Butter Cream

• 1 cup unsalted butter, softened
• 6 cups confectioners’ sugar
• 2 tablespoons whole milk plus more, if needed
• 2 teaspoons pure vanilla extract

Instructions

 

Make Cake

• Preheat oven to 350 degrees. Butter two (or three) 9-inch baking pans and line the bottom of each with parchment paper (note: sometimes I like to bake this in three layers; each layer is thinner than if you use two pans, but simply divide evenly between however-many pans you choose to use and all will be well). Butter the paper and dust the pans with flour, tapping out the excess.
• Whisk baking powder and salt into flour.
• In another bowl, beat butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Add the vanilla to the mixture.
• Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
• In another bowl, whisk or whip egg whites to soft peaks. Stir one-third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Make Buttercream

• For the vanilla butter cream
• (makes about 4 cups)
• 16 tablespoons (2 sticks) unsalted butter
• 6 cups confectioners’ sugar
• 2 tablespoons whole milk, plus more, if needed
• 2 teaspoons vanilla extract
• Have all the ingredients at room temperature.
• In a large bowl, combine the butter, confectioners’ sugar, milk and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
• If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.

Assemble

• Layer the cake with the strawberry jam and lemon curd and frost it with the buttercream.

Nutrition

Calories: 692kcalCarbohydrates: 152gProtein: 6gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 149mgSodium: 321mgPotassium: 108mgFiber: 1gSugar: 60gVitamin A: 1069IUVitamin C: 2mgCalcium: 134mgIron: 2mg

Did you make this recipe?Let me know in the comments how it went!