This three-tiered beauty features fluffy vanilla cake layers and a smooth American or Swiss meringue buttercream (your choice!). It’s built to be sturdy enough to stack, soft enough to melt in your mouth, and simple enough for a home baker to execute with confidence. It’s everything a wedding cake should be—graceful, memorable, and made with love.
🛒 What You’ll Need
For the Vanilla Cake (Makes three tiers):
Bottom Tier (10-inch):
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 ½ cups unsalted butter, room temp
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups whole milk
Middle Tier (8-inch):
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
Top Tier (6-inch):
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup butter
- 1 ½ cups sugar
- 3 eggs
- 1 ½ teaspoons vanilla
- ¾ cup whole milk
For the Buttercream (Swiss Meringue or American Style):
Swiss Meringue (for smooth elegance):
- 10 large egg whites
- 2 ½ cups granulated sugar
- 3 ½ cups unsalted butter, softened
- 2 teaspoons vanilla extract
American (simpler to make):
- 3 cups unsalted butter
- 10–12 cups powdered sugar
- 2 tablespoons vanilla extract
- 6–8 tablespoons milk or cream
- Pinch of salt
👩🍳 Pro Tips
- Bake and freeze the cake layers ahead of time for stress-free assembly.
- Use dowels or bubble tea straws for structure and stability.
- Chill each tier before stacking to make decorating easier.
- Swiss meringue buttercream gives a silkier, less sweet finish perfect for weddings.
- Decorate with fresh flowers or edible blooms for a natural and romantic look.
🧰 Tools You’ll Need
- 10”, 8”, and 6” cake pans
- Stand mixer
- Offset spatula and bench scraper
- Cake turntable (very helpful!)
- Cake dowels or thick straws
- Piping bags and tips
- Cake boards in matching sizes for each tier
- Long serrated knife (for leveling)
🔄 Substitutions & Variations
- Lemon or almond extract can be added to the cake batter for a flavor twist.
- Fillings: Add a thin layer of lemon curd, raspberry jam, or whipped ganache between layers.
- Color: Tint the buttercream blush, ivory, or soft sage for an elegant palette.
- Dairy-free? Use vegan butter and almond milk.
⏱️ Make Ahead Tips
- Bake layers and freeze up to 2 weeks in advance, tightly wrapped.
- Swiss meringue buttercream lasts 5 days in the fridge; rewhip before using.
- Assemble the tiers the day before and chill overnight.
👩🍳 Instructions
1. Bake Cake Layers
Prepare each tier’s batter and bake in greased, parchment-lined pans. Bake at 350°F (175°C):
- 10-inch: ~45–50 min
- 8-inch: ~35–40 min
- 6-inch: ~30–35 min
2. Make Buttercream
For Swiss meringue:
Whisk egg whites and sugar over a water bath until 160°F. Whip into stiff peaks, then add butter gradually and vanilla.
For American:
Beat butter, then add powdered sugar in batches. Add vanilla, cream, and salt. Whip until fluffy.
3. Level & Fill Layers
Level cakes with a serrated knife. Stack each tier with a thin buttercream layer between, then crumb coat and chill.
4. Frost Smoothly
Apply a thick coat of buttercream to each tier. Use a bench scraper for clean sides. Chill again before stacking.
5. Stack Tiers
Insert dowels into the bottom and middle tiers. Place each tier on its own board and gently stack.
6. Decorate with Fresh Flowers
Add roses, eucalyptus, or seasonal blooms around the base of each tier. Keep it simple and natural.
🧊 Leftovers & Storage
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze individual slices by wrapping in plastic and storing in a freezer-safe bag.
💬 Final Thoughts
A homemade buttercream wedding cake is such a beautiful labor of love. Whether you’re baking for yourself or someone special, you’re not just making dessert—you’re making a memory. I’d be honored to hear how your cake turned out or help with any step along the way.
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