Great Wedding Cake Recipes are important to have in order to make the very best wedding cake you can for your special day.
Not any old cake mix can be used! You want it to be moist, tasty and able to stand up to being handled when being tiered (it can't cave in!). I think that it is a great idea to make your own wedding cake with great wedding cake recipes. By making your own cake, you can save some money on your wedding cake. BUT you want the finished product to wow your guests as well, not only in how it looks but also in how it tastes. If you try these wedding cake recipes, make sure to make them well ahead of your wedding date so that you are familiar with the cake/icing/filling and how they are made. You also want to make sure that the wedding cake recipes are going to have the tastes you want. Here are some of the wedding cake recipes I found on a great site called Cake Central. If you have a great recipes that you would like to share with my readers, please
Skip to Cake Recipes Skip to Buttercream Icing Recipes Skip to Fondant Icing Recipes Skip to Cake Filling Recipes Simple and Great White Chocolate Wedding Cake Recipes Ingredients: 1 (18 1/4 ounce) box Betty Crocker super moist white cake mix
1/4 cup cake flour
1 1/3 cups water
1/4 cup canola oil
2 teaspoons clear vanilla
1 teaspoon butter flavoring (optional)
3 egg whites
1 box of White Chocolate Instant Chocolate Pudding Mix (4 ½ c box)
Instructions: Beat on low until liquid is incorporated. Increase speed to medium speed until all ingredients are incorporated. The batter for this wedding cake recipes will be as thick as pudding and will be silky and fairly smooth. Grease and flour 2 9-inch cake pans. Pour into greased and floured pans. Bake at 325° for 40- 45 minutes or until cake tests done. Do not overbake.
The *Original* White Almond Sour Cream Wedding Cake Recipes Ingredients: 1 box cake mix (Betty Crocker)
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*
Instructions: - In bowl mix together dry ingredients. It’s helpful to use a wire whisk; important w/choco cake not so much for other flavors for this wedding cake recipes. In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
- Pour into prepared pans * and bake as usual.
Notes: - *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together.
- Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
- You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
- This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
- Most of the time I forget to add the salt:)
- On rare occasions I have used other brands of mix.
- This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two 8″rounds OR a 12″ round; and other combinations of pans.
- I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
- Some people have told me they use plain or flavored yogurt instead of sour cream.
- I’ve always used all purpose flour. Some tell me they use cake flour but then the amount is less – maybe 3/4 cup – not sure.
- The flavoring I most often use is this mixture:
- 1 part vanilla extract
- 1/2 part butter flavoring
- 1/4 part almond flavoring
- A “Part” is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:)
Heavenly Pumpkin Spice Wedding Cake RecipesIngredients: 1 package spice cake mix 18.25 oz
1 cup plain white flour
1 cup white sugar
1 4 oz instant vanilla pudding mix
1/3 teaspoon salt
1 cup canned pumpkin
8 oz sour cream
1/2 cup vegatable oil
1/2 cup water
4 large eggs
1 tsp vanilla
2 tsp cinnamon
Pumpkin Filling Mix the following for a yummy filling:
4 oz softened cream cheese
1/2 cup powdered sugar
then mix in 1/2 cup canned pumpkin
1 tsp cinnamon
1/4 tsp nutmeg and 1/4 tsp vanilla.
Once mixed slowly add 1/2 cup whipping cream. Beat for 1-2 minutes. Refrigerate for 1-2 hours. Great to make ahead of time. Do not try to freeze. I did this and it was not a good idea. Instructions: - Preheat Oven to 325-350 degrees, grease and flour pan. I use the wilton chart for how long to bake this cake depending on pan size and depth plus an extra 8-10 minutes because of the added pumplin. I also use a cake nail(s) in the center for a level cake.
- Combine all ingredients and beat on medium speed for about 6 minutes. This will make about 7.5 cups of batter. It will easily make one 9×13 sheet or 2 8″ round cakes.
- Pour into your prepared pans and bake for 40-55 minutes depending on pan size.
- Alternative recipe: Chocolate pumpkin cake, subsitute devil’s food cake mix for the spice mix listed above. In my experimentations, I did this accidentally and it was delicious. I used the pumpkin filling above and topped it with cream cheese icing and my office had a very sweet treat! No one could figure out the ingredients.
- When I baked my 14 in x 3 in round it took 65 minutes because I bake at 325 degrees.
Durable Cake for 3D and Wedding Cakes RecipesThis cake is moist yet very durable and will hold up to many shapes and designs. It is light in taste and stays moist if making a day or two ahead. Ingredients: Duncan Hines Yellow (or White) cake mix4 egg whites1/2 cup water1/3 cup vegetable oil1 small pkg of instant vanilla pudding mix1 cup sour cream Instructions: - Preheat oven to 350
- Incorporate all ingredients together one by one on low speed.
- Make sure to mix thoroughly between each ingredient.
- Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
- Bake at 350 for 30 – 35 minutes
White Almond Sour Cream Wedding Cake Recipes (WASC)Ingredients: 2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract
Instructions: - Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
- One recipe makes: one 14″ round + one 6″ round, or one 16″ round, or one 12″ round + one 10″ round, or one 12×18″ sheet cake, or one 12″ round + one 8″ round + one 6″, Half a recipe makes: two 8″ rounds, or two 6″ rounds + 6 cupcakes.
And if you want to make little mini cakes for each of your guests at your wedding reception...Petit Fours Mini Wedding Cake Recipes Tools: 9 x 13 in. UltraGold Sheet Pan
Ingredients: 3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 1/2 cups granulated sugar
6 eggs
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 cup sour cream
3 cups Buttercream icing
Lemon Yellow Icing Color
Creamy Peach Icing Color
Pink Icing Color
Kelly Green Icing Color or other icing color
Sugar Pearls Sprinkles
6 cups (about 1 1/2 lbs.) Powdered sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon No Color Almond Extract
Makes: Makes about 30 petit fours.Petit Fours Mini Cakes Instructions: Preheat oven to 325°F. Spray 9 x 13 x 2 in. pan with vegetable oil pan spray; set aside. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer. Add eggs, one at a time, beating thoroughly after each addition. Add zest and extract. Add flour mixture alternately with sour cream; mix well. Spoon into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely. Cut cooled cake into 1 1/2 x 2 1/2 in. pieces. Lightly ice with buttercream. In saucepan, combine confectioners’ sugar, water and corn syrup; stir until well mixed. Heat over low heat to just under 100°F. Remove from heat; stir in almond extract and icing color. Place cakes on cooling grid set over a drip pan. Pour sugar mixture into center and work towards edges. Touch up bare spots with spatula. (If icing becomes too thick, reheat.) Add Sugar Pearl Sprinkles; let set.
Snow-White Buttercream Icing for Wedding Cake Recipes This pure white icing is especially suited for decorating wedding cakes. It covers well, tints to clear and true colors(these will match the hues of royal icing flowers) and pipes clear borders and flowers for the tops of tiers. Flowers dried overnight can be handled and if not too heavy, can be attached to the sides of cake. Ingredients: 2/3 cup water
4 tablespoons meringue powder
1 1/4 cups solid white vegetable shortening, room temperature
1/4 teaspoon butter flavoring
1/2 teaspoon almond flavoring
1 teaspoon clear vanilla
4 cups + 7 1/2 cups sifted confectioners’ sugar
Instructions: Combine water and meringue powder and whip at high speed until peaks form. Add four cups sugar, one cup at a time, beating at low speed after each addition. Alternately add shortening and remainder of sugar. Add flavorings and beat at low speed until smooth. This icing may be stored, well-covered, in the refrigerator for several weeks, then brought to room temperature and rebeaten. Thin with two teaspoons of white corn syrup per cup of icing for leaves and strings. Recipe may be cut in half or doubled. It is best to use a heavy duty stand mixer as this is a decorator icing.
Extra Special Buttercream Icing Recipe for Wedding Cake Recipes This is a very “light” (not heavy) and not sickingly sweet frosting. It reminds me of silk and is very easy to use. I have added other things to it to change the flavor (i.e. cocoa for chocolate frosting, cream cheese for cream cheese frosting). Ingredients: 1 cup butter
1 cup vegetable shortening
2 lbs powdered sugar (8 cups)
1/2 teaspoon salt
1 tablespoon meringue powder (optional)
1 teaspoon clear vanilla
1 teaspoon almond extract
1/2-1 teaspoon clear butter flavoring
4-6 ounces whipping cream
Wilton’s White White cake color (for very white; no ivory color)
For other flavors, you may add cocoa for chocolate frosting and softened cream cheese for cream cheese frosting. Instructions: - Cream butter and shortening until fluffy. Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
- Add salt, flavorings and enough whipping cream to make the consistency you need.
- Beat at medium speed until icing is fluffy.
- You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
- The meringue powder gives the icing a light crust, but it remains soft underneath.
- This is a good icing for beginners, practice or “informal” cakes.
Changes for a wedding cake: - add 1/2 tsp. extra meringue powder (for a stronger foundation to decorate on), more flavoring, 1/2 tsp. extra of each.
- If very white icing is desired, use Wilton’s White White Icing Dye, it “bleaches” out the ivory color.
Indydebi’s Crisco-Based Buttercream Icing for Wedding Cake RecipesAll measurements are approximate since I’m a “until it looks right cook”. Too thin? Add more sugar. Too thick? Add more milk. Luv the flavor of vanilla? Throw lots of it in there! This icing crusts VERY well and holds up great in extreme heat and humidity (passed the “sat outdoors in 90 degrees in August humidity in Indiana for over 5 hours” test!) Ingredients: 1-1/3 cups Cricso
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (*)
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar
(*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar aisle in the grocery. Instructions: There’s no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the “sugar-splash” factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
Rhonda’s Ultimate Marshmallow Fondant Recipe for Wedding Cake Recipes Ingredients: 15 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening
Instructions: - Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
- Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
- Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
- **Quick note, if you can order the Princess Cake and Cookie emulsion it will be well worth it. It gives this fondant a delicious flavor and I have been able to convince brides who hated fondant to order fondant wedding cakes after sampling my fondant. Hope you like it!
Scratch Vanilla Bavarian Cream Filling for Wedding Cake Recipes This is a really nice scratch Bavarian cream that I use for wedding cakes. Half a batch makes enough to fill an 8″ round cake torted with three layers of filling. Ingredients: 1/3 cup sugar
pinch of salt
1 TB gelatin
5 large egg yolks (3 oz)
1-2/3 cup milk
1 ts vanilla (OR 1 bean, split)
1 cup heavy cream
1-1/2 TB optional kirsch (cherry liquor)
Instructions: - Chill bowl for whipping the cream. Have ready a fine strainer by the stove, suspended over a small mixing bowl.
- In small heavy nonreactive saucepan, combine sugar, salt, gelatin, and yolks with wooden spoon. Heat milk and vanilla bean (if using liquid vanilla, add after sauce is cool) together to the boiling point. Stir a few TB into the egg mixture to temper the eggs, then gradually add remaining milk, stirring constantly.
- Heat mixture, stirring constantly, to 170-180 degrees. Steam will begin to appear, and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of the spoon. Immediately remove from heat and pour through the strainer, scraping bottom of pan. Remove vanilla bean if using, scrape seeds into sauce, and stir to separate seeds.
- In the chilled bowl, whip the cream until it mounds softly when dropped from a spoon; refrigerate.
- Cool the sauce in an ice water bath, stirring with a large whisk until whisk marks barely begin to appear. The mixture will start to set around the edges but will still be very liquid. Whisk in optional kirsch and liquid vanilla (if using instead of bean), fold in the whipped cream until just incorporated. The mixture will be very soupy like melted ice cream. Remove from ice bath and refrigerate at least 4 hours or overnight.
- This sets up nice and firm, enough so that when I fill cakes with it, I can sort of “slice” it out of the chilled bowl and lay the pieces on the cake tiers as filling; I don’t really spread it.
Strawberry Fluff Filling Recipe for Wedding Cake RecipesIngredients: 8 oz Strawberry Cream Cheese
7 oz Marshmallow Fluff
Dash of strawberry extract or strawberry flavoring Instructions: Mix softened cream cheese, fluff, and flavoring well. Will be a creamy texture – use as a filling.
Raspberry Puree Filling for Wedding Cake Recipes Ingredients: 1 12oz bag of frozen raspberries, thawed. (or fruit of your choice)
1/4 c granulated white sugar
3 TB cornstarch mixed withe equals parts COLD water to disolve.
lemon juice- to taste
2-3 TB rasberry chambord (french liquor- preservative).
Instructions: - thaw berries. puree them in blender. press though a sieve to remove seeds. place berry puree in a pot on the stove over medium/low heat. add sugar and disolved cornstarch. bring to a simmer, stirring constantly so you will not have lumps. once it thickens nicely, remove from heat. allow to cool. add chambord. chill for a few hours, then fill your cake. dont forget a thick icing dam!
- the chambord will not change to flavor as it is made from raspberries, herbs and honey.
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