Nothing says ‘I do’ to deliciousness quite like a stunning wedding cake! Whether you’re baking for a big day or just dreaming of something sweet, our collection of 24 delightful recipes will inspire you to create show-stopping confections that’ll wow your guests. Get ready to find your perfect match in flavors and designs—let’s dive into these irresistible creations!
Classic Vanilla Almond Wedding Cake
Haven’t you always wanted to bake a wedding cake that tastes as good as it looks? This classic vanilla almond version is surprisingly approachable, and it’s perfect for celebrations big or small. You’ll love how the flavors come together in every moist, tender bite.
Ingredients
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsalted butter, softened
– 1 cup whole milk
– 4 large eggs
– 1 tbsp baking powder
– 1 tsp salt
– 2 tsp vanilla extract
– 1 tsp almond extract
Instructions
1. Preheat your oven to 350°F and grease three 8-inch round cake pans, then line them with parchment paper for easy removal.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until fully combined.
3. In a large bowl, cream 1 cup softened unsalted butter and 2 cups granulated sugar with an electric mixer on medium speed for 3 minutes, until light and fluffy.
4. Tip: Scrape down the sides of the bowl halfway through creaming to ensure everything mixes evenly.
5. Add 4 large eggs one at a time to the butter mixture, beating well after each addition.
6. Mix in 2 tsp vanilla extract and 1 tsp almond extract until incorporated.
7. Alternately add the dry ingredients and 1 cup whole milk to the wet ingredients, beginning and ending with the dry ingredients, and mix on low speed just until combined.
8. Tip: Avoid overmixing the batter to keep the cake tender and prevent toughness.
9. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pans halfway through baking for even browning if your oven has hot spots.
12. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Light and fluffy with a subtle nutty aroma, this cake has a delicate crumb that pairs beautifully with buttercream or fresh berries. Serve it layered with your favorite frosting for a stunning centerpiece, or enjoy a simple slice with a cup of coffee—it’s versatile enough for any occasion.
Elegant Red Velvet Tower Cake
Wow, you’re going to love how this stunning red velvet tower cake comes together—it’s perfect for special occasions and surprisingly approachable to make. With its rich color and creamy layers, it’s sure to impress everyone at the table.
Ingredients
– 2 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking soda
– 1 tsp salt
– 2 tbsp cocoa powder
– 1 1/2 cups vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 2 tbsp red food coloring
– 1 tsp vanilla extract
– 1 tsp white vinegar
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease three 8-inch round cake pans, then line them with parchment paper for easy removal.
2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder until fully combined.
3. Add 1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar to the dry ingredients, then mix on medium speed for 2 minutes until smooth and vibrant red.
4. Divide the batter evenly among the prepared pans, using a scale for accuracy to ensure even layers.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, then let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. While the cakes cool, make the frosting by beating 8 oz softened cream cheese and 1/2 cup softened unsalted butter in a bowl on high speed for 3 minutes until light and fluffy.
7. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, mixing on low speed initially to avoid a mess, then increase to high and beat for another 2 minutes until smooth.
8. Level the cooled cake layers with a serrated knife if they have domed tops for a stable stack.
9. Place one cake layer on a serving plate, spread a generous layer of frosting evenly over the top, and repeat with the remaining layers, applying a crumb coat first to seal in crumbs.
10. Frost the entire cake with the remaining frosting, using an offset spatula for smooth sides, and chill in the refrigerator for at least 1 hour before serving to set the layers.
The cake boasts a moist, tender crumb with a subtle cocoa flavor that pairs beautifully with the tangy cream cheese frosting—try serving it with a dusting of cocoa powder or fresh berries for an extra elegant touch.
Lemon Raspberry Layered Wedding Cake
Fancy a dessert that’s as stunning as it is delicious? You’ll love this lemon raspberry layered wedding cake—it’s perfect for celebrations or just treating yourself. With bright citrus and sweet berries, every bite feels special.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup buttermilk
– 2 tbsp lemon zest
– 1/4 cup fresh lemon juice
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup raspberry jam
– 2 cups powdered sugar
– 1/2 cup heavy cream
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, cream together 1 1/2 cups granulated sugar and 1/2 cup softened unsalted butter until light and fluffy, about 3 minutes.
3. Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix in 1 cup buttermilk, 2 tbsp lemon zest, and 1/4 cup fresh lemon juice until combined.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
6. Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain—overmixing can make the cake dense.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely—this prevents them from breaking.
10. While cooling, make the frosting by whisking 2 cups powdered sugar, 1/2 cup heavy cream, and 1 tsp vanilla extract until smooth.
11. Once cooled, spread 1/2 cup raspberry jam evenly over the top of one cake layer.
12. Place the second layer on top and frost the entire cake with the prepared frosting, using a spatula for an even coat.
13. Chill the cake in the refrigerator for at least 1 hour before serving to set the layers.
Very moist and tender, this cake bursts with zesty lemon and sweet raspberry in every layer. Serve it chilled with fresh berries on the side for an extra pop of color and flavor—it’s sure to impress at any gathering.
Exquisite Dark Chocolate Ganache Cake
A rich, decadent dark chocolate ganache cake is the ultimate treat for any chocolate lover. You’ll love how simple it is to make this showstopper dessert. Let’s get baking!
Ingredients
– 2 cups all-purpose flour
– 1 3/4 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 large eggs
– 1 cup buttermilk
– 1 cup strong brewed coffee
– 1/2 cup vegetable oil
– 2 tsp vanilla extract
– 12 oz semisweet chocolate chips
– 1 cup heavy cream
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt until well combined.
3. Add 2 large eggs, 1 cup buttermilk, 1 cup strong brewed coffee, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients.
4. Mix on medium speed with an electric mixer for 2 minutes until the batter is smooth and no lumps remain.
5. Divide the batter evenly between the prepared pans.
6. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Tip: Cooling the cakes completely prevents the ganache from melting when applied.
8. While the cakes cool, make the ganache by placing 12 oz semisweet chocolate chips in a heatproof bowl.
9. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3-4 minutes.
10. Pour the hot cream over the chocolate chips and let it sit for 2 minutes without stirring.
11. Whisk the mixture gently until smooth and glossy. Tip: Avoid over-whisking to prevent air bubbles in the ganache.
12. Let the ganache cool at room temperature for 20-30 minutes, stirring occasionally, until it thickens to a spreadable consistency.
13. Place one cake layer on a serving plate and spread a layer of ganache over the top.
14. Top with the second cake layer and frost the top and sides with the remaining ganache. Tip: Use an offset spatula for smooth, even frosting.
15. Refrigerate the cake for at least 1 hour before serving to set the ganache.
Smooth, velvety ganache coats each moist layer, delivering an intense chocolate flavor that’s not overly sweet. Serve it chilled with a dusting of cocoa powder or fresh berries for a beautiful contrast. This cake is perfect for celebrations or whenever you need a chocolate fix!
Champagne-infused Celebration Cake
Who says you need a special occasion to pop some bubbly? This champagne-infused celebration cake brings the party to any day. You’ll love how the subtle effervescence elevates a classic vanilla cake into something truly extraordinary.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup champagne
– 1/2 cup whole milk
– 2 tsp baking powder
– 1/2 tsp salt
– 1 tsp vanilla extract
– 2 cups powdered sugar
– 4 tbsp champagne
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Tip: Use room temperature ingredients for a smoother batter with fewer lumps.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Combine the champagne, milk, and vanilla extract in a measuring cup.
7. Alternate adding the dry ingredients and champagne mixture to the butter mixture, beginning and ending with the dry ingredients.
8. Mix just until combined to avoid overmixing the batter.
9. Divide the batter evenly between the prepared pans.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pans halfway through baking for even browning.
12. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
13. For the glaze, whisk together the powdered sugar and 4 tablespoons of champagne until smooth.
14. Tip: Add the champagne gradually to achieve your desired consistency—thicker for drizzling, thinner for pouring.
15. Drizzle the glaze over the cooled cake layers once assembled.
Just imagine slicing into this moist, tender cake with its delicate champagne flavor shining through. The glaze adds a sweet, tangy finish that pairs perfectly with fresh berries or a scoop of vanilla ice cream for an extra celebratory touch.
Rustic Naked Berry Wedding Cake
Unbelievably simple yet stunning, this rustic naked berry wedding cake proves that elegance doesn’t have to be complicated. You’ll love how the fresh berries peek through the layers, creating a beautiful, natural look that’s perfect for any celebration. It’s the kind of dessert that looks like you spent hours on it, but secretly comes together with minimal fuss.
Ingredients
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsalted butter
– 4 large eggs
– 1 cup whole milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 2 cups mixed fresh berries
– 2 cups heavy cream
– 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and grease three 8-inch round cake pans.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 4 large eggs one at a time, mixing well after each addition.
4. Stir in 1 tsp vanilla extract until fully incorporated.
5. In a separate bowl, whisk together 3 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup whole milk, beginning and ending with the dry ingredients.
7. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. While the cakes cool, whip 2 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form.
11. Place one cake layer on a serving plate and spread a thin layer of whipped cream over the top.
12. Scatter 1/2 cup mixed fresh berries evenly over the whipped cream.
13. Repeat with the second and third layers, stacking them carefully.
14. Frost the outside of the cake with the remaining whipped cream, leaving the sides slightly exposed for a rustic look.
15. Top the cake with the remaining 1/2 cup mixed fresh berries, arranging them artfully.
The cake is wonderfully moist with a tender crumb, while the fresh berries add a burst of juiciness and slight tartness that balances the sweetness. Serve it at room temperature to let the flavors shine, or pair it with a scoop of vanilla ice cream for an extra indulgent treat.
Decadent Mocha Marble Cake
Gosh, you know those days when you just need a little chocolate pick-me-up? This mocha marble cake is exactly what you’re craving—rich, swirly, and perfect with your afternoon coffee. Let’s bake one together!
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup whole milk
– 1/4 cup unsweetened cocoa powder
– 1 tbsp instant espresso powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then mix in 1/2 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients.
6. Divide the batter evenly into two separate bowls.
7. In one bowl, sift in 1/4 cup unsweetened cocoa powder and 1 tbsp instant espresso powder, then fold gently until fully incorporated.
8. Spoon alternating dollops of vanilla and mocha batter into the prepared pan.
9. Use a knife to swirl the batters together in a figure-eight pattern for a marbled effect—avoid overmixing to keep distinct swirls.
10. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
12. Slice and serve once fully cooled for clean cuts.
Very moist and tender with a beautiful contrast between the vanilla and deep mocha layers, this cake is a showstopper. Try it warm with a scoop of vanilla ice cream for an extra indulgent treat—the espresso kick really shines through!
Lavender-Infused Chocolate Cake
Kind of magical how lavender and chocolate come together, isn’t it? You’re about to make a cake that’s floral, rich, and totally unforgettable. Let’s get baking!
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 2 tbsp dried culinary lavender
– ¾ cup boiling water
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a small bowl, steep 2 tbsp dried culinary lavender in ¾ cup boiling water for 10 minutes, then strain out the lavender and let the liquid cool. (Tip: Use culinary lavender to avoid any bitter flavors.)
3. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until well combined.
4. In another bowl, mix 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cake tender.
6. Gradually add the cooled lavender-infused water to the batter, stirring gently until smooth.
7. Pour the batter into the prepared pan and tap it lightly on the counter to remove air bubbles.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. (Tip: Check at 30 minutes to prevent overbaking.)
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. (Tip: Cooling fully helps the flavors meld and makes slicing easier.)
Really, this cake has a moist crumb with a subtle floral aroma that pairs perfectly with the deep chocolate base. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance—it’s sure to impress at any gathering.
Pistachio Rose Water Wedding Cake
Let’s bake something truly special for your next celebration! This pistachio rose water wedding cake is elegant yet surprisingly simple to make. You’ll love how the floral notes complement the nutty flavor.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup buttermilk
– 1/2 cup shelled pistachios, finely ground
– 2 tbsp rose water
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined.
3. In a large bowl, cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar together on medium speed for 3 minutes until light and fluffy.
4. Add 4 large eggs one at a time, beating well after each addition.
5. Mix in 2 tbsp rose water until incorporated.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients.
7. Fold in 1/2 cup finely ground pistachios gently with a spatula until just combined.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Very moist and fragrant, this cake has a delicate crumb that pairs beautifully with the crunchy pistachios. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.
Tropical Coconut Lime Cake
You know those days when you crave something sweet but refreshing? This tropical coconut lime cake hits all the right notes with its bright citrus flavor and moist coconut crumb. It’s the perfect treat to bring a little sunshine to your table.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup coconut milk
– 1/4 cup lime juice
– 1 tbsp lime zest
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup shredded coconut
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1 cup granulated sugar and 1/2 cup unsalted butter until light and fluffy, about 3 minutes.
3. Beat in 3 large eggs one at a time, mixing well after each addition.
4. Stir in 1 cup coconut milk, 1/4 cup lime juice, and 1 tbsp lime zest until combined.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
6. Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing.
7. Fold in 1/2 cup shredded coconut until evenly distributed.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
11. Allow it to cool completely before serving.
Buttery and tender, this cake has a delightful crumb with pops of coconut and a zesty lime finish. Serve it with a dollop of whipped cream or fresh berries for an extra tropical twist—it’s sure to become a summer favorite.
Hazelnut Praline Dream Cake
Mmm, you know those desserts that just feel like a warm hug? This hazelnut praline dream cake is exactly that—decadent, nutty, and perfect for any celebration or cozy night in. It’s easier than you think to whip up, and the results are absolutely show-stopping.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 1 tsp vanilla extract
– 2 tsp baking powder
– ½ tsp salt
– 1 cup hazelnuts, toasted and chopped
– 1 cup heavy cream
– ½ cup brown sugar
– 2 tbsp water
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 3 large eggs one at a time, mixing well after each addition.
4. Stir in 1 tsp vanilla extract until combined.
5. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup whole milk, beginning and ending with the dry ingredients.
7. Fold in 1 cup toasted and chopped hazelnuts gently with a spatula.
8. Pour the batter into the prepared pan and smooth the top evenly.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the praline topping, combine ½ cup brown sugar and 2 tbsp water in a small saucepan over medium heat.
12. Cook without stirring until the mixture turns amber in color, about 5-7 minutes.
13. Remove from heat and quickly stir in 1 cup heavy cream—be careful as it may bubble up.
14. Return to low heat and simmer for 2 minutes, stirring constantly, until smooth and thickened.
15. Let the praline sauce cool slightly before drizzling it over the cooled cake.
This cake boasts a moist, tender crumb with a delightful crunch from the hazelnuts, all wrapped in a rich, caramel-like praline glaze. Try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.
Caramel Apple Spice Layered Cake
Delicious doesn’t even begin to describe this fall favorite! You’re going to love how the warm spices and sweet caramel come together in this stunning layered cake. It’s the perfect treat for cozy evenings or holiday gatherings.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
– 3 large eggs
– 1 cup vegetable oil
– 2 tsp vanilla extract
– 2 cups finely chopped apples
– 1 cup caramel sauce
– 8 oz cream cheese
– 1/2 cup unsalted butter
– 2 cups powdered sugar
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt in a large bowl.
3. Beat 3 large eggs in a separate bowl until frothy, about 2 minutes.
4. Add 1 cup vegetable oil and 2 tsp vanilla extract to the eggs, mixing until combined.
5. Gradually fold the wet ingredients into the dry ingredients until just incorporated.
6. Gently stir in 2 cups finely chopped apples (tip: use Granny Smith apples for the best texture and tartness).
7. Divide the batter evenly between the prepared pans.
8. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Beat 8 oz cream cheese and 1/2 cup unsalted butter together until smooth and creamy.
11. Gradually add 2 cups powdered sugar, beating until fluffy.
12. Place one cake layer on a serving plate and spread with half of the cream cheese frosting.
13. Drizzle 1/2 cup caramel sauce over the frosting layer.
14. Top with the second cake layer.
15. Frost the top and sides with the remaining cream cheese frosting.
16. Warm the remaining 1/2 cup caramel sauce slightly and drizzle over the top of the cake (tip: warm the caramel for 15 seconds in the microwave for perfect drizzling consistency).
17. Let the cake set for at least 30 minutes before serving (tip: chilling the cake for 1 hour makes slicing cleaner and easier).
Just wait until you taste that first bite—the moist apple layers paired with creamy frosting and gooey caramel create absolute magic. The warm cinnamon and nutmeg notes make it taste like autumn in dessert form. Try serving it slightly warmed with a scoop of vanilla ice cream for the ultimate cozy dessert experience!
Earl Grey Lavender Gâteau
Haven’t you ever wanted a cake that feels both elegant and cozy? This Earl Grey Lavender Gâteau combines floral notes with rich tea flavor in the most delightful way. It’s perfect for afternoon tea or a special dessert that impresses without being fussy.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup whole milk
– 2 tbsp Earl Grey tea leaves
– 1 tbsp dried culinary lavender
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until well combined.
3. Using an electric mixer, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed for 3 minutes until light and fluffy.
4. Add 2 large eggs one at a time, mixing well after each addition, then stir in 1/2 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients.
6. Gently fold in 2 tbsp Earl Grey tea leaves and 1 tbsp dried culinary lavender until evenly distributed.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
A moist crumb with subtle floral hints makes every bite heavenly. Serve it with a dollop of whipped cream or a drizzle of honey for extra sweetness, and watch it become an instant favorite at any gathering.
Zesty Orange Blossom Cake
Now here’s a cake that’ll brighten up any day with its sunny citrus vibes. You’ll love how the orange blossom water adds that special floral note that makes this dessert feel extra fancy without being complicated. It’s perfect for spring gatherings or just treating yourself.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 2 tsp baking powder
– 1/2 tsp salt
– 2 tbsp orange zest
– 1/4 cup fresh orange juice
– 1 tbsp orange blossom water
– 1 cup powdered sugar
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. Whisk together the flour, baking powder, and salt in a separate bowl.
5. Tip: Sift your dry ingredients to avoid lumps in the batter for a smoother cake texture.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
7. Stir in the orange zest, orange juice, and orange blossom water until just combined.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Avoid opening the oven door during the first 25 minutes of baking to prevent the cake from sinking.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12. Whisk the powdered sugar with 1-2 tablespoons of orange juice until smooth to make a glaze.
13. Drizzle the glaze over the cooled cake.
14. Tip: For extra flavor, add a teaspoon of orange blossom water to the glaze if you like.
Delightfully moist and bursting with citrus aroma, this cake has a tender crumb that pairs beautifully with the subtle floral notes. Serve it with a dollop of whipped cream or fresh berries for a refreshing twist, and watch it disappear at your next brunch or tea party.
Blackberry Filling Vanilla Cake
Just imagine biting into a fluffy vanilla cake bursting with sweet-tart blackberry filling. You’re going to love how simple this dessert comes together, perfect for any occasion. Let’s get baking!
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1 cup milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 2 cups fresh blackberries
– 1/4 cup cornstarch
– 1/2 cup water
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a separate large bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 1 tsp vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry mixture, and mix on low speed until no streaks remain.
7. Pour half of the batter into the prepared cake pan and spread it evenly with a spatula.
8. In a saucepan over medium heat, combine 2 cups fresh blackberries, 1/4 cup cornstarch, and 1/2 cup water, stirring constantly for 5 minutes until thickened.
9. Spread the blackberry filling over the batter in the pan, leaving a 1-inch border around the edges.
10. Top with the remaining batter, spreading it carefully to cover the filling completely.
11. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
What a delightful treat! The cake is moist and tender with a surprise burst of juicy blackberries in every slice. Serve it warm with a scoop of vanilla ice cream for an extra indulgent dessert.
Mint-and-Lime Zing Wedding Cake
Wow, you’re going to love this refreshing twist on a classic wedding cake! It’s perfect for summer celebrations or whenever you crave something light and zesty. The mint and lime combo adds a bright, invigorating kick that’ll have everyone asking for seconds.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 1/4 cup fresh lime juice
– 2 tbsp lime zest
– 1/4 cup fresh mint leaves, finely chopped
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup powdered sugar
– 2 tbsp water
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, cream together 1/2 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Tip: Use room temperature eggs for a smoother batter—it helps everything blend evenly.
4. Beat in 3 large eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup whole milk, and mix until just combined.
7. Fold in 1/4 cup fresh lime juice, 2 tbsp lime zest, and 1/4 cup finely chopped fresh mint leaves.
8. Tip: Don’t overmix the batter to keep the cake tender and avoid toughness.
9. Divide the batter evenly between the prepared pans and smooth the tops.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely—this prevents breaking.
12. In a small bowl, whisk together 1 cup powdered sugar and 2 tbsp water to make a glaze.
13. Drizzle the glaze over the cooled cake layers.
14. Stack the layers and serve.
Perfectly moist and bursting with citrusy freshness, this cake has a soft crumb and a subtle minty finish. Serve it chilled for an extra refreshing treat, or pair it with a scoop of vanilla ice cream to balance the zing.
Buttercream Magnolia Rustic Cake
Picture this: a stunning, rustic cake that looks like it came straight from a cozy bakery. You’ll love how simple it is to make, with a buttery flavor and gorgeous magnolia-inspired design that’s perfect for any occasion.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 cup unsalted butter, softened
– 3/4 cup whole milk
– 4 large eggs
– 1 tbsp vanilla extract
– 2 tsp baking powder
– 1/2 tsp salt
– 2 cups powdered sugar
– 1/4 cup heavy cream
– Pink food coloring
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 4 large eggs one at a time, then mix in 1 tbsp vanilla extract.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with 3/4 cup whole milk, beginning and ending with the dry ingredients.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the buttercream, beat the remaining 1 cup softened unsalted butter until smooth.
9. Gradually add 2 cups powdered sugar and 1/4 cup heavy cream, beating until light and fluffy.
10. Add a few drops of pink food coloring and mix until you achieve a soft magnolia hue.
11. Place one cake layer on a serving plate and spread a layer of buttercream on top.
12. Top with the second layer and frost the entire cake with the remaining buttercream.
13. Use a spatula to create rustic swirls and texture on the frosting.
14. Chill the cake for at least 30 minutes before serving to set the frosting.
So moist and tender, this cake melts in your mouth with its rich vanilla flavor. The buttercream is silky smooth with just a hint of sweetness, making it ideal for afternoon tea or as a centerpiece at gatherings. Try serving it with fresh berries on the side for a pop of color and freshness.
Conclusion
You’ve now seen 24 delightful wedding cake recipes to impress your guests! From classic elegance to modern twists, there’s something for every couple. We hope you found inspiration for your special day. Try these recipes, share your favorites in the comments below, and don’t forget to pin this article on Pinterest to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
