Popular Wedding Cake Flavors

Lina

Discover the most Popular Wedding Cake Flavors to delight your guests! From classic vanilla to zesty lemon, find the perfect flavor for your big day.

Prep Time 1

Cook Time 30

Total Time 1 45

Course Dessert

Cuisine American

Servings 20 Slices

Calories 350 kcal

2 ¾ cups 350g all-purpose flour – Provides structure while keeping the cake light and tender.
2 ½ teaspoons baking powder – Ensures your cake rises beautifully.
½ teaspoon baking soda – Adds a little extra lift for a fluffy texture.
¾ teaspoon salt – Balances the sweetness and enhances the flavors.
1 cup 225g unsalted butter, softened – Creates a rich, buttery base for any flavor.
2 cups 400g granulated sugar – Adds sweetness and a tender crumb.
4 large eggs room temperature – Helps bind the ingredients while adding moisture.
1 tablespoon pure vanilla extract – A classic base flavor that complements most fillings and frostings.
1 cup 240ml whole milk, room temperature – Keeps the cake moist and ensures a smooth batter.

For chocolate lovers add ¾ cup (75g) unsweetened cocoa powder and reduce the flour by the same amount.
For lemon enthusiasts incorporate 2 tablespoons lemon zest and ¼ cup fresh lemon juice in place of some milk.
For a red velvet classic mix in 2 tablespoons cocoa powder and 1 tablespoon red food coloring.

Preheat your oven to 350°F (175°C) and ensure your racks are centered for even baking.
Grease your cake pans and line them with parchment paper for effortless removal later.

In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and a pinch of salt. This helps your cake layers rise evenly and ensures a balanced flavor.

Using a stand or hand mixer, beat softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color. This step is key to a tender cake texture.
Pause to scrape down the sides of the bowl for even consistency.

Add eggs one at a time, mixing after each addition until fully incorporated.
Stir in vanilla extract for a classic flavor base that pairs beautifully with any filling or frosting.

Gradually add the dry mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients for a smoother batter.
Mix gently—overmixing can result in a dense cake, so stop as soon as the batter is combined.

For Chocolate Cake: Add unsweetened cocoa powder to the dry ingredients and a splash of extra milk to balance the consistency.
For Lemon Cake: Fold in freshly grated lemon zest and replace some milk with lemon juice for a bright, tangy flavor.
For Red Velvet Cake: Stir in cocoa powder, red food coloring, and a splash of white vinegar for its signature taste and hue.

Divide the batter evenly among your prepared pans. Smooth the tops with a spatula for uniform layers.
Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center—it should come out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Level and Stack: Trim the tops of each cake layer with a serrated knife for a flat surface.
Add Filling: Spread buttercream, ganache, or fruit preserves between each layer for added flavor and moisture.
Crumb Coat: Apply a thin layer of frosting to seal in crumbs, then chill the cake for 30 minutes.
Finish and Decorate: Frost the cake with your final layer and decorate with piped details, fresh flowers, or elegant toppers.

Once your cake is fully decorated, it’s ready to be the star of your celebration. Serve it with confidence, knowing you’ve created a dessert that’s as delightful to eat as it is to look at.

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