Dessert
Wedding Cake with Buttercream
3 hServes 20Nutri-Score D€€€
D
3 h
3 hWedding Cake with Buttercream
what you need
Ingredients
butter (softened at room temperature)Dairy500 g
sugarPantry400 g
eggs (at room temperature)Dairy6 pieces
flour (sifted)Grains500 g
baking powderPantry16 g
milkDairy240 ml- vanilla extractPantry10 ml
- powdered sugar (sifted)Pantry600 g
saltSpices3 g
food coloring (optional, for tinting the buttercream)Other5 ml
per serving
Nutrition
544kcal
- Carbs
- 78 g
- Proteins
- 4 g
- Fat
- 24 g
what you’ll use
Tools
Oven
Cake pan ×3
Mixing bowl ×2
Hand mixer
Spatula- Cooling rack
Piping bag- cake stand
step by step
Method
- Step 1
Prepare the cake batter
- Cream the softened butter with the sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Fold in the sifted flour, baking powder and salt, alternating with the milk, until the batter is smooth.
- Step 2
Bake the cake layers
- Divide the batter evenly between the greased cake pans.
- Bake at 180 °C until a skewer comes out clean.
- Let the layers cool completely on a cooling rack.
- Step 3
Make the buttercream
- Beat the remaining softened butter until creamy.
- Gradually add the sifted powdered sugar and beat until light and smooth.
- Add a little milk and vanilla, then tint with food coloring if desired.
- Step 4
Assemble the wedding cake
- Level the cooled cake layers.
- Stack the layers, spreading buttercream between each one.
- Cover the whole cake with a thin crumb coat of buttercream and chill.
- Apply a final smooth coat of buttercream and pipe decorative borders and details.
- Step 5
Finish and serve
- Chill the cake until the buttercream is set.
- Transfer to a cake stand and decorate as desired before serving.