16 Delicious Wedding Cake Recipes for Every Couple

Zesty, sweet, and utterly romantic—your wedding cake should be as unique as your love story. Whether you’re dreaming of a classic vanilla sponge, a decadent chocolate masterpiece, or something entirely unexpected, we’ve gathered 16 delicious wedding cake recipes that cater to every couple’s taste. Dive into our roundup and find the perfect recipe to make your special day even sweeter. Let’s bake some memories together!

Classic Vanilla Bean Wedding Cake

Yearning for a dessert that epitomizes elegance and timeless appeal? Our Classic Vanilla Bean Wedding Cake is a masterpiece of simplicity and sophistication, featuring the pure, aromatic essence of vanilla beans in every luxurious bite.

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 4 large eggs, room temperature
• 1 cup whole milk
• 2 tsp vanilla bean paste
• 1/2 cup sour cream

Instructions

1. Preheat the oven to 350°F and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
2. In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
3. Add 1 cup unsalted butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
4. Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Gradually mix in 1 cup whole milk, 2 tsp vanilla bean paste, and 1/2 cup sour cream until the batter is smooth and homogeneous.
6. Divide the batter evenly among the prepared pans and smooth the tops with a spatula for even baking.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Offering a moist, tender crumb and a rich, buttery flavor accentuated by the flecks of vanilla bean, this cake is a celebration of classic beauty. Serve it adorned with fresh berries or a drizzle of caramel for an extra touch of decadence.

Chocolate Ganache Wedding Cake

Luxuriously rich and irresistibly smooth, this chocolate ganache wedding cake is the epitome of decadence, designed to captivate the senses and leave a lasting impression on your special day. Its velvety layers and glossy finish promise a symphony of flavors, making it a centerpiece that’s as breathtaking as it is delicious.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 16 oz semisweet chocolate, finely chopped
• 1 1/2 cups heavy cream

Instructions

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in 1 cup boiling water until the batter is smooth. The batter will be thin.
5. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Place 16 oz semisweet chocolate in a heatproof bowl. Heat 1 1/2 cups heavy cream in a saucepan over medium heat until it begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth.
8. Let the ganache cool slightly, then spread between the cake layers and over the top and sides.

This chocolate ganache wedding cake boasts a moist, tender crumb enveloped in a silky, rich ganache that melts luxuriously on the tongue. For an extra touch of elegance, garnish with fresh berries or edible gold leaf before serving.

Red Velvet Wedding Cake with Cream Cheese Frosting

Captivating in its deep crimson hue and luxurious texture, the Red Velvet Wedding Cake with Cream Cheese Frosting stands as a testament to timeless elegance and indulgent flavor. This masterpiece, with its velvety crumb and tangy-sweet frosting, is a celebration centerpiece that promises to enchant every palate.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 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 the oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder.
3. In a large bowl, beat together 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 until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to a dense cake.
5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the frosting from melting.
7. For the frosting, beat 8 oz cream cheese and 1/2 cup unsalted butter until smooth. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, beating until light and fluffy.
8. Place one cake layer on a serving plate. Spread with frosting. Repeat with the remaining layers. Tip: For a smooth finish, use an offset spatula dipped in hot water.

This cake boasts a moist, tender crumb that contrasts beautifully with the rich, creamy frosting. For a stunning presentation, garnish with fresh berries or edible gold leaf to elevate its wedding-worthy appeal.

Lemon Raspberry Wedding Cake

Kaleidoscopic in flavor and visually stunning, this Lemon Raspberry Wedding Cake is a masterpiece of balance and beauty, perfect for celebrating love’s sweet moments. Its layers whisper of tart lemons and juicy raspberries, enveloped in a cloud of creamy frosting, promising a dessert that’s as unforgettable as the occasion it honors.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 2 tbsp lemon zest
• 1/4 cup lemon juice
• 1 1/2 cups fresh raspberries
• 3 cups powdered sugar
• 1 cup unsalted butter, softened
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions

1. Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Stir just until combined.
6. Fold in 2 tbsp lemon zest and 1/4 cup lemon juice. Gently fold in 1 1/2 cups fresh raspberries.
7. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For the frosting, beat 1 cup unsalted butter on medium speed until creamy. Gradually add 3 cups powdered sugar, 1 tsp vanilla extract, and 2 tbsp heavy cream, beating until smooth and spreadable.
10. Place one cake layer on a serving plate. Spread with frosting. Repeat with the remaining layers. Frost the top and sides of the cake.

Just as the final touch is placed, the cake reveals its harmonious blend of flavors—tangy lemon, sweet raspberry, and rich buttercream. Serve slices with a sprinkle of lemon zest or a few fresh raspberries for an extra touch of elegance.

Carrot Cake Wedding Cake with Walnuts

Delightfully moist and richly spiced, this carrot cake wedding cake with walnuts is a masterpiece of flavor and texture, perfect for celebrating love with every slice. Its layers are tender, infused with the warmth of cinnamon and the crunch of walnuts, offering a sophisticated twist on a classic favorite.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups granulated sugar
• 1 1/4 cups vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1 cup chopped walnuts
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.
3. In a large bowl, beat 1 1/2 cups granulated sugar and 1 1/4 cups vegetable oil until well combined. Tip: Ensure the sugar is fully dissolved for a smoother batter.
4. Add 4 large eggs one at a time, beating well after each addition.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in 3 cups grated carrots and 1 cup chopped walnuts. Tip: Grate the carrots finely for a more uniform texture in the cake.
7. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For the frosting, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract, beating until light and fluffy.
10. Assemble the cake by placing one layer on a serving plate, spreading with frosting, and repeating with the remaining layers. Frost the top and sides of the cake.

Just as enchanting as it is delicious, this carrot cake wedding cake boasts a perfect balance of sweetness and spice, with a creamy frosting that complements the nutty crunch. Serve it adorned with edible flowers or gold leaf for an extra touch of elegance.

Almond Amaretto Wedding Cake

Gracefully blending the rich, nutty essence of almonds with the sweet, aromatic allure of amaretto, this wedding cake stands as a testament to timeless elegance and flavor. Perfect for celebrating love, its layers whisper tales of sophistication and joy, making every slice a memorable indulgence.

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 1/2 cup amaretto liqueur
• 1 tbsp almond extract
• 2 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat the oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, ensuring a smooth base for your cake.
3. Beat in the eggs one at a time, then stir in the almond extract, blending thoroughly to incorporate the flavors.
4. Alternately add the flour mixture (combined baking powder and salt) and milk to the butter mixture, beginning and ending with the flour, to achieve a perfectly textured batter.
5. Gently fold in the amaretto liqueur, taking care not to overmix, to preserve the cake’s delicate structure.
6. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely, ensuring they’re firm enough to frost.

Unveiling a cake that’s as moist as it is flavorful, the Almond Amaretto Wedding Cake boasts a tender crumb and a harmonious blend of nutty and sweet notes. Serve it adorned with a drizzle of amaretto glaze and a scattering of toasted almond slices for an extra touch of elegance.

Coconut Pineapple Wedding Cake

Radiating with tropical allure, this Coconut Pineapple Wedding Cake is a sublime fusion of flavors, perfect for celebrating love with a touch of island elegance. Its layers whisper of sun-drenched shores, offering a moist, fragrant crumb that marries the sweetness of pineapple with the creamy richness of coconut.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup coconut milk
• 1/2 cup crushed pineapple, drained
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup shredded coconut

Instructions

1. Preheat the oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes, to ensure a tender cake texture.
3. Beat in the eggs one at a time, then stir in the vanilla extract, blending thoroughly after each addition for a uniform batter.
4. Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour, to maintain the batter’s consistency.
5. Gently fold in the crushed pineapple and shredded coconut, distributing evenly without overmixing to keep the cake light.
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. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely, preventing them from breaking.

Heavenly in its balance, this cake boasts a moist texture punctuated by the juicy bites of pineapple and the subtle crunch of coconut. Serve it adorned with fresh pineapple slices and a sprinkle of toasted coconut for an extra layer of flavor and elegance.

Strawberry Shortcake Wedding Cake

Gracefully bridging the gap between rustic charm and wedding-day sophistication, the Strawberry Shortcake Wedding Cake is a masterpiece of layers. This dessert combines the lightness of sponge cake with the freshness of strawberries and the richness of whipped cream, creating a symphony of flavors perfect for celebrating love.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 lb fresh strawberries, hulled and sliced

Instructions

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup softened unsalted butter, 3/4 cup whole milk, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. In a chilled bowl, whip 2 cups heavy cream and 1/4 cup powdered sugar until stiff peaks form.
7. Place one cake layer on a serving plate. Spread half of the whipped cream over the top, then arrange half of the sliced strawberries on top.
8. Place the second cake layer over the strawberries. Spread the remaining whipped cream on top and decorate with the remaining strawberries.
9. Chill the cake for at least 1 hour before serving to allow the flavors to meld.

Here, the cake presents a delightful contrast between the tender crumb of the sponge and the creamy, fruity layers. For an extra touch of elegance, garnish with edible flowers or a drizzle of strawberry coulis just before serving.

Tiramisu Inspired Wedding Cake

Our Tiramisu Inspired Wedding Cake is a luxurious twist on the classic Italian dessert, designed to dazzle at any celebration. Offering layers of coffee-soaked sponge, mascarpone cream, and a delicate dusting of cocoa, this cake is a testament to sophistication and flavor.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, softened
• 1 cup strong brewed coffee, cooled
• 1/4 cup coffee liqueur
• 16 oz mascarpone cheese
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 2 tbsp cocoa powder

Instructions

1. Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for a smoother mixture.
3. Add the eggs one at a time, beating well after each addition.
4. Gradually mix in the flour until just combined. Tip: Overmixing can lead to a dense cake.
5. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. In a small bowl, combine the brewed coffee and coffee liqueur. Brush each cake layer with the mixture.
8. In another bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the mascarpone cheese until smooth. Tip: For best results, ensure both the mascarpone and heavy cream are cold.
9. Assemble the cake by spreading the mascarpone cream between each layer and over the top and sides. Dust with cocoa powder before serving.

Rich in flavor with a velvety texture, this Tiramisu Inspired Wedding Cake is a showstopper that balances the boldness of coffee with the sweetness of mascarpone. Serve it with a drizzle of chocolate sauce or fresh berries for an extra touch of elegance.

Peach Champagne Wedding Cake

Elegantly blending the sweetness of ripe peaches with the effervescence of champagne, this Peach Champagne Wedding Cake is a sublime celebration of flavors, perfect for marking life’s most cherished moments.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup champagne
• 1 cup peach puree
• 1/2 cup buttermilk

Instructions

1. Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir just until combined.
6. Gently fold in 1 cup peach puree and 1/2 cup champagne until just incorporated.
7. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Light and airy with a delicate crumb, this cake boasts a harmonious balance of peach and champagne flavors. For an extra touch of elegance, serve each slice with a drizzle of peach syrup and a sprinkle of edible gold dust.

Black Forest Wedding Cake

Exquisite in its layers and rich in flavor, the Black Forest Wedding Cake stands as a testament to the timeless elegance of chocolate and cherry. This masterpiece, with its delicate balance of sweetness and tartness, is perfect for celebrating life’s most cherished moments.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups pitted cherries
• 1/2 cup cherry liqueur

Instructions

1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in 1 cup boiling water until the batter is smooth. The batter will be thin; this is normal.
5. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
7. While the cakes cool, whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.
8. Brush the cooled cake layers with 1/2 cup cherry liqueur. Spread a layer of whipped cream and 2 cups pitted cherries between the layers and over the top.
9. Chill the cake for at least 1 hour before serving to allow the flavors to meld.

Rich in texture and bursting with the harmonious flavors of chocolate and cherry, this cake is a showstopper. For an extra touch of elegance, garnish with chocolate shavings and fresh cherries before serving.

Matcha Green Tea Wedding Cake

Elegantly blending tradition with a modern twist, the Matcha Green Tea Wedding Cake stands as a testament to the beauty of fusion desserts. Its vibrant hue and delicate flavor profile make it a showstopper for any celebration, promising a memorable bite that’s as visually stunning as it is delicious.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp matcha green tea powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tbsp matcha green tea powder, 2 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a large bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in 3 large eggs one at a time, then stir in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until incorporated.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kaleidoscopic in its layers of flavor, this cake offers a moist, tender crumb with the earthy depth of matcha. Serve it adorned with edible flowers for a touch of whimsy, or alongside a dollop of whipped cream to complement its subtle sweetness.

Espresso Chocolate Chip Wedding Cake

Sumptuously blending the rich depths of espresso with the sweet allure of chocolate, this cake is a celebration of contrasts, perfect for marking life’s most cherished moments.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup strong brewed espresso, cooled
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
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.
3. In a large bowl, beat 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
4. Add 4 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup strong brewed espresso to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Fold in 1 cup semi-sweet chocolate chips.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty with espresso and studded with molten chocolate chips, this cake offers a moist crumb and a bold flavor profile. Serve it with a dusting of cocoa powder or a dollop of whipped cream for an extra touch of elegance.

Blueberry Lavender Wedding Cake

Whisking together the delicate flavors of summer, this Blueberry Lavender Wedding Cake is a masterpiece of floral and fruity harmony, perfect for celebrating love’s sweet moments. Each layer is infused with the essence of lavender and studded with juicy blueberries, creating a cake that’s as visually stunning as it is delicious.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup whole milk
• 2 tbsp dried lavender buds
• 1 1/2 cups fresh blueberries
• 1/2 cup blueberry jam

Instructions

1. Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, cream 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy, about 5 minutes. Tip: Ensure the butter is at room temperature for a smoother mix.
4. Add 4 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
5. Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in 2 tbsp dried lavender buds and 1 1/2 cups fresh blueberries gently to avoid crushing the berries.
7. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Spread 1/2 cup blueberry jam between the cake layers as you stack them. Tip: For a smoother application, warm the jam slightly before spreading.

Yielded is a cake with a tender crumb, punctuated by the burst of blueberries and the subtle perfume of lavender. Serve each slice with a dollop of whipped cream and a sprinkle of lavender buds for an extra touch of elegance.

Pistachio Rosewater Wedding Cake

Subtle yet sophisticated, the Pistachio Rosewater Wedding Cake is a celebration of flavors, blending the nutty richness of pistachios with the delicate floral notes of rosewater. This cake is not just a dessert; it’s a centerpiece that promises to enchant your guests with its elegant appearance and unforgettable taste.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup shelled pistachios, finely ground
• 1/4 cup whole milk
• 2 tbsp rosewater
• 1 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to ensure a smooth batter.
3. Beat in the eggs one at a time, allowing each to fully incorporate before adding the next, to maintain the mixture’s emulsion.
4. Whisk together the all-purpose flour, finely ground pistachios, baking powder, and salt in a separate bowl, then gradually fold into the wet ingredients to avoid overmixing.
5. Stir in the whole milk and rosewater until just combined, ensuring the batter remains airy for a light cake texture.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula, and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, preventing it from breaking.

Velvety in texture with a moist crumb, this cake is a harmonious blend of nutty and floral flavors. Serve it adorned with edible rose petals and a dusting of powdered sugar for a truly majestic presentation.

Salted Caramel Pretzel Wedding Cake

Delightfully decadent, this Salted Caramel Pretzel Wedding Cake combines the perfect balance of sweet and salty, creating a show-stopping centerpiece for any celebration. Its layers of rich caramel and crunchy pretzel offer a modern twist on traditional wedding desserts.

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 2 cups pretzel twists, crushed
• 1 cup caramel sauce

Instructions

1. Preheat the oven to 350°F and grease three 8-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add the flour to the butter mixture, mixing until just combined to avoid overworking the dough.
4. Divide the dough evenly among the prepared pans, pressing down to form an even layer.
5. Bake for 20-25 minutes, or until the edges are golden brown. Let cool completely.
6. While the cakes cool, heat the heavy cream, corn syrup, and vanilla extract in a saucepan over medium heat until it begins to simmer, stirring constantly.
7. Remove from heat and stir in the sea salt, then let the caramel sauce cool slightly.
8. Place one cake layer on a serving plate, spread a thin layer of caramel sauce, and sprinkle with crushed pretzels. Repeat with the remaining layers.
9. Drizzle the remaining caramel sauce over the top of the cake, allowing it to drip down the sides for a rustic effect.
10. Garnish with whole pretzel twists and a light sprinkle of sea salt before serving.

Combining the crunch of pretzels with the silky smoothness of caramel, this cake offers a delightful contrast in textures. Serve it at room temperature to ensure the caramel is perfectly gooey, making each slice a memorable bite.

Conclusion

Every couple deserves a wedding cake as unique as their love story, and our roundup of 16 delicious recipes offers just that. From classic flavors to modern twists, there’s something for everyone. We invite you to try these recipes, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!