This video tutorial will show you how to make a DIY wedding cake. This elegant and straightforward vanilla wedding cake comes with detailed assembly instructions. It has two tiers. This wedding cake recipe can be easily made at home with the help of these detailed instructions.
I am sharing a 2 tier homemade wedding cake recipe, as requested by many readers. This from-scratch wedding dessert combines my vanilla cake recipe and my 6-inch cake recipe. It’s beautiful, but it also tastes fantastic.
This DIY Homemade Wedding Cake is:
Completely made-from-scratch
Home bakers can manage it
Traditional meets simple, elegant, and rustic style
Complementary: A complete list of helpful kitchen tools
Ideal for small weddings (approximately 30 to 35 people).
This is an excellent option for larger weddings if other dessert options are available.
How to make a DIY Homemade wedding cake
This is a 2-tier wedding cake. Both tiers have a buttery, soft and moist texture. This homemade wedding cake recipe does not use traditional fondant. Instead, it uses my Vanilla Buttercream. However, the quantity is higher. Make each cake individually to avoid overloading your mixer with cake batter or over-mixing/under-mixing.
Each batch of frosting should be made separately.
If you don’t have an oven with enough space or extra ovens, make the batters first and then bake the layers one by one. Let cool the cakes completely before decorating and assembling them. I will cover this in a separate section.
The same ingredients for both tiers
Each cake uses the same ingredients. I don’t recommend substituting any of them. You can use sugar, cake flour, egg(s), extra egg whites, whole milk, sour cream, sour cream, and real room-temperature butter. (With a few other ingredients. This cake flour substitution is available if you need it. These recipes use leftover egg yolks.
As a filling, 2-3 batches of Lemon Curd would work well between the cake layers.
My vanilla cake bottom cake recipe is used, but I substitute buttermilk for whole milk or sour cream. This is so you don’t have to use different ingredients for each tier. The top level is made with whole milk and sour cream. You could substitute buttermilk for whole or sour milk in the 6-inch cake. However, buttermilk is more readily available than whole milk or sour milk.
