Why a Small Wedding Cake is the Perfect Treat
When my niece got married last summer, she asked me to help find a small wedding cake. She didn’t want anything over-the-top—just something sweet and simple for their intimate backyard ceremony. After tasting cakes at bakeries and searching for “small wedding cakes near me,” I realized how much fun it would be to bake one myself. The result? A stunning little masterpiece that everyone raved about. And guess what? You can make it too! This recipe is perfect for anyone looking for a small wedding cake just for cutting or even as a centerpiece dessert.
The Sweet History Behind Small Wedding Cakes
Wedding cakes have been around for centuries, but they weren’t always towering tiers of sugar. Back in the day, people baked single-layer cakes to celebrate love. These humble treats were often shared among close family and friends, which sounds a lot like today’s trend of small rustic wedding cakes. Modern couples are leaning toward simplicity—think 1-tier wonders or small wedding cakes with cupcakes surrounding them. It’s proof that good things really do come in small packages!
Why You’ll Love This Recipe
This small wedding cake recipe is easy enough for beginners yet impressive enough to wow your guests. It uses basic pantry ingredients, so you won’t need to hunt down fancy supplies. Plus, its light vanilla flavor pairs beautifully with buttercream frosting. Whether you’re baking for a micro-wedding or simply craving cake, this recipe will leave you smiling from the first bite to the last crumb.
Perfect Occasions for a Small Wedding Cake
A small wedding cake isn’t just for weddings. It’s ideal for elopements, vow renewals, anniversary parties, or even baby showers. If you’re hosting an intimate gathering, this cake will fit right in. Need a showstopper for two? Bake this beauty and pair it with champagne for date night. Trust me; it works wonders!
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 batch buttercream frosting (store-bought or homemade)
Substitution Options
- Swap whole milk with almond or oat milk for a dairy-free option.
- Use gluten-free flour if you need a gluten-free cake.
- Instead of vanilla extract, try almond extract for a nutty twist.
Preparation Section
Step 1: Creaming Butter and Sugar
Start by creaming the butter and sugar together until they’re fluffy and pale yellow. This step is key because it traps air into the batter, giving your cake a soft texture. Use a stand mixer on medium speed for about 3 minutes. Pro tip: Make sure your butter is softened but not melted—it should dent easily when pressed with a finger.
Step 2: Adding Eggs and Vanilla
Next, crack in the eggs one at a time, mixing well after each addition. Add the vanilla extract and blend again. You’ll notice the mixture getting smoother and shinier. Don’t rush this part; adding eggs slowly helps create a stable emulsion for the batter.
Step 3: Mixing Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Sift these dry ingredients to avoid lumps in your batter. Pro tip: Sifting also aerates the flour, making your cake even lighter.
Step 4: Combining Wet and Dry Ingredients
Alternate between adding the dry ingredients and milk to the butter mixture. Start and end with the dry mix, scraping down the sides of the bowl as needed. The batter will be thick but smooth, with a heavenly aroma of vanilla wafting through your kitchen.
Step 5: Baking the Cake
Pour the batter into a greased and floured 8-inch round pan. Pop it into a preheated oven at 350°F (175°C) for 25-30 minutes. How do you know it’s done? Insert a toothpick—if it comes out clean, your cake is ready. Let it cool completely before frosting.
Chef’s Tip
To elevate your small wedding cake, brush each layer with simple syrup before frosting. This keeps the cake moist and adds a subtle sweetness. It’s a trick professional bakers swear by!
Timing
- Prep Time: 20 minutes
- Baking Time: 25-30 minutes
- Resting/Cooling Time: 1 hour
- Total Time: Approximately 1 hour 50 minutes
Extra Info
Did you know that Queen Victoria popularized the white wedding cake back in 1840? Her multi-tiered creation was covered in royal icing, setting the standard for future brides. While we’ve simplified things since then, the magic of a beautifully decorated cake remains timeless.
Necessary Equipment
- Stand mixer or hand mixer
- 8-inch round cake pans
- Whisk and spatula
- Cooling rack
- Offset spatula for frosting
Storage
Once frosted, store your small wedding cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it. Just bring it back to room temp before serving for the best flavor and texture.
If you live in a humid area, skip countertop storage altogether. Humidity can cause frosting to soften or melt, ruining your hard work. Instead, keep it chilled and serve cold slices directly.
Freezing is another great option. Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.
Tips and Advice
- Level your cake layers for a professional look.
- Chill the cake before frosting to prevent crumbs in the icing.
- Practice piping decorations on parchment paper first if you’re new to decorating.
Presentation Tips
- Top the cake with fresh flowers for a rustic touch.
- Dust powdered sugar over the top for elegance.
- Serve alongside mini cupcakes for variety.
Healthier Alternative Recipes
Here are six healthier takes on this classic:
- Gluten-Free Option: Replace all-purpose flour with almond or coconut flour.
- Low-Sugar Version: Reduce sugar by half and use a sugar substitute.
- Vegan Delight: Swap eggs with applesauce and butter with coconut oil.
- Fruit-Infused Layers: Fold in diced strawberries or blueberries.
- Spiced Cake: Add cinnamon and nutmeg for warmth.
- Dark Chocolate Frosting: Trade buttercream for rich dark chocolate ganache.
Common Mistakes to Avoid
Mistake 1: Overmixing the Batter
Overmixing leads to dense, tough cakes. Mix only until the ingredients are combined. Remember, lumps are okay—they’ll disappear during baking.
Mistake 2: Skipping Cooling Time
Rushing to frost a warm cake causes the frosting to melt and slide off. Patience pays off here. Cool the cake completely on a wire rack.
Mistake 3: Using Cold Ingredients
Cold eggs and milk don’t blend smoothly with butter. Take them out of the fridge 30 minutes before starting. Your batter will thank you!
FAQ
What is the average cost of a small wedding cake?
On average, a small wedding cake price ranges from $100 to $300, depending on design and location. Custom designs may cost more.
Does Costco do small wedding cakes?
Yes, Costco offers affordable options. Their sheet cakes can be customized for smaller celebrations.
What is the size of a small wedding cake?
A small wedding cake typically serves 8-12 people and measures 6-8 inches across.
How much does a 10 inch wedding cake serve?
A 10-inch cake feeds 20-25 guests, depending on slice size.
Where can I find small wedding cakes at Walmart?
Walmart sells budget-friendly kits for DIY cakes or premade options in-store.
Are small wedding cakes cheaper than larger ones?
Yes, they’re more affordable due to fewer servings and less labor involved.
Can I order online for small wedding cakes prices?
Absolutely! Many local bakeries offer online ordering with delivery or pickup.
What flavors are trendy for small rustic wedding cakes?
Lemon, lavender, and berry-infused cakes are super popular right now.
How far in advance should I book a small wedding cake?
Book at least 2-3 months ahead to secure your date.
Can I freeze leftover cake?
Yes, wrap slices tightly and freeze for up to 3 months.
Final Thoughts
Baking a small wedding cake is a rewarding experience that brings joy to any occasion. From its delicate crumb to its elegant appearance, this recipe proves that big flavors don’t require big effort. So grab your apron, gather your ingredients, and let’s make some memories—one slice at a time!
Equipment
- Stand mixer or hand mixer
- Whisk and spatula
- Offset spatula for frosting
- 8-inch round cake pans
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
Instructions
- Cream the butter and sugar together until fluffy and pale yellow using a stand mixer on medium speed for about 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and blend again.
- In another bowl, whisk together the flour, baking powder, and salt, then sift to avoid lumps.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry mix while scraping down the sides of the bowl as needed.
- Pour the batter into a greased and floured 8-inch round pan and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, checking for doneness with a toothpick.
- Let the cake cool completely before frosting.