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two tier wedding cake

Two Tier Wedding Cake

Discover how to create a stunning two tier wedding cake that steals the show at any celebration. Perfect for weddings and more.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 20 people
Calories: 350kcal
Cost: $50

Equipment

  • Stand mixer or hand mixer
  • 8-inch and 6-inch round cake pans
  • Offset spatula
  • Bench scraper
  • Cake turntable (optional)

Ingredients

  • 4 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup whole milk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups unsalted butter (for frosting), softened
  • 8 cups powdered sugar, sifted
  • 1 tablespoon vanilla extract (for frosting)
  • ½ cup heavy cream

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the softened butter and mix until crumbly.
  • Slowly pour in the milk, eggs, and vanilla extract, blending until smooth.
  • Divide the batter evenly between two greased and floured cake pans (one 8-inch and one 6-inch).
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Let the cakes cool completely before frosting.
  • In a stand mixer, beat the softened butter on high speed until light and fluffy.
  • Gradually add the powdered sugar, mixing on low to avoid clouds of sugar.
  • Add the vanilla extract and heavy cream, then beat on high for 3-5 minutes until airy and smooth.
  • Place the larger 8-inch layer on a cake board or plate and spread frosting on top.
  • Stack the smaller 6-inch cake on top and cover the entire cake with a thin crumb coat.
  • Refrigerate for 20 minutes, then apply a final thick layer of frosting, smoothing it out with a bench scraper.

Notes

To prevent your cake layers from doming, cut a piece of parchment paper slightly smaller than the pan and place it on top of the batter before baking. Store the assembled cake in the refrigerator to keep the frosting firm, covering it loosely with plastic wrap or placing it in an airtight container. Experiment with flavors by swapping extracts or adding pureed fruit, and remember that practice in piping can enhance your decorating skills!

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 30g | Vitamin A: 400IU | Calcium: 80mg | Iron: 1mg
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