The Classic Vanilla Bean Wedding Cake

Dreaming of a stunning wedding cake recipe? My classic vanilla bean cake with raspberry swirls is elegant, delicious, and surprisingly do-able! Get the recipe now.

Right then, let's dive into this wedding cake recipe !

Recipe Introduction

Quick Hook

Ever dreamt of creating the centrepiece for your big day? This wedding cake recipe makes it possible! It's all about vanilla bean bliss with a cheeky raspberry ripple – pure indulgence, innit?

Brief Overview

This ain’t just any white cake recipe , it's the wedding cake recipe ! the vanilla bean flavour is traditionally associated with weddings.

The recipe balances elegance with a homemade touch. medium difficulty means it needs commitment, but is totally achievable. we are looking at around 50 servings.

This simple wedding cake will taste fantastic.

Main Benefits

Honestly, the best thing is knowing you made it. it's personal, special. plus, vanilla’s supposed to be a bit of an aphrodisiac.

Just sayin'. this vegan wedding cake alternative, using plant-based subs, makes it special and inclusive.

Right, let’s talk ingredients, shall we?

Alright, let's chat about what you'll need to make this absolutely fabulous wedding cake recipe . Honestly, it’s easier than you think!

Ingredients & Equipment

Main Players for Our White Cake Recipe

Okay, here’s the breakdown. We're making the Classic Vanilla Bean Wedding Cake with Raspberry Swirl .

• All-Purpose Flour: 3 cups (375g) . Go for unbleached! It gives a better flavour. Quality flour really matters.
• Baking Powder: 1 tbsp (15ml) . Fresh is best! Check the date, yeah?
• Baking Soda: ½ tsp (2.5ml) . Same deal, freshness matters.
• Salt: 1 tsp (5ml) .
• Unsalted Butter: 1 cup (227g, 2 sticks) , softened. This is key! You want it soft , not melted, alright?
• Granulated Sugar: 2 cups (400g) .
• Vanilla Bean: 1, split and scraped. Ooh, the good stuff! Or use 2 tsp vanilla extract .
• Large Eggs: 4.
• Buttermilk: 1 ½ cups (360ml) . If you don't have it, mix milk with a bit of lemon juice.
• Raspberries: 1 cup (240g) , fresh or frozen.
• Sugar (for raspberries): 2 tbsp (30ml) .
• Lemon Juice: 1 tbsp (15ml) .
• Butter (for buttercream): 1 ½ cups (3 sticks, 340g) , softened. Seriously, softened!
• Powdered Sugar: 6 cups (720g) , sifted. Sifting is a pain, but trust me!
• Heavy Cream: ¼ cup (60ml) .
• Vanilla Extract: 2 tsp (10ml) .
• Salt (for buttercream): Pinch.
• Water: ½ cup (120ml) for simple syrup.
• Sugar (for simple syrup): ½ cup (100g) .

Seasoning Notes - That Extra Oomph

Let's chat about spicing things up! for this wedding cake recipe , simple is best. but quality vanilla extract is a must.

It adds this amazing depth. a little lemon zest in the cake batter is a nice touch too. i sometimes add a pinch of cardamom, for that extra je ne sais quoi .

For substitution, almond extract is a perfect choice, if you are on a vegan wedding cake , as it will also give the cake an aromatic and delicious flavour profile.

Also, for a white cake recipe , make sure not to over-bake the cake for it to not get any color and keep it's white look.

If you are in a rush, a simple box cake mix can be used, there are many white cake mixes around in the market.

Equipment - What You Really Need

Alright, you don’t need fancy kit for this.

• Cake pans: 6-inch, 8-inch, 10-inch . Two of each if you can!
• Parchment paper.
• Mixer: Stand mixer or hand mixer. Whatever you’ve got!
• Mixing bowls.
• Spatula.
• Offset spatula: Makes frosting so much easier.
• Turntable: Optional, but it helps, you know?
• Piping bags and tips: Only if you wanna get fancy .
• Wooden dowels. Essential for tiered cakes!

If you don't have cake pans, try using oven-safe bowls lined with parchment. It won't be the same, but it'll work in a pinch!

This is a simple wedding cake that even if you are a beginner with just some cake mix recipes you can still nail it! and if you feel adventurous try cake mix cookies for the guests.

Don't forget! Room temperature ingredients are key, especially for a white cake recipe. It makes all the difference, honestly. Happy baking, darling!

Alright, let's dive into this wedding cake recipe article! I'm excited to get started!

Mastering the Art of Wedding Cake Baking

Wedding cakes! oh my gosh, they can seem daunting, right? but honestly, with the right approach, baking your own wedding cake can be totally rewarding, and you can create beautiful simple wedding cake!.

It’s about breaking it down. this guide will help you through it!. this recipe is more than just a guide; it's like having your bestie in the kitchen with you, giggling over spilled flour and celebrating every small victory.

Prep Like a Pro

First things first, let's talk prep. it's all about the mise en place , darling. essential mise en place is the key! get all your ingredients measured out and ready to go.

Trust me, this will save you from a meltdown mid-bake. chop your butter, weigh your flour and have everything ready and at hand.

For time-saving organization tips , use small bowls or ramekins to keep things separate. plus, a clean workspace equals a clear mind.

You know?

And a quick safety reminder : watch those oven burns. Seriously . Keep a tea towel handy!

Baking Bliss: Step-by-Step

Okay, let’s get baking. This white cake recipe is the base of most wedding cakes. I have used it for years and it has never failed me.

1. Preheat your oven to 350° F ( 175° C) .
2. Cream together butter and sugar until light and fluffy. Don't rush this step!
3. Gradually add eggs, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add dry and wet ingredients to the butter mixture. Start and end with dry ingredients.
6. Pour batter into greased and lined cake pans.
7. Bake for 30- 35 minutes , or until a toothpick inserted into the center comes out clean. You will know it is ready!
8. Let cool for 10 minutes before inverting onto a wire rack to cool completely.

Visual cues for doneness? A light golden brown color and the cake pulling away slightly from the edges of the pan.

Pro Tips and Tricks

Honestly, there are always ways to make things easier. one of my favourite expert techniques is to use cake strips.

They keep the edges from over-browning. another secret? simple syrup! brush it on the cooled cakes to keep them moist.

As for common mistakes to avoid? overmixing is a killer. as for make-ahead options : you can totally bake the cakes a day ahead.

Just wrap them well in plastic wrap. you could even use a box cake mix . but where is the fun in that? box cake mix recipes are easy, but less rewarding.

You could even try it with cake mix cookies .

Baking a Vegan Wedding Cake ? No worries. You can totally adapt most white cake mixes with vegan substitutes, although I prefer the original. Just ensure your Cake Mix Recipes is vegan!

So, there you have it! baking your own wedding cake doesn’t have to be scary. so give it a go!.

And don't forget to add your own personal touch. happy baking!. and hey, if things go sideways, remember puddings are always an option.

😉

Right then, let's get down to the nitty-gritty! we've slaved over this wedding cake recipe , and now it's time to talk about the finishing touches.

Honestly, the little details can make or break the whole experience. think of it like this, you wouldn't put a crummy frame on a masterpiece, would you? this is your masterpiece !

Recipe Notes: The Icing on the Cake (Pun Intended!)

Plating Like a Pro & What To Serve With

Okay, so you've got this stunning simple wedding cake . now what? first, think about your cake stand. something classic and elegant works wonders.

A little bit of height can really showcase your creation.

For presentation, fresh berries scattered around the base is always a winner. it adds a pop of colour and freshness, you know? think raspberries, strawberries, even some blackberries.

If you're feeling fancy, edible flowers are pretty fab too.

Now, for what to serve alongside? a chilled glass of fizz (prosecco, darling!) is always a good shout. tea and coffee is a no brainer! for something a bit different, maybe some fruit skewers.

Something light and refreshing, yeah?

How to Store Your Cake, Because Let's Face It, There's Always Leftovers

Right, let's talk storage. If you've got leftovers (and honestly, who doesn't ?), wrap them tightly in cling film or foil. You can keep it in the fridge for about 3 days.

Thinking longer term? you can totally freeze it! wrap each slice individually and pop it in the freezer. when you want a slice, just let it thaw in the fridge overnight.

Top tip : simple cakes like this freeze really well. you know, none of that overly sugary stuff.

To reheat, if you're feeling fancy, you can try a very low oven for a few minutes to revive it. But honestly, straight from the fridge is pretty good too!

Mix It Up: Making This Cake Your Cake

This white cake recipe is awesome, but it's also a great base to play with. i get it though, not everyone is eating gluten or diary.

For a vegan wedding cake , you can substitute the butter with a vegan butter alternative, and the eggs with flax eggs.

The buttermilk can be replaced with plant-based milk mixed with lemon juice. easy peasy!

Feeling seasonal? In the summer, think about adding lemon curd to the layers for a zesty twist. In autumn, maybe some apple puree and a sprinkle of cinnamon. Get creative!

A Little Word on Keeping Healthy

Right, so wedding cake isn't exactly health food, is it? a treat is a treat. however, let's talk a bit about the good stuff.

This cake contains eggs, which are a great source of protein. and vanilla, well that always feels nice. so, this isn't some box cake mix horror show – it's made with real ingredients! this white cake recipe is much less processed than you think.

So, enjoy a slice without the guilt! also this can serve as a base for cake mix cookies , but it will be way more healthy.

So there you have it! i hope these little notes have been helpful. making a wedding cake (or any cake, really) should be fun.

Don't be afraid to experiment and make it your own. and remember, even if it's not perfect, it'll still taste amazing! now, go bake something wonderful!

Frequently Asked Questions

Can I make this wedding cake recipe in advance?

Absolutely! In fact, it's often recommended. You can bake the cake layers a few days ahead of time, wrap them tightly in plastic wrap, and freeze them. This actually makes them easier to frost! Just be sure to thaw them completely before frosting, preferably overnight in the fridge. The buttercream can also be made a day or two in advance and stored in the refrigerator. Just bring it to room temperature and re-whip it before using.

What's the best way to transport a wedding cake? I'm worried about it toppling over like a contestant's bake on Bake Off!

Transporting a wedding cake can be nerve-wracking, but with the right precautions, you can do it! Make sure the cake is thoroughly chilled. Use a sturdy cake box that fits the cake snugly and place a non-slip mat underneath the box in your car. Drive carefully, avoiding sudden stops and bumps, and if it's a long journey, keep the air conditioning cranked up. For tiered cakes, it's often best to transport the tiers separately and assemble them at the venue – saves a lot of heartache!

How can I adapt this wedding cake recipe for different flavors? Fancy something a bit more 'out there'!

This vanilla bean cake is a fantastic base for flavour experimentation. You could swap out some of the flour for cocoa powder for a chocolate cake, add lemon zest to the batter, or use a different extract like almond or orange. For the raspberry swirl, consider other berries like blueberries or strawberries, or even a fruit curd. The buttercream is also very adaptable; infuse it with coffee, chocolate, or your favourite liqueur. Just remember to adjust the liquid content if necessary to maintain the right consistency.

My buttercream looks curdled! Have I ruined the whole shebang? What do I do?

Don't panic! Curdled buttercream is usually caused by temperature differences. If your buttercream looks split or curdled, it's often because the butter is too cold or too warm. If it's too cold, try gently warming the bowl with a hairdryer or placing it over a pan of simmering water for a few seconds, then re-whipping. If it's too warm, chill the bowl and beaters for a few minutes before continuing. Sometimes just continuing to whip it will bring it back together as well. Keep calm and carry on!

What size cake pans do I need for this wedding cake recipe, and can I use different sizes?

This recipe is designed for a tiered cake with 6-inch, 8-inch, and 10-inch round cake pans. You can definitely adapt it! Smaller pans will yield taller tiers, while larger pans will give you flatter tiers. You'll need to adjust the baking times accordingly. If you only have one set of pans, you'll need to bake the layers sequentially, which can add extra time. It is best to have at least two of each size pan. Make sure to adjust the recipe scaling if you are baking single tier cake, or just use the recipe for one layer only.

What are the nutritional considerations for serving this wedding cake? Got a few calorie-conscious guests!

Wedding cake is definitely a treat, and it's fairly high in calories, fat, and sugar. You can slightly reduce the calories by using a lighter frosting (like a Swiss meringue buttercream instead of American buttercream) or by offering smaller slices. Serving fresh fruit alongside the cake can provide a healthier option for guests. It's also worth noting that wedding cake is often enjoyed as a special occasion, so a small indulgence is perfectly acceptable!

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