Name: Two Layered Wedding Cake Recipe
Prep time: 1 h
Cook time: 50 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 500 gm all-purpose flour; 2 tsp baking powder; 1 tsp salt; 250 gm unsalted butter, softened; 400 gm granulated sugar; 5 large eggs, room temperature; 2 tsp vanilla extract; 1 tsp almond extract (optional); 375 ml whole milk; For Buttercream Frosting:; 300 gm unsalted butter, softened; 600 gm powdered sugar; 2 tsp vanilla extract; 3 tbsp milk or heavy cream; Fresh flowers, berries, or edible gold dust

Two Layered Wedding Cake Recipe: A Simple Yet Beautiful Cake for Your Big Day

I am so excited to share this Two Layered Wedding Cake Recipe with you all! This is the cake I wish I had known about years ago. The simplicity and beauty of this cake will truly shine at your wedding or any special occasion. You don’t need to be a professional baker to create this beautiful, delicious cake. Just a little bit of time and love, and you can make a stunning cake that will wow your guests.

I’ve made this recipe a few times now, and I can confidently say it’s one of the best wedding cakes out there. You get that soft, moist cake texture with just the right amount of sweetness. Plus, it’s so easy to put together! This recipe really works and is a big hit with friends and family.

One of our readers, Emily, commented: “I made this two-layered wedding cake for my best friend’s wedding and it turned out perfect! It was super easy to follow and everyone loved it. I can’t wait to try it for my own wedding. Thank you so much! ★★★★★”

What Makes Two Layered Wedding Cake Recipe Best

This Two Layered Wedding Cake Recipe is simple, yet elegant. The beauty of this cake lies in its layers, which can be decorated to match your wedding theme. Here’s why this recipe stands out:

Simple Ingredients: This recipe uses basic ingredients you probably already have at home, making it easy to whip up.
Delicious Taste: The cake has a moist texture with a light sweetness, balanced perfectly with the frosting.
Customizable: You can decorate it however you want, adding personalized touches for a unique wedding cake.

Ingredients Needed for Two Layered Wedding Cake Recipe

Here’s a list of everything you’ll need to bake this beautiful wedding cake:

2 cups all-purpose flour
1 ½ cups sugar
4 large eggs
½ cup unsalted butter, melted
1 cup whole milk
1 tablespoon vanilla extract
1 teaspoon baking powder
Pinch of salt
2 cups buttercream frosting (or any frosting of your choice)

Table of Contents

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How to Make Two Layered Wedding Cake Recipe

Step 1: Preheat the Oven & Prepare the Pans

First, preheat your oven to 350°F (175°C). Grease and flour two round cake pans, making sure they are prepared well to avoid the cake sticking.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the flour, baking powder, and a pinch of salt. Set it aside.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.

Step 4: Combine Wet and Dry Ingredients

Slowly add the wet ingredients into the dry ingredients and mix well until smooth. Don’t overmix; just blend until combined.

Step 5: Bake the Cake

Divide the batter evenly between the two prepared cake pans. Bake for about 30 to 35 minutes. You can check if the cakes are done by inserting a toothpick into the center. If it comes out clean, the cake is ready.

Step 6: Cool the Cake Layers

Let the cakes cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely before frosting.

Step 7: Frost and Decorate

Once the cakes are completely cool, spread frosting on top of one layer. Place the second layer on top and frost the entire cake. You can decorate the cake with flowers, sprinkles, or anything that fits your wedding theme.

Success Tip for Two Layered Wedding Cake Recipe

One important tip for success is to let the cake layers cool completely before frosting. If the cake is still warm, the frosting will melt and slide off. This could also affect the cake’s appearance. So, be patient and let it cool down!

Things to Avoid for Two Layered Wedding Cake Recipe

Overmixing the Batter: If you mix the batter too much, your cake could turn out dense. Mix just until everything is combined.
Underbaking the Cake: Be sure the cake is completely baked before removing it from the oven. Undercooked cakes will be soggy and fall apart when you try to frost them.
Not Using Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps the ingredients mix together smoothly.

Other Tips for the Perfect Wedding Cake

Customize Your Frosting: You can choose from many frosting options. Buttercream, cream cheese frosting, or even a light whipped cream are great choices for this cake.
Add Flavor to the Cake: If you want a little extra flavor, consider adding lemon zest, almond extract, or even a few drops of your favorite liqueur to the batter for a unique twist.

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Serves 16-20 people

Two Layered Wedding Cake Recipe

Prep Time: 1 hour

Cook Time: 50 minutes

Additional Time: 30 minutes

Total Time: 30 minutes

This Two Layered Wedding Cake is the perfect centerpiece for any wedding celebration. With a light, fluffy texture and a decadent flavor, it impresses not only in taste but also in its elegant simplicity. The cake combines rich butter and vanilla notes with a hint of almond essence for a unique twist. Each layer is moist and slightly dense, giving it a satisfying bite. Frosted with a creamy vanilla buttercream, this cake has the right balance of sweetness to please any palate. Whether you're baking for a wedding or a celebration, this recipe will make a memorable dessert. Be sure to follow each step carefully for a flawless finish that looks as professional as it tastes!

Ingredients

500 gm all-purpose flour
2 tsp baking powder
1 tsp salt
250 gm unsalted butter, softened
400 gm granulated sugar
5 large eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract (optional)
375 ml whole milk
For Buttercream Frosting:
300 gm unsalted butter, softened
600 gm powdered sugar
2 tsp vanilla extract
3 tbsp milk or heavy cream

Optional Toppings

Fresh flowers, berries, or edible gold dust

Instructions

Preheat the oven to 350°F (180°C). Grease two 9-inch cake pans and line them with parchment paper.
Sift flour, baking powder, and salt into a bowl. Set aside.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
Gradually add flour mixture, alternating with milk, until fully incorporated.
Divide the batter equally into the two prepared pans.
Bake for 45-50 minutes or until a toothpick comes out clean.
Let cakes cool completely before frosting.
For frosting, beat butter until creamy. Add powdered sugar gradually, then vanilla, and milk until smooth.
Assemble the cake by spreading frosting between layers, covering the top and sides.

Notes

For an extra moist cake, consider adding simple syrup between layers before frosting. Chilling each layer before assembly can help prevent sliding. If you’re decorating with fresh flowers, wrap the stems in plastic wrap to avoid direct contact with the cake. Always serve the cake at room temperature for the best flavor. For a smoother finish, apply a crumb coat before the final frosting layer.

Nutrition Information:

Yield:

Serving Size:

16
Amount Per Serving: Calories: 550Total Fat: 25gSaturated Fat: 15gTrans Fat: 125gUnsaturated Fat: 250gCholesterol: 75mgSodium: 1mgCarbohydrates: 75gNet Carbohydrates: 0gFiber: 1gSugar: 50gSugar Alcohols: 0gProtein: 5g

Percent Daily Values are based on a 2,000 calorie diet.

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