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2 tier wedding cake
cookiesandcakemagic

2 Tier Wedding Cake Planning Guide

2 tier wedding cake planning guide with servings, cake sizes, flavor and design ideas, budget tips, and a clear planning timeline for couples.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 60 servings
Course: Cake, Dessert, Wedding cake
Cuisine: American, British, European, French
Calories: 600
Ingredients Method

Ingredients
  

  • 250 g all-purpose flour
  • 200 g granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 170 g unsalted butter room temperature
  • 3 large eggs room temperature
  • 240 ml whole milk room temperature
  • 2 tsp pure vanilla extract

Method
 

  1. Prepare pans and oven
  2. Preheat the oven to 175°C / 350°F and grease and line your 6 inch cake tins.
  3. Mix dry ingredients
  4. In a bowl, whisk together the flour, baking powder, and salt until evenly combined.​
  5. Cream butter and sugar
  6. In a separate large bowl, beat the butter and sugar together for 3–4 minutes until very light and fluffy.​
  7. Add eggs and vanilla
  8. Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla until smooth.​
  9. Add dry ingredients and milk
  10. Add about half of the dry ingredients and mix on low just until combined, then pour in about half of the milk and mix again. Repeat with the remaining dry ingredients and milk, mixing only until the batter is smooth with no streaks of flour.​
  11. Bake the layers
  12. Divide the batter evenly between the prepared 6 inch tins, level the tops, and bake for about 25–35 minutes, or until the centers spring back and a skewer comes out clean.​
  13. Cool completely
  14. Let the cakes cool in the tins for 10–15 minutes, then turn out onto a wire rack and cool completely before filling and frosting.