Spring Wedding Cake
A whimsical and vibrant centerpiece for any spring celebration, this spring wedding cake embodies love and renewal with its delicious flavors and stunning decorations.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Provides the cake structure
- 2.5 tsp baking powder Helps the cake rise
- 1 tsp baking soda Helps the cake rise
- 0.5 tsp salt Enhances flavor
- 1 cup unsalted butter Softened to add moisture and richness
- 2 cups granulated sugar Adds sweetness and texture
- 4 large eggs Adds structure and moisture
- 1 tsp vanilla extract Flavoring
- 1.5 cups whole milk Adds moistness and flavor
Frosting Ingredients
- 8 oz cream cheese Softened, for a creamy frosting base
- 0.5 cup unsalted butter Softened to blend easily
- 4 cups powdered sugar For sweetness in frosting
- 2 tbsp lemon juice Freshens the frosting
- 1 tsp vanilla extract Flavoring for frosting
- Fresh flowers and lemon slices For decoration
- Edible glitter (optional) Adds sparkle
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease three round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together softened butter and sugar until fluffy, then add eggs one by one, mixing well after each addition.
- Mix in vanilla extract, then gradually add dry ingredients alternating with whole milk until well combined.
Baking
- Pour batter into prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
Frosting and Decorating
- Prepare frosting by blending cream cheese and butter until smooth. Gradually add in powdered sugar, lemon juice, and vanilla.
- Once cakes are cool, level the tops, frost between the layers, and cover the entire cake with frosting.
- Decorate with fresh flowers, lemon slices, and optional edible glitter.
Notes
Use the freshest ingredients for the best flavor. Refrigerate the cake until serving to maintain frosting shape. Leftovers can be stored in an airtight container for 3-5 days.