Things You'll Need:
- 1 cup unsalted butter, softened 2 cups sugar 4 large eggs, at room temperature 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 1 cup milk 1 tsp. vanilla One 12" cake pan One 9" cake pan One 6" cake pan Parchment paper 1/2 inch dowel rods, if desired
-
Step 1
Grease and flour all three wedding cake pans. Add a round of parchment paper to the bottom of each cake pan. Preheat your oven to 350 degrees.
-
Step 2
Cream the butter in a large mixing bowl with a handheld or stand mixer. Once the butter is fluffy, add the sugar and continue mixing for approximately three minutes. Add eggs one at a time, continuing to beat the vanilla cake batter mixture.
-
Step 3
Combine the self-rising and all-purpose flour in a medium sized bowl. Mix milk and vanilla in a small bowl. Add the dry and wet ingredients into the batter in four parts, alternating flours and the milk and vanilla mixture.
-
Step 4
Bake for 20 to 25 minutes, or until a toothpick comes out clean when the center of the cake is pierced. Allow to cool for approximately 10 minutes and remove from pan.
-
Step 5
Make a second batch of cakes just as you did the first. You will now have two 12-inch layers, two 9-inch layers and two 6-inch layers. Use the filling of your choice between each layer. Frost first the 12-inch wedding cakes, layered together. Once the two layer 12-inch vanilla cake, the two layer 9-inch cake and the two layer 6-inch cake are frosted, stack them and add additional decorations as desired. You may wish to use clean dowels through all the cake tiers to support the vanilla wedding cake.
