Description
Create a show‑stopping extravagant wedding cake with layers of vanilla sponge, buttercream, fresh berries and edible gold. Perfect for your
Ingredients
Scale
- 3 cups (360 g) cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups (340 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 6 large eggs, room temperature
- 2 tbsp vanilla bean paste
- 1 tsp almond extract
- 1 cup (240 ml) whole milk, warmed
Instructions
- Prepare the pans. Preheat the oven to 350°F (175°C). Grease three 9‑inch round cake pans, line the bottoms with parchment, and lightly dust with flour. Set aside.
- Mix dry ingredients. In a medium bowl whisk together cake flour, baking powder, and salt. This ensures a uniform rise.
- Cream butter and sugar. Using a stand mixer on medium speed, beat the softened butter and granulated sugar until pale, fluffy, and about 5 minutes. The mixture should hold a ribbon when the beaters are lifted.
- Add eggs and flavor. Add eggs one at a time, beating well after each addition. Stir in vanilla bean paste, almond extract, and a pinch of salt.
- Combine wet and dry. With the mixer on low, alternately add the flour mixture and warm milk, beginning and ending with flour. Mix just until incorporated; over‑mixing will toughen the crumb.
- Bake the layers. Divide the batter evenly among the three pans, smoothing the tops. Bake 25‑30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans 10 minutes, then turn out onto wire racks to cool completely.
- Make the buttercream. In a clean bowl, beat the softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating on low then medium speed. Add heavy cream, vanilla bean paste, almond extract, and a pinch of salt. Beat for 3‑4 minutes until light and fluffy. If the buttercream is too soft, refrigerate 15 minutes.
- Prepare the raspberry‑passionfruit filling. In a saucepan, combine raspberries, passionfruit pulp, sugar, and lemon juice. Cook over medium heat, stirring, until the fruit breaks down, about 5 minutes. Whisk the cornstarch slurry into the mixture and continue cooking until thickened, 2‑3 minutes. Strain through a fine mesh to remove seeds, then chill completely.
- Level the cakes. Using a long serrated knife, trim the tops of each sponge to create flat surfaces. This ensures stability when stacking.
- Assemble the cake. Place the first layer on a cake board or platter. Spread a thin “crumb coat” of buttercream over the top and sides; this locks in crumbs. Chill 20 minutes. Then spread a generous layer of raspberry‑passionfruit filling on top, followed by a smooth layer of buttercream. Repeat with the second and third layers, finishing with a final smooth buttercream coat.
- Chill again. Refrigerate the assembled cake for at least 30 minutes so the buttercream firms up—this makes glazing easier.
- Make the mirror glaze. Heat the heavy cream, corn syrup, and vanilla in a saucepan until just simmering. Remove from heat and pour over the chopped white chocolate. Let sit 2 minutes, then whisk until glossy and smooth. Allow to cool to 90‑95°F (32‑35°C) before pouring.
- Glaze the cake. Place the chilled cake on a wire rack over a tray. Slowly pour the glaze over the center, letting it flow over the sides. Tilt the cake gently to help the glaze coat evenly. Tap the tray to release air bubbles.
- Decorate. While the glaze is still tacky, apply edible gold leaf pieces with tweezers for a luxe sparkle. Arrange fresh edible flowers and berries around the base and top for a romantic finish.
- Final set. Allow the glaze to set at room temperature for 15‑20 minutes before slicing. Use a hot, wet knife for clean cuts.
Notes
- Use high‑quality vanilla bean paste; it gives depth that extracts alone can’t match.
- All butter should be at the same temperature (softened, not melted) for a uniform crumb.
- When making the mirror glaze, temperature is critical – too hot and it will run off; too cool and it will clump.
- Chill each step (crumb coat, final coat, assembled cake) to keep layers stable, especially in warm climates.
- For a smoother finish, dip a clean offset spatula in hot water and wipe it across the buttercream before chilling.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Desserts
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: extravagant wedding cake