Wedding Cake Recipe

Try your baking skills with this yummy Gold Ombre wedding cake recipe by expert baker Lily Vanilli.

This wedding cake is for approximately 30 people and uses 2 x 8” and 2 x 6” pans. You can scale the recipe up or down to suit your needs and use different pans – just be sure to adjust the amount of batter accordingly.

If adapting the tins you will need to split the batter accordingly - always fill your cake tin no more less than ½ full and no more than 2/3 full, depending on how deep you want the layer to be, and bake until a toothpick inserted in the centre comes out clean, but not longer.


Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 30

690g unsalted butter, room temperature
1650g caster sugar
12 eggs
6 tsp vanilla extract
1260g plain flour, sifted
270g cocoa powder, sifted
3 tsp salt
3 tsp bicarbonate of soda
1140ml soured cream
750ml strong brewed coffee, cooled
Two 8” round cake tins, greased and lined
Two 6” cake tins, greased and lined

Tip: If you can’t get hold of soured cream you can substitute full-fat natural yoghurt.

1. Preheat the oven to 180˚C fan assisted/gas mark 6.
2. Cream together the butter and sugar until very light and fluffy – approximately 4 minutes. Then add the eggs and vanilla and beat on a slow speed, gradually increasing until just evenly incorporated.
3. Whisk together all the dry ingredients in a bowl. Add half to the batter, then the soured cream, then the remaining dry ingredients, keeping beating to a minimum.
4. Once you have a smooth even batter, gradually add the coffee. The mixture will be very wet, so beat slowly to incorporate.
5. Divide the mixture between the prepared cake tins and level out to the edges. Bake for 25-30 minutes, or until a cocktail stick inserted in the centre comes out clean. Remove from the oven – my top tip here when you’re making a cake to stack is to carefully, and using a tea towel or oven glove, press the dome of the baked cake very gently, in small dabs so it sits flat in the pan, even with the rest of the cake layer. This will mean you can avoid trimming it later. Then leave to cool in the tins for 20 minutes before turning out on to a wire rack to cool completely.

Vanilla Buttercream
Makes 900g
300g unsalted butter, softened
900g icing sugar, sifted
3 tsp vanilla extract
225ml double cream

1. Beat the butter alone for 4–5 minutes on high speed.
2. Add the sugar, vanilla and cream and beat on a low speed to bring it together, then turn up and beat on high for another 2–3 minutes.

Note: You can substitute whole milk for some or all of the cream; just add it slowly, as you may need a bit less.

Make your wedding cake

To Ice
Once your cake is cooled completely, you can start to ice it.
Pipe or spread a dab of buttercream in the centre of the plate or cake board you want the finished cake to sit on. Place the first 8” layer on the board, then spread some buttercream on the base layer, sandwich the cakes together and spread more buttercream on top of that, arrange the first 6” in the centre of the top layer, spread with buttercream and repeat. Continue until all layers are covered.
Now, ideally with a piping bag and palette knife start covering the outside of the cake with the rest of the buttercream (alternatively you can use a spoon, knife and a lot of patience). Apply a thin, even coat of buttercream to catch the crumbs and define the shape of the cake. Set this in the fridge, then repeat to finish the top layer with smooth icing.


To Decorate
Using toffee sauce or caramel, in a squeezy bottle, piping bag, or with a spoon, gently arrange some drips of icing to fall from the centre of the top layer down the sides, evenly around the cake.

Using edible gold lustre, gently apply a layer of gold finish to the base layer.

Now to add flowers and fruit! Using fresh flowers of your choice, arrange them onto the cake to create a glorious display and voilà! You’re finished.