Choosing The Perfect Wedding Cake: Flavors And More

Wedding cakes are an iconic part of any wedding celebration, and choosing the perfect flavour can be a delightful adventure for couples. While some opt for traditional flavours, others embrace a wide variety of unique options. Classic flavours like vanilla, chocolate, red velvet, and lemon are always popular choices, but there are many other options to explore. Couples may choose to incorporate their favourite flavours, cultural influences, or seasonal ingredients to create a cake that truly reflects their personal taste. Ultimately, the possibilities for wedding cake flavours are endless, and the decision should be guided by the couple's preferences and the desire to delight their guests.

Lemon cake with raspberry filling

Lemon and raspberry is a versatile flavour combination that can be adapted to suit the season of the wedding. For a summer wedding, a lemon cake with raspberry filling can be paired with elderflower and served alongside a glass of bubbly. For a winter wedding, the same cake can be filled with lemon curd and topped with a fluffy vanilla frosting.

Chocolate cake with salted caramel

Ingredients:

For the chocolate cake:

• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 and 3/4 cups all-purpose flour (not packed)
• 1 and 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 3/4 cup vegetable oil (or melted coconut oil)
• 2 tablespoons vanilla extract
• 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners' sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce
• 1 and 1/4 cups salted caramel sauce

Method:

For the chocolate cake:

• Preheat your oven to 350°F. Cut out three 9-inch round segments of parchment paper to line your cake pans. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
• In a stand mixer fitted with the paddle attachment or a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low until the dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
• In a separate bowl, combine the eggs, egg yolks, sour cream, milk, oil, and vanilla extract. Mix until completely combined. Pour this mixture into the dry ingredients and beat on low until just incorporated.
• Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter will be quite thin.
• Divide the batter evenly among the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
• Cool the cakes for 10 minutes in the pan before removing them and transferring them to a cooling rack. Cool the cakes completely before frosting.

For the chocolate frosting:

• In a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until completely smooth, about 3 minutes.
• Turn off the mixer and sift in the powdered sugar and cocoa powder. Turn the mixer on low speed and mix until the sugar and cocoa have been absorbed by the butter, about 2 minutes.
• Increase the mixer speed to medium. Add in the vanilla extract, salt, heavy cream, and salted caramel. Beat for 3 minutes. If your frosting appears too thin, add a little more confectioners' sugar. If it needs to be thinner, add additional heavy cream, 1 tablespoon at a time.

Assembly:

• Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface.
• Transfer one cake layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add 1/2 cup of caramel sauce.
• Top with another cake layer and repeat: spread a thin layer of frosting and add caramel sauce.
• Top with the final cake layer and place the cake in the fridge to set for 1 hour.
• Once set, finish frosting the top and sides of the cake. Sprinkle with sea salt, if desired.

Your chocolate cake with salted caramel is now ready to be served! This recipe yields a 9-inch layer cake and can be made ahead of time. The unfrosted cakes can be baked up to 5 days in advance and stored in the fridge, or wrapped and frozen for up to 2 months. For the best results, follow the recipe as written.

Red velvet cake with cream cheese frosting

Red velvet cake is a rich and decadent wedding cake flavour that doesn't need much else—it's delicious all on its own. Red velvet cake is much more than vanilla cake tinted red. It's the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. It's dense and soft with a moist and velvety crumb.

Red velvet cake is said to have originated during the Great Depression with the popularization of red food colouring. It is a popular dessert in the Southern United States. It is such a unique cake that everyone will love. It's definitely worth the effort to make from scratch as it's far superior to any box mix.

The cake's dense and soft but still moist with a velvety crumb. It's always a crowd-pleaser! The best red velvet cake recipe produces a superior buttery, vanilla, and cocoa flavour, as well as a delicious tang from buttermilk.

Ingredients:

• 3 cups (360g) cake flour (spooned & levelled)
• 1 teaspoon baking soda
• 2 Tablespoons (10g) unsweetened natural cocoa powder
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 1 cup (240ml) canola or vegetable oil
• 4 large eggs, room temperature and separated
• 1 Tablespoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• Liquid or gel red food colouring
• 1 cup (240ml) buttermilk, at room temperature

Cream Cheese Frosting:

• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 5 cups (600g) confectioners' sugar
• 1 and 1/2 teaspoons pure vanilla extract
• Pinch of salt, to taste

Method:

• Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined (about 1 minute). Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
• With the mixer on low speed, add the dry ingredients in 2-3 additions, alternating with the buttermilk. Beat in your desired amount of food colouring just until combined. I use 1-2 teaspoons of gel food colouring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form (about 3 minutes). Gently fold them into the cake batter. The batter will be silky and slightly thick.
• Divide the batter between the cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted into the centre comes out clean. If the cakes need a little longer, bake for a few minutes. However, be careful not to overbake, as the cakes may dry out. Remove the cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• Make the frosting: In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth (about 2 minutes). Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners' sugar if the frosting is too thin or an extra pinch of salt if the frosting is too sweet. The frosting should be soft, but not runny.
• Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over the finished cake. Place one cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with the second layer and spread the remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
• Refrigerate the cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover cake tightly and store it in the refrigerator for up to 5 days. Frosted cake or unfrosted cake layers can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Tips:

• Cake flour: For the best texture and taste, I strongly recommend cake flour. You can find it in the baking aisle, and I have many more recipes using it. If you can't get your hands on cake flour, you can make a DIY cake flour substitute.
• Vinegar: The vinegar helps brighten the red colour. Don't be scared; a touch of vinegar is normal in red velvet desserts! You can't taste it.
• Food colouring: The amount of red food colouring is up to you. I tested with varying amounts. To get the dark red colour you see here, use 2 teaspoons of gel food colouring. You could use liquid food colouring, but gel food colouring is more potent. You'll need at least 1 tablespoon of liquid. Dye the batter until you are pleased with the colour. Use beet powder for a natural alternative (mix 1/2 teaspoon beet powder with 2 teaspoons of water before adding) or leave the food colouring out completely.

Vanilla cake with mixed berry buttercream

One recipe for a vanilla cake with mixed berry buttercream involves making a vanilla cake, a mixed berry compote, and a soft mixed berry buttercream. The vanilla cake is made by mixing flour, baking powder, salt, eggs, sugar, milk, butter, vanilla, olive oil, and hot milk. The mixed berry compote is made by combining mixed berries, honey, and lemon juice in a saucepan and adding water if needed to help soften the berries. The compote is then cooked, cooled, and placed in the freezer. The mixed berry buttercream is made by beating butter on high speed for two minutes, adding the berry compote and beating for another two minutes, gradually adding powdered sugar, and then adding heavy whipping cream to soften the buttercream. Finally, the cake is assembled by layering the cake with the buttercream and compote.

Another recipe for a similar cake involves making a vanilla cake, a mixed berry jam, a strawberry cream cheese frosting, and decorating the cake with fresh berries. The vanilla cake is made by beating butter on medium-high speed until smooth, adding granulated sugar and mixing on high speed for two minutes, mixing in egg whites, sour cream, and vanilla extract, and then adding flour and milk. The mixed berry jam is made by combining mixed berries and sugar in a saucepan, heating until the sugar is dissolved, cooking until the jam thickens, and then stirring in lemon zest and chopped mint if desired. The strawberry cream cheese frosting is made by combining room-temperature cream cheese and butter, beating until creamy and free of lumps, adding vanilla extract and salt, and then gradually mixing in powdered sugar. The cake is then assembled by spreading a layer of frosting and jam on top of one of the cake layers, placing the other cake layer on top, and then spreading the rest of the frosting and swirling in the jam or spreading it over the frosting.

Carrot cake with nuts and pineapple

Carrot cake is a popular choice for weddings, especially in spring and autumn. This flavour can be paired with a variety of toppings and fillings, including cream cheese frosting, whipped cream, or a fluffy vanilla frosting with a drizzle of caramel sauce.

For a unique twist on a traditional carrot cake, you can add mix-ins such as nuts or pineapple. This version of the carrot cake is packed with freshly grated carrots, sweetened shredded coconut, crushed pineapple, and nuts. The pineapple adds moisture to the cake, while the nuts provide a crunchy texture.

Ingredients:

• 2 9-inch round cake pans, bottoms lined with parchment paper and prepared with butter and flour or baking spray
• 2.5 cups all-purpose flour
• 1.5 tsp ground cinnamon
• ½ tsp ground ginger
• 2.5 cups freshly shredded carrots
• 1 cup sweetened shredded coconut
• 1 cup canned crushed pineapple (do not drain)
• 4 eggs, room temperature
• 2 cups white granulated sugar
• 2 tsp vanilla extract
• ½ cup chopped nuts (such as walnuts or pecans)

For the Cream Cheese Frosting:

• 2 8-ounce packages of cream cheese (recommended full fat)
• 1 stick of butter, 8 tbsp
• 1 tsp vanilla extract
• 4-6 cups powdered sugar (adjust based on your preferred level of sweetness)
• Sweetened shredded coconut, toasted and cooled
• Chopped walnuts or pecans, toasted and cooled

Method:

• Preheat the oven to 350 degrees F.
• Prepare two 9-inch round baking pans with parchment (if desired) and butter and flour.
• Shred the carrots, then add them to a medium-size mixing bowl along with the coconut and pineapple. Stir to combine and set aside.
• In another medium-size mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and ginger. Mix until well combined and set aside.
• In a large mixing bowl, add eggs, vegetable oil, sugar, and vanilla extract. Whisk vigorously until very well combined.
• Add half of the flour mixture to the egg and oil mixture and stir to combine. Then add the remaining half and stir until no white streaks of flour remain.
• Add the carrots and fruit to the mixture and fold them into the batter until well distributed. Then stir the chopped nuts into the batter.
• Divide the batter evenly between the two prepared cake pans.
• Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean.
• Remove the cakes from the oven and allow them to cool in the pan for about 5-10 minutes before transferring them to a wire rack. The cakes must be completely cooled before frosting.
• In the bowl of a stand mixer (or large mixing bowl with an electric hand mixer), add room-temperature cream cheese and unsalted butter. Beat on medium-high heat for a couple of minutes until completely combined with no remaining lumps.
• On medium speed, beat in 1 tsp of vanilla extract, then 5-6 cups of powdered sugar, adding ½ cup at a time. Once the frosting is thickened and sweetened to your taste, it is ready.
• While the cake is cooling, prepare the toppings. Add a handful of sweetened shredded coconut to one side of a baking sheet. On the other side, add a handful of chopped walnuts or pecans. Place in the oven and toast the coconut and nuts at 350 degrees for around 5 minutes, checking and shaking frequently to ensure they don't burn.
• Remove from the oven and allow them to cool completely before decorating the cake.
• Frost the cake with cream cheese frosting and decorate the top in a pattern of your choice with toasted nuts and coconuts.

Frequently asked questions