Delicious Wedding Cake Flavors To Make Your Big Day Special

Choosing a wedding cake is a crucial part of the wedding planning process. The flavour of the cake is a significant factor, as it should be representative of the couple's personal taste and leave a memorable impression on the guests. While some couples opt for traditional flavours like vanilla, chocolate, and red velvet, others experiment with unique combinations such as cardamom pistachio orange, hazelnut mocha, or lemon cake with elderflower buttercream and blackcurrant jam. The season and theme of the wedding also influence the cake flavour, with lighter options like lemon or strawberry shortcake preferred for spring and summer, and richer choices such as chocolate or spice cake favoured for autumn and winter. Ultimately, the best wedding cake flavour is one that the couple enjoys, and there is no need to shy away from flavours that are a bit non-traditional.

Lemon cake with raspberry filling

The lemon cake itself is a popular choice for weddings, offering a vibrant and refreshing flavour that pairs well with various fillings and frostings. The addition of raspberry filling enhances the overall taste experience, providing a delicious contrast of sweet and tart notes. The raspberry filling can be made from scratch by reducing a raspberry mixture on the stove, or you can opt for a good-quality raspberry jam if you're short on time.

When assembling the cake, it's important to pipe a thick ring of frosting around the perimeter of each cake layer before adding the raspberry filling. This technique will help contain the filling and prevent it from oozing out the sides, making it easier to stack and frost the cake neatly.

For the frosting, a lemon cream cheese frosting is an excellent choice. The cream cheese adds a tangy twist to the traditional buttercream, complementing the lemon and raspberry flavours beautifully. If you're making the frosting ahead of time or have any leftovers, it can be stored in an airtight container in the fridge for up to a week.

To decorate this wedding cake, consider topping it with fresh raspberries and lemon spirals, adding a touch of elegance and colour. This flavour combination is a delightful choice for a wedding cake, offering a balance of sweet and tangy flavours that will leave a lasting impression on your guests.

Chocolate cake with salted caramel filling

When creating a chocolate cake with salted caramel filling, there are a few key components to consider: the cake layers, the salted caramel sauce, and the frosting or buttercream.

For the chocolate cake layers, a combination of all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, milk or sour cream, oil, and hot water or coffee is typically used. The dry ingredients are mixed together, while the wet ingredients are combined separately before being added to the dry mixture. The batter is then baked in the oven.

The salted caramel sauce is a crucial element that gives the cake its unique flavour. It is typically made by melting sugar and adding heavy cream, butter, and salt. The key to successful caramel sauce is to ensure that the sugar is melted evenly and that the other ingredients are added carefully to avoid crystallisation.

Finally, the frosting or buttercream brings the cake together. A salted caramel buttercream is often made by whipping the room-temperature caramel with butter, creating a smooth and supple texture. This is then spread between the cake layers and used to coat the outside of the cake.

When assembling the cake, it is important to create a crumb coat by spreading a thin layer of frosting over the cake and chilling it before applying the final layer of frosting. This helps to seal in the crumbs and create a smooth finish.

A chocolate cake with salted caramel filling is a decadent and indulgent choice for a wedding cake, offering a balance of sweet and salty flavours that is sure to impress your guests.

Funfetti cake

Flavour and Ingredients

Presentation and Decoration

Serving Suggestions and Pairings

Variations and Customisations

While the classic Funfetti cake is a crowd-pleaser, you can also customise it to make it even more special. For a more sophisticated twist, try infusing the cake with a hint of almond extract or liqueur. If you're looking for a fun surprise, you can fill the cake with a hidden layer of colourful sprinkles or even a fruity jam. To make it truly your own, consider incorporating flavours that are meaningful to you and your partner, such as a favourite dessert or a reminder of your first date.

Carrot cake with pineapple, raisins or nuts

Carrot cake is a popular choice for wedding cakes, especially for rustic weddings. This flavour can be paired with a tangy cream cheese frosting, but it also goes well with whipped cream or a fluffy vanilla frosting with a drizzle of caramel sauce.

If you want to add extra ingredients to your carrot cake, nuts and pineapple are both great options. For nuts, you could use pecans or walnuts. For the pineapple, you could use fresh or canned, but fresh is better for flavour.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/16 tsp nutmeg (optional)
• 1/16 tsp ginger (optional)
• 2 cups granulated sugar
• 1/4 cup vegetable oil
• 4 large eggs at room temperature
• 1/2 cup fresh diced pineapple
• 1/2 cup chopped pecans or walnuts, finely chopped
• 3 cups grated carrots, finely grated
• 1 cup unsalted butter at room temperature
• 8 oz cream cheese, room temperature
• 1 tbsp vanilla extract
• 3 1/2 cups powdered sugar
• Salt, a small pinch
• 2 cups pecans or walnuts, chopped

Method:

• Place a skillet over medium-low heat. Add the nuts and spread them in a single layer. Cook, stirring occasionally, for about 5-8 minutes. Once they are brown and fragrant, remove the pecans and set them aside to cool.
• To bake the nuts instead, preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Spread the nuts evenly on the baking pan and bake, stirring occasionally, for 7-10 minutes or until fragrant.
• Preheat the oven to 350 F. Grease 2 8-inch round cake pans and line with parchment paper.
• In a large bowl, sift together the flour, cinnamon, cloves, nutmeg, ginger, salt, baking powder, and baking soda. Whisk together.
• In another large bowl, beat the granulated sugar and butter with an electric mixer on medium speed until just combined. Add the vegetable oil, then the eggs one at a time. Beat until combined.
• To the batter, add the carrots, pineapple, raisins and toasted pecans or walnuts. With a rubber spatula, fold into the batter.
• With the mixer on low, gradually add half of the flour to the wet ingredients. With a rubber spatula, mix until combined.
• Pour half of the cake batter into one of the prepared pans and the remaining batter into the other pan. Smooth the tops. Tap the pans on the counter a few times to remove air bubbles trapped in the batter.
• Bake for 25-30 minutes, or until a fork inserted in the centre of the cake comes out clean with barely any crumbs. Cool on a wire rack until cool to the touch.
• Make the frosting: In a large bowl, beat together the softened cream cheese, butter and vanilla extract with an electric mixer on medium-low speed until smooth and fluffy.
• Add the powdered sugar, 1/2 cup at a time, beating on low speed until combined, then beat on medium-high speed until the icing is smooth and creamy.
• Assemble the cake: Place one cake layer on a cake stand or serving plate. Coat the top of the first layer with about 1/3 cup of frosting. Top with the second layer and add more frosting. Spread the rest of the frosting all over the top and sides.
• To decorate the cake, use the palm of your hand to cup the nuts and place them at the edge of the cake. Add more nuts to the top of the cake if you like. You can also wash and cut leftover carrots to decorate the top of the cake.
• Refrigerate for 60 minutes before serving.

Red velvet cake

When making a red velvet wedding cake, it is important to consider the structure and stability of the cake, especially if it is a multi-tiered cake. One baker notes that red velvet cake may not have the same density as a pound cake and could cause droopiness if not properly supported. To prevent this, it is recommended to use fillings such as cream cheese or buttercream, which act as a glue to hold the layers together. Working with chilled cakes and chilling the cake again after filling can also help to stabilise it.

In terms of recipe, a standard red velvet cake typically includes ingredients such as flour, baking soda, cocoa powder, vegetable oil, butter, buttermilk, vinegar, vanilla extract, and red food colouring. The cream cheese frosting usually includes cream cheese, butter, confectioner's sugar, and vanilla extract.

Overall, red velvet cake is a delicious and eye-catching choice for a wedding cake, offering a unique flavour and a stunning visual impact.

Frequently asked questions