Trending Wedding Cake Flavors For Your Special Day

Wedding cake flavours are as important as the cake's design. Couples often opt for more than one flavour, incorporating both partners' preferences. While some stick to the traditional vanilla cake with vanilla buttercream, there are many other popular flavour options and combinations to consider.

Chocolate, vanilla, lemon, red velvet, almond, and carrot cake are some of the most popular wedding cake flavours. Couples are also getting more adventurous with their choices, selecting unique flavours like olive oil, lavender honey, and even Baileys-soaked chocolate cake.

Ultimately, the best wedding cake flavour is whichever one the couple enjoys the most.

Characteristics	Values
Number of tiers	1, 2, 3, 4, or 5
Tier flavours	Chocolate, vanilla, red velvet, lemon, apple, marble, hazelnut cream, strawberry shortcake, Funfetti, spice, carrot, Chantilly, salted caramel, almond, pistachio, coconut cream, Oreo cookie and Toblerone, banana, white chocolate, mocha, mint, coffee, peanut butter, strawberry, raspberry, elderflower, blackberry, blueberry, lavender, rose, avocado, beetroot, matcha, Biscoff, pink champagne, olive oil, and many more
Icing	Buttercream, cream cheese, vanilla buttercream, chocolate buttercream, French buttercream, fondant, ganache, whipped cream, chocolate ganache, passionfruit buttercream, vanilla bean icing, lavender rosemary icing, lemon buttercream, classic vanilla buttercream, berry buttercream, tequila buttercream, strawberry buttercream, blackberry buttercream, vanilla Italian cream, English lavender with Earl Grey buttercream, and more
Fillings	Raspberry, strawberry, lemon curd, mixed berry compote, tequila syrup, passionfruit curd, elderflower buttercream, blackcurrant jam, lemon curd, lavender, blackberry jam, vanilla buttercream, lemon curd and fresh strawberries, lemon buttercream, berry compote, caramelised peaches, caramel, cream cheese, chocolate-covered strawberries, chocolate mousse, chocolate fudge, cookies and cream, cream, chocolate-covered strawberries, chocolate ganache, cannoli cream, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, chocolate-covered strawberries, 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What You'll Learn

Lemon cake with raspberry filling
Chocolate cake with salted caramel
Red velvet cake with cream cheese frosting
Vanilla cake with passionfruit curd
Carrot cake with cream cheese frosting

Lemon cake with raspberry filling

The lemon cake can be paired with a variety of fillings and frostings, such as elderflower buttercream and blackcurrant jam, or raspberry filling and vanilla buttercream. The sharp citrus notes of the lemon cake are complemented by the sweet and tangy raspberry filling, creating a well-rounded and delicious flavour profile.

This flavour combination can be further enhanced by adding a touch of lavender to the frosting or filling, resulting in a sophisticated and unique twist on a classic flavour.

For a truly decadent treat, consider adding a layer of vanilla buttercream to the cake. The richness of the buttercream will balance the tartness of the lemon and raspberry, creating a complex and indulgent flavour experience.

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Chocolate cake with salted caramel

The Chocolate Cake

The foundation of this delicious duo is, of course, the chocolate cake itself. This cake is typically made with a combination of dark and regular cocoa powder, giving it a deep, intense chocolate flavour. The cake is also infused with hot water, which helps to enhance the chocolatey goodness. The result is a moist, fluffy, and incredibly indulgent cake that will leave your guests wanting more.

The Salted Caramel

The star of the show, the salted caramel, is what takes this wedding cake to the next level. The caramel is usually made from a combination of sugar, corn syrup, cream, butter, and vanilla, cooked to a perfect golden brown colour. It's then added to the cake as a filling, frosting, or both, creating a sweet and salty contrast that's simply irresistible.

Putting it All Together

When it comes to assembling your chocolate cake with salted caramel, there are a few different options. Some couples choose to have a different flavour for each tier, while others opt for the same flavour throughout. If you want to offer your guests a variety of options, you can even have multiple cakes with different flavours! A popular choice is to pair the chocolate cake with a salted caramel buttercream frosting. This creates a beautiful contrast of colours and flavours, with the dark chocolate cake and the golden caramel buttercream.

A Timeless Classic

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Red velvet cake with cream cheese frosting

Red velvet cake is a unique and mysterious flavour with a soft, dense, and velvety texture. The addition of cocoa powder, buttermilk, and vinegar gives it a subtle tang and a velvety texture. The cream cheese frosting is the perfect complement to the cake, with its delicate sweetness and creamy texture.

To make this flavour combination even more special for your wedding, consider adding a touch of mystery to the cake's appearance. Instead of the traditional vibrant red, opt for a more subtle reddish-brown hue by reducing or omitting the food colouring. This will create a sophisticated and elegant look while still offering the same delicious flavour.

When choosing a red velvet cake with cream cheese frosting for your wedding, it's important to keep in mind that the cake layers and frosting need to be refrigerated due to the perishable nature of cream cheese. Plan to serve the cake immediately or store it in the fridge until you are ready to cut and serve it.

Ingredients:

3 cups (360g) cake flour (spooned & leveled)
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

Instructions:

Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, and grease the parchment paper.
In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
Using a handheld or stand mixer, beat the butter and sugar together on medium-high speed for about 1 minute.
Add the oil, egg yolks, vanilla extract, and vinegar, and beat on high for 2 minutes.
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.
In a separate bowl, beat the egg whites until fluffy peaks form. Gently fold them into the cake batter.
Divide the batter between the cake pans and bake for 30-32 minutes, or until a toothpick inserted comes out clean.
Allow the cakes to cool completely in the pans set on a wire rack before removing them.
For the frosting, beat the cream cheese and butter together until smooth.
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 creamy.
Assemble the cake by placing one layer on a stand, adding frosting, and topping with the second layer. Frost the entire cake and decorate as desired.

This recipe will result in a delicious and stunning red velvet cake with cream cheese frosting that is sure to impress your wedding guests and create a memorable dessert experience.

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Vanilla cake with passionfruit curd

Vanilla cake is a timeless choice, often described as a "blank canvas" due to its versatility. It serves as the perfect base to showcase the tangy and creamy passionfruit curd. Passionfruit, with its vibrant tropical flavour, adds a unique touch to the cake, creating a delightful contrast between the sweet and tart elements.

The process of making passionfruit curd is similar to that of lemon curd, and it can be used in a variety of ways, such as in pastries, cheesecakes, or ice cream. For this particular cake, the passionfruit curd is sandwiched between layers of vanilla cake, creating a delightful surprise with each bite.

When it comes to the cake's design, you can get creative and incorporate an ombre effect. This can be achieved by using different shades of yellow buttercream frosting, creating a gradient from dark to light. This technique adds a modern and artistic touch to the cake's overall presentation.

Ingredients:

4 large eggs, at room temperature
2 egg yolks, at room temperature
2 tsp vanilla bean paste
120g full-fat Greek yoghurt
600g all-purpose flour
450g granulated sugar
3 ¼ tsp baking powder
345g unsalted butter, at room temperature
450g passionfruit pulp
275g granulated sugar
250g unsalted butter, cut into cubes
10 egg yolks (around 200g worth)
400g granulated sugar
1 tsp vanilla bean paste
900g (8 sticks) unsalted butter, cut into cubes

Method:

Preheat your oven to 350°F / 180°C. Grease three 8" cake pans and line them with parchment paper.
In a medium bowl, whisk together the eggs, egg yolks, vanilla, milk, and yoghurt.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and a pinch of salt.
With the mixer on low, gradually add the butter, a cube at a time, until fully incorporated and the mixture resembles sand.
Add half of the wet ingredients to the mixer and mix until just combined. Then add the second half and mix on medium speed until blended.
Divide the batter evenly between the three cake pans and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cakes to cool for 15 minutes in the pans, then transfer them to a wire rack to cool completely.
To make the passionfruit curd, blend the passionfruit pulp in a blender or food processor to separate the seeds from the pulp.
Add the remaining ingredients to a saucepan and place over medium heat. Whisk well to combine, then cook over medium-low heat for about 30 minutes, stirring frequently, until the curd has thickened.
Strain the curd through a fine-mesh sieve into an airtight container and stir in 1-2 Tbsp of the reserved passionfruit seeds. Refrigerate until completely cool.
To make the vanilla Swiss meringue buttercream, place the egg whites, sugar, and a pinch of salt in a heatproof bowl over a pot of simmering water. Heat and whisk constantly until the mixture reaches 160°F / 70°C.
Transfer the bowl to a stand mixer fitted with the whisk attachment and whip the egg whites until snowy white and fluffy, about 8-10 minutes.
Gradually add the butter, a chunk at a time, and continue mixing. Once all the butter is incorporated, mix on high for an additional 10 minutes, then add the vanilla and mix until combined.
To assemble the cake, use a piping bag to create a buttercream dam on each layer to hold the passionfruit curd.
Place one layer of cake on a turntable and add about a cup of buttercream, smoothing it with an offset spatula.
Fill the ring with approximately ½ cup of passionfruit curd and top with the second layer of cake. Repeat the process, then add the third layer.
Create an ombre effect on the outside of the cake by spreading the bottom third with yellow buttercream and the top two-thirds with white buttercream, blending the colours in the middle.
Smooth the buttercream using a bench scraper and add additional colour as needed to create a gradual transition.
Chill the cake until ready to serve, removing it from the fridge about an hour beforehand to bring it to room temperature.

This cake is sure to impress and will be a delightful choice for your wedding, offering a unique twist on a classic flavour combination.

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Carrot cake with cream cheese frosting

Ingredients

The ingredients for carrot cake include:

Flour (all-purpose, spelt, or gluten-free)
Baking soda
Sugar (white, brown, or a combination)
Oil (avocado, safflower, vegetable, coconut, or canola)
Salt, cinnamon, and vanilla extract
Eggs
Carrots
Nuts and raisins (optional)

For the cream cheese frosting, you will need:

Cream cheese
Powdered sugar
Cornstarch
Heavy cream
Nuts (optional)

Method

First, whisk the dry ingredients in one bowl and the wet ingredients in another. For the wet ingredients, you can use a hand grater to create delicate shreds of carrot that will melt into the batter.

Next, fold the dry ingredients into the wet mixture, and then add the carrots, nuts, and raisins.

Divide the batter between two baking pans and bake in the oven at 350°F until the cake rises and is slightly bouncy to the touch.

Allow the cake to cool in the pans for about 15 minutes, and then turn the layers out onto a cooling rack. The cake needs to be completely cool before frosting.

To make the cream cheese frosting, beat the cream cheese until smooth and creamy, and then beat in the powdered sugar and cornstarch. Finally, beat in the heavy cream until the frosting is light and creamy.

Tips and Variations

Some recipes suggest adding pineapple to the carrot cake batter, but this is optional. You can also decorate the cake with frosting tinted with food coloring to resemble carrots.

If you prefer a firmer, more traditional cream cheese frosting, you can use a combination of cream cheese and butter, along with powdered sugar, vanilla extract, and a pinch of salt.

For a single-layer cake, you can use a 9 x 13-inch rectangular pan or a 10-cup/12-cup bundt pan, but the bake time may be longer.

Serving and Storage

This carrot cake with cream cheese frosting can be served as-is or with a light dusting of powdered sugar on top.

The cake can be stored in the refrigerator for up to a week. If you have unfrosted cake layers, they can be refrigerated for up to 5 days or frozen for up to 3 months.

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Frequently asked questions

What are some popular wedding cake flavours?

Vanilla, chocolate, red velvet, lemon, almond, white chocolate, carrot, strawberry shortcake, and confetti/funfetti are all popular wedding cake flavours.

Are there any unique wedding cake flavours?

Some unique wedding cake flavours include olive oil and rosemary, matcha, earl grey tea, sake wine with black sesame paste, and pistachio with balsamic-soaked strawberries.

What are some classic wedding cake flavours?

Vanilla, chocolate, red velvet, lemon, and almond are classic wedding cake flavours.

What are some filling options for a wedding cake?

Some filling options include buttercream, raspberry, caramel, lemon curd, strawberry, passionfruit, and cream cheese.

What are some popular flavour combinations for a wedding cake?

Popular flavour combinations include vanilla and raspberry, chocolate and salted caramel, lemon and elderflower, red velvet and cream cheese, and almond and cherry.