Easy Homemade Wedding Cake ($20!)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My groundbreaking Easy Homemade Wedding Cake is absolutely delicious, celebration-worthy, and only 28 cents a slice ($20 in total)!  

• Feeds a crowd: This generous recipe yields 72 servings!
• Mouthwatering: Lemon-soaked sponge cake, sweet-tart raspberry filling, and just-sweet-enough icing.
• Exquisite texture: The cake is gorgeously light, and the Ermine Frosting is wonderfully fluffy.
• Elegant: Lovely tiers, a sophisticated flavor combination, stunning filling, and rustic chic decorating make a dreamy, one-of-a-kind cake.
• You can do it! Yes, this is a large cake, but my recipe is straightforward and easy to follow. With just a little advance planning, you’ve got this!

It’s wedding season, and we all know when a bakery hears “wedding,” the prices go wayyyy up. The average cost of a wedding cake in the United States is $600, and when you’re talking about expensive areas like L.A. and New York, a wedding cake can easily cost $1,000 or more! I did a deep dive into my recipes to determine how I could make an impressive cake that not only tastes great but looks festive and important enough for a wedding! Bonus: It also feeds 72 people, making it the cheapest wedding cake on the internet!

I think I really found the balance here between flavor, elegance, and economy! I chose genoise sponge for the cake, first because it has a fabulous taste and texture and stacks well, and also because it doesn’t contain (expensive!) butter. However, eggs are a must. We all know that eggs aren’t cheap right now, so be sure to shop around to get a good deal.

Ermine frosting was the perfect choice here because it requires less butter than traditional buttercream and yields a lot. (And I tripled  the recipe for this cake.) Additionally, for the fruit filling, try to avoid using store-bought jam. Use my super-easy microwave jam instead—it has superior flavor, takes only 10 minutes, and it’s a fraction of the price.

If you love budget-friendly recipes (and who doesn’t?!) Check out my $5 Vanilla Birthday Cake and $5 Gourmet Pizza!

Table of Contents

• What is Easy Homemade Wedding Cake ($20!)?
• Tools You Need
• Key Ingredients and Why
• How to Make Easy Homemade Wedding Cake
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• What’s the Price Breakdown for Easy Homemade Wedding Cake ($20!)?
• More Celebration Cake Recipes

What is Easy Homemade Wedding Cake?

• My Easy Homemade Wedding Cake is a tiered, filled, frosted cake perfect for a wedding or another large celebratory gathering.
  • The genoise sponge cake has a fabulous light texture thanks to the whipped egg whites, but it’s also sturdy enough to stack and cut neatly. The absence of butter and expensive flavorings in the recipe significantly reduces the cost.
  • Lemon syrup brushed onto the cake layers is an easy, thrifty way to add gourmet flavor.
  • Raspberry jam filling adds a fresh, seasonal taste, vivid color, and costs less than $4 to make.
  • Ermine frosting, perfectly smooth frosting with mellow sweetness, is a wonderfully spreadable, fluffy topping for a wedding cake. Ermine frosting contains no eggs (like Swiss or Italian meringues) and uses less butter than buttercream frosting. You can make three batches for around $ 11.
• A DIY wedding cake is not only a vastly more affordable alternative to a budget-busting bakery creation. If you’re a bride or groom craving a celebration with a personal touch, or you if you love the charm of the cottage-core aesthetic, my homemade cake is the crowning element to your celebration.
• As the name suggests, genoise cake originated in Genoa. It was an innovation at the time because the leavening was based on whipped eggs rather than yeast. Genoise became a go-to European cake, and it serves as the foundation for Opera Cake and Bûche de Noël.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jugs
• Kitchen scale (optional)
• 2 10-inch (25 1/2 cm) round cake pans
• 2 8-inch (20 cm) round cake pans
• 2 6-inch (15 cm) round cake pans
• Parchment paper
• Stand mixer with whisk attachment (optional) or electric hand mixer
• Wire cooling rack
• Small saucepan
• Wire sieve
• 9-inch (23 cm) cake board
• 7-inch (18 cm) cake board
• 5-inch (12 1/2 cm) cake board
• 8 straws
• Pastry brush
• Offset spatula

Key Ingredients and Why

Genoise Sponge Cake

• Eggs

  • Whipped eggs provide leavening and structure in this cake. During the whipping process, air is trapped, and helps lift the cake as it bakes. No egg substitutes can achieve the same result.
  • Importantly, eggs also contribute moisture and rich flavor to this homemade wedding cake.
  • Be sure to use room-temperature eggs. Here are the best ways to get eggs to room temperature.

• Granulated sugar

  • Granulated sugar (white sugar) sweetens the cake.
  • Importantly, granulated sugar helps stabilize the whipped eggs, supporting the structure of the air bubbles.
  • Additionally, sugar is hygroscopic, meaning it attracts and holds moisture. This helps keep the cake from being dry.
  • Substitutes:  sugar substitutes such as allulose sugar, monk fruit sweetener, or coconut sugar will work well.

• All-purpose flour

  • All-purpose flour provides this tiered cake with sufficient structure while still retaining a fine crumb.
  • Substitute:  you can also use gluten free flour blend or almond baking mix for a gluten-free option.

• Baking powder

  • Baking powder is a chemical leavener. When activated, it creates carbon dioxide bubbles, which cause the cake to rise.
  • Using baking powder with whipped eggs ensures a fluffy cake.

Lemon Simple Syrup

• Granulated sugar

  • Granulated sugar sweetens the lemon juice perfectly, creating a perfectly balanced syrup.
  • Additionally, sugar thickens the mixture, giving it an ideal texture that’s not overly runny.

• Water

  • Water unites the lemon juice, zest, and sugar into a delectable, pourable syrup.

• Lemon juice

  • Tangy lemon juice adds a bright flavor that complements the genoise cake perfectly.
  • Additionally, as the syrup soaks into the cake, the lemon juice helps tenderize the crumb, making it perfectly moist.

• Lemon zest

  • Lemon zest is loaded with citrus oil, which gives the cake a bold pop of flavor.

Ermine Frosting (three batches)

Microwave Raspberry Jam (one batch)

How to Make Easy Homemade Wedding Cake

Make the cake layers

1. Prepare to bake: Preheat the oven to 350°F (180°C). Line two 10-inch (25 ½ cm), two 8-inch (20 cm) and two 6-inch (15 cm) cake pans with parchment paper and set aside.
2. Whip eggs for large cake layers: In a large bowl of a stand mixer fitted with a whisk attachment, whip 9 eggs on high speed for 1 minute.
3. Add sugar and continue to whip: While continuing to mix, gradually add 1 ½ cups (12 oz/340 g) granulated sugar to the eggs, then continue to whip for 10 minutes, until pale, thickened and doubled in volume.
4. Finish batter for large cake layers: In a small bowl, combine 1 ½ cups (7 ½ oz/213 g) of flour with ¾ teaspoon of baking powder, then gently fold the flour mixture into the eggs in a few additions, until fully incorporated.

5. Bake large cake layers: Divide the batter between the two 10-inch (25 ½ cm) cake pans (about 5 cups per pan) and bake for 22-28 minutes, until the top is golden brown and a thin knife inserted in the center comes out clean.
6. Cool large cake layers: Let cool for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
7. Make medium and small cake layers: Mix the remaining cake layer ingredients in the same way as above and then divide the batter between the remaining pans in this way: for the 8-inch (20 cm) pans, you will need about 3 cups per pan and for the 6-inch (15 cm) pans you will need about 2 cups per pan. (The batter should come up about halfway up the sides of each pan.)
8. Bake medium and small cake layers: Bake for 22-28 minutes, until the tops are golden brown and a thin knife inserted in the center comes out clean.
9. Cool medium and small cake layers: Let cool for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Make the Lemon Simple Syrup

10. Combine and heat lemon syrup ingredients: In a small saucepan over medium heat, combine the sugar, water, and lemon zest, and heat until the mixture is clear and simmering.
11. Cool syrup: Let cool to room temperature, then stir in the fresh lemon juice.
12. Strain syrup: Strain to remove the zest and any lemon pulp and set aside.

Fill and frost the cakes

13. Gather supplies: Have a 9-inch (23 cm), 7-inch (18 cm) and 5-inch (12 ½ cm) cake boards and 8 straws nearby.
14. Prepare bottom cake layer: Place one 10-inch (25 ½ cm) cake layer on the 9-inch (23 cm) cake board and brush the top and sides generously with the simple syrup.
15. Frost bottom cake layer: Spread a thin layer of frosting across the top.
16. Add raspberry filling: Create a dam of frosting around the top edges of the cake, then spread on a layer of raspberry jam.
17. Top with second cake layer and frost: Place the second 10-inch (25 ½ cm) cake layer on top. Cover the cakes with a very thin coating of frosting, then smooth away enough to leave the top and sides partially exposed.
18. Finish stacking, filling, and frosting: In the same way, fill and frost the 8-inch (23 cm) cake layer (using the 7-inch (18 cm) board) and 6-inch (15 cm) cake layer (using the 5-inch (12 ½ cm) board).

Assemble the cake

19. Insert straws in large layer: Insert four straws 4-inches (10 cm) apart in the center of the 10-inch (25 ½ cm) cake, then trim away any excess so that the straws are flush with the surface of the cake.
20. Top with medium cake layer: Place the 8-inch cake with its board on top of the inserted straws.
21. Insert straws in medium layer and top with small layer: Insert the remaining four straws 2-inches apart in the center of the 8-inch (20 cm) cake, cut them so they are flush with the surface then place the final 6-inch (15 cm) cake (top tier) on top.
22. Touch up frosting: Use any remaining extra frosting to smooth out any seams in the layers.
23. Store until serving time: Refrigerate if not serving within 6 hours of assembly.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Work with cold layers: The cake layers are easier to handle if they are cold. If time allows, after the layers have cooled, wrap well in plastic wrap and refrigerate for at least two hours and up to overnight before proceeding.
• DIY cake boards: You can buy cake boards online (or at your local craft store if they have a baking section), or you can make your own by cutting circles out of a sturdy cardboard box. Be sure to wrap the boards in plastic wrap and then aluminum foil to ensure they are food-safe.
• Keep filling and frosting thin: The frosting and jam between the cake layers should be fairly thin so the structure of the cake isn’t compromised.
• Adjust as you go: As you frost and stack the layers, keep looking at the cake from all sides to make sure the layers are even. If the cake seems to be tilting to one side, this can be adjusted by trimming the layers or adding a little extra frosting. All of this is easier to do before the cake is fully assembled.
• Flower safety: Unless you are using edible flowers, it is essential to wrap the stems so that the flowers don’t come in contact with the cake, since some flowers may be toxic.
• Keep flowers fresh: Store the flowers in water until a few hours before you plan to serve the cake so they don’t wilt.
• How to slice: When slicing and serving, cut the cake “event style” (in a grid) instead of triangular wedges to get more servings.

Make Ahead and Storage Instructions

• Make-ahead tips: This cake should be consumed shortly after it has been assembled, but the elements can all be made in advance.
  • The cake layers, lemon syrup, and ermine frosting can be wrapped well or put in airtight containers and refrigerated for two days or frozen for up to two months.
  • The raspberry jam can be made and refrigerated for up to 6 weeks.
• How to store leftovers:
  • Individually wrap leftover slices, place in an airtight container, and refrigerate for up to four days.

FAQs

Can I make this homemade wedding cake gluten-free?

• Yes, you can make this homemade wedding cake gluten-free, but note that it will differ in flavor, texture, and cost.
• Use a 1:1 gluten-free baking mix containing xanthan gum (the xanthan gum will help create the best texture for this cake).
• For best results, sift the 1:1 gluten-free baking mix twice before using. This will eliminate clumps that may deflate whipped eggs.

Is it possible to make this cake without eggs?

• Since the structure of this cake depends mainly on whipped eggs, I do not recommend using a substitute.

Why do I have to use cakeboards and straws to make this cake?

• The cakeboards support the tiers and distribute the weight evenly.
  • Additionally, they make transporting and assembling the cake easier.
• The straws serve as columns to support the tiers.
  • I recommend using smoothie or milkshake straws, as they’re wider and sturdier.

What’s the Price Breakdown for Easy Homemade Wedding Cake ($20!)?

The average wedding cake in the United States costs $600 (although prices are higher in large metropolitan areas), and a cake serving 51 to 100 guests is approximately $487. It’s also important to keep in mind that most wedding cakes are priced out by the slice. Typically, they cost between $2.50 and $8 per slice.

My cake costs $20 and serves 72, which is $0.28 per slice. Here’s how it breaks down:

Genoise Sponge

• 18 large eggs: $3.24
• 1 cup granulated sugar: $1.11
• 1 cup all-purpose flour:  $.42
• 1/2 tsp baking powder: $0.06

Total: $4.83

Perfect Ermine Frosting

• ¾ cup plus 3 tablespoons (7 oz/199 g) granulated sugar: $0.35
• ⅓ cup (1 ½ oz/43 g) all-purpose flour:  $0.05
• ⅙ teaspoon salt: $0.01
• 1 cup (8 fl oz/240 ml) whole milk: $0.24
• 1 cup (8 oz/225 g) butter, room temperature: $2.14
• 2 teaspoons vanilla extract: $0.95

Total for three batches:  $11.22

Microwave Raspberry Jam

• 2 cups (10oz/284g) raspberries *fresh or frozen: $3.30
• 1/4 cup (2oz/57g) granulated sugar: $0.10
• juice of 1/2 lemon: $0.29

Total:  $3.69

Lemon Simple Syrup

• 1 cup water: no cost
• 1 cup sugar: $0.37
• Aest and juice of 1 lemon: $0.58

Total: $0.95

More Special-Occasion Cake Recipes

• 24-Layer Chocolate Cake
• Red Velvet Cake with Ermine Frosting
• Vertical Lemon Cake
• 3-Layer Neapolitan Cake
• Vanilla Cake (Birthday Cake)

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Lemon Icebox Cake (No-Bake)

Homemade Ice Cream Cake

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