Print

$20 Homemade Wedding Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

This $20 Homemade Wedding Cake recipe delivers a stunning multi-tiered cake perfect for celebrations. Featuring light and fluffy Genoise sponge layers soaked with fragrant lemon simple syrup, filled with tangy microwave raspberry jam, and finished with smooth, creamy Ermine frosting, this cake offers a balanced sweetness and elegant presentation. The recipe includes detailed steps for baking the sponge layers of varying sizes, preparing the lemon syrup, filling and frosting the cakes, and careful tiered assembly with support straws to create a classic wedding cake look.

Ingredients

Genoise Sponge Cake

  • 9 large eggs, room temperature
  • 1 ½ cups (12 oz / 340 g) granulated sugar
  • 1 ½ cups (7 ½ oz / 213 g) all-purpose flour
  • ¾ teaspoon baking powder
  • 9 large eggs, room temperature (for second batch)
  • 1 ½ cups (12 oz / 340 g) granulated sugar (for second batch)
  • 1 ½ cups (7 ½ oz / 213 g) all-purpose flour (for second batch)
  • ¾ teaspoon baking powder (for second batch)

Lemon Simple Syrup

  • ¾ cup (6 oz / 170 g) granulated sugar
  • ¾ cup (6 fl oz / 180 ml) water
  • Zest and juice of 1 lemon

Ermine Frosting

  • 3 times the Ermine Frosting recipe (amount as per frosting instructions)

Raspberry Filling

  • 1 batch Microwave Raspberry Jam (per jam recipe)

Instructions

  1. Prepare Cake Pans: Preheat oven to 350°F (180°C). Line two 10-inch, two 8-inch, and two 6-inch cake pans with parchment paper to prevent sticking and set aside.
  2. Make First Genoise Batter: Using a stand mixer fitted with a whisk attachment, whip 9 large eggs on high speed for 1 minute. Gradually add 1 ½ cups granulated sugar while continuing to whip, then beat for 10 minutes until the mixture is pale, thickened, and doubled in volume.
  3. Fold in Dry Ingredients: In a separate bowl, combine 1 ½ cups flour and ¾ teaspoon baking powder. Gently fold this mixture into the whipped eggs in a few additions until fully incorporated, taking care not to deflate the batter.
  4. Bake 10-Inch Layers: Divide the batter evenly between the two 10-inch pans (about 5 cups per pan). Bake for 22-28 minutes until golden brown and a knife inserted comes out clean. Let cool 10 minutes, then transfer to a wire rack to cool fully (about 30 minutes).
  5. Make Second Genoise Batter: Repeat the above steps to make the second batch with remaining eggs, sugar, flour, and baking powder.
  6. Bake 8-Inch and 6-Inch Layers: Divide the second batter between the two 8-inch pans (about 3 cups each) and two 6-inch pans (about 2 cups each). Bake for 22-28 minutes and cool as before.
  7. Make Lemon Simple Syrup: In a small saucepan, heat granulated sugar, water, and lemon zest over medium heat until clear and simmering. Let cool to room temperature, then stir in lemon juice. Strain to remove zest and pulp. Set aside.
  8. Prepare Cake Boards and Straws: Have cake boards sized 9-inch, 7-inch, and 5-inch ready along with 8 straws for structural support during assembly.
  9. Fill and Frost 10-Inch Layers: Place one 10-inch cake layer on the 9-inch board, brush generously with lemon syrup on top and sides. Spread a thin layer of Ermine frosting on top, create a frosting dam around edges, then add a layer of raspberry jam inside the dam. Top with second 10-inch layer. Apply a very thin crumb coat frosting and partially expose top and sides.
  10. Fill and Frost 8-Inch and 6-Inch Layers: Repeat the same filling and frosting process for the 8-inch (on 7-inch board) and 6-inch (on 5-inch board) cake layers.
  11. Assemble Wedding Cake: Insert four straws about 4 inches apart centered in the 10-inch cake layer, trim flush with surface. Place the 8-inch cake with its board on top of the straws. Insert another four straws about 2 inches apart into the center of the 8-inch cake and trim flush. Place final 6-inch cake on top.
  12. Final Touches: Use any remaining Ermine frosting to smooth seams between tiers. Refrigerate the completed cake if not serving within 6 hours to maintain freshness and firmness.

Notes

  • Ensure eggs are at room temperature for better volume in whipped batter.
  • Gently fold in flour to avoid deflating the batter for a light sponge texture.
  • Use straws as supports to maintain stability of tiered cake layers.
  • Brush cakes evenly with lemon syrup for moistness and added flavor.
  • Ermine frosting is best made in advance and chilled for easier application.
  • Refrigerate cake if not serving soon to keep frosting firm and cake fresh.
  • Make raspberry jam beforehand or use a quality store-bought jam if preferred.

Find it online: https://marthatasty.com/20-homemade-wedding-cake-recipe/