Lemon Raspberry Wedding Cake

Last year, I made my cousin’s wedding cake. I baked and decorated at home, then drove it over 100 miles to the reception. That was an adventure! Luckily, the cake made the trip perfectly and all the guests loved it. I told my cousin to go ahead and serve  the top tier and that I would make her a fresh cake for her 1st anniversary. First, we needed the extra servings, and second, eating year-old frozen cake seems less than pleasant.

She had a 3 tier cake with vanilla layers filled with lemon curd and raspberries all covered in white buttercream. I decorated it with a swirly pattern to give it texture and wrapped the bases in light pink ribbon.

Here is the exact recipe I used. The cake is delicious and dense enough to hold up under the weight.

Vanilla Wedding Cake (From Epicurious)

  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus additional for greasing pans
  • 4 3/4 cups cake flour, sifted, plus additional for dusting pans
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 1 tablespoon plus 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups sugar
  • 9 large egg whites

This will make two 9″ layers

Preheat the oven to 350F. Line two 9: pans with parchment paper, then grease and flour them.  Beat the egg whites to stiff but not dry peaks. Keep them in the refridgerator until you’re ready for them.

In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.

Cream the butter and sugar until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds.

Stir 1/3 of egg whites into the batter to lighten it. Gently fold in remaining 2/3 of egg whites until just incorporated. Divide batter between prepared pans and smooth tops.

Bake cakes until tops are springy to touch and testers come out clean, about 45 minutes.

Lemon Curd (Adapted from Alton Brown)


  • 5 egg yolks
  • 1 cup sugar
  • Zest of 3 lemons
  • 1/3 cup lemon juice
  • 1 stick butter, cut into tablespoons
In the top of a double boiler, whisk together the egg yolks and sugar. Add the lemon zest and juice. Place the pan over simmering water and whisk occasionally until the mixture thickens. Remove from heat and stir in butter, a few tablespoons at a time. Press plastic wrap onto the top of the lemon curd and refrigerate until ready to use.

Vanilla Buttercream

(For hot weather, such as an outdoor wedding, use all shortening instead of half butter and half shortening)


  • 1 cup shortening
  • 1 cup butter
  • 2 lbs powdered sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla (omit if the cake must be pure white, but the flavor will suffer. Don’t use clear vanilla, I don’t know what it’s made of but I know that real vanilla isn’t clear!)
Beat butter and shortening until smooth then add the vanilla. With the mixer running on low, add the sifted powdered sugar. Immediately add the milk (less for stiffer frosting, more for softer)

To assemble the cake, level each cake then slice into 2 layers. Pipe a wall of buttercream around the top of the first layer, then fill with lemon curd and raspberries. Top with next cake layer and repeat 2 more times. Frost the entire cake with buttercream and decorate as you wish!

Happy Anniversary, Cousin! I hope you enjoyed your cake!



  1. ddd,
    i just found the “L” monogram in the frosting design!!!
    very clever!


  1. […] layer cake can be made into cupcake form! There was some extra batter from my cousin’s anniversary cake, so I made some little cupcakes. To make your favorite layer cake as a cupcake, just bake the […]

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