Wedding Cake

This recipe is for a very dense yellow cake that will stand firm under layering, trimming and decorating, without easily cracking.

Wedding Cake:
1 1/2 cups butter - softened
2 1/2 cups granulated sugar
5 eggs
1 tsp. vanilla
3/4 tsp almond extract (if you don't like this flavor just double your vanilla and omit this)
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup milk

Preheat your oven to 350 F.  You can soften your butter in the microwave if you forget to set it out ahead of time. 

The amount shown here is for a 1 1/2 batch recipe.

Cream the butter and sugar until smooth.  

Add the eggs one at a time, mixing well.  Combine your dry ingredients.  Measure out your milk.  Add the dry ingredients and the milk to the butter mixture alternately.  Beat for 3 minutes on high. It will be a plentiful and thick batter.  


Make sure to grease and flour your pans, this recipe doesn't do well with cooking spray.  When baked in rounds it takes about 25 minutes per cake layer.  For this 3-layer cake I made 1 1/2 batches and used 10" round pans.  It is shown assembled and covered in a crumb-layer of crusting butter-cream frosting, waiting to be decorated.