Basic Wedding Cake

    50 minutes

    This is a great base for a more complex cake, and it makes 24 servings so it's perfect for weddings and other large occasions.

    231 people made this

    Serves: 24 

    • 250g butter
    • 2 1/2 cups (550g) white sugar
    • 3 eggs
    • 1 1/2 teaspoons vanilla essence
    • 2 1/2 cups (675ml) buttermilk
    • 3 3/4 cups (470g) plain flour
    • 2 1/4 teaspoons baking powder
    • 2 1/2 teaspoons bicarb soda

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour two 20x30cm pans. Sift together the flour, baking powder and bicarb soda. Set aside.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
    3. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews in English (216)


    For those of you who don't know, here are some cake baking tips. First of all, flour matters. Please buy cake flour. Then, sift. Don't scoop out a cup and pour into your bowl. Sift your flour into the measuring cup, then level it off. Yes, this takes extra time but it's a HUGE difference. This will give your cake the dense texture you're looking for. Please also cream the butter with the cake flour and the sugar, then pour in your milk/egg mixture. Also, please make sure all your cold ingredients are room temperature (about 65F)that's milk, eggs and butter.  -  07 Jan 2003  (Review from Allrecipes USA and Canada)


    Fantastic yum yum. I was hesitant to make this cake as everyone said it was "cornmeal-y". What are people doing? It was the best yellow cake I've ever made. I used 4 eggs and sifted the flour and used whole milk instead of buttermilk and it turned out fantastic. Will def. make again.  -  26 Jan 2007  (Review from Allrecipes USA and Canada)


    I haven't tried the recipe, but in my trial and error with cake recipes I can tell where the "cornbread" reference comes from. Using all-purpose flour in a cake recipe, especially nearly 4 cups, can sometimes yield a heavier and more crumbly texture. Try substituting cake flour, but use only 3 cups, sifted. Eliminate the baking powder and add an extra 1/2 t. vanilla. Since you're reducing the cake flour, also reduce the buttermilk to 2 1/4 cups and sugar to 2 cups and see how this turns out.  -  02 Jul 2007  (Review from Allrecipes USA and Canada)