It’s simple and classy, and it’s made with delicious vanilla-almond cake and rich buttercream frosting. Plus, you’ll get two cupcakes that you can freeze and eat on your first wedding anniversary.

Imagine eating something tasty that reminded you of your big day a year later.

So instead of going to a traditional bakery, why not try making this tasty Homemade masterpiece cake on your own?

When paired with fresh flowers and berries, this semi-naked frosting method is easy enough for a cake-decorating newbie to master.

If you want to make a wedding cake that rivals anything purchased from a bakery, don’t let a lack of experience stop you.

Ingredients you’ll need

All-purpose flour: The base of the cake in this recipe is made with all-purpose flour, which is a classic choice. This ingredient is easy to find in most stores, and it helps the cake hold together.

Sugar: We added granulated sugar to give it some sweetness. If you want a deeper flavor, you can use brown sugar instead, but keep in mind that it might change the color of the cake a little.

Baking powder & salt: Baking powder makes the cake light and fluffy, and a pinch of salt gives it a little flavor profile.

Butter: We used regular butter to make the cake taste rich and creamy and keep it fresh for a long time. If you want to try something new, you can use unsalted butter instead.

Heavy cream: We’ve added heavy cream to the frosting to give it a rich texture. If you want, you can also use whipped cream, but don’t use low-fat or non-fat alternatives.

Vanilla & almond extract: We added vanilla and almond extracts to the cake and frosting to make them taste better. You can use only vanilla, or if you want to try something new, you could use lemon extract instead. Note: If you want the cake and frosting to be completely white, it’s best to use artificial vanilla extract instead of pure vanilla extract, which will give the frosting a little color.

Egg whites: The egg whites give the cake shape and stability, and the sour cream gives it a tangy flavor.

Sour cream: You can use Greek yogurt with full fat instead.

Powdered sugar: Most frostings can’t be made without powdered sugar, which is also called confectioner’s sugar. If you don’t have any, it’s easy to make your own by blending together granulated sugar and cornstarch.

Oil: Lastly, we’ve added a neutral-tasting oil like avocado, grapeseed, canola, corn, or peanut oil to tie everything together. Choose your favorite or try something different.

How to make Bohemian Wedding Cake

Set up your station, so you’re ready to make some tasty cakes.

This means greasing your cake pans, lining them with parchment paper, and setting your oven to 350F. Mix the flour, sugar, baking powder, and salt together in a bowl. Slowly add the softened butter while the mixer is on low speed.

Mix it until it looks like wet sand and no big chunks of butter are left. Scrape the bowl’s sides and bottom to ensure everything is mixed well.

Next, add the egg whites and mix just until they’re all mixed in. Then, add the sour cream, the extracts of almond and vanilla, and the oil. Mix until everything is just combined, then scrape the sides and bottom of the bowl again before giving the mixture one last stir.

Put the same amount of batter in each of your cake pans. If you want to be exact, use a kitchen scale to ensure everything is evenly spread out. If you don’t have one, just use your best judgment.

Bake the cakes until the toothpick test shows that they are fully cooked. It will take about 35–40 minutes to bake a 9-inch cake, 31–35 minutes to bake a 6-inch cake, and 20–23 minutes to bake cupcakes.

When the cakes are done, take them out of the oven and let them cool for about 10 minutes in their pans before turning them over onto a cooling rack to finish cooling.

Buttercream frosting

The next step is making the buttercream frosting. This recipe makes enough for a semi-naked frosting on the two tiers and a few extra cupcakes to celebrate an anniversary. If you want the cake to look fully frosted, just cut the recipe in half and make it again.

Start by beating the butter and salt on medium speed for about two to three minutes or until it becomes soft and fluffy.

Mix the butter on low while slowly adding the powdered sugar. The mixture will start to get thicker as you add more powdered sugar. When this happens, add the cream and powdered sugar in turns until everything is mixed together well.

Mix in the vanilla and almond extracts until they are completely mixed in. If the frosting is too thick, add a tablespoon of cream at a time until it is the right consistency.

Assemble the cakes

Now it’s time to put the cakes together.

Attach the bottom layer of the cake to the cardboard cake round with a bit of frosting. Between each layer, spread an even layer of frosting all the way to the edge.

Then, spread a thin layer of frosting on the outside of the cake and smooth it out with an offset spatula or bench scraper.

If you want the cake to look fully frosted, let the frosting set before adding a thicker layer.

Once the frosting is how you like it on the 9-inch cakes, hold up a plastic dowel to see where the cake should be cut. Cut the dowels to the right length with a knife with a serrated edge or with very strong scissors.

Set a 6″ round or pan on top of the 9″ cake in the middle of the top, and press down slightly to make a hole in the frosting.

Place the dowels about 2″ apart and press them into the cake within the 6″ circle you just made. The dowels should be very close to the edge of the cake.

If the first one isn’t, take it out, trim it, and then trim the rest of the dowels before moving on.

Use an offset spatula to lift the 6-inch cake and put it on top of the dowels. Keep frosting the top and sides of the 6-inch cake, and then do the same thing with the 4-inch cake.

To finish, frost the top of the 4-inch cake and decorate it however you like.

Wedding cake tips & tricks

• One tip is to work in stages. You can make the cake up to a month ahead and freeze it, and you can make the buttercream up to a week ahead and put it in the fridge.
• Before decorating the cake, let the buttercream come to room temperature and give it a quick whipping.
• For extra safety, you can use parchment paper in the cake pans to keep the cake from sticking and losing its shape.
• Also, it’s important to keep the design simple and to use dowels and cake rounds to keep the tiers stable as you stack them.
• When you need to focus on something else, don’t hesitate to ask for assistance and delegate the responsibility of decorating the cake to someone else.

Bohemian Wedding Cake Recipe

Ingredients

For 9-inch Cake + 2 Cupcakes

• 4 Cups All-purpose flour (500g)
• 4 Cups sugar (800g)
• 3tsp of baking powder
• 2tsp kosher salt
• 2 ½ sticks of room-temperature butter
• 2tsp of vanilla Extract
• 2tsp of Almond Extract
• 1 ½ CupsEgg Whites
• 2 Cups room temperature Sour Cream(You can use full-fat Greek yogurt instead)
• 2 ½ Tbsp of neutral-flavored vegetable Oil

For 6-inch Cake

• 2 Cups All-purpose Flour (255g)
• 2 Cups sugar (around 400g)
• 2 tsp of baking Powder
• 1 tsp kosher Salt
• 1 ½ sticks of room-temperature butter
• 1 tsp of vanilla Extract
• 1 tsp of Almond Extract
• ⅔Cup of room temperature egg whites
• 1 Cups room temperature Sour Cream(You can use full-fat Greek yogurt instead)
• 1 ¼Tbsp of neutral-flavored Vegetable Oil

Buttercream Frosting

• 3 Cups of room-temperature butter
• 10 Cups of powdered sugar
• 2 tsp of kosher salt
• 2/3 Cup of heavy cream
• 1 Tbsp vanilla Extract
• 1 tsp of almond Extract

Note: If you want your cake fully frosted, add 50% more of all of the ingredients

Instructions

Bake 9-inch Cakes and Cupcakes and 6-inch Cakes separately

Prepare cake pans and preheat the oven:

Set your oven to 350°F and grease and line your cake pans with parchment paper to prepare them.

Mix Dry Ingredients with Butter:

Combine the flour, sugar, baking soda, and salt in a mixing basin.

With the mixer running on low, gradually add the softened butter until there are no noticeable butter chunks left and the mixture resembles wet sand.

To make sure everything is thoroughly combined, scrape the bowl’s bottom and sides.

Mix in the egg whites:

Mix in the egg whites until they are just barely mixed in.

Add Sour Cream, Oil and Extracts:

Add the sour cream, the extracts of almond and vanilla, and the oil.

Mix until everything is just combined, then scrape the sides and bottom of the bowl again before giving the mixture one last stir.

Divide Batter Between Cake Pans:

Put the same amount of batter in each of your cake pans. If you want to be exact, use a kitchen scale to make sure everything is spread out evenly. If you don’t have one, just use your best judgment.

Bake your Cakes:

Bake the cakes until they are done and can be checked with a toothpick.

It will take about 35–40 minutes to bake a 9-inch cake, 31–35 minutes to bake a 6-inch cake, and 21–24 minutes to bake cupcakes.

Chill your Cakes:

Take the cakes out of the oven when they are done and let them cool for about 10 minutes in the pans before turning them over onto a cooling rack to finish cooling.

Buttercream Frosting

To make buttercream frosting, beat the salt and butter on medium speed for about 2 to 3 minutes or until the mixture becomes light and fluffy.

Slowly add the powdered sugar to the butter with the mixer on low. The mixture will start to get thicker as you add more powdered sugar.

When this occurs, alternate between adding the powdered sugar and cream until everything is well blended.

Add Extracts:

Mix in the almond and vanilla extracts until they are completely mixed in. If the frosting is too thick, add a tablespoon of cream at a time until it is the right consistency.

Frosting your Cakes:

Connect the bottom layer of the cake to the cardboard cake round with a bit of frosting. Spread a layer of frosting evenly between each layer, all the way to the edge.

Then, spread a thin layer of frosting on the cake’s exterior and smooth it out with an offset spatula. If you want the cake to look fully frosted, let the frosting set before adding a thicker layer.

Assembly

Add Dowels and Stack Tiers:

Once the 9-inch cakes are frosted the way you like, hold a plastic dowel up to see where the cake should be cut.

Cut the dowels to the right size with a knife with serrated edges or very strong scissors.

Put a 6-inch round pan on top of the 9″ cake in the middle of the top, and press down slightly to make a depression in the frosting.

Put the dowels about 2 inches apart and press them into the cake using the 6-inch circle as a guide. The dowels should be very close to the edge of the cake.

If the first one doesn’t work, take it out and cut it as needed.

Prepare to tie the knot with this recipe for a delicious bohemian wedding cake. If you are as excited about it as we are, pin it to your Pinterest board to remember it.